Carl Frost
Hervey Bay
Summary
Accomplished Executive Chef with a proven track record at Crest Hotels, enhancing customer satisfaction through innovative menu development and meticulous kitchen management. Expert in vendor relationship management and food safety, I excel in optimizing kitchen operations and staff performance. My leadership and culinary skills have significantly boosted profitability and operational efficiency.
Culinary expert with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results.
Overview
45
45
years of professional experience
Work History
Head Chef
Meals On Wheels Fraser Community
04.2010 - Current
- 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.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
Executive Chef
Crest Hotels
01.1980 - 03.1991
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Skills
- Food safety
- Strong work ethic
- Kitchen management
- Hospitality service expertise
- Menu development
- Inventory control
- Menu planning
- Kitchen operations oversight
- Kitchen staff management
- Food safety regulations
- Vendor relationship management
- Dietary restrictions
- Kitchen equipment operation and maintenance
Timeline
Head Chef
Meals On Wheels Fraser Community
04.2010 - Current
Executive Chef
Crest Hotels
01.1980 - 03.1991
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