Summary
Overview
Work History
Education
Skills
Timeline
Generic

Alan Chester

Taree

Summary

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

12
12
years of professional experience

Work History

Chef

Shoreline Tavern
04.2023 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Cooked memorable dishes that brought new customers into establishment.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Developed close relationships with suppliers to source best ingredients.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Participated in food tastings and taste tests.
  • Implemented food cost and waste reduction initiatives to save money.

Chef

Bago Tavern
09.2022 - 04.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Disciplined and dedicated to meeting high-quality standards.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Evaluated food products to verify freshness and quality.
  • Developed close relationships with suppliers to source best ingredients.

Chef

Coopernook Hotel
08.2018 - 07.2021
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Modified recipes to accommodate dietary restrictions and allergies.

Owner/Chef De Partie

Alflixions
10.2011 - 12.2013
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed close relationships with suppliers to source best ingredients.
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Utilized culinary techniques to create visually appealing dishes.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Disciplined and dedicated to meeting high-quality standards.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Coordinated with vendors to order supplies and maintain high quality standards.
  • Collaborated with staff members to create meals for large banquets.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Monitored food and labor costs to verify budget targets were met.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Sanitized all counters properly to prevent food-borne illness.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.

Education

No Degree - Commercial Cookery

JCE Positive Outcomes
Canberra
03.2004

Skills

  • Menu Planning
  • Made-to-Order Meals
  • Food Preparation and Safety
  • Kitchen Equipment Operation
  • Food Spoilage Prevention
  • Order Delivery Practices
  • Food Plating and Presentation
  • Portion and Cost Control
  • Cleaning and Sanitizing Methods
  • Baking and Broiling Skills
  • Fine Dining Expertise
  • New Hire Training
  • Banquets and Catering
  • Kitchen Staff Management
  • Food Service Operations

Timeline

Chef

Shoreline Tavern
04.2023 - Current

Chef

Bago Tavern
09.2022 - 04.2023

Chef

Coopernook Hotel
08.2018 - 07.2021

Owner/Chef De Partie

Alflixions
10.2011 - 12.2013

No Degree - Commercial Cookery

JCE Positive Outcomes

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Alan Chester