Ciaran Murphy
Sydney,NSW
Summary
Motivated Junior Chef de Partie with 4+years of experience working in professional kitchens across Ireland, Canada and Australia. Experienced in running sections, training new kitchen staff and maintaining strong food quality and hygiene standards during high-volume service. Passionate about developing skills and progressing within the culinary industry.
Overview
1
1
Certification
4
4
years of professional experience
Work History
Demi Chef
Daydream island
Daydream island , Qld
05.2026 - 08.2026
- Collaborated with chefs to create seasonal menus and specials, enhancing dining experience.
- Trained junior kitchen staff on food preparation techniques and safety standards, fostering skill development.
- Prepared diverse dishes, ensuring quality and presentation in fast-paced kitchen environment.
- Assisted in various kitchen stations, including larder, grill, and wok, across multiple venues.
Demi Chef
Koi
Gold Coast, Australia
11.2025 - 05.2026
- Managed own section during busy service, ensuring consistent quality in food preparation.
- Trained and supported new kitchen hires on preparation and kitchen procedures to enhance team readiness.
- Worked across multiple sections including pizza and pans.
- Assisted senior chefs with service coordination and daily preparation to streamline operations.
- Maintained high standards of hygiene, organization and food presentation.
- Work across multiple sections including pizza and pans.
Commis chef
Gather and Gather
Dublin, Ireland
11.2024 - 09.2025
- Managed Salad and Breakfast sections, delivering efficient service and high-quality dishes.
- Developed weekly breakfast specials, enhancing menu diversity and customer satisfaction.
- Researched and developed weekly specials for Breakfast.
- Assisted the Sous and Head chef with daily rotating menus.
- Maintained a clean and sanitary work environment at all times.
- Engaged with customers in a friendly manner to enhance their dining experience. in a friendly open kitchen environment.
Second Cook (Garde Manger/Events)
The Fairmont Banff Springs
Banff, Canada
05.2024 - 10.2024
- Executed prep lists for efficient mise en place at diverse events.
- Collaborated with sous chef to maintain high-quality food and service standards.
- Preparing food to quality and presentation standards of a Michelin-starred hotel kitchen.
- Maintained clean and sanitary kitchen environment to prevent contamination.
- Trained colleagues in kitchen quality standards and procedures.
- Managing various levels of business up to 1,000 patrons a day.
- Worked in a Michelin-starred hotel, contributing to high culinary standards.
Line Cook
The Dubh Linn Gate Pub
Whistler, Canada
10.2022 - 04.2024
- Collaborated with chefs and cooks to enhance kitchen efficiency in high-volume pub environment.
- Ensured high hygiene standards throughout kitchen operations.
- Enhanced team efficiency by becoming proficient in all restaurant stations. to support team flexibility.
- Accurately measured dish ingredients and portion sizes for consistency.
- Managed inventory by rotating fresh products and discarding expired items, ensuring optimal ingredient quality.
Education
Leaving Certificate -
Confey College
Leixlip, Co. Kildare, IrelandSkills
- Knife Skills
- Food safety and Hygiene
- Mise en place
- Section leadership
- Menu development
- Section Management
- Kitchen Experience
Certification
- B.C. Food Safety Programme
- CH&CO Workplace Safety Certificate
- CH&CO Food Safety Level 2
- CH&CO Allergy Awareness Certificate
- Food Safety Certificate (I'm Alert), Australia
Accomplishments
I was awarded Culinary star of the month in the Fairmont Banff Springs
Timeline
Demi Chef
Daydream island
05.2026 - 08.2026
Demi Chef
Koi
11.2025 - 05.2026
Commis chef
Gather and Gather
11.2024 - 09.2025
Second Cook (Garde Manger/Events)
The Fairmont Banff Springs
05.2024 - 10.2024
Line Cook
The Dubh Linn Gate Pub
10.2022 - 04.2024
Leaving Certificate -
Confey College