Summary
Overview
Work History
Education
Skills
Timeline
Generic

Angus Redfern-Godfrey

Sunshine Coast,QLD

Summary

Dynamic and dedicated culinary professional with a proven track record of delivering exceptional dining experiences across diverse culinary environments. Renowned for crafting innovative and memorable recipes that balance creativity with customer preferences, driving both repeat business and critical acclaim. Possesses extensive expertise in leading and mentoring kitchen teams to achieve consistent excellence, fostering a collaborative and motivated work environment. Highly adaptable and solutions-oriented, skilled in streamlining kitchen operations to ensure efficiency and seamless service delivery during high-pressure situations. Committed to upholding the highest standards of quality, safety, and guest satisfaction, while consistently exceeding organisational goals and customer expectations.

Overview

5
5
years of professional experience

Work History

Chef

Waterfront Hotel
11.2023 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organised mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilised proper cleaning techniques to sanitise counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimised food preparation processes, implementing time-saving techniques without compromising quality.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Restocked inventory preemptively to prevent shortages.

Breakfast Chef

Freddy Fuddpukka Cafe
07.2023 - 11.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organised mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilised proper cleaning techniques to sanitise counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimised food preparation processes, implementing time-saving techniques without compromising quality.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.

Chef

Confessions Bar and Eatery
05.2023 - 07.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organised mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilised proper cleaning techniques to sanitise counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimised food preparation processes, implementing time-saving techniques without compromising quality.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.

Chef De Partie, Sous Chef

Bushland Beach Tavern
11.2022 - 05.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organised mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilised proper cleaning techniques to sanitise counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimised food preparation processes, implementing time-saving techniques without compromising quality.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.

Apprentice Chef

Kawana Waters Hotel
12.2019 - 11.2022
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organised mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilised proper cleaning techniques to sanitise counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimised food preparation processes, implementing time-saving techniques without compromising quality.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.

Education

No Degree - Certificate III in Commercial Cookery

TAFE Queensland
QLD
11-2021

Skills

  • Food Safety and Sanitation
  • Customer Service
  • Knife Skills
  • Cooking Techniques
  • Food Presentation
  • Food Quality
  • Attention to Detail
  • Workplace Team Collaboration
  • Kitchen Equipment Operation and Maintenance
  • Recipes and Menu Planning
  • Workflow Optimisation
  • Banquets and Catering

Timeline

Chef

Waterfront Hotel
11.2023 - Current

Breakfast Chef

Freddy Fuddpukka Cafe
07.2023 - 11.2023

Chef

Confessions Bar and Eatery
05.2023 - 07.2023

Chef De Partie, Sous Chef

Bushland Beach Tavern
11.2022 - 05.2023

Apprentice Chef

Kawana Waters Hotel
12.2019 - 11.2022

No Degree - Certificate III in Commercial Cookery

TAFE Queensland

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Angus Redfern-Godfrey