Benjamin Gavin Farley

• Established and managed a successful BBQ cooking school for 21 years across multiple locations including Sydney, Melbourne, Brisbane, Canberra, Hunter Valley, and Perth.
• Designed and executed diverse BBQ menus tailored to customer preferences.
• Conducted workshops to educate participants on BBQ techniques and equipment usage.
• Collaborated with suppliers to source high-quality ingredients, maintaining menu integrity.

• Designed and implemented training programs to enhance culinary skills among Bunnings staff and engage consumers through interactive cooking demonstrations.
• Ongoing
• Developed innovative menu items to enhance customer satisfaction and drive sales.
• Trained kitchen staff on food safety protocols and best cooking practices.
• Collaborated with suppliers to source high-quality ingredients at competitive prices.
• Led culinary workshops to educate customers about cooking techniques and products available at Bunnings.

• Providing in-store promotional cooking demonstrations and training to consumers, including program design, recruitment and execution.
• Streamlined food preparation processes, improving overall efficiency in kitchen operations.
• Designed promotional events that showcased new product lines, attracting increased foot traffic to stores.
• Delivered expert advice on menu planning, ingredient selection, and culinary trends to restaurant owners, enhancing overall customer experience.

Mentored aspiring chefs in mastering commercial cookery curriculum and safety protocols.

• Developed comprehensive lesson plans aligning with culinary education standards.
• Mentored students in practical cooking techniques and kitchen safety practices.
• Implemented innovative teaching methods to enhance student engagement and learning outcomes.
• Evaluated student performance through assessments, providing constructive feedback for improvement.
• Collaborated with faculty to design curriculum tailored to industry trends and demands.

Spent many years mentoring the Chefs of the future through professional commercial cookery tuition.

• Organized workshops featuring guest chefs to broaden students' culinary exposure and skills.
• Conducted professional development sessions for staff on effective teaching strategies and technology integration.
• Fostered a positive classroom environment that encouraged creativity, teamwork, and respect among students.
• Developed strong relationships with students, parents, and colleagues by maintaining open lines of communication and fostering a supportive learning environment.
• Managed classroom behavior effectively by establishing clear expectations, modeling appropriate conduct, and consistently enforcing established rules and consequences.
• Enhanced classroom engagement through the use of interactive teaching methods, such as group projects and hands-on activities.
• Maintained accurate records of student progress, attendance, and behavior to facilitate ongoing communication with parents about their child''s educational journey.

• Engaged in high-level culinary practices at The Mirabelle, a prestigious two Michelin-star restaurant, while learning from celebrated chef Marco Pierre White.
• Led kitchen operations, ensuring high standards of food quality and presentation.
• Mentored junior chefs, fostering skill development and teamwork in the kitchen.
• Collaborated with front-of-house staff to ensure seamless service delivery.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Managed inventory control, reducing food waste and optimizing budget allocation.

Embarked on a fabulous experience as the Head Chef of a business lunch restaurant in the city of Sydney where we transformed a simple cafe into a premium very busy business lunch restaurant.

• Led kitchen operations, ensuring high-quality food preparation and presentation standards.
• Developed seasonal menus, incorporating local ingredients to enhance dining experience.
• Mentored kitchen staff, fostering skill development and teamwork in a fast-paced environment.
• Streamlined inventory management processes, reducing waste and optimizing supply chain efficiency.
• Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.

• My first Head Chef experience, post being an apprentice was a highly exciting experience in a start up restaurant in the trendy Surry Hills of Sydney where we were fortunate enough to be recognised by achieving 1 Chef Hat!

I spent a short amount of time at the Pig and Olive under Chef Mark Ryan whilst waiting for the O'Bar to open. Learn some amazing things and worked with a great team.

• Supervised kitchen staff to ensure timely food preparation and service quality
• Developed seasonal menus focusing on local ingredients and culinary trends
• Trained junior chefs in cooking techniques and kitchen safety protocols

I was fortunate enough to start my culinary career in a premium and profile restaurant looking over our fabulous Sydney Harbour at Bilsons. One of the jewels of the dining scene in Sydney. I learn incredibly and developed my passion for high end food and dining. I had the great pleasure to work with some of Sydney's best in Peter Kuruvita and / Guillaume Brahimi, where we achieved 2 Chef Hats during my time.