Brannen Whitington
Adelaide,SA
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. High-performing Chef offering 10 plus years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Experienced at sourcing ingredients, controlling budgets and boosting restaurant profiles.
Adept at strictly monitoring kitchen activities and meeting health code standards. Strong organizational, leadership and management skills.
Overview
12
12
years of professional experience
Work History
Head Chef
Stokers Restuarant
Ohalloran Hill, South Australia
06.2021 - 01.2022
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Created recipes and prepared advanced dishes.
- Collaborated with other personnel to produce and modify menus and selections.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Arranged for kitchen equipment maintenance and repair when needed.
- Placed orders to restock items before supplies ran out.
- Hired, managed and trained kitchen staff.
Head Chef
Fourth Glenelg
Glenelg, SA
01.2020 - 06.2021
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Created recipes and prepared advanced dishes.
- Collaborated with other personnel to produce and modify menus and selections.
- Hired, managed and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Kept labor at or below [Number]% to support business profit targets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Obtained fresh, local ingredients to lower grocery costs.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Reduced food costs [Number]% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Collaborated with staff members to create meals for large banquets.
Head Chef
Keg & Barrel
Port Norlunga, South Australia
05.2019 - 01.2020
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Hired, managed and trained kitchen staff.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Collaborated with other personnel to produce and modify menus and selections.
- Mentored kitchen staff to prepare each for demanding roles.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Kept labor at or below [Number]% to support business profit targets.
Head Chef
Colonnades Tavern - RD Jones Group
Noarlunga Centre, SA
07.2018 - 05.2019
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Created recipes and prepared advanced dishes.
- Collaborated with other personnel to produce and modify menus and selections.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Arranged for kitchen equipment maintenance and repair when needed.
- Placed orders to restock items before supplies ran out.
- Hired, managed and trained kitchen staff.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Acted as head chef when required to maintain continuity of service and quality.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
Chef Supervisor
Yankalilla Hotel RD Jones Group
Yankalilla, SA
04.2018 - 07.2018
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
Acting Excutive Head Chef Southern Area
RD Jones Group ( Covering Woodcroft , Hallett Cove
Hallett Cove, SA
07.2017 - 11.2017
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Served customers and followed outlined steps of service.
- Drove operational improvements which resulted in savings and improved profit margins.
- Collaborated with [department or management] to achieve [result].
- Used Microsoft Word and other software tools to create documents and other communications.
- Oversaw daily operations to ensure high levels of productivity.
Sous Chef
Moseley Beach Club RD Jones Group
Glenelg, South Australia
11.2017 - 07.2018
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Created recipes and prepared advanced dishes.
- Collaborated with other personnel to produce and modify menus and selections.
Chef
Moseley Hotel RD Jones Group
Glenelg, South Australia
11.2014 - 11.2017
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Acted as head chef when required to maintain continuity of service and quality.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
Chef
Woodcroft Hotel RD Jones Group
Woodcroft SA, South Australia
11.2017 - 04.2018
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Mentored kitchen staff to prepare each for demanding roles.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Apprentice Chef
Holdfast Hotel RD Jones Group
Glenelg, SA
11.2013 - 10.2014
- Entered Nestle Golden Chef Hat Competition - Placed second in State.
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
- Operated commercial cooking and baking equipment in support of head chef.
- Learned over [Number] different procedures of food preparation.
- Performed other tasks as assigned by sous chef or chef
Kitchen Hand Then Apprentice Chef From 2012
Cove Tavern RD Jones Group
Hallett Cove, South Australia
09.2010 - 11.2013
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Maintained well-organized mise en place to keep work consistent.
- Planned and directed high-volume food preparation in fast-paced environment.
Education
Cert 3 Commerical Cookery
Regency Park Tafe
Regency Park, SA11.2015
High School Diploma -
Immanuel College
Novar Gardens, SA12.2011
Skills
- Recordkeeping and Documentation
- Customer Service
- Relationship Building
- Vendor Relationships
- Menu creation
- Culinary expertise
- Management skills
- Customer service skills
- Supply management
- Certifications
- Food sanitation
- Knowledge of food trends
- Staff Scheduling
- Creative Thinking
- Cost Control and Budgeting
- Quality Control and Oversight
- Quality Assessment
- Price Negotiation
- Purchasing Equipment
- Instruction and Delegation
- Menu Planning
- Cooking Technique Demonstrations
- Special Events and Catering
- Standards Compliance
- Staff Recruiting and Hiring
- Current in Culinary Trends
- Supply Ordering
- Coordinating Kitchen Staff
- Recipe Development
- Data Analysis
- Decision Making
- Team Collaboration
- Team Leadership
- Food Preparing, Plating and Presentation
- Safety and Risk Management
- Human Resources
- Resolving Complaints
- Food and Beverage Service
- Time Management
- Flexible and Adaptable
- Staff Training
- Staff Performance Assessments
- Menu Item Pricing
Additional Information
Hold Responsible Service of Alcohol (RSA)
Hold Responsible Gambling Services (RGS)
Hold (RP) Responsible Persons Licence.
Timeline
Head Chef
Stokers Restuarant
06.2021 - 01.2022
Head Chef
Fourth Glenelg
01.2020 - 06.2021
Head Chef
Keg & Barrel
05.2019 - 01.2020
Head Chef
Colonnades Tavern - RD Jones Group
07.2018 - 05.2019
Chef Supervisor
Yankalilla Hotel RD Jones Group
04.2018 - 07.2018
Sous Chef
Moseley Beach Club RD Jones Group
11.2017 - 07.2018
Chef
Woodcroft Hotel RD Jones Group
11.2017 - 04.2018
Acting Excutive Head Chef Southern Area
RD Jones Group ( Covering Woodcroft , Hallett Cove
07.2017 - 11.2017
Chef
Moseley Hotel RD Jones Group
11.2014 - 11.2017
Apprentice Chef
Holdfast Hotel RD Jones Group
11.2013 - 10.2014
Kitchen Hand Then Apprentice Chef From 2012
Cove Tavern RD Jones Group
09.2010 - 11.2013
Cert 3 Commerical Cookery
Regency Park Tafe
High School Diploma -
Immanuel College