Knowledgeable chef with rich background in leading culinary teams and crafting innovative menus. Proven ability to enhance kitchen operations and cultivate dynamic kitchen environment. Demonstrated expertise in menu development and staff training.
Overview
5
5
years of professional experience
Work History
Head Chef & Executive Chef
EDP & HCS Hotels
11.2021 - Current
Placed orders to restock items before supplies ran out.
Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Handled and stored food to eliminate illness and prevent cross-contamination.
Trained kitchen staff to perform various preparation tasks under pressure.
Sous Chef
Star Hotels
01.2020 - 11.2021
Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Trained kitchen staff to perform various preparation tasks under pressure.
Planned and directed high-volume food preparation in fast-paced environment.
Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Education
Tourism And Hospitality
Canterbury Technical Institute
Brisbane, QLD
09-2022
MBA+MPA - Accounting
HOLMES INSTITUTE
Brisbane, QLD
04-2020
Skills
Food safety
Kitchen management
Team management
Menu development
Menu planning
Waste reduction
Culinary expertise
Food safety regulations
Kitchen operations
Timeline
Head Chef & Executive Chef
EDP & HCS Hotels
11.2021 - Current
Sous Chef
Star Hotels
01.2020 - 11.2021
Tourism And Hospitality
Canterbury Technical Institute
MBA+MPA - Accounting
HOLMES INSTITUTE
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