Angus Harrison
Balmain,NSW
Summary
High-performing passionate and creative Chef offering over 22 years of restaurant and hospitality experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams with a positive work culture.
Overview
22
22
years of professional experience
Work History
Head Chef
Hinchcliff House, House Made Hospitality
5-7 Young Street, Sydney NSW 2000
08.2022 - Current
- Running of a large multi venue high end heritage listed establishment in the heart of Circular Quay.
- These venues include Grana, Lana, Level Two Events, Bar Mammoni and Apolloni , also includes Pasta Production and Bakery
- Developed strong vendor relationships to secure fresh high quality produce
- overseeing a large back of house brigade of 60 team member's, .
- upholding strong work ethnic and mentoring to maintain positive work culture within the teams.
- extensive high level events curation and planning.
Head Chef
Esteban, One Hat
1 Temperance Lane Sydney
02.2021 - 05.2022
- Running a one hat two level modern Mexican inspired , char coal - wood fire grill restaurant in the heart of the CBD. SMH one hat / agfg one hat
- Showcasing flavours , dishes and cooking techniques of regional Mexico with a modern Australian twist.
- Maintained high food quality and presentation to attain and maintain a one hat standard.
- working closely with local and international suppliers to create a unique dinning experience.
- leading and mentoring staff of all levels to create a productive and positive work culture.
- Overseeing rostering, inventory management, and supply ordering to maintain fully stocked kitchen. stock control, costing and weekly food cogs.
Executive Sous Chef
Bannisters Port Stephens
Soldiers Point, NSW
01.2020 - 02.2021
- Overseeing multi venue upmarket hotel / resort with a flag-ship Rick Stein Restaurant .
- Working closely with Executive Chef to maintain high level standards and productivity across the different venues.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Mentored junior chefs and provided constructive feedback for professional growth.
Head Chef
Vics Meat Market Smokehouse, Butcher, Grill
Pyrmont, NSW
01.2019 - 01.2020
- Head chef for Vics meat market one of Sydney's leading butcher smokehouse venues part of the famous Vics Meat brand and also the iconic Victor Churchill venue
- Running one of Sydney's best smokehouses using a large range of Specialised cuts and smoking techniques also running a small wagyu bar.
- Also had the amazing opportunity to host a run various Cooking classes with Food Safari and VIP pop up events.
- High level retail experience, with solid product knowledge of the meat industry
Senior Sous Chef 2-IC Two Hat
Icebergs Dining and Bar Bondi Beach
01.2017 - 01.2019
- Senior Sous Chef at one of Sydney's most well know Iconic Two hatted fine dining restaurants
- In charge of every day operations running a large brigade of 30 chefs to deliver a high end dining experience
- Using modern Australian technique with Italian background showcasing some of Australia's and Sydney's best produce driven food.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
Head Chef
The Squires Landing Circular Quay
01.2017 - 01.2018
- Opening brand new two level restaurant bar venue, in the heart of circular Quay in the international shipping terminal
- Two level venue with large kitchens on both levels main focus was wood fire char coal cooking with modern Australian produce.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef Ophelia and Mama San
Hong Kong Dining Concepts
01.2016 - 01.2017
- Relocating to Hong Kong from Malaysia to take on the new opportunity of the opening of Ophelia bar Created by the well known Australian designer Ashley Sutton also overseeing Mama San restaurant as well
- Overseeing the general operations of two busy venues in the heart of Hong Kong maintaining the highest of standards And running a large kitchen Brigade.
Executive Chef
Drift Dining & Bar
01.2014 - 01.2016
- Duties - Opening of brand new modern Australian share style restaurant
- After leaving Bali the next challenge was to bring modern Australian share style food with influences from all over the world to the heart of Kuala Lumpur
- Designed and planned the kitchen from scratch
- Constructing a new modern tapas share style menu to suit the supply and demand of the current food seen in KL
- Working close with suppliers local and export to show case modern share style food.
Head Chef
Salt Tapas Bali Sentosa Seminyak By Luke Mangan
Bali
01.2012 - 11.2014
- Duties - opening of brand new restaurant in Sentosa Seminyak Bali for celebrity Chef Luke Mangan
- Complete start to finish set up of new restaurant concept in the heart of Seminyak menu planning, ordering, stock control and every day running of the kitchen, calling the pass, training and keeping staff motivated being able to work under a great deal of pressure at the same time staying calm and delivering a smooth consistent service at a high standard
- Hiring of staff organising large functions, parties, Events running of cooking classes and off site catering
- Also dealing with the challenge of working in a Asia country with different customs and cultures and adapting the menu to suit the availability of the produce and stock.
Senior Sous Chef
Fratelli Fresh Cafe Sopra Walsh Bay / Bridge St
01.2009 - 01.2012
- Duties Head Sous Chef menu planning, ordering, running kitchen, calling pass, training staff, rosters.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- High volume services unto 450 pax cover with a large kitchen brigade at a one hat standard.
Senior Chef de partie
Qualia resort Hamilton Island 6 Star Resort
01.2008 - 01.2010
- Working under Chef Jane-Therese Mulry who was Marco Pierre Whites first ever female Head Chef
- Duties: Senior Chef de partie food preparation, training staff, running of sections, calling the pass.
Senior Chef de Partie
Longrain Two Hats
01.2008 - 12.2008
- Duties: Working in one of Sydney's best two hat modern Asian restaurants using traditional Thai technique with modern Australian ingredients
- Senior Chef de Partie, advanced preparation of various foods, training of apprentices, calling pass, delegating duties to other chefs.
Chef de Partie
The Boathouse On Blackwattle Bay Two Hats
01.2005 - 01.2008
- Duties: Working in Sydney's most recognised famous seafood restaurants as a Chef de Partie, senior chef de partie, advanced seafood preparation, competent in running all sections of the kitchen, training of apprentices, ordering, calling pass, delegating duties to other chefs
- Owner - Tony Papas / Robert Smallbone, Head Chef - Perry Hill.
2nd - 3rd year apprentice
Moorish Restaurant / Bar By Luke Mangan
01.2004 - 03.2005
- (2005 Winner of The Sydney Morning Herald Good Food Guide, Best Middle Eastern) Duties: 2nd - 3rd year apprentice, chef de partie, food preparation, running sections with younger apprentices
- Owner / Executive Head Chef - Luke Mangan, Head Chef - Perry Hill.
1st - 2nd year apprentice
Café Maybach and Serena Sanderson Gold License Catering
01.2002 - 01.2004
- Duties: 1st - 2nd year apprentice, food preparation, cleaning kitchen, basic cookery, onsite cooking and catering for VIP functions and events
- Serena Sanderson, Owner / Zane Gower, Head Chef.
Education
High School Diploma -
Heathcote High School
Heathcote, NSW12.2002
Skills
- Food Safety
- Creative Thinking
- Staff Recruiting and Hiring
- Kitchen Management
- Team Management
- Special Event Catering
- Cost Management
- Menu development
- Staff Training
Accomplishments
During my time in Bali Salt Tapas i was featured in
- Exquisite taste gourmet food and wine magazine
- Tropical life magazine
- Hello Bali magazine
- Epicure Indonesia
- Front cover of Bali Buzz in the Jakarta Post
Also was awarded
- 2013 Best New Restaurant Bali Advertiser
- Top 5 places to eat in Bali, The Sun Herald Australia
- Nominee for 2014 Yak Awards Best Chef
During my time in Kuala Lumpur Drift Dinning & Bar
- Malaysia Tatler Best Restaurants Award 2016
- Certificate of Excellence 2016 Tripadvisor
- The 10 Best places to eat in Kuala Lumpur, Travel Insider Qantas
- The 15 best dishes in Kuala Lumpur Time Out Magazine
- Featured in UPPRE MAGAZINE
- Top 5 KL'S Cool Factor Cebu Smile Pacific Inflight Magazine
- Runner up Best New Restaurant TIME OUT Food Awards
- Three page spread Marie Clair Magazine Malaysia
- Ranked number one on Tripadvisor for Kuala Lumpur
Time In Hong Kong
- Concrete Playgroud - Six Australain- Driven Bars and Restaurants to visit in Hong Kong
- The Sydney Morning Herald, Hong Kongs best restaurants: Australian Chefs
Other Achievements
2001, Australian Surf Life Saving, Bronze Medallion.
Personal Information
Date of Birth: 06/20/84
Volunteer Experience
- 2018, Ozharvest CEO Cook off
- 2017, Ozharvest CEO Cook off
- 2013, Bali burns victims Charity dinner
- 2008, Guillaume Brahimi's Bestest, Charity for under privileged children, cook off.
- 2007, Neil Perry's Bestest, Charity dinner for under privileged children, cook off.
- 2004, Associate apprentice judge, Royal Easter Show, Pasta Competition
- 2001, Work Placement, Tetsuya's, Sydney (three chefs hats). Duties: Basic food preparation, cleaning.
References
Mitch Turner - Executive Chef Bannisters - 0429 307 330
Timeline
Head Chef
Hinchcliff House, House Made Hospitality
08.2022 - Current
Head Chef
Esteban, One Hat
02.2021 - 05.2022
Executive Sous Chef
Bannisters Port Stephens
01.2020 - 02.2021
Head Chef
Vics Meat Market Smokehouse, Butcher, Grill
01.2019 - 01.2020
Senior Sous Chef 2-IC Two Hat
Icebergs Dining and Bar Bondi Beach
01.2017 - 01.2019
Head Chef
The Squires Landing Circular Quay
01.2017 - 01.2018
Executive Chef Ophelia and Mama San
Hong Kong Dining Concepts
01.2016 - 01.2017
Executive Chef
Drift Dining & Bar
01.2014 - 01.2016
Head Chef
Salt Tapas Bali Sentosa Seminyak By Luke Mangan
01.2012 - 11.2014
Senior Sous Chef
Fratelli Fresh Cafe Sopra Walsh Bay / Bridge St
01.2009 - 01.2012
Senior Chef de partie
Qualia resort Hamilton Island 6 Star Resort
01.2008 - 01.2010
Senior Chef de Partie
Longrain Two Hats
01.2008 - 12.2008
Chef de Partie
The Boathouse On Blackwattle Bay Two Hats
01.2005 - 01.2008
2nd - 3rd year apprentice
Moorish Restaurant / Bar By Luke Mangan
01.2004 - 03.2005
1st - 2nd year apprentice
Café Maybach and Serena Sanderson Gold License Catering
01.2002 - 01.2004
High School Diploma -
Heathcote High School