Conner Jeanes
Boronia,Australia
Summary
Quality-focused and efficient chef adept at preparing and plating food in high energy, fast-paced kitchens.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Head Chef
Suburban Dining
Ringwood, VIC
08.2022 - Current
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Improved performance of team members resulting in high-quality meals produced daily.
- Observed food safety and sanitation protocols to reduce germ spread.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Chef De Pati – Senior Sous Chef
Rockpool Bar and Grill
Melbourne, VIC
09.2017 - 08.2022
- Fish monger & Butcher
- Established controls to alleviate supply and food waste.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Adjusted seasonings of dishes according to customers' tastes.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
Commis Chef
The Corner Store
Mentone, VIC
09.2016 - 09.2017
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving
- Consistently kept a clean and safe environment
- Provided courteous and informative customer service in an open kitchen format
- Worked as a small team to produce a satisfying standard of food at high quantities
- Successfully able to run each section on any occasion including calling pass.
2nd/3rd Year Apprentice
Temple Brewing Co.
Brunswick East, VIC
10.2015 - 07.2016
- Worked with other staff to regularly develop new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations
- Quickly and courteously resolved all guest problems and complaints
- Followed proper food handling methods and maintained correct temperature of all food products.
1st/2nd year Apprentice
Boundary Hotel
Bentleigh, VIC
04.2014 - 10.2015
- Correctly and safely operated all kitchen equipment in accordance with set guidelines
- Consistently emphasized food quality
- Consistently tasted, smelled, and observed all dishes to ensure they were visually appealing and prepared correctly
- Persistently strove for continual improvement and worked cooperatively as a team member
- Set up and performed initial prep work for food items such as soups, sauces and salads.
Kitchen Hand
Marmalade Cafe
Brighton East
- Duties included: Washing dishes from dinner and breakfast services
- Food preparation
- General cleaning.
Education
Certificate III in Commercial Cookery: Cookery -
William Anglis Institute
01.2016
Year 11 VCE -
McKinnon Secondary College
01.2013
Skills
- Organised, quick learner, strong work ethic, attention to detail
- Inventory Rotation
- Forecasting and Planning
- Ingredient Selection
- Food Safety Regulations
- Recipe Creation
- Cost Control
- Resource Allocation
- Knowledge of Kitchen Tools
- Waste Reduction
- Employee Retention Strategies
Certification
- Food Safety Supervisor Certificate.
Timeline
Head Chef
Suburban Dining
08.2022 - Current
Chef De Pati – Senior Sous Chef
Rockpool Bar and Grill
09.2017 - 08.2022
Commis Chef
The Corner Store
09.2016 - 09.2017
2nd/3rd Year Apprentice
Temple Brewing Co.
10.2015 - 07.2016
1st/2nd year Apprentice
Boundary Hotel
04.2014 - 10.2015
Kitchen Hand
Marmalade Cafe
Certificate III in Commercial Cookery: Cookery -
William Anglis Institute
Year 11 VCE -
McKinnon Secondary College
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