Summary
Overview
Work History
Education
Skills
Timeline
Generic

Ben Crompton

Lord Howe Island,NSW

Summary

Resourceful and skilled 39 year old Chef with 24 years of experience in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.

Overview

24
24
years of professional experience

Work History

Head Chef/ Manager

Arajilla Retreat
Lord Howe Island, Nsw
06.2015 - Current
  • Developed and implemented training programs for kitchen staff to ensure proper food handling, safety, and sanitation practices were followed.
  • Created menus based on seasonal ingredients and customer preferences.
  • Supervised all kitchen operations, including ordering supplies and equipment maintenance.
  • Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
  • Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
  • Scheduled and coordinated daily kitchen staff shifts while ensuring adequate coverage at all times.
  • Monitored costs associated with food production and labor expenses to maintain budgetary goals.

Sous Chef

The Stunned mullet
Port Macquarie
08.2013 - 06.2015
  • Assisted in menu development and recipe testing.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Trained new hires in proper cooking techniques and recipes.
  • Supervised cooks and other kitchen personnel during meal services.

Restaurant Owner

Luxe cafe / catering
Port Macquarie, Nsw
03.2011 - 07.2013
  • Created menus based on seasonal ingredients and customer preferences.
  • Supervised all kitchen operations, including ordering supplies and equipment maintenance.
  • Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
  • Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
  • Organized catering events with a focus on high-quality presentation of dishes served.
  • Tracked waste management procedures to minimize losses due to spoilage or other factors.

Executive Chef

Mercure centro
Port Macquarie
04.2009 - 03.2011
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Analyzed customer feedback data to improve existing recipes or create new ones.
  • Designed innovative dishes that incorporated global flavors into traditional cuisine.

Head Chef

Prince Patrick hotel
Collingwood , Vic
01.2007 - 05.2009
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Monitored food production to guarantee quality standards were met.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.

Chef De Partie

Heron island
Great Barrier Reef, Qld
01.2006 - 04.2007
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Commission Chef

Aqua luna
Sydney
02.2005 - 03.2006
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Prepared high-quality dishes according to established recipes.

Apprentice Chef

Opus restauarant
Brisbane, Qld
01.2004 - 02.2005
  • Prepared, cooked and served meals according to recipes and menus.
  • Organized workstations with necessary ingredients and cooking equipment.
  • Took direction from head chef on menu items and preparation techniques.

Apprentice Chef

Soupier
Hawksburn, Vic
01.2003 - 01.2004
  • Prepared, cooked and served meals according to recipes and menus.
  • Maintained cleanliness and hygiene standards in the kitchen area.
  • Took direction from head chef on menu items and preparation techniques.

Apprentice Chef

Fitzroy River Lodge
Fitzroy Crossing, Nsw
10.2000 - 01.2003
  • Prepared, cooked and served meals according to recipes and menus.
  • Organized workstations with necessary ingredients and cooking equipment.
  • Took direction from head chef on menu items and preparation techniques.

Education

Cert 3 Commercial Cookery

Brisbane Southbank Tafe
Brisbane, QLD
02-2005

Skills

  • Kitchen Equipment Operation And Maintenance
  • Food Inventory Management
  • Kitchen Staff Coordination
  • Cost Control And Budgeting

Timeline

Head Chef/ Manager

Arajilla Retreat
06.2015 - Current

Sous Chef

The Stunned mullet
08.2013 - 06.2015

Restaurant Owner

Luxe cafe / catering
03.2011 - 07.2013

Executive Chef

Mercure centro
04.2009 - 03.2011

Head Chef

Prince Patrick hotel
01.2007 - 05.2009

Chef De Partie

Heron island
01.2006 - 04.2007

Commission Chef

Aqua luna
02.2005 - 03.2006

Apprentice Chef

Opus restauarant
01.2004 - 02.2005

Apprentice Chef

Soupier
01.2003 - 01.2004

Apprentice Chef

Fitzroy River Lodge
10.2000 - 01.2003

Cert 3 Commercial Cookery

Brisbane Southbank Tafe

Similar Profiles

CREATE PROFILE
Ben Crompton