Chris Imms
West Hobart
Summary
A motivated chef with 13 years of experience in the industry, a full 4 year apprenticeship and good knowledge of Asian cuisine.
Helpful and always care for the team that I work with and try my best to develop myself and my team wherever possible.
Overview
12
12
years of professional experience
Work History
Chef De Partie
Mr Good Guy
Hobart
12.2023 - Current
- Provided support in all areas of the kitchen as needed.
- Demonstrated strong multitasking abilities.
- Maintained well-organized mise en place to keep work consistent.
- General use of cooking methods, following standard recipe cards, follow standard food safety practices.
Head Chef
Mr Good Guy
Hobart, TAS
09.2021 - 12.2023
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with accurate portion control and standard recipe cards.
- Team rostering.
- Hired, managed, and trained kitchen staff.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Attended various workplace meetings.
Sous Chef
Mr Good Guy
Hobart
01.2021 - 09.2021
- Oversaw the production during the quarantine period, rostered team accordingly, ordered and prepared items for upwards of 300 meals a day at peak periods.
Chef De Partie
Mr Good Guy
Hobart
01.2018 - 01.2021
- Provided support in all areas of the kitchen as needed.
- Demonstrated strong multitasking abilities.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
2nd, 3rd & 4th Year Apprentice Chef
The West End Pumphouse
01.2014 - 12.2017
- Assisted the Head Chef in all aspects of running this small kitchen.
- Developed my skills alongside the Head Chef as well as regularly school classes.
- Eventually ran the kitchen for 6 months after the Head Chef resigned, doing ordering, rostering, stock management and controlling food and labour cost as a 4th year apprentice.
Cook & 1st Year Apprentice Chef
Wrest Point Casino
Hobart
12.2011 - 11.2013
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Worked in up to 5 different kitchens in a 5 day roster.
- Won silver medal at the Nestle Golden Chefs Hat competition in my first year as apprentice.
Education
Certificate III Commercial Cookery - Hospitality
Industrylink
Hobart06.2018
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Good communication
- Knowledge with rostering and ordering
- Knowledge of HACCP principles
Timeline
Chef De Partie
Mr Good Guy
12.2023 - Current
Head Chef
Mr Good Guy
09.2021 - 12.2023
Sous Chef
Mr Good Guy
01.2021 - 09.2021
Chef De Partie
Mr Good Guy
01.2018 - 01.2021
2nd, 3rd & 4th Year Apprentice Chef
The West End Pumphouse
01.2014 - 12.2017
Cook & 1st Year Apprentice Chef
Wrest Point Casino
12.2011 - 11.2013
Certificate III Commercial Cookery - Hospitality
Industrylink