Summary
Overview
Work History
Education
Skills
Hobbies and Interests
References
Certification
Timeline
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Dallas Leckstrom

Dallas Leckstrom

Mernda,VIC

Summary

Experienced Chef with 25 years of restaurant experience. Recognized for excellent communication, leadership, and problem-solving abilities that consistently enhance the success of different establishments. Proven expertise in developing efficient and cohesive teams, leading to improved operational efficiency and customer satisfaction.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Head Chef

Kinglake Pub
03.2022 - Current
  • Kitchen rostering
  • Food ordering/Handling
  • Menu planning and execution
  • General kitchen duties
  • HACCP procedures
  • Food costings and Budgeting
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • 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.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.

Head Chef

Northpark Café
03.2020 - 03.2022
  • Preparing and executing bulk meals for bain Marie style Café experience
  • Al a carte cooking
  • Rostering of staff
  • Ordering and food costing

Head Chef

House of Salad
01.2020 - 03.2020
  • Leading the kitchen
  • Cooking ala carte and catering meals for up to 200 guests
  • Safety management and overseeing of staffs safety protocols
  • Food, budget and labour costing
  • Mise en place
  • Liaising with reps to reduce food cost margins
  • Stretching, topping and preparing pizzas
  • Achievements: Receiving compliments from customers and owners, Successful completion of company training programs and safety requirements

Head Chef

The Pizza and Grill Company
10.2019 - 01.2020
  • Leading the kitchen team of up to 9 chefs at a time during the Christmas period
  • Food costing for menus and specials
  • Communication with pizza section with timings of meals
  • General mise en place
  • Labour budgets
  • Menu planning and execution
  • Health and safety protocols and planning
  • Covering pizza section breaks, stretching, topping and preparing pizza
  • Achievements: I was delegated by the owners many tasks to complete on my own and in company and obtained a great deal of on the job knowledge

Sous Chef

Crown Melbourne
02.2011 - 09.2012
  • 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.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • 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.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.

Education

Food Safety Supervisor Certificate - Management

Instacert

Certificate IV - Commercial Cookery

commercial cookery
St John's College RTO

Certificate III -

Commercial Cookery
TAFE WA

Certificate III -

Food Production
ABEX TRAINING

Trade certificate -

TAFE WA
01.2008

Skills

  • Team building and communication
  • Ability to operate IT Systems
  • Customer Service
  • Communication
  • Ability to establish and build quality professional relationships
  • Ability to work independently
  • Ability to work well within a team
  • Time Management
  • Track record of meeting and surpassing KPIs
  • Problem solving
  • Nutritional knowledge
  • Cost Management
  • Recipe creation
  • Cost Control
  • Process Improvements
  • Purchasing
  • Regional cuisine expertise

Hobbies and Interests

  • Cricket
  • Guitar
  • Music
  • Football

References

Available upon request.

Certification

Certificate IV in commercial cookery

Food safety supervisor certificate

Timeline

Head Chef

Kinglake Pub
03.2022 - Current

Head Chef

Northpark Café
03.2020 - 03.2022

Head Chef

House of Salad
01.2020 - 03.2020

Head Chef

The Pizza and Grill Company
10.2019 - 01.2020

Sous Chef

Crown Melbourne
02.2011 - 09.2012

Food Safety Supervisor Certificate - Management

Instacert

Certificate IV - Commercial Cookery

commercial cookery

Certificate III -

Commercial Cookery

Certificate III -

Food Production

Trade certificate -

TAFE WA

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