Open To Work
Antony More
Hamilton Island,QLD
Summary
I am an accomplished Head Chef with over 18 years in various roles within Australia, expertise in managing high volume and high quality across a range of culinary styles. My personal philosophy is that even the most simple food can be done well or poorly and deserves attention to detail. I have strong organisational skills and team management skills. I am a very hands on chef and am looking forward to a new challenge after 15 years in the Whitsunday region
Overview
23
23
years of professional experience
2
2
Certification
Work History
Head Chef
Hamilton Island Enterprises
Hamilton Island, QLD
12.2010 - Current
- Managed kitchen operations for high-volume dining services at a luxury resort.
- Developed seasonal menus incorporating fresh, local ingredients and culinary trends.
- Supervised and trained kitchen staff on food preparation and safety standards.
- Maintained inventory levels and ordered supplies to meet kitchen demands.
- Ensured compliance with health regulations and food safety practices in the kitchen.
- Created a positive work environment through team-building and open communication.
- Innovated cooking techniques to enhance flavor profiles and presentation standards.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Determined schedules and staff requirements necessary to prepare and plate food.
Chef de Partie
Bar Celona
Hobart, TAS
05.2008 - 08.2009
- Prepared and cooked high-quality dishes in fast-paced kitchen environment.
- Ensured proper food safety and sanitation practices throughout the kitchen.
- Coordinated with front-of-house staff for timely dish service during peak hours.
- Monitored food presentation to maintain aesthetic quality and consistency.
Head Chef
Michelin Restaurant
Griffith
01.2005 - 03.2008
- Developed seasonal menus incorporating fresh, local ingredients and culinary trends.
- Supervised and trained kitchen staff on food preparation and safety standards.
- Collaborated with suppliers to ensure quality and consistency of ingredients.
- Maintained inventory levels and ordered supplies to meet kitchen demands.
- Ensured compliance with health regulations and food safety practices in the kitchen.
- Innovated cooking techniques to enhance flavor profiles and presentation standards.
Head Chef
Trio Cafe Bondi Beach
10.2002 - 02.2005
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Monitored food production to guarantee quality standards were met.
- Implemented scheduling strategies to optimize staff shifts and minimize downtime.
- Monitored quality, presentation, and quantities of plated food across line.
Education
Certificate of commercial cookery751/752 - Commercial Cookery
Wellington Polytechnic
Wellington, NZ11-1996
Skills
- Menu development
- Food safety compliance
- Kitchen management
- Staff training
- Catering organization
- Inventory management
- Customer feedback integration
- Event planning
Certification
food safety supervisors certificate
Work Preference
Job Search Status
Open to workWork Type
Full TimeLocation Preference
RemoteSalary Range
$90000/yr - $130000/yrTimeline
Head Chef
Hamilton Island Enterprises
12.2010 - Current
Chef de Partie
Bar Celona
05.2008 - 08.2009
Head Chef
Michelin Restaurant
01.2005 - 03.2008
Head Chef
Trio Cafe Bondi Beach
10.2002 - 02.2005
Certificate of commercial cookery751/752 - Commercial Cookery
Wellington Polytechnic