Clare Simone Tomison
Head Chef
Melbourne
Summary
Qualified Chef dedicated to producing delicious, healthy food promptly and with a high standard of professionalism. I possess a proven ability to remain calm while under the pressure of a demanding and fast-paced environment. With over 15 yrs of experience in a variety of roles in multiple establishments in the Hospitality sector.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. With strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results.
Overview
9
9
years of professional experience
7
7
Certifications
Work History
Head Chef
Tempus Espresso Labs
04.2025 - Current
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Engaged with customers to gather feedback, using insights to refine dishes and service.
Head Chef
Augie's Place
03.2025 - 07.2025
- Managed and trained kitchen staff.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Maintained well-organized mise en place to keep work consistent.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Senior Chef
Poynton’s Boulevarde Café & Nursery
04.2024 - 12.2024
- Worked as part of a small, tight team prepping, producing & designing dine-in & take-away meals, focaccias, salads etc with a focus on fresh, tasty offerings served in a timely manner in a very fast-paced environment. Responsibilities included training of new kitchen staff, creating Specials, organising cleaning schedules, stock-control & ordering.
Head Chef
Bonnie & Duke Café, restaurant & provedore
02.2019 - 12.2023
- Responsibilities included all ordering of kitchen ingredients & stock; staff-training; maintaining high levels of cleanliness, adhering to Food Safety and OHS regulations/standards at all times; creating inventive menus and daily specials for both the cafe and restaurant; handling customer enquiries regarding corporate catering and in relation to the range of food products for sale in the provedore; acting-manager during the Covid lockdowns and assisting with customer service and working the till during floor-staff shortages.
Head Chef
Aucuba Coffee Roasters
03.2017 - 12.2018
- Responsible for all menu creations, daily specials & developing an innovative range of dietary-conscious treats and snacks for the take-away aspect of the café; budgeting & food costing; sourcing new suppliers & ordering of all stock for the restaurant; maintaining Food Safety & OHS standards; training kitchen staff.
Head Chef & Manager
Cleaver & Quill Café
12.2016 - 05.2017
- I was hired by the owner to create a new business. I designed and fitted-out the kitchen & dining spaces; interviewed/hired/trained all staff; created the menu/specials/catering offerings; developed & implemented all procedures including Food Safety & OHS; liaising with customers for catering & functions; staff rosters. I researched and set up the POS system & EFTPOS facilities, sourced all suppliers and established trading accounts and built the café’s social media profiles.
Education
Certificate III - Hospitality (Commercial Cookery)
AVTEST
Geelong, VIC01.2009
Journalism Degree - undefined
Deakin University
Waurn Ponds Campus01.1990
Skills
Professionalism & multitasking
Certification
2009 Completed Certificate III in Hospitality (Commercial Cookery).
Interests
Avid reader, carer for animals (particularly fostering Rescue German Shepherds), music, painting, bushwalking, traveling, writing
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Head Chef
Tempus Espresso Labs
04.2025 - Current
Head Chef
Augie's Place
03.2025 - 07.2025
Senior Chef
Poynton’s Boulevarde Café & Nursery
04.2024 - 12.2024
Head Chef
Bonnie & Duke Café, restaurant & provedore
02.2019 - 12.2023
Head Chef
Aucuba Coffee Roasters
03.2017 - 12.2018
Head Chef & Manager
Cleaver & Quill Café
12.2016 - 05.2017
Journalism Degree - undefined
Deakin University
Certificate III - Hospitality (Commercial Cookery)
AVTEST