Bevan Lambert
Chef / Carpenter
Cooranbong,NSW
Summary
Experienced Food Service Manager successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 20 Years of progressive leadership experience.
Overview
44
44
years of professional experience
Work History
Maitenance Manager
Adventist Alpine Village
Jindabyne, NSW
07.2020 - 01.2023
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day to day duties accurately and efficiently.
- Worked flexible hours weekends etc,
- Used coordination and planning skills to achieve results according to schedule.
- Identified issues, analyzed information and provided solutions to problems.
- Maintained chalets, Main lodge area, dorm bunk rooms, caravan park.
- Coordinated essential services when required, eg painting, plumbing, electrical etc. Hands on person.
- Cooked breakfast in main kitchen for any groups that required a cooked breakfast. Numbers ranged from 20- 150. Sometimes 150 - 280 on rare occasions.
Food Services Manager
Sydney Adventist Hospital
Sydney Australia, New South Wales
11.2001 - 07.2020
- High Professional Standards Achieving the best results, Responsible for patient meals, cafeteria staff meals, function meals and other clinical food requirements, 1800 - 2000 meals a day.
- Development and maintenance of quality standards, purchase specifications, recipe development with patient menus.
- Changing menu items, consider modern eating trends, patient feedback, Recruitment, performance management and skills in the development of Food Service Team.
- Staff training - planning, delivering, administration and assessment of training requirements, task analysis & safe operating procedure requirements.
- I manage the Infection control policies and OHS Standards, making sure department policies comply with local government and Health Department Regulations.
- Maintain a flexible staff rostering system to meet customer volumes, budgeted costs, productivity targets on a day to day basis.
- Purchasing, receipt storage and processing of quality perishable, none-perishable supply and equipment items to meet budgeted targets, customer satisfaction and promote vegetarian cuisine.
- Implementing staff training with HACCP in conjunction with government legislation.
- Prepare Food Services for Accreditation, monitor our Food Safety Program, working closely with Dietician's and Dietetics Department.
- Train and put staff through Certificate III in Hospitality, implement Food Hygiene Training with all Food Service Staff, assist with CBord software with Food Services and Dietetics (2006-2007), implement a software monitoring system for temperature recording (Monica)
- Review vendor pricing constantly.
Food Service Manager
Sydney Adventist Hospital
Sydney, NSW
01.2004 - Current
- Refurbishment of SanCafe, implement software Micros software in SanCafe 2005. Work with Master Planning on redevelopment of current kitchen for next 8- 10 years. Sydney Adventist Hospital is NSW's largest and most prestigious Private Hospitals, established in 1903. Responsible for all food production staff and liaison with supervisors, janitors, cooks and kitchen maintenance. Responsible for liaison with Head Dietician to develop new menus and standardisation of recipes. Responsible for, in cooperation with Head Dietician, development and launch of complete new seven day rotating patient menu.
Food Service Manager
Lady Davidson Private Hospital
Sydney Australia, NSW
04.2000 - 11.2001
- Responsible for production of 120 patient meals three times daily for hospital and staff cafeteria.
- Key responsibilities include reducing food costs, implementing corporate menu every six months.
- Other responsibilities were staffing, training, menu review, implementing work schedules, also working with Mayne Health Food Services guidelines Assisted in looking after two other hospitals for three months - Castle Craig Hospital, Mosman Hospital.
- Look after staff human resource issues including payroll and rosters.
- Maintain equipment, purchasing, working with dieticians and diet aids with patient diet requirements. Working closely with infection control on issues related to Food Services.
Catering Manager
Eurest Australia, Kincoppal Sacred Heart Catholic Girls College Rose Bay Food Service
Sydney Australia, NSW
10.1999 - 04.2000
- Cooked and prepared meals for indoor boarders 120 (360 meals per day) Also catered for functions held at Kincoppal College Looked after staff of about 6 people Controlled ordering, stock take monthly, rosters, staff HR issues, invoice receipts.
- Checking of food deliveries in and out.
- Responsible for general training and staff training of Eurist food training modules.
- Implementation of new menu each term.
- Work out food cost per student per day.
Head Chef
Sydney Adventist Hospital
Wahroonga, NSW
05.1996 - 04.1999
- Responsible for 1200 to 1500 meals per day.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Managed scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Arranged for kitchen equipment maintenance and repair when needed.
- Verified compliance in preparation of menu items and customer special requests.
- Produced revolutionary international menu offerings to put establishments on local, regional and national map.
Assistant Head Chef
Avondale College
Cooranbong, NSW
05.1995 - 05.1996
- Responsible for:
- Approximately 700 meals /day
- Planning new menu's
- Main food production
- Rotating stock
- General cleaning & hygiene
- Small functions and dinners ie summer schools and conferences
- Communicating with staff and kitchen hands with daily tasks.
Demi Chef
Holiday Inn Crown Plaza
Terrigal, NSW
04.1992 - 05.1995
- Responsible to Chef de Parti:
- Responsible for:
- Average of 300 meals a day
- Room Service orders
- A la Carte Service, buffets and functions
- Food rotation, daily ordering from store room and general cleaning
- A la Carte service at meal times
- Canapés daily 240 for "7th Floor" VIP guests.
- Handled portion control activities according to specified instructions provided by chef.
- Stored food in designated containers and storage areas to increase shelf life and prevent spoilage.
- Assisted with various banquet food stations, set up and service to multiple dining areas.
Apprentice Chef
Warburton Health Care Centre
Warburton, NSW
01.1988 - 03.1992
- 33 bed hospital and resort style health centre Averaging 300 meals per day.
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Used commercial cooking equipment, including bakers oven.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Created exciting dishes to draw in clientele and increase revenues.
Carpentry & Joinery Apprenticeship
Daru Pty Ltd
Gosford, NSW
01.1982 - 01.1986
- Constructed 8 custom built designs according to specifications.
- Followed established job site safety regulations and maintained safe and clean work area.
- Read and interpreted blueprints and construction documents to determine project directives.
- Installed interior finish items, including wall protection, doors and hardware, toilet accessories, cubicle curtain tracks and TV brackets.
- Planned projects by identifying necessary equipment, tools, and required assistance.
- Built and hung custom doors and frames.
- Properly poured, set and cured concrete.
- Cut and installed insulation for residential and commercial buildings.
- Safely operated electric cordless and hammer drills and cutting torches.
Head Chef
Avondale University
01.2023 - 04.2025
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Arranged for kitchen equipment maintenance and repair when needed.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
Education
No Degree - In House Management Training Over The 18.5 Years
Sydney Adventist Hospital
Barista Course ( Certified ) -
JDE Coffee
2004
Leadership Management Course Certificate 4 Trainer 2004 - 2005 -
Registered Training Organisation
2002
OHS Accredited Course / Supervisors / Line Manager
WorkCover Authority NSW
Sydney NSW08.1996
Commercial Cookery Cert 3 Trade Qualification -
Gordon College Geelong Victoria
Victoria1992
Carpentry And Joinery
Gosford Tafe College
Gosford1985
Central Coast Adventist High School Erina NSW / School Certificate -
Central Coast Adventist College
Erina NSW1981
Skills
- Ability to Harness & Motivate the Energies of Colleagues
- Managing within a budget
- Purchasing
- Budgeting
- Equipment Maintenance
- Safe food handling
- Recipes and menu planning
- Customer-focused
- Ordering and invoicing
Photography,Travelling,
Love to travel around different places in Australia QLD, NSW, VIC, SA. We have such a diverse country with so much to offer. I love taking photos and making photo books to capture my travels.
Additional Information
Having two trades has given me the strength to utilize both skill sets within my current role as Food Services Manager. With renovating our main hospital kitchen from outdated to a modern functioning kitchen with a range to produce patient meals from 350 - 510 full capacity. Working with the builder and architect, I had full knowledge of what could be constructed to meet requirements for a work flow kitchen. Also providing meals for other areas within the hospital including our SanCafe that provides for approx 800 customers a day.
I love being challenged. I am not afraid to think outside the square. Having worked for the Adventist church for 28 years in four different institutions, Warburton Healthcare Centre, Avondale College, Sydney Adventist Hospital and currently Adventist Alpine Village Jindabyne .I have enjoyed what I have learnt and what I have been able to contribute to the church in the roles I have been employed.
I consider myself as a team player, utilising resources wisely, looking at better ways of saving money for the organization I am employed by.
My best bottom line results when I was Food Service Manager at the SAN was financial year ending June 2018 and June 2019 with over $400,000 added to the bottom line contribution in both years, (above budget).
Religion
I am a current member of the Seventh Day Adventist Church
Referees
Chris Waite former work colleague at the Sydney Adventist Hospital. Mob 0410421682. / Not working there any more
Trevor Crabbe / My old HR Manager from the Sydney Adventist Hospital Mob 0468304365 / Not working there any more
If you require any more referees can provide on request
Timeline
Head Chef
Avondale University
01.2023 - 04.2025
Maitenance Manager
Adventist Alpine Village
07.2020 - 01.2023
Food Service Manager
Sydney Adventist Hospital
01.2004 - Current
Food Services Manager
Sydney Adventist Hospital
11.2001 - 07.2020
Food Service Manager
Lady Davidson Private Hospital
04.2000 - 11.2001
Catering Manager
Eurest Australia, Kincoppal Sacred Heart Catholic Girls College Rose Bay Food Service
10.1999 - 04.2000
Head Chef
Sydney Adventist Hospital
05.1996 - 04.1999
Assistant Head Chef
Avondale College
05.1995 - 05.1996
Demi Chef
Holiday Inn Crown Plaza
04.1992 - 05.1995
Apprentice Chef
Warburton Health Care Centre
01.1988 - 03.1992
Carpentry & Joinery Apprenticeship
Daru Pty Ltd
01.1982 - 01.1986
No Degree - In House Management Training Over The 18.5 Years
Sydney Adventist Hospital
Barista Course ( Certified ) -
JDE Coffee
Leadership Management Course Certificate 4 Trainer 2004 - 2005 -
Registered Training Organisation
OHS Accredited Course / Supervisors / Line Manager
WorkCover Authority NSW
Commercial Cookery Cert 3 Trade Qualification -
Gordon College Geelong Victoria
Carpentry And Joinery
Gosford Tafe College
Central Coast Adventist High School Erina NSW / School Certificate -
Central Coast Adventist College
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