Daniel Capper
Blue Haven
Summary
Experienced culinary professional with a strong commitment to teamwork and achieving outstanding outcomes. Proven track record in creating menus, managing kitchens, and preparing high-quality food. Known for reliability and adaptability, consistently delivering excellence in dynamic and fast-paced settings. Recognized for leadership, innovative thinking, and upholding exceptional standards across all culinary operations.
Overview
28
28
years of professional experience
Work History
Executive Chef
The Springs Resort
07.2013 - Current
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Head Chef
Lakehouse Café at Murrays Beach
07.2011 - 06.2013
- Running a small kitchen open for breakfast lunch and dinner as well as catering for private functions and weddings
- Responsible for menu planning, staff rosters, maintaining standards, training new staff
Head Chef
North Lakes Tavern Charmhaven
01.2010 - 07.2011
- Duties include: menu planning, ordering, staff rosters, maintaining standards and following company procedures
Head Chef
Lizottes Restaurant Kincumber
11.2007 - 01.2010
- Duties include: menu planning, ordering supplies, preparing staff rosters, responsible for staff and maintaining standards, and food costs
Senior Sous Chef
Bibendum Restaurant
02.2007 - 09.2007
- Running the Oyster Bar
- Duties include: menu planning, ordering supplies, preparing staff rosters, responsible for staff and maintaining standards
Chef
Westpac Banking Corporation
06.2006 - 11.2006
- Working in the Headquarters of the bank, working on fine dining, canapé parties, buffets, BBQ’s
- I was fortunate enough to participate in a function, which had Australian Prime Minister John Howard as guest of honor
Casual Chef
Elis Jones & Associates
05.2005 - 11.2006
- Working in a wide variety of establishments including: Belinda Franks Catering, Bayleaf Catering, Landmark Catering, Rosehill Racecourse, and Royal Randwick Racecourse
- Whilst at Landmark Catering, I deputized for the Head Chef when he was on leave
- I was responsible for the restaurant kitchen and functions, ordering, opening and closing of kitchen
Casual Chef
Pinnacle Agency
05.2005 - 11.2006
- Working for various places, including: Rydges Jamison, Radisson, Crown Plaza, David Jones and The Sydney Cricket Ground
Chef
Truffle Group
02.2005 - 05.2005
- Working at The Sydney Opera House and Center Point Tower
- Cooking for various events and functions at these venues
- Also working at the Medina hotel cooking for the restaurant and room service
Casual Chef
Premiere People Agency
01.2004 - 12.2004
- Working in various establishments including six months Full Time at Ponsbourne Park Hotel as a Senior Chef De Partie, running the sauce section, catering for: the bar, restaurant, room service and functions
Chef
Bankes
10.2003 - 12.2003
- Working as the chef of a small local pub restaurant
- Solely responsible for creating and preparing menus, ordering and cleaning of kitchen
Junior Sous Chef
Cactus Blue
01.2003 - 09.2003
- Working in a very busy restaurant and bar situated in Chelsea
- I was responsible for the kitchen in the absence of the Head and Sous chefs
Chef De Partie
Four Seasons Resort and Club, Dallas, at Las Colinas
07.2001 - 12.2002
- Working the grill, fish, hot appetizer sections in the main hotel catering for the restaurant, room service, lounge, bar and pool area
- Also worked as banquet saucier, making stocks, sauces and soups for all banquets, also catering for Byron Nelson Classic PGA tournament
- Cafe on the Green voted best new restaurant by D Magazine, also in the top 10 best restaurants in Dallas
Second Chef
Mill Green Golf Course
04.2001 - 07.2001
- Worked at the golf course deputizing in the head chefs absence as second chef, while back in England awaiting Visa papers to work in America
Chef De Partie
Wedgewood Hotel
02.2000 - 02.2001
- Working under Executive Chef Robert Sulatycky
- 4 Diamond Restaurant, most improved restaurant in Vancouver Magazine food awards
- Second best restaurant overall and best lounge
Demi Chef De Partie
Claridges Hotel
06.1999 - 02.2000
- Worked as first commis chef then promoted to demi chef de partie working in the larder for banqueting and room service
- Working larder, veg and sauce sections in the restaurant
First Commis Chef
The Churchill Inter-Continental Hotel
09.1997 - 06.1999
- Started as second commis chef promoted to first commis chef working on larder, veg and fish sections
Education
Diploma - Hospitality, Food Preparation, Catering & Cooking
Westminster College
London UKSkills
- Strong work ethic
- Menu development
- Culinary presentation
- Inventory control
- Kitchen staff management
- Food cost management
- Vendor relationship management
- Catering and events
- Time management
- Food safety
Timeline
Executive Chef
The Springs Resort
07.2013 - Current
Head Chef
Lakehouse Café at Murrays Beach
07.2011 - 06.2013
Head Chef
North Lakes Tavern Charmhaven
01.2010 - 07.2011
Head Chef
Lizottes Restaurant Kincumber
11.2007 - 01.2010
Senior Sous Chef
Bibendum Restaurant
02.2007 - 09.2007
Chef
Westpac Banking Corporation
06.2006 - 11.2006
Casual Chef
Elis Jones & Associates
05.2005 - 11.2006
Casual Chef
Pinnacle Agency
05.2005 - 11.2006
Chef
Truffle Group
02.2005 - 05.2005
Casual Chef
Premiere People Agency
01.2004 - 12.2004
Chef
Bankes
10.2003 - 12.2003
Junior Sous Chef
Cactus Blue
01.2003 - 09.2003
Chef De Partie
Four Seasons Resort and Club, Dallas, at Las Colinas
07.2001 - 12.2002
Second Chef
Mill Green Golf Course
04.2001 - 07.2001
Chef De Partie
Wedgewood Hotel
02.2000 - 02.2001
Demi Chef De Partie
Claridges Hotel
06.1999 - 02.2000
First Commis Chef
The Churchill Inter-Continental Hotel
09.1997 - 06.1999
Diploma - Hospitality, Food Preparation, Catering & Cooking
Westminster College
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