BLAIR DUNN
Port Lincoln
Summary
Accomplished culinary professional with proven leadership and management skills. Offers a successful track record of leading and motivating teams to achieve organizational objectives. Demonstrated ability to develop creative menus and meal plans with a focus on quality assurance and customer satisfaction. Well-versed in organizing and running kitchen operations for high-volume establishments. Creative professional with culinary experience in a variety of upscale restaurants. Proven record of success in creating innovative menus, leading staff teams, and managing kitchen operations. Proficient in culinary trends and menu development, as well as in cost analysis, budgeting, and recipe development. Dynamic professional with extensive experience in high-volume cooking and management. Impressive track record of creating successful menus and leading teams in a fast-paced environment. Adept at developing innovative dishes while ensuring food safety and quality standards are met. Hard-working professional with experience in ingredient pairings, plating, food presentation, and nutrition. Frequently praised as adaptable by peers, I can be relied upon to help your team achieve its goals. Highly experienced culinary professional with proven success in developing creative menus and recipes to attract and retain customers. Skilled in kitchen management and staff supervision, as well as inventory and ordering. Ability to work in a fast-paced environment and deliver high-quality dishes in an efficient manner. Seeking to utilize excellent communication, interpersonal, and organizational skills to complete tasks. Reliable with a good work ethic and the ability to quickly adapt to new tasks and environments. Highly organized and detail-oriented worker, with a drive to exceed expectations. Ability to analyze data, develop strategies, and provide solutions to complex problems. Seeking to leverage skills and knowledge to contribute to team success. Hard worker experienced in problem-solving, service and time management. Aiming to leverage my abilities to successfully fill the [Job Title] role at your company. Skilled in operating a variety of tools, machinery, and equipment for both indoor and outdoor projects. Experienced in carrying out general labor duties, including loading and unloading materials, demolition, and site preparation. Possesses a valid driver's license and a strong work ethic. Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training. Culinary professional with track record of delivering exceptional menu items and maintaining rigorous food safety standards. Adept at fostering collaborative kitchen environment and consistently achieving culinary excellence. Known for reliability and adaptability to dynamic kitchen needs, with strong skills in recipe development and culinary techniques. Diligent [Desired Position] with solid foundation in high-volume kitchen environments. Proven background in preparing and executing intricate dishes while maintaining high standards of quality. Demonstrated proficiency in time management and multitasking, ensuring seamless kitchen operations and team collaboration. Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Accomplished Chef de Partie with success in baking and pastry creation. Educated in culinary arts and background working for several top restaurants in [Location]. Apprenticed to [Number]-star chef for [Number] years. Astute Chef de Partie highly skilled in plating and designing elaborate food garnishes. Talented individual offering extensive culinary abilities and thriving on mentoring newly hired kitchen personnel. Exceptional banquet displays, dessert table creation and ice sculpture design ideas.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Chef De Partie
Rumi On Louth
04.2024 - Current
- Conducted regular inventory checks to ensure freshness of ingredients.
- Trained junior cooks for improved kitchen efficiency and skill development.
- Reviewed customer feedback to refine and improve menu selections.
- Prepared daily specials with cost-effective ingredients to maximize profitability.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- 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.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
EXECUTIVE CHEF
PORT LINCOLN HOTEL
11.2021 - 03.2024
- Cooked or directly supervised cooking of items requiring skillful presentation
- Maintained high standards for quality control and sanitation practices
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers
- Managed kitchen staff, ensuring all employees followed health and safety regulations
- Developed efficient systems for ordering supplies, tracking inventory, and scheduling staff shifts
- Implemented strategies to reduce waste while maintaining product quality
- Developed new recipes to provide a more diverse selection of dishes
- Analyzed financial reports to identify areas for improvement in sales, profitability, and productivity
- Checked kitchen staff's worked hours for payroll compilation to submit to accounting
- Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs
- Supervised daily operations including food preparation, inventory management, and staffing levels
- Evaluated current trends in cuisine styles while keeping up with industry innovations
- Trained kitchen associates on fundamentals of good cooking and excellent plate presentations
- Ensured cost-effectiveness through effective utilization of ingredients and labor costs
- Performed regular inspections of kitchen equipment to ensure optimal performance
- Implemented budgeting plans, tracked financials and inventory, and identified areas for cost savings
- Analyzed customer feedback and implemented changes to improve customer satisfaction
- Provided guidance and direction on recipe development projects for special events
- Organized tasting events featuring new menu items prior to launch date
- Monitored sanitation and safety standards, as well as local health regulations
- Reviewed invoices from vendors to verify accuracy of charges before payment
- Monitored customer feedback regarding taste and presentation of dishes served
- Collaborated with front-of-house staff to coordinate events, menu items, and meal pacing
- Coordinated catering services for private parties or corporate functions
- Negotiated contracts with suppliers to ensure competitive pricing on food products
- Established relationships with local farmers to source fresh produce for daily menus
- Reviewed comment cards, guest satisfaction results and other data to identify areas needing improvement
- Trained cooks and food preparation workers in cooking techniques and kitchen processes
- Analyzed food, labor and overhead costs to assign menu pricing
- Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
- Enforced sanitation practices to safeguard employees and patrons
- Demonstrated new cooking techniques and equipment to staff
- Organized and managed catered events, ensuring quality food and service standards were met
- Assisted with staff recruitment and training for kitchen stations and supporting roles
- Monitored inventory levels and enforced best practices, reducing waste
- Drafted catering menus for weddings, parties and banquets
- Drafted employee schedules to accommodate staffing needs
- Forecasted supply needs and calculated costs for approval
- Created cost-effective recipes that reduced food waste
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
- Collaborated with front-of-house staff to develop new ideas for pairing dishes with wines, cocktails, and beers
- Monitored food safety practices for compliance with health regulations.
- Negotiated with vendors for quality ingredients at competitive prices.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
SOUS CHEF
PETER TEAKLE WINES
03.2021 - 11.2021
- Maintained high quality standards for food production and presentation ensuring customer satisfaction
- Guided kitchen personnel in line cooking, food preparation and dish plating
- Checked inventory and ordered supplies as needed
- Assisted head chef in creating new dishes and menu items
- Oversaw the daily operations of the kitchen including meal preparation, recipe development and plating
- Ensured compliance with all health codes and safety regulations while overseeing the cleanliness of the kitchen area
- Assisted executive chef with kitchen operations and preparation
- Checked quality of raw and cooked food products to meet standards
- Prepared and cooked foods of all types for special guests or functions
- Operated and maintained equipment and reported malfunctions
- Assisted in presenting and creating decorative food displays
- Planned special events catering from10-500 guests ensuring all dietary requirements were met
- Demonstrated expertise in menu planning, food preparation, and presentation standards
- Collaborated closely with chefs to create new recipes utilizing seasonal ingredients
- Performed various administrative duties such as ordering supplies, tracking expenses, budgeting
- Utilized advanced culinary techniques such as braising, curing, smoking and pickling to create unique dishes
- Implemented creative solutions to reduce waste while optimizing labor costs
- Prepared ingredients and cooked meals according to established recipes
- Trained cooks and food preparation workers in cooking techniques and kitchen processes
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
- Drafted catering menus for weddings, parties and banquets
SOUS CHEF
PORT LINCOLN HOTEL
06.2017 - 03.2021
- Maintained high quality standards for food production and presentation ensuring customer satisfaction
- Guided kitchen personnel in line cooking, food preparation and dish plating
- Checked inventory and ordered supplies as needed
- Assisted head chef in creating new dishes and menu items
- Oversaw the daily operations of the kitchen including meal preparation, recipe development and plating
- Ensured compliance with all health codes and safety regulations while overseeing the cleanliness of the kitchen area
- Assisted executive chef with kitchen operations and preparation
- Checked quality of raw and cooked food products to meet standards
- Prepared and cooked foods of all types for special guests or functions
- Operated and maintained equipment and reported malfunctions
- Assisted in presenting and creating decorative food displays
- Organized tasting events featuring new menu items prior to launch date
- Monitored sanitation and safety standards, as well as local health regulations
- Reviewed invoices from vendors to verify accuracy of charges before payment
- Monitored customer feedback regarding taste and presentation of dishes served
- Collaborated with front-of-house staff to coordinate events, menu items, and meal pacing
- Coordinated catering services for private parties or corporate functions
- Negotiated contracts with suppliers to ensure competitive pricing on food products
- Established relationships with local farmers to source fresh produce for daily menus
- Reviewed comment cards, guest satisfaction results and other data to identify areas needing improvement
- Trained cooks and food preparation workers in cooking techniques and kitchen processes
- Analyzed food, labor and overhead costs to assign menu pricing
- Worked with vendors to negotiate favorable supply pricing and coordinate delivery timelines
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
- Enforced sanitation practices to safeguard employees and patrons
- Demonstrated new cooking techniques and equipment to staff
- Organized and managed catered events, ensuring quality food and service standards were met
- Assisted with staff recruitment and training for kitchen stations and supporting roles
- Monitored inventory levels and enforced best practices, reducing waste
- Drafted catering menus for weddings, parties and banquets
- Drafted employee schedules to accommodate staffing needs
- Forecasted supply needs and calculated costs for approval
- Created cost-effective recipes that reduced food waste
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
- Collaborated with front-of-house staff to develop new ideas for pairing dishes with wines, cocktails, and beers
CHEF DE PARTIE
PORT LINCOLN HOTEL
06.2016 - 06.2017
- Assisted Head Chef with training new team members on standard operating procedures within the kitchen area
- Supervised junior chefs in the preparation, assembly and presentation of meals
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements
- Maintained a safe and sanitary kitchen environment by adhering to food safety protocols and procedures
- Monitored food preparation methods, portion sizes, garnishes and presentation of food in order to ensure that food was prepared in compliance with restaurant standards
- Instructed cooks and kitchen workers in preparing, cooking, garnishing, or presenting food
- Kept waste to a minimum by utilizing food storage and food recycling techniques
- Organized inventory of ingredients and monitored stock levels to ensure availability for all dishes
- Performed daily inspections of equipment and tools used in the kitchen ensuring their cleanliness and proper working condition
- Verified that kitchen staff followed all recipes and portion servings correctly
- Coached staff on proper culinary techniques while providing constructive feedback to improve performance
- Monitored employee productivity and provided suggestions for increased task completion
- Adhered to strict portion control guidelines to minimize waste and optimize profits
- Implemented new recipes, menu changes based on seasonal ingredients or customer feedback
- Established effective communication between kitchen personnel in order to facilitate smooth workflow during service hours
- Provided support during catering events by setting up buffet stations or plating individual dishes as needed
- Demonstrated knowledge of basic cooking principles such as grilling, baking, roasting
- Maintained accurate records related to production including number of meals served each day
- Created innovative ideas for daily specials or themed buffets using local produce where possible
- Guided kitchen personnel in line cooking, food preparation and dish plating
- Prepared and cooked foods of all types for special guests or functions
- Assisted head chef in creating new dishes and menu items
- Assisted executive chef with kitchen operations and preparation
- Checked inventory and ordered supplies as needed
- Checked quality of raw and cooked food products to meet standards
- Developed and maintained systems to ensure food quality and freshness
- Operated and maintained equipment and reported malfunctions
- Assisted in presenting and creating decorative food displays
- Supervised and coordinated activities of cooks and workers engaged in food preparation
- Estimated production needs and communicated to kitchen personnel
- Trained cooks and food preparation workers in cooking techniques and kitchen processes
- Prepared ingredients and cooked meals according to established recipes
- Enforced sanitation practices to safeguard employees and patrons
- Coordinated kitchen workflows, fostering swift service and high-quality food preparation
- Demonstrated new cooking techniques and equipment to staff
- Monitored inventory levels and enforced best practices, reducing waste
- Forecasted supply needs and calculated costs for approval
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
LINE COOK
PORT LINCOLN HOTEL
10.2012 - 06.2016
- Maintained a clean and organized work area, including all cooking surfaces, utensils, and equipment
- Managed multiple tasks simultaneously without compromising product quality or service times
- Adapted well under pressure in high volume environments while maintaining focus on quality execution
- Worked with other members of the kitchen staff to ensure efficient service
- Memorized restaurant recipes to accurately and quickly prepare dishes
- Stocked and maintained prep stations to reduce wait times and shortages
- Communicated effectively with co-workers to ensure timely delivery of orders
- Opened or closed kitchen as dictated by department scheduling
- Collaborated with team members to complete tasks quickly and efficiently during peak hours of operation
- Proficiently operated various kitchen appliances such as grills, ovens, fryers and other equipment
- Practiced safe food handling procedures in accordance with local health regulations
- Utilized grills, fryers and ovens to heat food to appropriate serving temperatures
- Maintained knowledge of menu items and ingredients to meet customer requests and dietary restrictions
- Consistently maintained professional attitude when interacting with customers or team members
- Accurately read food orders from tickets or monitors in order to prepare requested items correctly
- Prepared dishes according to restaurant recipes and specifications within set time frames
- Adhered to health and safety standards of the kitchen environment at all times
- Assisted in the daily preparation of food items in accordance with recipes
- Performed daily quality checks of ingredients used in preparation
- Demonstrated ability to follow recipes, portion controls and presentation specifications while preparing food
- Stored and organized ingredients into fridges and bins
- Observed all food safety guidelines and regulations to reduce risks
- Monitored stock levels throughout shift and communicated needs for restocking supplies to management
- Trained newly hired line workers regarding store recipes and policies
- Ensured proper storage of food products at appropriate temperatures to maintain food safety standards
- Maintained favorable working relationships with team members, promoting productive kitchen environment
- Applied knowledge of basic cooking techniques such as sautéing, frying, baking and grilling meats and vegetables
- Adhered to dress code and hygiene guidelines to promote food safety and sanitation
- Verified that prepared food meets requirements for quality and quantity before serving guests
- Sliced and weighed meats to maintain portion control standards
- Prepared and sold food that met food quality indicators
- Responsible for following established sanitation procedures while cleaning kitchens, dishware, utensils
- Measured ingredients for recipes and portioned servings
- Prepared sauces and garnishes to add flavor to dishes
- Disposed of spoiled and expired food according to waste regulations
- Planned timing of food production to coordinate with meal serving hours, preserving food quality
- Replenished ingredient levels and reported inventory shortages
- Tossed waste and recyclables to promote store cleanliness and meet industry standards
- Inspected and cleaned food preparation areas, equipment, and work surfaces and service areas to follow safe and sanitary food-handling practices
APPRENTICE CHEF
PORT LINCOLN HOTEL
10.2008 - 10.2012
- Participated actively in team meetings where ideas were discussed on how to improve service quality
- Applied a high degree of precision when plating dishes for presentation purposes
- Learned how to properly store ingredients according to health regulations and guidelines
- Assisted in training new apprentices on proper kitchen etiquette, safety protocols and knife handling techniques
- Practiced proper sanitation procedures while prepping, storing, serving and cleaning up after meals
- Acquired a comprehensive understanding of kitchen equipment and utensils, as well as the ability to use them efficiently
- Attained an advanced level of knowledge regarding food preparation methods and techniques
- Exercised attention-to-detail when following recipes for accuracy in measurements and proportions
- Maintained cleanliness standards throughout the kitchen at all times by adhering strictly to hygiene protocols
- Cultivated a good working relationship with wait staff by responding promptly to their requests
- Ensured all necessary ingredients were available before beginning any dish preparation
- Performed daily stock checks of perishable items to ensure freshness of ingredients used in recipes
- Developed strong knife skills and knowledge of food safety regulations for safe food handling
- Mastered various cooking techniques such as baking, roasting, grilling and frying
- Adapted quickly to changing orders from customers during peak hours
- Utilized creativity when creating new dishes or altering existing recipes to improve taste and presentation
- Demonstrated excellent time management, organization and communication skills while preparing meals for large groups
- Successfully completed tasks assigned by head chef within specified deadlines
- Prepped food items by cutting, chopping, and mixing sauces
- Cleaned and sanitized cooking surfaces at end of shift
- Cooked food items by grilling, frying, and sautéing according to recipes and standards
- Used proper food handling and storage techniques to meet health inspection standards and requirements
- Coordinated with other kitchen staff to ensure timely and efficient food production
- Performed inventory checks to complete food storage logs
- Assisted and supported kitchen staff using sound knowledge of food health and safety regulations
- Trained new employees within kitchen area, maximizing team production
- Helped with the development and implementation of systems and procedures to increase efficiency in the kitchen
- Conferred with executive chef to facilitate new menu selections and changes
- Prepared ingredients and cooked meals according to established recipes
- Trained cooks and food preparation workers in cooking techniques and kitchen processes
- Delegated tasks and oversaw work performed, addressing bottlenecks or underperforming stations
Education
PORT LINCOLN HIGHSCHOOL
10.2007
Skills
- Vendor Relations
- Food Preparation and Safety
- Order Supplies
- Process Improvement
- Employee Training
- Dish Preparation
- Manage Budgets
- Delegating Work
- Problem and Complaint Resolution
- Kitchen Operations Oversight
- Purchasing Management
- Time Management
- Food Service Safety Training
- Attention to Detail
- Inventory Control
- Special Events
- Food Allergies
- Operation Monitoring
- Verify Food Quality
- Food and Beverage Pairings
- Staff Supervision and Coordination
- Food Stock and Supply Management
- Forecasting and Planning
- Budgeting and Cost Control
- Food Storage
- Catering and Events
- Recipe Development
- Verbal and Written Communication
- Coaching and Mentoring
- Garnishing and Plating
- Judgment and Decision-Making
- Operations Management
- Team Development
- Kitchen Staff Management
- Supply Estimates
- Menu Planning
- Create Recipes
- Estimate Food Needs
- Equipment Inspection and Maintenance
- Equipment Selection
- Food Spoilage Prevention
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Garnishing techniques
- Stock making
- Plating and presentation
- Sauce preparation
- Grilling techniques
- Menu development
- Recipe creation
- Frying techniques
- Roasting methods
- Portion standards
- Nutrition principles
- Sanitation practices
- Pizza making
- Allergen awareness
- Appetizer creation
- Entree preparation
- Vegetable cookery
- Pasta making
- Food spoilage prevention
- Special diets
- Ingredient sourcing
- Inventory oversight
- Special events
- Counter sanitization
- Culinary math
- Meat cookery
- Fish cookery
- Legume cookery
- Grain cookery
- Dessert creation
- Poultry cookery
- Pastry techniques
- Potato cookery
- Rice cookery
- Poaching methods
- Braising techniques
- Steaming methods
- Food allergy safety
- Culinary arts
- Bread baking
- Salad preparation
- Kitchen utensils
- Sushi preparation
- Soup preparation
- Garnishes
- Cold food preparation
- Food cost control
- Dish preparation
- Safe food handling
- Food safety
- Food preparation
- Cooking techniques
- Portion control
- Safe handling
- Kitchen leadership
- Kitchen equipment operation
- Staff training
- Ordering and requisitions
- Garnishing and plating
- Staff motivation
- Kitchen management
- Safety management
- Cost control
- Customer service
- Equipment usage
- Plating
- Inventory management
- Foodservice
- Order delivery practices
- Mentoring and coaching
- Supervising food prep
- Recipes and menu planning
- Line inspections
- Compliance
- Menu memorization
- Performance improvement
- Team leadership
- Seafood preparation
- Sanitation procedures
- Workflow optimization
Certification
Certificate3 in commercial cookery
Timeline
Chef De Partie
Rumi On Louth
04.2024 - Current
EXECUTIVE CHEF
PORT LINCOLN HOTEL
11.2021 - 03.2024
SOUS CHEF
PETER TEAKLE WINES
03.2021 - 11.2021
SOUS CHEF
PORT LINCOLN HOTEL
06.2017 - 03.2021
CHEF DE PARTIE
PORT LINCOLN HOTEL
06.2016 - 06.2017
LINE COOK
PORT LINCOLN HOTEL
10.2012 - 06.2016
APPRENTICE CHEF
PORT LINCOLN HOTEL
10.2008 - 10.2012
Certificate3 in commercial cookery
PORT LINCOLN HIGHSCHOOL
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