Caleb Dickson
Sippy Downs,QLD
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 15-year background in high-end restaurant industry. Specialised in Spanish tapas and Asian cuisine on the Sunshine Coast with a catering background from Brisbane.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Senior Line Chef
Compass Group Inc.
10.2023 - 04.2024
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
- Assisted in training new line chefs, sharing best practices for efficient food preparation and service consistency.
- Established positive working relationships with colleagues through effective communication and teamwork strategies.
- Showcased creativity in plating design, enhancing visual appeal of dishes without compromising flavor profiles.
- Reduced food waste through proper inventory management, portion control, and timely utilization of ingredients.
Chef De Partie
RiceBoi
01.2022 - 10.2023
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Rotated stock to use items before expiration date.
- Mentored kitchen staff to prepare each for demanding roles.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Complied with portion and serving sizes as per restaurant standards.
- Sanitized all counters properly to prevent food-borne illness.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Junior Sous Chef
Giddy Geisha
07.2021 - 01.2022
- Developed unique menu items and plating presentations.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Monitored recipe portioning to control food costs.
- Successfully completed kitchen product inventory as assigned.
- Assisted sous chef with weekly schedule drafts for 8 kitchen staff.
- Acted as head chef when required to maintain continuity of service and quality.
- Led team by example in preparing items accurately and according to high-quality standards.
- Oversaw cleanliness of each station in kitchen.
- Delivered verbal culinary instruction and assignments to 6 kitchen staff members daily to promote successful dining experiences for clients.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
Chef De Partie
Parklands Tavern
10.2020 - 07.2021
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Complied with portion and serving sizes as per restaurant standards.
- Mentored kitchen staff to prepare each for demanding roles.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Operated all kitchen equipment safely to prevent injuries.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Placed orders to restock items before supplies ran out.
- Rotated stock to use items before expiration date.
Chef
The Blue Bar
02.2020 - 05.2021
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Mentored kitchen staff to prepare each for demanding roles.
Chef
Ba Vigo
08.2015 - 09.2017
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Seasoned and marinated cuts of meat, poultry and fish.
- Assisted with routine stock rotation to keep ingredients fresh.
- Cleaned kitchen areas, including counters, work spaces, shelves, refrigerators and freezers.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Sous Chef
The Beach Bar And Grill
04.2007 - 05.2009
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- 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.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Mentored more than 2 kitchen staff at all levels to prepare each for demanding roles.
- Acted as head chef when required to maintain continuity of service and quality.
Sous Chef
Cleveland Sands Hotel
03.2007 - 05.2009
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
Education
GED -
Hospitality Training Association
Brisbane, QLD01.2007
High School Diploma -
Shailer Park High School
Brisbane, QLD12.2002
Skills
- Food Preparation
- High hygienic standards
- Performance improvement
- Menu development
- Team Leadership
- Inventory Management
Certification
Certificate 3 in hospitality commercial cookery
First aid certificate
Certificate 3 in individual support
Certificate 2 in horticulture
References
Chef Rajat Jindal- 0402135566 Rajatk60293@gmail.com
Chef Thomas - 0427382407
Timeline
Senior Line Chef
Compass Group Inc.
10.2023 - 04.2024
Chef De Partie
RiceBoi
01.2022 - 10.2023
Junior Sous Chef
Giddy Geisha
07.2021 - 01.2022
Chef De Partie
Parklands Tavern
10.2020 - 07.2021
Chef
The Blue Bar
02.2020 - 05.2021
Chef
Ba Vigo
08.2015 - 09.2017
Sous Chef
The Beach Bar And Grill
04.2007 - 05.2009
Sous Chef
Cleveland Sands Hotel
03.2007 - 05.2009
GED -
Hospitality Training Association
High School Diploma -
Shailer Park High School
Certificate 3 in hospitality commercial cookery
First aid certificate
Certificate 3 in individual support
Certificate 2 in horticulture
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