Andrew (Eddie) Onaca
Hope Island ,QLD
Summary
Dynamic culinary leader with extensive experience at Port Adelaide Football Club, excelling in menu development and food cost management. Proven track record in training staff and enhancing kitchen operations, ensuring compliance with safety standards while delivering exceptional dining experiences. Adept at fostering team collaboration and driving innovative culinary solutions.
I have also part owned a hotel with my brother-in-law which entailed all aspects of hotel work
The skill sets above what I have achieved over a period of 50 years in hospitality. However, at this stage of my life I am retired or semi retired and I’ll be looking for 2 to 3 days a week on a casual basis.
Overview
4
4
years of post-secondary education
26
26
years of professional experience
Work History
Executive Sous Chef
Village roadshow theme parks
Gold Coast, Queensland
09.2015 - 07.2025
- Oversaw kitchen operations, ensuring efficient food preparation and service.
- Managed staff scheduling to maintain optimal kitchen performance during peak hours.
- Developed menus that aligned with seasonal themes at the entertainment venue.
- Trained and mentored junior chefs in culinary techniques and safety protocols.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Monitored food costs on a weekly basis to maintain target profit margins.
Sales Representative Manager
Simplot Australia
Hobart, Tasmania
10.2000 - 09.2010
- Managed sales team to enhance customer relationships and drive product knowledge.
- Developed training programs to improve sales techniques and product understanding.
- Coordinated marketing strategies to promote Simplot Australia's diverse product range.
- Facilitated communication between sales staff and other departments for streamlined operations.
- Led performance reviews to assess team effectiveness and set improvement goals.
- Identified potential customers and developed relationships with them.
- Generated leads through cold calling prospective clients.
Executive Chef
Port Adelaide football club
Port Adelaide, SA
09.1999 - 10.2000
- Designed innovative menus for diverse events and match-day services.
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Managed inventory and ordering of food supplies to maintain operational efficiency.
- Collaborated with event planners to create tailored culinary experiences for guests.
- Ensured compliance with health regulations and safety standards in kitchen operations.
- Oversaw food cost management to optimize budget allocations effectively.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
Education
Qualified Chef - Apprentice Chef
Regency Park School of Food & Catering
Regency Park, SA 02.1976 - 10.1979
Skills
- Menu development
- Food cost management
- Kitchen operations
- Recipe creation
- Food safety practices
- Inventory management
- Staff training
- Exceptional communicator
References
References available upon request.
Timeline
Executive Sous Chef
Village roadshow theme parks
09.2015 - 07.2025
Sales Representative Manager
Simplot Australia
10.2000 - 09.2010
Executive Chef
Port Adelaide football club
09.1999 - 10.2000
Qualified Chef - Apprentice Chef
Regency Park School of Food & Catering
02.1976 - 10.1979