Summary
Overview
Work History
Education
Skills
Timeline
Generic

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
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
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
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
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
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
Hobart
06.2018

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

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Chris Imms