Summary
Overview
Work History
Skills
References
Certification
Timeline
Generic

CHRIS DAVIDSON

Geelong,VIC

Summary

Professional Chef with 25+ years of extensive experience. Successfully maintained staff focus, efficiency and productivity in high-volume, fast-paced environments. Adept at developing an enticing menu, managing a very busy kitchen and making sure that the kitchen always meets health code standards.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Agency Chef

Calibre Agency
01.2020 - Current
  • Developed strong relationships with clients, leading to increased repeat business and referrals.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Coordinated with team members to prepare orders on time.

Cook's Assistant

Child's Play Early Learning Center
01.2024 - 08.2024
  • Worked with chef to prepare daily food specials and other supplies.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained strict adherence to food safety standards, ensuring healthy cooking environment.

Head Chef

The White Eagle
01.2022 - 08.2023
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilisation of seasonal ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Chef

Rydges Hotel
01.2020 - 01.2022
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organised mise en place to keep work consistent.

Head Chef

Piano Bar
01.2019 - 01.2020
  • Elevated plating presentation standards across all dishes served leading to improved guest perceptions of overall dining experience.
  • Collaborated with the front-of-house team to ensure seamless service and memorable experiences for guests.

Head Chef

Peppers Sand Resort Torquay
01.2017 - 01.2018
  • Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Head Chef

The Wool Exchange
01.2016 - 01.2017
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Head Chef

La Parisian
01.2011 - 01.2016
  • Enhanced guest satisfaction by consistently delivering high-quality, innovative dishes.
  • Managed a diverse team of culinary professionals, fostering a positive work environment and strong teamwork.

Skills

  • Food safety and sanitation
  • Knife Skills
  • Cooking techniques
  • Food quality
  • Kitchen Management
  • Recipes and menu planning

References

  • Jason Cornneby, Owner of Calibre Workforce, 0411368761
  • Damien Rougetet, Head Chef Grovedale Hotel, 0478 534 353
  • Eddie Basich, Flirtatious Foods, 0429232318

Certification

  • Certificate 4 In Commercial Cookery


  • Certificate In Safe Food Handling & Food Safety Supervisor


  • Cooking The Books (Hospitality Accounting Course)


  • Responsible Service of Alcohol

Timeline

Cook's Assistant

Child's Play Early Learning Center
01.2024 - 08.2024

Head Chef

The White Eagle
01.2022 - 08.2023

Agency Chef

Calibre Agency
01.2020 - Current

Chef

Rydges Hotel
01.2020 - 01.2022

Head Chef

Piano Bar
01.2019 - 01.2020

Head Chef

Peppers Sand Resort Torquay
01.2017 - 01.2018

Head Chef

The Wool Exchange
01.2016 - 01.2017

Head Chef

La Parisian
01.2011 - 01.2016

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CHRIS DAVIDSON