Summary
Overview
Work History
Education
Skills
Timeline
Generic
Bar Mandil

Bar Mandil

Cook & Chef
Emerald

Summary

Head Chef with experience running busy kitchens, creating menus, and training staff. I’m used to working independently and managing all aspects of kitchen operations, from prepping and cooking to ordering and stock management. Skilled in high-volume cooking, smoking meats, and adapting to different kitchen environments, including restaurants and remote locations.

Overview

4
4
years of professional experience
2
2
Languages

Work History

Head Chef

Emerald Hotel
05.2024 - Current
  • Reopened and revitalised the kitchen after a full shutdown, building operations from scratch.
  • Created and developed the menu, including learning professional meat smoking techniques independently, establishing the Smokehouse concept.
  • Rebranded the venue from Emerald Hotel to Emerald Smokehouse, attracting new local customers and increasing community presence.
  • Recruited, trained, and managed the kitchen team, preparing weekly staff rosters and adapting to fluctuating staff numbers.
  • Oversaw all kitchen and operational activities, including ordering, stock management, food preparation, bar oversight, and cleaning.
  • Managed social media marketing, online presence, and integration with Uber Eats.
  • Ensured the kitchen ran smoothly and efficiently, maintaining high standards of quality, hygiene, and customer satisfaction in a busy pub/restaurant environment.

Cook

Kambalda Hotel & The Nickel Bar
04.2023 - 10.2023
  • Supported the head chef in à la carte service, preparing meals for restaurant guests.
  • Took responsibility for the buffet section, catering to 30–40 gold miners daily with hot dishes, salads, cold items, and takeaway meals.
  • Planned weekly menus, following contract requirements for specific meals while independently designing menus for most of the week.
  • Coordinated with kitchen hands to refresh and maintain buffet service while simultaneously cooking for restaurant service.
  • Managed food preparation from morning through evening service, ensuring smooth operation of both buffet and restaurant sections.
  • Maintained high standards of food safety, hygiene, and presentation in a busy, dual-service environment.

Cook

Clipper Pearls Pty Ltd
02.2023 - 05.2023
  • Sole cook responsible for catering to 25–35 staff members both onshore and offshore.
  • Delivered three daily meals (breakfast, lunch, dinner), adapting menus daily based on available stock and dietary needs.
  • Worked independently with 1–2 kitchen hands, overseeing all kitchen operations, meal prep, and service.
  • Planned, ordered, and managed supplies under restricted delivery schedules (meat monthly, vegetables and dry goods fortnightly).
  • Maintained high standards of food safety, hygiene, and stock rotation in a remote and resource-limited environment.
  • Operated in both land-based facilities and onboard a pearl farm vessel, maintaining consistent meal quality in challenging conditions.
  • Regularly worked 10–12 hours per day, 6.5 days a week, ensuring reliable service for the entire workforce.

Cook

Upper Market
08.2021 - 02.2022
  • Managed daily preparation for the Asian hot-line section, including wok cooking and mise en place for service.
  • Independently handled morning prep for the day’s menu and ensured readiness for high-volume service.
  • Prepared and executed orders in the Asian restaurant section to maintain quality and consistency.
  • Trained and supervised new kitchen staff, ensuring they followed recipes, food safety, and kitchen standards.
  • Assisted in ordering stock and maintaining inventory for the Asian section.
  • Stepped up into sous chef responsibilities, including coordinating staff, overseeing workflow, and supporting the head chef during service.

Education

Certificate IV in Kitchen Management (SIT40521) - Kitchen Management

Australian Trade And Technical College Pty Ltd
Wollongong, Australia
04.2001 -

Skills

  • High-volume cooking and menu creation
  • Kitchen team leadership and staff training
  • Meat smoking and smokehouse techniques
  • Stock management and food safety compliance
  • Workflow coordination and multitasking

Timeline

Head Chef

Emerald Hotel
05.2024 - Current

Cook

Kambalda Hotel & The Nickel Bar
04.2023 - 10.2023

Cook

Clipper Pearls Pty Ltd
02.2023 - 05.2023

Cook

Upper Market
08.2021 - 02.2022

Certificate IV in Kitchen Management (SIT40521) - Kitchen Management

Australian Trade And Technical College Pty Ltd
04.2001 -

Similar Profiles

CREATE PROFILE
Bar MandilCook & Chef