Summary
Overview
Work History
Education
Skills
Interests
Work Preference
Work Availability
Accomplishments
Certification
Timeline
Generic

Anthon Anthon

Lathlain ,WA

Summary

Hardworking and passionate personality with strong organizational skills eager to secure job position. Ready to help team achieve company goals.


Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.

Overview

21
21
years of professional experience

Work History

Managing Director

V Burger Bar
08.2009 - 05.2024
  • Oversaw and manage operations and provided corrective feedback to achieve daily and long-term goals.
  • Monitored workflow and administrative processes to keep operations running smoothly.
  • Strengthened team members relationships with customers by regular communication and staff training to ensure high-quality services are achieved and maintained.
  • Introduced new methods, practices, and systems to improve efficiency.
  • Increased overall company performance by implementing strategic management initiatives and streamlining operations.
  • Negotiated with suppliers and service providers to achieve optimal pricing that led to cost savings.
  • Developed comprehensive business plans, outlining long-term goals and actionable steps toward success.
  • Actively monitored workplace safety protocols proactively addressing potential hazards before they became critical incidents.
  • Trained and guided team members to maintain high productivity and services.
  • Interacted well with customers to build connections and longterm relationships.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Monitored cash movements, inventory shrinkage and drive-off

Chef De Partie / Baker

ESS ( Minesite Catering)
09.2005 - 11.2006
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent in producing high quantity meals for approximately 1200 people.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.

Executive Sous Chef

Kailis Bros
01.2007 - 08.2009
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Generated employee rosters and work tasks.
  • Oversaw general daily kitchen operations.

Senior Chef De Partie

Kailis Bros
04.2003 - 08.2005
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
  • Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
  • Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
  • Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
  • Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
  • Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
  • Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
  • Led training sessions for new hires, fostering a supportive learning environment that promoted skill development and job satisfaction.
  • Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.

Education

Certificate III - Commercial Cookery( Western)

ASTHM
Perth
12.2001

Certificate III - Commercial Cookery (Asian)

South Metropolitan TAFE
Bentley, WA
12.2000

Certificate IV - Christian Ministry

Riverview Bible College
Perth
12.1999

Bachelor Of Accounting - Accounting And Business Management

Bandung School of Economics
Indonesia
1999

Skills

  • Operations and staff Management and team collaboration
  • High cullinary knowledge and practical skill
  • Quality Assurance
  • Client or customer Relationships

Interests

Music

Cycling

Wine

Work Preference

Work Type

Full TimePart Time

Location Preference

On-Site

Important To Me

Company CultureCareer advancementWork-life balancePersonal development programsFlexible work hours

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments

  • Supervised team of 60 staff members.
  • Developed, managed and built multiple outlet restaurants
  • leading and managed cycling group with over 50 members
  • Created signature food menu for restaurants

Certification

Certificate III of commercial cookery (Western Cuisine) Certificate III in Commercial cookery (Asian Cuisine)

Timeline

Managing Director

V Burger Bar
08.2009 - 05.2024

Executive Sous Chef

Kailis Bros
01.2007 - 08.2009

Chef De Partie / Baker

ESS ( Minesite Catering)
09.2005 - 11.2006

Senior Chef De Partie

Kailis Bros
04.2003 - 08.2005

Certificate III - Commercial Cookery( Western)

ASTHM

Certificate III - Commercial Cookery (Asian)

South Metropolitan TAFE

Certificate IV - Christian Ministry

Riverview Bible College

Bachelor Of Accounting - Accounting And Business Management

Bandung School of Economics

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Anthon Anthon