Ashley Phair
Smythes Creek,VIC
Summary
High-performing Chef offering five years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. High-performing individual with solid background in culinary practice. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
14
14
years of professional experience
Work History
Head Chef
Bistro Bella Vista
2023.10 - 2024.01
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods (approximately than 160 people per evening), resulting in increased customer satisfaction rates.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
Sous Chef
Bistro Bella Vista
2021.09 - 2023.10
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Chef De Partie
Sentinel
2020.09 - 2021.12
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders according to peak days and months
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
Commis Chef
Stables
2020.01 - 2020.12
- Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Assisted in menu development through researching new recipes and providing valuable input on dish composition.
Commis Chef
Bread In Common
2019.06 - 2020.02
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
Combat Systems Operator
Royal Australian Navy
2010.01 - 2019.05
- Joint co-ordination with Royal Australian Army and Air-Force amphibious operations
- Trainer of new and existing staff to complete tasks to the highest standard
- Lead supervisor for on board fires, floods, and toxic hazard disasters.
- Enhanced system performance by analyzing and resolving technical issues promptly.
- Increased team productivity by implementing streamlined processes and effective communication strategies.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
Education
Cert III Commercial Food & Cookery -
Australian Professional Skills Institute
Perth, WA07.2020
Cert III Public Safety Work -
Royal Australian Navy
11.2016
Cert IV Training & Assessment -
Royal Australian Navy
11.2016
Skills
- Prioritizing Tasks
- Attention to Detail
- Personnel Management
- Time Management
- Communication Skills
- Team Orientated
- First Aid
- Signature Dish Creation
- Vendor Relations
- Staff Coordination
- Menu Development
- Kitchen Management
References
- James Dougherty, Head Chef, Sandleford Wines, 0416 919 935
- Zach Cocahran, Executive Chef, Bistro Bella Vista, 0475 296 577
Timeline
Head Chef
Bistro Bella Vista
2023.10 - 2024.01
Sous Chef
Bistro Bella Vista
2021.09 - 2023.10
Chef De Partie
Sentinel
2020.09 - 2021.12
Commis Chef
Stables
2020.01 - 2020.12
Commis Chef
Bread In Common
2019.06 - 2020.02
Combat Systems Operator
Royal Australian Navy
2010.01 - 2019.05
Cert III Commercial Food & Cookery -
Australian Professional Skills Institute
Cert III Public Safety Work -
Royal Australian Navy
Cert IV Training & Assessment -
Royal Australian Navy
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