Carole Dorman

• Worked on various projects in diverse remote settings.
• Performed duties at various levels, including tasks as a supporting chef and leading as a head chef.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Planned menus, ordered supplies and managed kitchen staff.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Managed daily operations of the kitchen including scheduling shifts for staff.
• Supervised team members during meal service to ensure accuracy of orders.
• Trained new chefs on proper cooking techniques and menu items.
• Organized special events such as banquets or buffets requiring complex menus or decorations.

• Provided comprehensive kitchen management training (Certificate IV) to geographically dispersed Head Chefs in QLD.
• Designed and implemented assessments for SIT40521.
• Guided apprentices to enhance their skills and knowledge.
• Monitored progress of trainees throughout the program cycle to ensure successful completion of program goals.
• Researched industry trends to stay abreast of changes in the field that may affect curriculum content or delivery methods.
• Assessed individual performance levels through testing methods such as written exams or practical demonstrations.
• Conducted on-site assessments to identify client's training objectives and develop appropriate strategies.

• Conducted and supervised the Waymark contract for 1Education.
• Authored educational content to enhance skill development in culinary qualifications.
• Delivered comprehensive training to Head Chefs across multiple locations in Queensland.
• Scheduled classes based on availability of classrooms, equipment or instructors.
• Adapted teaching methods according to the needs of individual learners or groups.
• Monitored, evaluated and recorded training activities or program effectiveness.
• Maintained up-to-date knowledge of industry trends and best practices.

• Libanus functioned as an exclusive dining venue with seating for 40 guests, nestled within a small coastal community.
• Developed seasonal menus emphasizing use of local ingredients.
• Monitored food production to guarantee quality standards were met.
• Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Developed recipes and menus to meet consumer demand and align with culinary trends.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
• Trained kitchen workers on culinary techniques.
• Reviewed purchase orders for accuracy prior to submitting them for approval.
• Provided excellent service and attention to customers when face-to-face or through phone conversations.

• Prepared diverse a la carte meals for breakfast, lunch, and dinner for resort guests and tourists.
• Coordinated kitchen staff, integrating comprehensive food safety measures.
• Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
• Developed recipes and menus to meet consumer demand and align with culinary trends.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Suggested and prepared promotional dishes according to ingredient availability and customer preferences.

My time here was short due to COVID lockdown

• Operated a self-run business as chef and trainer.
• Journeyed throughout various regions sharing industry proficiency.
• Conducted market research and updated menus for several venues
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Supervised food preparation staff to deliver high-quality results.
• Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Negotiated contracts with suppliers to secure competitive prices for ingredients.
• Collaborated with restaurant management to align kitchen operations with goals of establishment.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

• Diana Lodge is situated in the Victorian Alps, Fall Creek.
• This was my second winter season at Diana Lodge.
• Prepared and served breakfast, lunch, and dinner for in house guests each day.
• Focused on local, fresh and innovative ingredients.
• Coordinated food delivery operations to ensure timely completion.
• Handled food preparation, kitchen services, and inventory management.

A la Carte restaurant open for breakfast, lunch and dinner focusing on local and regional produce. Featured Wood Fired oven. Seating capacity of 150 covers.

• On this occasion I returned as head chef
• Assembled and trained a new kitchen team
• Designed an updated menu, boosting operations capacity
• Conducted training sessions for staff on food preparation and service.
• Organized kitchen staff to ensure efficient operations during peak service hours.
• Established portion control guidelines to reduce waste and maximize profits.
• Planned kitchen staff schedules to maximize coverage and encourage collaboration.
• Streamlined kitchen processes to shorten wait times and serve additional guests.

• Prepared and served breakfast, lunch, and dinner for in house guests each day.
• Focused on local, fresh and innovative ingredients.
• Coordinated food delivery operations to ensure timely completion.
• Handled food preparation, kitchen services, and inventory management.
• Small team myself and one other worked over this 7 day operation.

• Company Overview: 150 seat a la carte restaurant and café
• The focus was on fresh seafood and local Byron Bay products
• My position here was to support and deputize for the Head Chef
• All menu items were prepared in house including pizza dough for the specialty Wood Fired Pizzas.
• Coordinated efforts of a culinary team comprising both seasoned chefs and new apprentices.

• Operated and managed training and assessment for QLD Government contracts for local students

• Established and managed an RTO offering training and trade recognition services.
• Developed funding sources in conjunction with QTIC.
• Validated existing training package through close coordination with QTIC.
• Deployed learning management system, boosting product awareness, adoption and usage through educational content.
• Approved new training techniques and suggested enhancements to optimize existing training programs.
• Managed the design, delivery, and evaluation of all learning activities.
• Conducted regular assessments of existing training programs to identify areas for improvement and development opportunities.
• Monitored training costs to maintain training budget.
• Analyzed training needs to develop new programs or modify and improve existing.
• Created, edited, and updated course materials for all training sessions.
• Produced reports and maintained training documents to support training activities.

• Provided catering events and private function and in house dining offsite throughout the Gold Coast
• Delivered exceptional canteen services to enhance the local football club.

• CAIT revoked the contract agreement held with Kings International college.
• Part of the severance agreement was to keep continuity with training; they employed me to continue to teach the apprentice chefs up to AQF Level 3.
• My duties were exactly the same as when working for Kings, however I was now working directly with the contract holders,

• This private RTO is where I commenced my training career
• I was employed to teach a contract that was in place with both Kings International College and CAIT
• Delivered comprehensive training programs, both practical and theoretical, for chefs in apprenticeship from beginner to advanced stages.
• Facilitated practical training within the Commercial Kitchen setting at Kings International College.

• Company Overview: This large pub, privately leased, served an a la carte lunch and dinner menu for up to 250 customers
• In addition, events were catered for in the function space
• Executed meal preparation, cooking processes, and served diverse meals from designated grill and stove stations.
• Cooked high-quality pub meals with meticulous craftsmanship.
• Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
• Monitored quality, presentation and quantities of plated food across line.
• Prepared workstations with ingredients and tools to increase efficiency.
• Distributed food to service staff for prompt delivery to customers.
• Prioritized and organized tasks to efficiently accomplish service goals.
• Operated a variety of machinery and tools safely and efficiently.

• In 1986 I completed my apprenticeship and gained my first full time position as Commis Chef at a 5* Hotel 'Crest Hotel MaidenHead', located on the outskirts of London. This was the foundation of my career. During my three years I worked all sections of the kitchen and was promoted multiple times. When I eventually left, I was Junior Sous Chef, at the ripe age of 21. This was the beginning of my expansive experience.
• My first job in Australia was also at a 5* Hotel 'The Fremantle Esplanade Hotel'. I was requested by the Executive Chef from my first job. I worked in many roles during these years including head chef, catering manager, pastry chef, breakfast chef, commis chef, chef de partie, and sous chef. These roles span across hotels, restaurants, function centres, snow resorts and golf clubs, throughout Australia and the UK. Why so many jobs I hear, I wanted to learn and experience as much as I possibly could so, when I felt I had learnt all I could, I moved on to a different type of establishment.