Summary
Overview
Work History
Education
Skills
Languages
Timeline
GeneralManager

Benjamin Korotun

Summary

Dynamic culinary leader with a proven track record in high volume, client oriented roles. Excelling in menu planning and food safety. Recognized for enhancing kitchen productivity and fostering teamwork, I consistently deliver exceptional dining experiences while implementing cost-saving strategies. Committed to mentoring staff and maintaining high standards of food presentation and quality.

Overview

11
11
years of professional experience

Work History

Sous Chef

Village National Group
12.2023 - Current
  • Guided kitchen staff in executing diverse preparation tasks efficiently.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.
  • Assisted with menu development and planning.

Senior Sous Chef

Chin Chin
09.2014 - 05.2015

Head Chef

Cater Care Group
10.2022 - 11.2023
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
  • Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
  • Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
  • Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
  • Enhanced team performance with regular skill-development workshops and hands-on training.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Camp Manager

Compass Group Management
02.2020 - 09.2022
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Conducted thorough facility inspections regularly, identifying maintenance needs proactively to prevent costly repairs or disruptions later on.
  • Delivered exceptional customer service, resolving issues quickly to ensure positive experiences for all camp participants.
  • Collaborated with other Camp Managers in regular meetings to share best practices and improve industry-wide standards of operation.
  • Streamlined camp operations for increased efficiency by optimizing staff schedules and resource allocation.
  • Mentored junior staff members to enhance their skills, fostering professional development opportunities within the organization.

Head Chef

Compass Group Management
05.2019 - 02.2020
  • Maintained up-to-date knowledge of relevant regulations and compliance requirements, guaranteeing adherence to established guidelines throughout all aspects of camp management.
  • Improved camper satisfaction by implementing creative and engaging activities tailored to their interests.
  • Established partnerships with local organizations, securing additional resources and support for camp programs.
  • Enhanced safety measures, leading to a reduction in accidents and injuries through regular risk assessments and staff training.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
  • Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
  • Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.

Head Chef

Suburban West End
05.2017 - 02.2019
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained well-organized mise en place to keep work consistent.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
  • Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.

Head Chef

St James
06.2015 - 01.2017

Education

Certificate III - Commercial Cookery

William Angliss Culinary Institute
Melbourne, VIC
2009

Certificate III - Patisserie

William Angliss Culinary Institute
Melbourne, VIC
2009

Skills

  • Kitchen leadership
  • Food safety
  • Inventory management
  • Food presentation
  • Menu planning
  • Customer service
  • Safety management
  • Mentoring and coaching

Languages

Español
Full Professional

Timeline

Sous Chef

Village National Group
12.2023 - Current

Head Chef

Cater Care Group
10.2022 - 11.2023

Camp Manager

Compass Group Management
02.2020 - 09.2022

Head Chef

Compass Group Management
05.2019 - 02.2020

Head Chef

Suburban West End
05.2017 - 02.2019

Head Chef

St James
06.2015 - 01.2017

Senior Sous Chef

Chin Chin
09.2014 - 05.2015

Certificate III - Commercial Cookery

William Angliss Culinary Institute

Certificate III - Patisserie

William Angliss Culinary Institute

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Benjamin Korotun