Summary
Overview
Work History
Education
Skills
STRENGTHS
References
Timeline
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BENJAMIN DOUBLET

Sydney,NSW

Summary

Experienced professional chef and caterer with nearly two decades of culinary expertise. Adept at managing restaurant and catering operations with strong business acumen. Recognized for creativity, passion, and unwavering motivation in delivering exceptional culinary experiences to clients and guests.

Overview

17
17
years of professional experience

Work History

Chef Manager

Cater Care
02.2023 - Current
  • Oversaw daily kitchen operations, ensuring adherence to food safety and sanitation standards.
  • Developed and implemented menu items that aligned with seasonal ingredients and customer preferences.
  • Trained and mentored culinary staff, enhancing team performance and fostering skill development.
  • Coordinated catering events, ensuring timely delivery of high-quality meals to diverse clientele.
  • Implemented quality assurance protocols, enhancing overall food presentation and customer satisfaction levels.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.

Chef

LA TRATTORIA
05.2021 - 05.2022
  • Managed kitchen operations in a bustling Italian restaurant serving over 250 guests per service.

Owner/Operator

POP CATERING
05.2016 - 01.2020
  • Transformed a 1967 caravan into a vintage-style mobile kitchen.
  • Coordinated and managed efficient operations for catering, including food truck events, private functions, and weddings.
  • Developed tailored menus to meet specific client needs.

Executive Director/Head Chef

UNDERGROUND FINE FOODS / BIG BEAR CATERING
10.2008 - 11.2015
  • Oversaw diverse responsibilities as Owner and Director.
  • Delivered catering services at diverse venues throughout South Australia.
  • Oversaw daily kitchen operations and coordinated weekly weddings at multiple wineries in Mclaren Vale.
  • Designed unique menus and pricing models for a range of venues and private clientele.
  • Conducted comprehensive training programs to enhance staff performance.
  • Cultivated strong partnerships with vendors and food suppliers.
  • Executed catering services for Sea & Vines events, accommodating over 2500 participants per event.
  • Managed digital marketing campaigns across various advertising platforms.

Owner/Head Chef

FUZE FOOD & WINE
06.2013 - 11.2015
  • Established and developed a beachside restaurant.
  • Managed weekly service for over 1200 customers across breakfast, lunch, dinner, and events.
  • Led initial design and construction of venue.
  • Created and executed diverse food and beverage menus.
  • Conducted comprehensive supplier sourcing to ensure quality and cost-effectiveness.
  • Recruited and managed a team of over 25 staff members.
  • Oversaw development of marketing and social media strategies.

Education

Diploma of Screen & Media - undefined

AIE

Cert III in Cookery - undefined

TAFE SA

Year 12 - undefined

HAWKESBURY HIGH SCHOOL

Skills

  • MENU PLANNING & DEVELOPMENT
  • FOOD SERVICE MANAGEMENT
  • KITCHEN OPERATIONS
  • FOOD SOURCING AND SUPPLY
  • STAFF MANAGEMENT
  • CUSTOMER SERVICE

STRENGTHS

  • CREATIVITY
  • PROBLEM SOLVING
  • TIME MANAGEMENT
  • LEADERSHIP
  • FAST LEARNER
  • TEAM WORK
  • STRONG MULTI-TASKER

References

Georgio Bader - Operations manger

0409 466 173


Penny Moran - Operations manger

0420 987 866

Timeline

Chef Manager

Cater Care
02.2023 - Current

Chef

LA TRATTORIA
05.2021 - 05.2022

Owner/Operator

POP CATERING
05.2016 - 01.2020

Owner/Head Chef

FUZE FOOD & WINE
06.2013 - 11.2015

Executive Director/Head Chef

UNDERGROUND FINE FOODS / BIG BEAR CATERING
10.2008 - 11.2015

Diploma of Screen & Media - undefined

AIE

Cert III in Cookery - undefined

TAFE SA

Year 12 - undefined

HAWKESBURY HIGH SCHOOL

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