Chad Miskiewicz
PIARA WATERS
Summary
Dynamic Chef De Cuisine at Perth Parmelia Hilton, recognized for enhancing guest satisfaction through innovative dish creation and effective team management. . Proven leadership in training staff and optimizing kitchen operations for peak performance.
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Chef De Cuisine
Perth Parmelia Hilton
06.2008 - Current
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
- Organized staff training sessions to bolster team cohesion and improve overall knowledge of menu items, cooking techniques, and food safety protocols.
- Conducted daily pre-shift meetings with kitchen staff to communicate goals, updates, and expectations for each shift effectively.
- Hired, managed, and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained well-organized mise en place to keep work consistent.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Sous Chef
Parmelia Hilton Perth
06.2007 - 06.2008
Senior Chef De Partie
Parmelia Hilton Perth
06.2004 - 06.2007
Senior Chef De Partie
Crowne Plaza Perth
06.2002 - 06.2004
Chef De Partie
Wharf Restaurant + Bar
06.2001 - 06.2002
Demi Chef
Parmelia Hilton Perth
06.1999 - 06.2001
Apprentice Chef
Santorellis Chapel Restaurant
06.1996 - 06.1999
Education
Cookery - Culinary
West Coast College
Skills
- Computer skills, excel, word, rostering, costing
- Budgeting and cost control
- Leadership qualities
- Food safety
- Knife skills
- Team management
- Kitchen operations
- Sanitation protocols
- Kitchen sanitation
- Food safety standards
- Menu planning
- Cost control
- Menu development
- Strong work ethic
- Hiring, training, and development
- Inventory control
- Safe food handling
- Operations management
- Food prep planning
- Hygiene policy implementation
- Staff scheduling
- Dietary restrictions
- Recipe creation
- Recipes and menu planning
- Staff management
- Allergy awareness
- Meal preparation
- Delegating work
- Nutrition
- Food safety regulations
- Menu supervision
- Purchasing
- Problem-solving
- Time management
- Team building and development
- Multitasking Abilities
Accomplishments
2023 Hotel chef of the year AHA
2019 Manager of the year
2018 Gold plate award, best steakhouse in WA
2010/2011 WA restaurant & catering award for restaurant 4/5 star
2008 Australian Hotel association AON award for best restaurant in hotel/ resort
Silver medal in Restaurant of Champions
Cooked multiple dinners with celebrity chefs, Matt Moran, Manu Fedel
Recipe write ups in the West Australian newspaper
Foxtel appearance on cooking channel
Certification
Manual C Class Drivers License
Trade Certificate, Commerical Cookery ASF328 Feburary 2000
Working with Children Clearance Ref 2655AC1274337546163
White Card CPCWHS1001 near completion on eot.edu.au Express Online Training
National Coordinated Criminal History Check
Reference No. 10226780-5348361
Provide First Aid Inc
CPR HLTAID011 Certificate booked for Mid May
Timeline
Chef De Cuisine
Perth Parmelia Hilton
06.2008 - Current
Sous Chef
Parmelia Hilton Perth
06.2007 - 06.2008
Senior Chef De Partie
Parmelia Hilton Perth
06.2004 - 06.2007
Senior Chef De Partie
Crowne Plaza Perth
06.2002 - 06.2004
Chef De Partie
Wharf Restaurant + Bar
06.2001 - 06.2002
Demi Chef
Parmelia Hilton Perth
06.1999 - 06.2001
Apprentice Chef
Santorellis Chapel Restaurant
06.1996 - 06.1999
Cookery - Culinary
West Coast College
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