Chris Glock
Coomera,QLD
Summary
High-performing Chef offering 20 years of industry experience. Excellent in communication, leadership and problem-solving skills. Talent for building streamlined, accountable and cohesive teams. Interested in promoting positive kitchen environments and willing to pitch in and help with tasks. Organized and dependable with a willingness to take on added responsibilities to meet team goals.
Overview
19
19
years of professional experience
Work History
Chef/Manager
Australian Camp Services
06.2023 - Current
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Camp Manager
Australian Camp Services
01.2022 - 06.2023
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Established team priorities, maintained schedules and monitored performance.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Assisted in organizing and overseeing assignments to drive operational excellence.
- Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
- Defined clear targets and objectives and communicated to other team members.
- Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
- Established performance goals for employees and provided feedback on methods for reaching those milestones.
- Successfully managed budgets and allocated resources to maximize productivity and profitability.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
- Streamlined and monitored quality programs to alleviate overdue compliance activities.
Chef/Manager
Australian Camp Services
04.2021 - 01.2022
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Pitched in to work line during busy periods or in place of sick employees.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef
Australian Camp Services
03.2020 - 04.2021
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
Chef
Gwinganna Lifestyle Retreat
07.2019 - 03.2020
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
Group Executive Chef
The Nino's Group
03.2015 - 11.2017
Head Chef
Kingfisher Conference Centre
11.2017 - 03.2019
Executive Chef
The Docklands Hotel
09.2016 - 11.2017
Group Chef
Fransmart Franchise Development
05.2012 - 09.2016
Executive Chef
The Breakers Hotel
01.2008 - 05.2012
Chef De Partie
Frenchmans Creek Country And Beach Club
02.2005 - 10.2007
Education
Higher Diploma in Culinary Management - Hospitality
The International Hotel School
South Africa11.2005
Skills
- Food Consumption Estimates
- Profit Target Achievement
- Menu Planning
- Culinary Staff Management
- Company Quality Standards
- Food Safety Regulations
- Cooking Skills
- Preventive Maintenance
- Food Spoilage Prevention
- Supply Ordering
- Restaurant Operation
- Team Management
- Kitchen Management
- Waste Reduction
- Cleaning and Sanitation
- Food Safety
- Event Planning
- Equipment Inspection
- Dietary Requirements
- Order Control
Timeline
Chef/Manager
Australian Camp Services
06.2023 - Current
Camp Manager
Australian Camp Services
01.2022 - 06.2023
Chef/Manager
Australian Camp Services
04.2021 - 01.2022
Chef
Australian Camp Services
03.2020 - 04.2021
Chef
Gwinganna Lifestyle Retreat
07.2019 - 03.2020
Head Chef
Kingfisher Conference Centre
11.2017 - 03.2019
Executive Chef
The Docklands Hotel
09.2016 - 11.2017
Group Executive Chef
The Nino's Group
03.2015 - 11.2017
Group Chef
Fransmart Franchise Development
05.2012 - 09.2016
Executive Chef
The Breakers Hotel
01.2008 - 05.2012
Chef De Partie
Frenchmans Creek Country And Beach Club
02.2005 - 10.2007
Higher Diploma in Culinary Management - Hospitality
The International Hotel School
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