Summary
Overview
Work History
Education
Skills
Cycling
Referee
Timeline
GeneralManager
Brenton Jolly

Brenton Jolly

Chef
Adelaide,SA

Summary

Food is my passion, I am known for having a keen eye for detail when it comes to preparing and presenting food.

My interest is to continuously learn about new foods and food styling and it has not waned in my 35 years in the industry, when the average chef lifespan is around 5 years.

I continue to be excited about cooking and living in South Australia has kept me inspired to keep striving and never be complacent when it comes to my career in hospitality.

My work has been diverse- from international hotels to hipster cafes, fast paced demanding food production over the COVID pandemic, charity fundraisers and everything in between.

I hope to speak to you soon regarding this exciting position, I doubt you will find a chef more dedicated to their craft and this industry.

Overview

40
40
years of professional experience

Work History

Second Chef

Palmer Hospitality Group
12.2023 - Current
  • Assisted Head Chef in monitoring food safety practices throughout the kitchen, ensuring compliance with local regulations.
  • Mentored junior kitchen staff, improving their culinary skills and fostering a positive work environment.
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with health regulations at all times.
  • Developed daily specials utilizing seasonal ingredients, providing guests with fresh and unique dining options.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Coordinated with team members to prepare orders on time.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Actively participated in ongoing professional development opportunities within the culinary industry to stay current with trends and best practices.

Sous Chef

Mister Sunshines
07.2022 - 12.2023
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Assist head chef with a la carte and special design with dietaries in mind
  • Coordinated with vendors to order supplies and maintain high quality standards.

Head Chef

Kitchenhand EATWELL
01.2011 - 07.2022
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Breakfast Chef

Sebel Playford
12.2004 - 01.2011
  • Collaborated with chef to create exciting, fun menu options for banquets and special events.
  • Practiced safe food methods to avoid disease and prevent food poisoning.
  • Supervised staff and assisted with technique, food prep and presentation.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Preparation of a la carte, breakfast buffet and room service items

Chef De Partie

HYATT Regency Adelaide
01.1996 - 01.2004
  • Maintained well-organized mise en place to keep work consistent.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Collaborated with staff members to create meals for large banquets.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries in line with S.O.P's

Education

Certificate III - Commercial Cookery

TAFE SA - International Centre For Hospitality, Tourism, And Food Studies
Adelaide, SA
11.1990

Skills

  • Active Listening
  • Staff Supervision and Coordination
  • High-Volume Environments
  • Entrepreneurial Leadership
  • Hiring, Training and Development
  • Restaurant Operation
  • Create Recipes
  • Guest Satisfaction
  • Safe Work Practices
  • Vendor Relations
  • Control Labor Costs
  • Conflict Resolution

Cycling

An avid Adeladian cyclist, when im not cooking I take the opportunity to get out and about and make the most of my down time.

Referee

  • Jeffrey Lovelock

Head Chef

Dsto cafe

0423 510 092

  • Darren White

Apprentice case manager

TAFE SA

0403 607 705

  • Justin Markos

Owner

Utopia @ Waterfall Gully

0402 321 101

Timeline

Second Chef

Palmer Hospitality Group
12.2023 - Current

Sous Chef

Mister Sunshines
07.2022 - 12.2023

Head Chef

Kitchenhand EATWELL
01.2011 - 07.2022

Breakfast Chef

Sebel Playford
12.2004 - 01.2011

Chef De Partie

HYATT Regency Adelaide
01.1996 - 01.2004

Certificate III - Commercial Cookery

TAFE SA - International Centre For Hospitality, Tourism, And Food Studies

Similar Profiles

CREATE PROFILE
Brenton JollyChef