Cameron Cooke
Taree
Summary
Adept at culinary operations management and fostering team coordination, I significantly boosted Bistro's revenue from $18,300 to $38,000 weekly at Wynter Tavern. My tenure showcases innovative menu creation, robust budget management, and a knack for nurturing strong supplier relationships, underscoring my commitment to excellence and efficiency in the culinary field.
Overview
15
15
years of professional experience
Work History
Head Chef
Wynter Tavern/Knight Group
05.2017 - Current
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created & costed all menu items.
- All ordering of food, FOH supplies, chemicals & packaging.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Monthly Stocktakes, Wage Reports, Gross Profit Reports
- Great understanding of "cooking the books" kitchen manager software.
- Created weekly rosters using "Deputy".
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Helped other venues within the group including Exchange Hotel, Coopernook hotel, Waterfront Pavilion, Shoreline Tavern.
- Busy Bistro catering for roughly 1500 main meals per week.
- Developed a fantastic friendly relationship with customers to benefit their dining experiences.
- Reduced labor costs by optimizing staff schedules according to business demands without compromising service quality.
- Built Bistro from $18,300/week to $38,000/week.
Head Chef/Manager
Bean Bar Cafe
06.2016 - 05.2018
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Hired, managed, and trained kitchen staff.
- Weekly payroll & creating all rosters
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Cooked breakfast, lunch & dinner & created all menu's for each service type.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
Apprentice Chef
Slipway on Wallis
12.2013 - 06.2016
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
- Performed other tasks as assigned by sous chef or chef.
- Attending TAFE weekly & entering cooking competitions.
- Learnt to understand and cook a la carte dining effectively
- Break down fresh fish, clean calamari & crustaceans.
- Developed strong knife skills through regular practice under the guidance of experienced chefs.
- Basic ordering of stock items & creating a preparation list.
Kitchen Hand/Cook
Forster Golf Club
10.2011 - 12.2013
- Gained employment through HSC work placement.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Learnt basic salad preparation, knife skills and food handling.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Plated and presented food following chef requirements.
Take Away Shop Assistant
Thommo's on Wallis
01.2010 - 10.2011
- Completed daily tasks accurately and on-time to support shop needs.
- Maintained a clean and organized shop floor, optimizing space for ease of customer navigation.
- Swept and mopped floor, wiped windows and fixtures after closing to support cleanliness and maintain organized store.
- Provided excellent customer service, promptly addressing inquiries and resolving issues.
- Basic Cookery - Deep Frying, Salads, Hamburgers.
- Stock rotation of food items & drink fridges.
Education
Food Safety Supervisor
Hospitality NSW
Certificate 3 in Commercial Cookery
TAFE NSW
Port Macquarie, NSW11-2015
High School Diploma -
Tuncurry Senior Campus
Tuncurry, NSW11-2013
Skills
- Food Safety Compliance
- Culinary Operations Management
- Team Coordination
- Innovative Menu Creation
- Understanding Food Safety Protocols
- Purchasing
- Budget Management
- Equipment maintenance
Timeline
Head Chef
Wynter Tavern/Knight Group
05.2017 - Current
Head Chef/Manager
Bean Bar Cafe
06.2016 - 05.2018
Apprentice Chef
Slipway on Wallis
12.2013 - 06.2016
Kitchen Hand/Cook
Forster Golf Club
10.2011 - 12.2013
Take Away Shop Assistant
Thommo's on Wallis
01.2010 - 10.2011
Food Safety Supervisor
Hospitality NSW
Certificate 3 in Commercial Cookery
TAFE NSW
High School Diploma -
Tuncurry Senior Campus
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