Cormac Gardiner
Slade Point,QLD
Summary
Highly experienced chef with nearly 20 years in the catering industry, adept at working independently, within or leading teams. Committed to upholding food safety and quality while ensuring customer satisfaction.
Overview
24
24
years of professional experience
Work History
Head Chef
The Grazing Goat Cafe
Mackay
04.2020 - Current
- Organising & running of the kitchen
- Ensuring all HACCP standards are met
- Ensuring all food is produced to the approved standards
- Preparation and service for all sections of the kitchen
- Receiving deliveries and processing of invoices
- Menu design, planning & costing
- Managing food and labour costs.
Chef De Partie / Relief Chef
The Castle Arch Hotel
Trim
12.2019 - 01.2020
- Organising & running of the kitchen in the absence of the head chef and sous chef
- Ensuring all HACCP standards are met
- Ensuring all food is produced to the approved standards
- Preparation & service for all sections of the kitchen, carvery & functions.
Sous Chef
Aloft Dublin City Hotel & Tenters Gastropub
02.2019 - 11.2019
- Organising & running of both kitchens in the absence of the head chef
- Managing a team of chefs across two departments
- Purchasing/Ordering of stock for both businesses
- Receiving deliveries and processing of invoices
- Creating and implementing a HACCP system in both departments
- Ensuring all HACCP standards are met
- Menu design, planning & costing
- Qualified First-aider for the kitchen and other departments
- Ensuring all food is produced to the approved standards
- Stock taking
- Rostering of staff & budgeting for labour costs
- Preparation & service for all sections of both kitchen & functions
- Personal development reviews of staff members for each department
- Departmental payroll
- Familiar with Procure Wizard purchasing system and Alkimii payroll system
- Training of staff in Food Safety, COSHH & Knife Skills.
Sous Chef
The Croke Park Hotel
Dublin
05.2006 - 11.2018
- Organising & running of the kitchen in the absence of the head chef
- Managing a team of chefs
- Ordering stock & checking in deliveries
- Ensuring all HACCP standards are met
- Menu planning & costing
- Qualified First-aider for the kitchen and other departments
- Ensuring all food is produced to the approved standards
- Stock taking
- Rostering of staff
- Preparation & service for all sections of the kitchen & functions
- Departmental payroll, (Core HR)
- I have also spent some time working in one of the company’s other establishments, The Westbury Hotel
- Employee of the month on two occasions, employee of the year 2017.
Chef de Partie
The Bay View Hotel
Killybegs
03.2006 - 05.2006
- Employed as a commis chef, promoted to chef de partie
- Duties included: Preparation and service for starters, and bar food
- Preparing and serving carvery food
- Running service in the bar kitchen in the absence of the sous chef.
Chef de Partie
The Tara Hotel
Killybegs
05.2005 - 03.2006
- Employed as a commis chef, promoted to chef de partie
- Duties included: Preparation and service for all sections of the kitchen
- Preparation and service of the carvery
- Wedding functions.
Kitchen Porter/Staff Chef
The Merrion Hotel
Dublin
06.2003 - 09.2003
- Employed as a kitchen porter/staff chef
- Duties included: General cleaning duties of the kitchen, staff canteen and adjoining areas
- Preparation of salads and staff meals under supervision of the staff chef
- Serving meals from the staff canteen.
Kitchen Porter
St Brendan’s Hospital
Dublin
06.2002 - 09.2002
- Employed as a kitchen porter
- Duties included: General cleaning duties of the kitchen
- Cooking of the vegetables for patient meals
- Distribution of meals to the various wards.
Domestic Assistant
St Brendan’s Hospital
Dublin
06.2000 - 09.2000
- Employed as a domestic assistant
- Duties included: General cleaning of the wards & serving of patient meals
- Whilst in the hostels, general cleaning & cooking of meals for between 12 – 20 residents.
Education
Food Safety superior Certificate -
Food Safety Management Level 5 (Distinction) -
Attended Bachelor of Technology in Computing in DIT -
01.2018
Diploma in Culinary Arts from Tourism Collage Killybegs -
01.2006
FETAC Certificate in Culinary Skills from Failte Ireland -
01.2004
Studied Computer Science at UCD -
01.2003
Leaving Certificate -
01.2001
Skills
- Kitchen Management
- Staff Training
- Menu Planning & Development
- Food & Labour Costing
- Food Safety
- Hygiene & HACCP
Personal Information
- Date of Birth: 09/07/1983
- Nationality: Irish
- Visa Status: Bridging Visa (Subclass 186)
Timeline
Head Chef
The Grazing Goat Cafe
04.2020 - Current
Chef De Partie / Relief Chef
The Castle Arch Hotel
12.2019 - 01.2020
Sous Chef
Aloft Dublin City Hotel & Tenters Gastropub
02.2019 - 11.2019
Sous Chef
The Croke Park Hotel
05.2006 - 11.2018
Chef de Partie
The Bay View Hotel
03.2006 - 05.2006
Chef de Partie
The Tara Hotel
05.2005 - 03.2006
Kitchen Porter/Staff Chef
The Merrion Hotel
06.2003 - 09.2003
Kitchen Porter
St Brendan’s Hospital
06.2002 - 09.2002
Domestic Assistant
St Brendan’s Hospital
06.2000 - 09.2000
Food Safety superior Certificate -
Food Safety Management Level 5 (Distinction) -
Attended Bachelor of Technology in Computing in DIT -
Diploma in Culinary Arts from Tourism Collage Killybegs -
FETAC Certificate in Culinary Skills from Failte Ireland -
Studied Computer Science at UCD -
Leaving Certificate -
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