Aiden O’BYRNE
Lakelands,WA
Summary
As a calm, highly motivated and hardworking individual with a real passion for great food and working in a busy kitchen, I have great pleasure out of seeing happy faces enjoying a good meal. With extensive cooking knowledge, I am more than able to abide by all legal requirements, food hygiene regulations and food safety laws. As a ‘can do’ person, I will be able to hit the ground running and I am confident that I will be able to exceed any employers and customers’ expectations.
Overview
14
14
years of professional experience
Work History
Sous Chef
THE GROSVENOR HOTEL
PERTH CBD, WA
07.2024 - Current
- Performed weekly inspections of all equipment for safety compliance.
- Created a positive work environment by encouraging teamwork among staff members.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Maintained accurate records for cost analysis purposes.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
Head Chef
MIKY’S ITALIAN FUSION
PERTH CBD, WA
08.2022 - 06.2024
- Managing ordering, stock take, supporting the owner and Head Chef in decision making in reference to the kitchen
- Attending to complaints concerning food and service
- Preparing food for customers who have special dietary requirements
- Reporting any maintenance or hygiene issues, following procedures as how to fix these issues
- Responsibility over a section and preparation of multiple sections
- Training of other staff & mentoring
- Implementing all health and safety regulations
- Assisting in stock control, portion control and quality control
- Overseeing a team of staff and delegating roles and duties of sections
- Supervising the provision of all crockery, cutlery, detergents and kitchenware
- Completing cleaning rosters and other administrative daily records.
Head Chef
PRINCE LANE BAR
PERTH CBD, WA
02.2020 - 08.2022
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Resolved conflicts between kitchen staff members in a professional manner.
- Established portion control guidelines to reduce waste and maximize profits.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Organized special events such as banquets or catering services when required.
- Inspected ingredients and equipment to ensure they meet quality standards.
Chef De Partie
THE OLD SYNAGOGUE
Fremantle, WA
11.2019 - 07.2020
- Responsibility over a section and preparation of section
- Training of other staff
- Assisting the chef and other catering staff with the preparation of hot and cold foods whilst following and implementing all health and safety regulations
- Keeping the working area and kitchen clean and tidy
- Applying hygiene and safety regulations
- Maintaining the kitchen equipment, utensils and machinery
- Preparing food for customers who have special dietary requirements
- Completing cleaning rosters and other administrative daily records
- Attending to complaints concerning food and service
- Cold Larder and Pizza
- Report any maintenance or hygiene issues to the Kitchen Manager
- Assisting in stock control, portion control and quality control
- Supervising the provision of all crockery, cutlery, detergents and kitchenware.
Chef De Partie
BAR THERAPY
Mandurah, WA
02.2018 - 06.2018
- Assisting the chef and other catering staff with the preparation of hot and cold foods whilst following and implementing all health and safety regulations
- Keeping the working area and kitchen clean and tidy
- Applying hygiene and safety regulations
- Maintaining the kitchen equipment, utensils and machinery
- Preparing food for customers who have special dietary requirements
- Completing cleaning rosters and other administrative daily records
- Attending to complaints concerning food and service
- Cold Larder and Pizza
- Report any maintenance or hygiene issues to the Kitchen Manager
- Assisting in stock control, portion control and quality control
- Supervising the provision of all crockery, cutlery, detergents and kitchenware.
Chef De Partie
CATCH 22
Dolphin Quay, WA
11.2017 - 06.2018
- Support the kitchen chefs during shifts by carrying out a wide range of tasks as required, including assisting with food preparation
- Washing up a large volume of different sized pots and pans
- Assisting with the loading and unloading of deliveries
- Removing dishes and glasses from tables, and taking them to the kitchen for cleaning
- Enforce a high standard of health and safety rules in the kitchen area
- Wash dishes and other utensils
- Set up and organize tables
- Stock supplies including food and utensils.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
Junior Merchandising Assistant
S&J MARKETING
05.2016 - 04.2017
- To maintain bay layouts to a national standard
- Manage and auto stock
- Print labels
- Other duties as required.
Chef De Partie
THE PENINSULA
Mandurah, WA
06.2015 - 02.2016
- Support the kitchen chefs during shifts by carrying out a wide range of tasks as required, including assisting with food preparation
- Washing up a large volume of different sized pots and pans
- Assisting with the loading and unloading of deliveries
- Removing dishes and glasses from tables, and taking them to the kitchen for cleaning
- Enforce a high standard of health and safety rules in the kitchen area
- Wash dishes and other utensils
- Set up and organize tables
- Stock supplies including food and utensils.
Chef De Partie
OCEANIC BAR AND GRILL
Dolphin Quay, WA
09.2014 - 01.2015
- Assisting the chef and other catering staff with the preparation of hot and cold foods whilst following and implementing all health and safety regulations
- Keeping the working area and kitchen clean and tidy
- Applying hygiene and safety regulations
- Maintaining the kitchen equipment, utensils and machinery
- Preparing food for customers who have special dietary requirements
- Completing cleaning rosters and other administrative daily records
- Attending to complaints concerning food and service
- Cold Larder and Pizza
- Report any maintenance or hygiene issues to the Kitchen Manager
- Assisting in stock control, portion control and quality control.
Laborer
E HUNTER BRICK AND BLOCK LAYING SERVICES
06.2014 - 09.2014
- Performed a variety of laborious tasks including stocking blocks/bricks and mixing cement
- Prepare work area for bricklayers to lay new brick inside vessels
- General Cleaning duties
- Abide by all Health and safety regulations.
Kitchen Runner
RED ROOSTER
02.2011 - 05.2014
- Manage, mentor and training of New Employees
- Ensure that client satisfaction is optimized at all times
- Support the kitchen chefs during shifts by carrying out a wide range of tasks as required, including assisting with food preparation
- Washing up a large volume of different sized pots and pans
- Assisting with the loading and unloading of deliveries
- Removing dishes and glasses from tables, and taking them to the kitchen for cleaning
- Enforce a high standard of health and safety rules in the kitchen area
- Set up and organize tables
- Stock supplies including food and utensils.
Education
CERTIFICATE 4 COMMERCIAL COOKERY - Hospitality
North Metropolitan TAFE
Perth, WA10-2016
Skills
- Hospitality Industry
- Food Service
- Food preparation
- Safety awareness
- Money handling
- EFTPOS transactions
- Reconciliations
- Pressure-cooker environment
- High-volume environment
- Customer service
- Handling customer complaints
- Shift work
- Adaptability
- IT skills
- Data Entry
- Microsoft Excel
- Microsoft Word
- Prioritization
- Organization
- Time management
- Conflict management
- Motivation
- Ambition
- Ethics
- Working unsupervised
- Learning new skills
Academicqualificationslicenses
- 2013, Completed year 11
- 2014, WHITE CARD
- 2015, FIRST AID CERTIFICATE
- 2016, Certificate 4 COMERCIAL COOKERY
- 2017, RESPONSIBLE SERVICE OF ALCOHOL CERTIFICAT
- 2018, BARISTA COURSE
References
- Miki Angui, Owner of Micky's Italian fusion, 0413830263
- Leigh Power, Head Chef, The Old Synagogue, 0452522321
- Troy, Head Chef, The Cut Tavern, Bar & Bistro, 0497074678
- Marie Te’au, Restaurant Owner, Catch 22 & Bar Therapy, 0410 564 436
- Chris, Head Chef, Catch 22, 0432 662812
- Lexi Grantham, Manager, Baskin & Robins, 0435 741 873
Timeline
Sous Chef
THE GROSVENOR HOTEL
07.2024 - Current
Head Chef
MIKY’S ITALIAN FUSION
08.2022 - 06.2024
Head Chef
PRINCE LANE BAR
02.2020 - 08.2022
Chef De Partie
THE OLD SYNAGOGUE
11.2019 - 07.2020
Chef De Partie
BAR THERAPY
02.2018 - 06.2018
Chef De Partie
CATCH 22
11.2017 - 06.2018
Junior Merchandising Assistant
S&J MARKETING
05.2016 - 04.2017
Chef De Partie
THE PENINSULA
06.2015 - 02.2016
Chef De Partie
OCEANIC BAR AND GRILL
09.2014 - 01.2015
Laborer
E HUNTER BRICK AND BLOCK LAYING SERVICES
06.2014 - 09.2014
Kitchen Runner
RED ROOSTER
02.2011 - 05.2014
CERTIFICATE 4 COMMERCIAL COOKERY - Hospitality
North Metropolitan TAFE
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