Callum Lake
Melbourne,VIC
Summary
Passionate and driven chef with over five years of hands-on kitchen experience, including two years as Head Chef at Matheson Wine Bar, where I led kitchen operations and crafted high-quality, seasonal menus. My career began with three years in supporting kitchen roles, allowing me to develop a strong foundation in culinary techniques and teamwork. I’ve also gained valuable insights from short-term experiences at acclaimed restaurants like Maha and Three Blue Ducks. Known for my ability to learn quickly, adapt to new environments, and my genuine love for cooking, I am eager to bring my skills and enthusiasm to the team at Botanical Hotel.
Overview
2026
2026
years of professional experience
Work History
Head Chef
Matheson Wine Bar
02.2023 - 03.2025
- 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.
- 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.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
Chef
Kettle and Tin
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
Kitchen-Person
Mary Maes Bar and Kitchen
- Maintained high standards of food safety by regularly sanitizing surfaces, equipment, and utensils to minimize contamination risks.
- Upheld the highest level of hygiene and sanitation practices in accordance with local health regulations, preventing potential foodborne illnesses.
- Improved communication between front-of-house staff and kitchen employees, resulting in smoother service flow during busy periods.
- Reduced food waste through proper storage techniques, inventory management, and utilizing leftover ingredients creatively.
References
Anya French
Former Head Chef of Matheson Wine Bar and Entrecote
0411 925 173
Matthew Lanagan
Former employee at Mary Maes Bar and Kitchen and kettle and tin
0427 670 806
Jessica Shorten
Former venue manager of the Ugly Duckling, personal reference
0402 323 918
Timeline
Head Chef
Matheson Wine Bar
02.2023 - 03.2025
Chef
Kettle and Tin
Kitchen-Person
Mary Maes Bar and Kitchen