Corey Bartels
13 Maydena Place, Burnie,TAS
Summary
Motivated 34 year old, currently working as a head chef at Bruce's Cafe Wynyard. Committed to different working environments, including fast-paced, while maintaining high quality standards.
Forward-thinking professional offering more than ten years of experience, working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
17
17
years of professional experience
Work History
Head Chef
Bruces Cafe
11.2023 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to lower grocery costs.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed and cooked memorable dishes that brought new customers into establishment.
Sous Chef
Communion Brewing Co
11.2021 - 11.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Applicator
Protech Coatings
03.2019 - 10.2019
- Identified issues, analyzed information and provided solutions to problems.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Took measurements and studied floor sketches to calculate area to be floored and amount of materials needed.
Head Chef
Menai Hotel And Motel Burnie
01.2017 - 07.2018
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Developed kitchen staff through training, disciplinary action and performance reviews.
Head Chef
Cafe Jacobi
07.2015 - 01.2017
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training.
- Obtained fresh, local ingredients to lower grocery costs.
- Created recipes and prepared advanced dishes.
Chef De Partie
Leonardos
08.2011 - 07.2015
- Developed and cooked memorable dishes that brought new customers into establishment.
- Rotated stock to use items before expiration date.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated meals paying special attention to garnishes and overall presentation.
Apprentice Chef
Fish On The Edge
06.2009 - 08.2011
- Maintained well-organized mise en place to keep work consistent.
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Performed other tasks as assigned
Apprentice Chef
Bayside Burnie
12.2007 - 06.2009
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Education
Confined Space Operations -
HANDA Training Solutions
Hobart, TAS2019
OH&S General Induction -
Work Safe Australia
2019
Micro Business Management -
Tas Tafe
2017
Cert III Hospitality And Kitchen Operations - Back of House Kitchen Operations
Drysdale
2011
Skills
- Safety Precautions
- Leadership
- Organization and Time management
- Recipes and menu planning
- Sanitation guidelines
- Food Plating and Presentation
- Budgeting and Cost Control
- Order Delivery Practices
- Menu planning
- Nutritional knowledge
- Food Safety
- Kitchen Management
Timeline
Head Chef
Bruces Cafe
11.2023 - Current
Sous Chef
Communion Brewing Co
11.2021 - 11.2023
Applicator
Protech Coatings
03.2019 - 10.2019
Head Chef
Menai Hotel And Motel Burnie
01.2017 - 07.2018
Head Chef
Cafe Jacobi
07.2015 - 01.2017
Chef De Partie
Leonardos
08.2011 - 07.2015
Apprentice Chef
Fish On The Edge
06.2009 - 08.2011
Apprentice Chef
Bayside Burnie
12.2007 - 06.2009
Confined Space Operations -
HANDA Training Solutions
OH&S General Induction -
Work Safe Australia
Micro Business Management -
Tas Tafe
Cert III Hospitality And Kitchen Operations - Back of House Kitchen Operations
Drysdale
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