Summary
Overview
Work History
Education
Skills
Timeline
Generic

Blair Coleman

Logan City,Australia

Summary

Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.

Overview

16
16
years of professional experience

Work History

Sous Chef

Pneuma Restaurant
09.2023 - 06.2025
  • Supervised kitchen operations, ensuring high standards of food quality and presentation.
  • Collaborated with executive chef to develop seasonal menus reflecting contemporary Australian cuisine.
  • Implemented new cooking methods, enhancing meal preparation efficiency and consistency.

Sous Chef

GOMA (Queensland Gallery of Modern Art)
12.2020 - 08.2023
  • Supervised kitchen operations, ensuring timely meal preparation and high-quality food standards.
  • Trained and mentored junior chefs, enhancing team performance and culinary skills.
  • Implemented food safety protocols, maintaining compliance with health regulations.

Chef de Partie

Brae
07.2017 - 07.2019
  • Supervised daily kitchen operations, ensuring high-quality food production and presentation standards.
  • Conducted quality checks on dishes before service, ensuring consistency and adherence to specifications.
  • Maintained well-organized mise en place to keep work consistent.

Stage

Relæ
05.2017 - 07.2017


  • Working in a designated station set by the Head or Sous Chef
  • Assisting the Chef de Partie in preparing and cooking food.
  • Plating and presenting dishes as per the Chef de Partie’s instructions

Sous Chef

Gerard’s Bistro
05.2015 - 05.2017
  • Developed seasonal menus, incorporating local ingredients to elevate dining experiences.
  • Led kitchen team during busy shifts, fostering a positive work environment and efficient service delivery.
  • Supervised kitchen operations, ensuring timely meal preparation and high-quality food standards.

Chef de Partie

Esquire
04.2012 - 04.2014
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

Apprentice Chef

Ortiga
01.2009 - 04.2012
  • Prepared and plated dishes to meet quality standards and presentation guidelines.
  • Maintained cleanliness and organization of kitchen equipment and workstations.
  • Collaborated with team members to ensure timely service during peak hours.

Education

Certificate III - Comercial Cookery

Work Skill Australia
Brisbane, QLD
01.2010

Skills

  • Kitchen leadership
  • Food presentation
  • Food safety
  • Kitchen organization
  • Cooking techniques
  • Supervising food prep
  • Recipes and menu planning
  • Recipe creation
  • Workflow optimization
  • Positive and professional

Timeline

Sous Chef

Pneuma Restaurant
09.2023 - 06.2025

Sous Chef

GOMA (Queensland Gallery of Modern Art)
12.2020 - 08.2023

Chef de Partie

Brae
07.2017 - 07.2019

Stage

Relæ
05.2017 - 07.2017

Sous Chef

Gerard’s Bistro
05.2015 - 05.2017

Chef de Partie

Esquire
04.2012 - 04.2014

Apprentice Chef

Ortiga
01.2009 - 04.2012

Certificate III - Comercial Cookery

Work Skill Australia
Blair Coleman