Summary
Overview
Work History
Education
Skills
Timeline
Generic

Ben Hallett

Point Cook,VIC

Summary

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Overview

1
1
year of professional experience

Work History

Second Chef

Rendeavous Restaurant
Point Cook, Vic
02.2021 - 06.2022
  • Ensured all health regulations were followed during meal preparation including proper storage temperatures of all food products.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Maintained cleanliness of work area at all times by cleaning surfaces regularly and disposing of waste properly.

Head Chef

Lovesick bar
Point Cook, Vic
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

Education

Chef Grade 4

Drysdale Institutte
Hobart, TAS
09-1997

Year 12 -

Scotch Oakburn
Launceston, TAS
12-1995

Skills

  • Sanitation Procedures
  • Knife Skills
  • Food Presentation
  • Budgeting and Cost Control
  • Plating and Presentation
  • Ingredient Selection
  • Food Safety Regulations
  • Dish Preparation
  • Sanitation Standards
  • Purchasing Management
  • Vendor Relations
  • Kitchen Operations

Timeline

Second Chef

Rendeavous Restaurant
02.2021 - 06.2022

Head Chef

Lovesick bar

Chef Grade 4

Drysdale Institutte

Year 12 -

Scotch Oakburn

Similar Profiles

CREATE PROFILE
Ben Hallett