CRAIG McCABE
Rose Bay,NSW
Summary
Head Chef - Accomplished Chef with 25 years of restaurant experience. Passionate about produce driven and seasonally inspired Italian cuisine. Thorough understanding of the complexities of running streamlined, cohesive and profitable modern kitchens. Excellent communication, leadership and problem solving skills. Determined and hard working individual who posses not only the cooking ability but also the experience and humility to continue developing my career at the highest level.
Overview
9
9
years of professional experience
Work History
Chef - Fish & Fresh Pasta Section
Sean's Panorama - Bondi (2 Chef Hats)
11.2022 - Current
- Managed my section efficiently to ensure mise en place was to a high standard and ready for service
- Preparation of whole fish
- Preparation of fresh filled pasta
- Making of stocks and sauces
- Provided guidance to junior staff members
- Contributed ideas and shared recipes for new menus
- Ordering
HEAD CHEF
Coco Republic/Fresh Collective
08.2021 - 10.2022
- Employed as part of Pre-Opening team at L'Americano Pizzeria Canberra.
- Provided valuable input into kitchen design during construction and fit-out stage of restaurant. Liaised with building project manager to ensure kitchen was compliant with ACT Health Regulations.
- Coordinated and conducted interviews for new kitchen staff. Completed onboarding and inductions as per company policy and procedures for new employees.
- Established trading accounts with local and interstate suppliers continuing existing relationships from previous roles.
- Designed menu's, prep sheets, order sheets, recipe cards, implemented HACCAP documents and procedures for new kitchen team using Excel and Word documents
- Rostering duties over seven day trading period.
- Implemented procedures and documents to monitor hours worked by kitchen staff to ensure work place laws were strictly upheld. Days in lieu accurately recorded and scheduled so as not to accumulate past 30 day policy set out by company.
- Established working relationships with Company Directors, HR department, Restaurant Manager and FOH team
- Menu design and recipe standardization
HEAD CHEF
Locale Pizzeria Deakin
02.2020 - 08.2021
- Took over from existing Head Chef of 8 years
- Tasked with maintaining and refining the companies standards that were in place
- Manage roster of 12 kitchen staff over 7-day working week
- Undertake monthly stock takes
- Daily reconciling of supplier invoices in company accounting software
- Conduct daily kitchen briefings to ensure all kitchen staff are informed and up to date with day’s events
- Sit in on monthly HR catch up calls to ensure all employment policies, procedures and laws are being strictly adhered to
- Conduct interviews for new employees
- Conduct exit interviews for employees who have ended their employment with company
- Ensure kitchen hygiene is maintained to appropriate standard
Business Owner/Operator
NOVELLUS GROUP PTY LTD,
10.2014 - 02.2020
- Executive Chef of Republique | Circa Cooroy | Felix Wine Bar
- Lease negotiations, kitchen and restaurant design, business development, creation of operational procedures, HACCAP implementation, project management
- Writing and implementing menus for breakfast, lunch and dinner across 3 venues, managing up to 40 kitchen and wait staff, including hiring, training, disciplining and termination of employment when required
- Creation of marketing content on social media platforms to maximise brand identity and generate revenue
- Developed business and marketing strategies
- Produced weekly financial reports and documents with accounts department
- HR Management, staff hiring, initiating new employee training, onboarding
- Supervised performance of workers with goals of improving productivity, efficiency and cost reductions
- Enhanced operational performance by developing effective business strategies, systems and procedures
- Food procurement, developed supplier relationships, ongoing assessment of supply quality, delivery schedules and conformance to group pricing agreements
Education
Diploma of Hospitality -
Redmako
Brisbane, QLD03.2015
High School Diploma -
Grace Lutheran College
Brisbane11.1994
Skills
- Kitchen management
- Food plating and presentation
- Recipe and menu development
- Process improvements
- Employee training and development
- Team building
- Cost control
Accomplishments
- (Fairfax Media) Age Good Food Guide 2009 Chef of the Year
- (Fairfax Media) Age Good Food Guide 2008/2009 One Chef Hat - Soul Kitchen
- Gourmet Traveler Best of the Best 2009 Artisan Baker
- 2008 Courier Mail Young Chef of the Year
Timeline
Chef - Fish & Fresh Pasta Section
Sean's Panorama - Bondi (2 Chef Hats)
11.2022 - Current
HEAD CHEF
Coco Republic/Fresh Collective
08.2021 - 10.2022
HEAD CHEF
Locale Pizzeria Deakin
02.2020 - 08.2021
Business Owner/Operator
NOVELLUS GROUP PTY LTD,
10.2014 - 02.2020
Diploma of Hospitality -
Redmako
High School Diploma -
Grace Lutheran College
Similar Profiles
Sangye WangmoSangye Wangmo
Barista at BondiBarista at Bondi
Ajay MaanAjay Maan
Forklift Operator at BondiForklift Operator at Bondi
Felipe Castaneda RojasFelipe Castaneda Rojas
Chef De Partie at Petermen (2 Hats)Chef De Partie at Petermen (2 Hats)