Colin Nepe-Apatu
Alice Springs
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Modern Australian Cuisine, with a strong emphasis of Indigenous foods sourcing ingredients, controlling budgets and boosting restaurant profiles.
I regard myself as a high-performing Chef offering 35+ years of high volume experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Kings Canyon maintains giving the tourist/holiday maker the options of producing some of the most memorable meals using Indigenous Herbs and Spices and being able to have these shown in the television media.
Overview
5
5
years of professional experience
Work History
Executive Chef
Discovery Parks, Kings Canyon Resort
12.2021 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Modernized work processes to reduce guest wait times and boost daily output.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Executive Chef/Rex Airway/Great Southern Rail
Desert Cave Hotel/
07.2018 - 11.2021
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
- ASIC Registered and completed all relevant training at Adelaide Airport.
- Work closely with the GHAN in preparation and service of meals.
- Off site catering.
- Housekeeping strategies.
- Full gaming license
Executive Chef
Qantas Museum
03.2020 - 07.2021
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Full comprehensive menu and service for 100th Anniversary.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
Education
Diploma of Management - Management
Australian Salesmasters Training Company
Rosebery, NSW07.2013
Skills
- Menu Planning
- Banquets and Catering
- Quality Assurance
- Inventory Management
- Kitchen Staff Management
- Food Stock and Supply Management
- Food Prep Planning
- Recipes and Menu Planning
- Hiring, Training, and Development
- Vendor Relationship Management
- BOH Operations
- Food Spoilage Prevention
- Payroll and Scheduling
- Ingredients Selection
- Order Management
- Signature Dish Creation
- Forecasting and Planning
- Restaurant Operations
- Performance Assessments
- Team Leadership
- Staff Scheduling
- Customer Service
- Safe Food Handling
- Sanitation Guidelines
- Food Plating and Presentation
- Performance Review
- Operations Management
- Purchasing
- ServSafe Certification
- Coaching and Mentoring
- Staffing
- Special Events
- Recruitment and Onboarding
- Recipe Management
- Hospitality Service Expertise
- Customer Retention
- Meal Preparation
- Decision-Making
- Delegating Work
- Inventory Control
- Hygiene Policy Implementation
- Resource Management
- Process Improvements
- Policy Development
- Strong Work Ethic
- Food Service Safety Training
- Kitchen Equipment Operation and Maintenance
- Problem and Complaint Resolution
- Presentation Management
- Cultural Diversity
- Indigenous menu planning
Timeline
Executive Chef
Discovery Parks, Kings Canyon Resort
12.2021 - Current
Executive Chef
Qantas Museum
03.2020 - 07.2021
Executive Chef/Rex Airway/Great Southern Rail
Desert Cave Hotel/
07.2018 - 11.2021
Diploma of Management - Management
Australian Salesmasters Training Company
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