Colin Hartford
Seaview Downs,Australia
Summary
With a proven track record at the Royal Oak Hotel Clarendon, I excel in kitchen operations management and menu development, showcasing my ability to lead teams in creating award-winning menus. My expertise in food and beverage pairing, coupled with a talent for mentoring staff, has significantly enhanced dining experiences, underscoring my commitment to culinary excellence.
Overview
16
16
years of professional experience
Work History
Chef
Royal coach hotel
06.2016 - 11.2016
- All cooking, menu design, function coordination
Head Chef
Royal Oak Hotel clarendon
08.2015 - 06.2016
- Company Overview: Country pub with modern Australian menu
- All kitchen management, menu design, cooking and cost control, staff training
- Country pub with modern Australian menu
Head Chef
Brompton hotel
09.2014 - 07.2015
- 2 dining areas and 2 menus from great pub foods to fine dining with upmarket restaurant with stone grills and modern Australian fusion with Vietnamese Thai and Middle Eastern flavours
Casual agency chef
Pinnacle people
01.2013 - 01.2014
- Company Overview: Casual agency chef for relief work to FIFO
- Casual agency chef for relief work to FIFO
Head Chef
Bay bar dos
11.2010 - 01.2013
- Company Overview: Spanish tapas wine bar & restaurant with mains also specials
- Spanish tapas wine bar & restaurant with mains also specials
HEAD CHEF
Dublin Irish Hotel
03.2010 - 10.2010
- Company Overview: 2 story Irish hotel with up market restaurant, modern Australian and European style foods all day dining and tapas menus
- 2 story Irish hotel with up market restaurant, modern Australian and European style foods all day dining and tapas menus
Executive chef
Kangaroo island seafront resort
01.2009 - 12.2009
- Company Overview: Sorrento's restaurant
- 2009 winner best menu and ultimate dining experience at Kangaroo Island Good food awards
- Sorrento's restaurant
HEAD CHEF
Canter restaurant (scone)
07.2008 - 01.2009
- Open new restaurant for modern Australian fusion, fine dining at night
- Casual breakfast, lunches during day
- Wine tasting degustation menus and functions
- Employ staff, orders, menus, and menu costing
- Staff training, orders, 2 staff
HEAD CHEF
Western Gateway Motel (emerald)
01.2008 - 07.2008
- Consultant Chef for motel with a steak house & coffee shop, my job was to upgrade the coffee shop to trendy lunches and a la carte dinners, while turning the steak house into fine dining up market foods, redesign, buffet, control 3 restaurants, orders, roster, all management and cooking, training chefs and apprentices 16 kitchen staff
- Reason for leaving: did not wish to stay
HEAD CHEF
Balcony bar & restaurant Byron Bay
03.2007 - 09.2007
- Spanish food a la carte, tapas, 120 seat restaurant, my duties included all kitchen management, orders, meeting food and staff budgets, new menus, cooking and training new staff
- Reason for leaving family health, 25 staff
EXCUTIVE CHEF
Peppers Beach club Port Douglas
07.2006 - 02.2007
- My duties included setting up kitchen, implementing menus with Australian bush tucker theme using all native Australian products and meats with an Asian and European twist employing new staff, training new chefs and apprentices, implementing all new procedures, menus, costing and cooking, stock control, orders setting and maintaining budgets
- Planning and cooking functions
- 6 kitchen staff
- Reason for leaving: honeymoon, wanted to relocate
HEAD CHEF (consultant)
Cambridge Hotel Rockhampton
12.2006 - 07.2006
- My duties included implementing new food, training all chefs, running 2 kitchens, 3 restaurants, all menu design, costing, ordering, and staff budgets, function catered for beef week 2007, 10 staff
- Reason for leaving: I was employed as consultant; I did not want to stay longer
HEAD CHEF
Pure Bliss Restaurant / Cafe, Bribie Island
02.2004 - 01.2006
- My duties included setting up kitchen & restaurant for fine dining restaurant; implement all procedures, source suppliers, staff employment & training, cooking all head chef duties
- Owner: We sold business
SAUCIER
Karratha International Hotel, Karratha, Western Australia
10.2003 - 01.2004
- My duties included all stocks and sauces, as well as cleaning of all meats and poultry for hotel's three restaurants
- I also operated the grill for the fine dining restaurant
- Reasons for leaving: 3 month fly in fly out contract
Junior sous Chef
Kingfisher Bay Resort, Fraser Island, Queensland
02.2002 - 10.2003
- During this time I ran the resorts fine dining restaurant, Sea bell's, cooking award winning bush themed foods, using all Australian bush ingredients, I was also responsible for cooking demonstrations and teaching small groups of guests about bush herbs and ingredients, also apprentice training
- 6 staff
- Reason for leaving: wanted to travel
Head CHEF
Elbow Room Restaurant / Cafe, Melbourne, Victoria
02.2001 - 02.2002
- My duties at this award-winning restaurant included all kitchen duties, pastry, ice-cream making, preparation of seafood and game, as well as cooking
- We Won 2001 restaurant of year, in the herald sun paper for fine dining
- Reason for leaving: moved interstate
Head Chef
Windsor Hotel
- Running all kitchen operations, menu designs, budgets
- Staff training
Head chef
Café Buongiorno
- Breakfast, lunch, dinners, traditional Italian foods
Chef
The Velo precinct
- Breakfast, lunch, upmarket kids café play centre
- All cooking responsibilities, and menu design
- Vegan foods, dietary foods and specials, kids party foods and upmarket adult functions
Education
Certificate III - Hospitality Commercial Cookery
Victorian Learning Employment Skills Comm
06-2001
Skills
- Food and beverage pairing
- Kitchen operations management
- Menu development
- Pantry restocking
- Dish preparation
- Signature dish creation
- Food plating and presentation
- Menu planning
- Cost control
- Banquets and catering
- Meal preparation
Additional Information
Additional details and references are available should they be required.
References
- Trevor Jaggard, (02) 8553 1028
- Tom Jordan, (02) 6545 2286
- Leon Weitz, 0412 458 792
- Tom Bower, (02) 6680 9666
- Tony Alloca, (07) 4099 6228
- Ray or Tony Fenlon, (07) 4922 3006
- John Mc Luim, 61891853111
- Anthony Hester, schellekensio@bigpond.com.au
- John Compania, 0412402293
Timeline
Chef
Royal coach hotel
06.2016 - 11.2016
Head Chef
Royal Oak Hotel clarendon
08.2015 - 06.2016
Head Chef
Brompton hotel
09.2014 - 07.2015
Casual agency chef
Pinnacle people
01.2013 - 01.2014
Head Chef
Bay bar dos
11.2010 - 01.2013
HEAD CHEF
Dublin Irish Hotel
03.2010 - 10.2010
Executive chef
Kangaroo island seafront resort
01.2009 - 12.2009
HEAD CHEF
Canter restaurant (scone)
07.2008 - 01.2009
HEAD CHEF
Western Gateway Motel (emerald)
01.2008 - 07.2008
HEAD CHEF
Balcony bar & restaurant Byron Bay
03.2007 - 09.2007
HEAD CHEF (consultant)
Cambridge Hotel Rockhampton
12.2006 - 07.2006
EXCUTIVE CHEF
Peppers Beach club Port Douglas
07.2006 - 02.2007
HEAD CHEF
Pure Bliss Restaurant / Cafe, Bribie Island
02.2004 - 01.2006
SAUCIER
Karratha International Hotel, Karratha, Western Australia
10.2003 - 01.2004
Junior sous Chef
Kingfisher Bay Resort, Fraser Island, Queensland
02.2002 - 10.2003
Head CHEF
Elbow Room Restaurant / Cafe, Melbourne, Victoria
02.2001 - 02.2002
Head Chef
Windsor Hotel
Head chef
Café Buongiorno
Chef
The Velo precinct
Certificate III - Hospitality Commercial Cookery
Victorian Learning Employment Skills Comm
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