Brett Woods
Bannockburn,VIC
Summary
Professional Site Manager/Head Chef with proven proficiency in OSHA compliance, internal and external communications, crew supervision and cost control. Committed to on-time project completions, cost effective budgeting and superb work quality.
Efficient and qualified Site Manager with 22years of experience in site supervision. Outstanding projects are done ahead of schedule and under budget.
Resourceful, reliable and dedicated to profitability and safety. Talented Site Manager with over 25 years of experience working on residential and commercial buildings. Proficient in estimating, inspection and design and planning. Always complies with OSHA regulations and other operational standards. Motivational leader and organizational problem-solver with advanced supervisory, team building and customer service skills. Experience stepping into roles and quickly making positive changes to drive company success. Focused on using training, monitoring and morale-building techniques to maximize employee engagement and performance. Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
30
30
years of professional experience
Work History
Site Manager/ Head Chef
Compass Group
Melbourne, VIC
01.2000 - 08.2018
- Provided courteous and informative customer service in an open kitchen format
- Quickly and courteously resolved all customer problems and complaints
- Displayed a positive and friendly attitude towards customers and fellow team members
- Collaborated closely with the catering staff to conduct meetings and resolve service, product, and personnel issues
- Implement and support company initiatives and programs, standards, and policies
- Implement and encourage staff training, site based and overseeing up to 4 other sites
- Training staff weekly will a range of business, catering, and safety issues
- Maintain regular performance reviews with all catering staff in all sites
- Consistently keeping a clean and safe environment by adhering to all federal, state, and local sanitation and safety requirements
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing, and receiving
- Effectively managed and assisted kitchen staff in producing food for catered events and member dining areas
- Followed proper food handling methods and maintained correct temperature of all food products as per food safety program
- Produce menu items that follow current themes and include seasonal produce
- Costing of all foods and using cost effective products available at the present time
- Corporate function menus and functions launches annually with costing
- Prepared healthy, enjoyable breakfasts and dinners for diners
- Ensuring that the contracts were profitable with regards to budgeted financial targets.
- Managed daily operations of the site, including staff and contractors.
- Ensured compliance with safety protocols, regulations and standards.
- Developed strategies to improve operational efficiency and reduce costs.
- Monitored job progress to ensure quality standards were met.
- Coordinated workflow between departments to maximize productivity.
- Scheduled maintenance tasks and ensured all equipment was functioning properly.
- Responded promptly to customer inquiries or complaints.
- Maintained records of inventory, assets, personnel and other relevant data.
- Analyzed reports to identify areas for improvement in performance or cost savings.
- Prepared budgets and monitored expenses to stay within allocated limits.
- Performed inspections of the facility on a regular basis to ensure security measures were followed.
- Assigned tasks and delegated responsibilities among team members.
- Established policies, procedures and guidelines for the operation of the site.
- Mentored new employees on safety protocols, processes and procedures.
- Provided training opportunities for existing staff in order to enhance their skillset.
- Resolved conflicts between staff members in a timely manner.
- Implemented systems for tracking employee attendance, performance reviews and payroll processing.
- Collaborated with vendors for procurement of materials needed for projects.
- Organized events at the site such as conferences or workshops.
- Directed site activities to drive smooth operations and achieve quality assurance metrics.
- Interviewed and hired qualified candidates to fill open staff positions.
- Performed routine audits to maintain inventories, supplies and equipment.
- Complied with operational standards and OSHA regulations.
- Maintained safe operating compliance and verified that operations met best practice standards.
- Maintained payroll data, attendance records and delivered materials to job site on time and in good condition.
- Inspected and evaluated physical condition of establishment to comply with safety, quality and service requirements.
- Employed cost management techniques to maintain budget and increase revenue.
- Organized and participated in monthly on-site meetings with clientele and subcontractors.
- Motivated and challenged staff to achieve results while offering developmental and educational opportunities.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Resolved customer inquiries and complaints requiring management-level escalation.
- Delegated work to staff, setting priorities and goals.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Recruited and trained new employees to meet job requirements.
- Reviewed employee performance and provided ongoing feedback and coaching to drive performance improvement.
- Assigned work and monitored performance of project personnel.
- Interviewed prospective employees and provided input to HR on hiring decisions.
- Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
- Evaluated individual and team business performance and identified opportunities for improvement.
- Mediated conflicts between employees and facilitated effective resolutions to disputes.
- Planned and delivered training sessions to improve employee effectiveness and address areas of weakness.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Resolved conflicts between kitchen staff members in a professional manner.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
- Trained kitchen workers on culinary techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Improved performance of team members resulting in high-quality meals produced daily.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Supervised food preparation staff to deliver high-quality results.
- Monitored temperatures of prepared food and cold-storage areas.
- Observed food safety and sanitation protocols to reduce germ spread.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Distributed food to service staff for prompt delivery to customers.
Executive Chef
Pier Tavern Complex
Cairns, QLD
01.1998 - 01.2000
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Controlled labor costs through effective use of staff scheduling techniques.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Coordinated with front-of-house staff regarding reservations and table management.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained kitchen workers on culinary techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored quality, presentation and quantities of plated food across line.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Utilized local, fresh food products to support local economies and showcase community support.
- Improved performance of team members resulting in high-quality meals produced daily.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Supervised 12 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Monitored meals served for temperature and visual appeal.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Distributed food to service staff for prompt delivery to customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
Chef
Geelong Hospital
Geelong, VIC
01.1992 - 01.1996
Apprentice Chef
Nautilus of Eltham Seafood Restaurant
VIC
01.1989 - 01.1992
Education
Certificate IV in Commercial Catering -
Frontier Training And Technology
07-2019
Certificate III in Commercial Catering -
Frontier Training And Technology
02-2019
Certificate IV in Training And Assessment- TAE40116 -
The Gordon
Geelong, VIC12-2018
Diploma Of Management BSB51107 -
Futurum
Trade Certificate- Certificate III in Commercial Cooking -
The Gordon & Box Hill Tafe
Skills
- Food Safety Regulations
- Forecasting and planning
- Plating and presentation
- Budgeting and cost control
- Performance Assessments
- Ingredient Selection
- Dish preparation
- Inventory Rotation
- Banquets and catering
- Budget Development
- Cost Control and Budgeting
- Menu Planning
- Cost Reduction
- Food Safety
- Culinary expertise
- Employee retention strategies
- Grilling
- Menu development
- Sanitation Standards
- Regulatory Compliance
- Purchasing management
- Resource Management
- Staff Training
- Team Management
- Customer Retention
- Cost Control
- Recipe creation
- Purchasing
- Waste Reduction
- Food and beverage pairing
- Culinary techniques
- Food presentation
- Food preparation techniques
- Resource Allocation
- Process Improvements
- Cost Management
- Kitchen Management
- Employee Scheduling
- Labor cost control
- Meeting planning
- Marketing and Promotions
- Revenue management
- Club management
- Staff Training and Development
- Budgeting and financial management
- Health and safety compliance
- Recruitment and hiring
- Complaint Handling
- Facility Management
- Guest communication
- Team member development
- Guest conflict resolution
- Reservation Management
- Customer rapport
- Policy Adherence
- Guest account management
- Basic accounting
- Guest Services
- Account inquiries
- Timely complaint resolution
- Hospitality and service knowledge
- Account Management
- Guest liaison
- Client Relationship Management
Affiliations
- Have a hobbie in Old American Muscle cars
- AFL football- Geelong Cats
- working with wood
Accomplishments
Awards and Profession Acheivements
- Winner of two state awards for Merchandising within the Victorian/Tasmanian/ South Australia regions.2009-2010
- · Winner of 2 state awards for Food Safety.2011/2013
- · Winner of a state award for Best Environment and Sustainability site within Victoria/Tasmania.2010/2012
- · Twice nominated for the state Taste Life Program award.2009/2012
- · Three times nominated for the Compass-Group Australian Food Safety award. 2011/2013
- · Compass Group Business & Industry Food Safety Site of the Year finalist: IGA Laverton - 2013
Timeline
Site Manager/ Head Chef
Compass Group
01.2000 - 08.2018
Executive Chef
Pier Tavern Complex
01.1998 - 01.2000
Chef
Geelong Hospital
01.1992 - 01.1996
Apprentice Chef
Nautilus of Eltham Seafood Restaurant
01.1989 - 01.1992
Certificate IV in Commercial Catering -
Frontier Training And Technology
Certificate III in Commercial Catering -
Frontier Training And Technology
Certificate IV in Training And Assessment- TAE40116 -
The Gordon
Diploma Of Management BSB51107 -
Futurum
Trade Certificate- Certificate III in Commercial Cooking -
The Gordon & Box Hill Tafe
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