Andrew Stocker
Melbourne,VIC
Summary
Innovative Executive Head Chef known for high productivity and efficient task completion. Specialize in menu development, inventory management, and kitchen team leadership. Excel in time management, problem-solving, and adaptability to ensure seamless kitchen operations and exceptional dining experiences. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow organizations. Dedicated to food safety, customer service best practices and quality food service. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
28
28
years of professional experience
Work History
Chef Manager
Regis-Inala Village Aged care
Melbourne, VIC
05.2005 - 12.2024
- 190 Beds over 2 facilities on site
- Main dining room.
- Village Café.
- Function / Training Center
- Reviewed monthly financial statements related to purchasing decisions for accuracy prior to submission for approval.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Provided guidance and direction to subordinates through coaching, counseling, mentoring, and performance reviews.
- Assisted in developing new recipes that incorporated unique flavors while still adhering to nutritional guidelines.
- Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Supervised all kitchen operations, including ordering supplies and equipment maintenance.
- Implemented innovative strategies designed to increase efficiency within the kitchen environment.
- Enforced health department regulations regarding storage and preparation of foods.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
Head Chef
Tasteful Occasion; Croydon / Cranbounre Golf Clubs
Melbourne, VIC
03.2003 - 04.2005
- Leased Kitchens
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Organized special events such as banquets or catering services when required.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Monitored food production to guarantee quality standards were met.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Head Chef
ALH-Bayswater Hotel-Beacon food Concept Co-ordinator
Melbourne, VIC
04.2000 - 03.2003
- Introduced & over-seen/ developed 9 other venues with same food concept (Beacons)
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Coordinated with front-of-house staff regarding reservations and table management.
- Created daily specials based on seasonal ingredients and customer feedback.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Tracked sales figures for each dish served in order to identify popular items.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
Exective Chef
ALH-Village Green Hotel
Melbourne, VIC
06.1997 - 03.2000
- Brand New Venue
- 350 Seat Village Feast Eatery
- 100 Seat Mo-Town Themed Restaurant
- 150 Seat Village Cafe 250 Seat Cabaret Function Room
- Sports bar
- Gaming room
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Controlled labor costs through effective use of staff scheduling techniques.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Education
HLTFSE001 / HLTFSEOO5 /HLTFSE007
H.A.C.C.P - Food Safety Supervisor
Melbourne, VIC01-2021
Certificate IV Commerical Cookery
St Johns College
Melbourne, VIC01-2015
Launchpad Leadership Program
Proteus Leadership Center
Melbourne, VIC01-2013
Dietray Nutritional / Allergies & Intollerances
Leaders of Nutrition & Dietary Solution
Melbourne, VIC01-2012
Workplace - Train The Trainer
Victoria University
Melbourne, VIC01-1996
Skills
- Kitchen management
- Food safety regulations
- Event planning
- Nutritional advice
- Kitchen operations
- Team management
- Menu development
- Inventory supervision
Affiliations
- Camping /Fishing /Boating
- Seasonal & Family Events
- Gardening
Timeline
Chef Manager
Regis-Inala Village Aged care
05.2005 - 12.2024
Head Chef
Tasteful Occasion; Croydon / Cranbounre Golf Clubs
03.2003 - 04.2005
Head Chef
ALH-Bayswater Hotel-Beacon food Concept Co-ordinator
04.2000 - 03.2003
Exective Chef
ALH-Village Green Hotel
06.1997 - 03.2000
HLTFSE001 / HLTFSEOO5 /HLTFSE007
H.A.C.C.P - Food Safety Supervisor
Certificate IV Commerical Cookery
St Johns College
Launchpad Leadership Program
Proteus Leadership Center
Dietray Nutritional / Allergies & Intollerances
Leaders of Nutrition & Dietary Solution
Workplace - Train The Trainer
Victoria University
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