Alan Jones
Sunshine Coast,QLD
Summary
Having worked across many different forms of hospitality from A-la-carte to Buffet and Aged Care. I am a highly adaptive chef that understands it is all about the customer and what they want.
Overview
17
17
years of professional experience
Work History
Chef De Partie
Maleny Manor
Maleny, QLD
08.2023 - Current
- Organized the daily mise en place in order to prepare meals efficiently.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Abided by company standards in terms of portion and serving sizes.
Casual Chef
Selangor Private
Nambour, QLD
06.2024 - 08.2024
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Adjusted seasonings of dishes according to customers' tastes.
- Monitored quality, presentation and quantities of plated food across line.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Monitored temperatures of prepared food and cold-storage areas.
Casual Chef
Acrare
Sunshine Coast, QLD
03.2023 - 05.2023
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Supervised team members during meal service to ensure accuracy of orders.
- Resolved customer complaints regarding food quality or service issues.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored quality, presentation and quantities of plated food across line.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Distributed food to service staff for prompt delivery to customers.
- Adhered to IDDSI guidelines and allergy requirements
Relief Chef Manager
McKenzie Aged Care
Buderim, QLD
12.2021 - 03.2023
- Worked as support Chef Manager relieving across 5 sites from Deception Bay to Buderim
- Prepared and cooked meals for large groups according to recipes.
- Ensured food safety standards were met during the meal service period.
- Organized kitchen staff duties to ensure smooth running of operations.
- Maintained cleanliness and hygiene standards in the kitchen area.
- Monitored stock levels and ordered supplies as necessary.
- Trained junior staff on food preparation techniques, health and safety regulations and other relevant topics.
- Followed all relevant health and safety guidelines when working with kitchen equipment.
- Managed orders from customers in a timely manner and ensured accuracy of orders.
- Adhered to company policies regarding portion control, waste management and quality assurance procedures.
- Reviewed customer feedback on food items served in order to identify areas for improvement.
- Supervised kitchen staff performance ensuring that all tasks are completed efficiently.
- Troubleshot any issues related to food production or kitchen operations promptly.
- Performed daily inspections of the kitchen equipment for proper functioning and maintenance needs.
- Resolved complaints from customers in a professional manner.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Collaborated with Resident Management to align kitchen operations with goals of establishment.
- Met with clients to discuss menus and meal options.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Distributed food to service staff for prompt delivery to customers.
Chef Manager
McKenzie Aged Care
Buderim, QLD
12.2018 - 12.2021
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
- Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
- Monitored costs associated with food production and labor expenses to maintain budgetary goals.
- Provided guidance and direction to subordinates through coaching, counseling, mentoring, and performance reviews.
- Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors.
- Enforced health department regulations regarding storage and preparation of foods.
- Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.
- Analyzed customer feedback data collected from surveys in order to improve overall dining experience.
- Coordinated communication between front-of-house personnel and back-of-house staff during peak business hours.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Directed preparation, delivery and service of catering and special meal requests.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Checked quality of food products to meet high standards.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Monitored temperatures of prepared food and cold-storage areas.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Distributed food to service staff for prompt delivery to customers.
- Communicated effectively with Food Service Assistants regarding patron food allergies and dietary restrictions.
Casual Chef
Secrets On The Lake
Montville, QLD
02.2018 - 12.2018
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Adjusted seasonings of dishes according to customers' tastes.
- Exercised portion control for items served, eliminating waste.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Distributed food to service staff for prompt delivery to customers.
Casual Chef
Flame Hill Vineyard
11.2017 - 02.2018
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Organized special events such as banquets or catering services when required.
- Monitored quality, presentation and quantities of plated food across line.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Distributed food to service staff for prompt delivery to customers.
Assistant Chef
Mckenzie Agedcare
Buderim, QLD
07.2017 - 11.2017
- Assisted Head Chef in preparation of menus for special occasions and events.
- Maintained cleanliness standards in kitchen and dining areas, including sanitation of equipment and surfaces.
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and shredding vegetables.
- Followed recipes accurately to prepare dishes according to established standards.
- Checked the quality of raw materials before using them in order to maintain high standards of food production.
- Ensured all food items were cooked at correct temperatures and stored correctly after cooking.
- Carried out meal service duties such as plating up meals for customers or guests according to instructions from Head Chef or Sous Chef.
- Conducted daily checks of fridges and freezers temperatures and recorded results accordingly.
- Maintained accurate records of food temperatures throughout each shift.
- Communicated effectively with FSA's and Ain's regarding orders regarding dietary requirement received from customers and guests.
- Assisted Head Chef in closing down the kitchen area at end of day ensuring all remaining ingredients were stored properly.
- Rotated frozen and refrigerated food items with new deliveries to prevent spoilage.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Sliced fruit and vegetables for various menu items are stored in appropriate containers and at the correct storage temperatures.
- Monitored food expiration dates and removed rotated items to prevent foodborne illnesses.
- Checked raw and cooked food to identify potential problems with quality and food safety.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Supervised food preparation staff to deliver high-quality results.
- Monitored temperatures of prepared food and cold-storage areas.
- Distributed food to service staff for prompt delivery to customers.
Head Chef
The Edge Restaurant
Montville, QLD
01.2014 - 05.2016
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Resolved conflicts between kitchen staff members in a professional manner.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Trained kitchen workers on culinary techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Monitored temperatures of prepared food and cold-storage areas.
- Observed food safety and sanitation protocols to reduce germ spread.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Prepared workstations with ingredients and tools to increase efficiency.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Distributed food to service staff for prompt delivery to customers.
Sous Chef
Frattelini's
Sunshine Beach, QLD
02.2012 - 01.2014
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Collaborated with Head Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Liaised closely with kitchen and front-of-house personnel.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Chef De Parte
Novatel Twin Water Resort
Twin Waters, QLD
12.2011 - 02.2012
- Organized the daily mise en place in order to prepare meals efficiently.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Abided by company standards in terms of portion and serving sizes.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Liaised closely with kitchen and front-of-house personnel.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Distributed food to service staff for prompt delivery to customers.
Chef De Parte
Hyatt Regency Coolum
Mudjimba, QLD
09.2008 - 12.2011
- In charge of Pizzeria.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Planned work schedules for staff members based on customer demand and budget constraints.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Managed food usage with proper stock rotation to prevent spoilage.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Distributed food to service staff for prompt delivery to customers.
Chef
Nambour Nursing Home
Nambour, QLD
03.2008 - 09.2008
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Checked quality of raw materials before use.
Education
Food Safety Superviser -
Train to Gain Pty Ltd
12.2023
Skills
- Efficient
- Safety oriented
- Punctual
- Team Leader
- Time Focused
Timeline
Casual Chef
Selangor Private
06.2024 - 08.2024
Chef De Partie
Maleny Manor
08.2023 - Current
Casual Chef
Acrare
03.2023 - 05.2023
Relief Chef Manager
McKenzie Aged Care
12.2021 - 03.2023
Chef Manager
McKenzie Aged Care
12.2018 - 12.2021
Casual Chef
Secrets On The Lake
02.2018 - 12.2018
Casual Chef
Flame Hill Vineyard
11.2017 - 02.2018
Assistant Chef
Mckenzie Agedcare
07.2017 - 11.2017
Head Chef
The Edge Restaurant
01.2014 - 05.2016
Sous Chef
Frattelini's
02.2012 - 01.2014
Chef De Parte
Novatel Twin Water Resort
12.2011 - 02.2012
Chef De Parte
Hyatt Regency Coolum
09.2008 - 12.2011
Chef
Nambour Nursing Home
03.2008 - 09.2008
Food Safety Superviser -
Train to Gain Pty Ltd
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