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, QLD01.2010
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