Daniel James Leech
Yokine,Western Australia
Summary
Hard working professional Chef, with 7+ years experience in varied restaurants and venues. Ambitious and Dedicated to the Hospitality Industry Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
8
8
years of professional experience
Work History
Junior Sous Chef
Balthazar
Perth CBD, WA
08.2024 - Current
- Improved performance of team members resulting in high-quality meals produced daily.
- Modified existing recipes based on availability of ingredients or customer requests.
- Plated dishes according to established specifications for presentation purposes.
- Managed food inventory, ordering and receiving of products from vendors.
- Inspected food deliveries for freshness before storing them properly in designated areas.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
- Trained kitchen workers on culinary techniques.
- Implemented and maintained excellent service to achieve guest satisfaction.
Chef De Partie
Balthazar
Perth CBD, WA
08.2023 - 08.2024
- Oversaw the section responsible for entrées in a very busy fine dining setting. Dishes and tasks included were filleting and curing market fish daily, hand-rolling tart shells, purées, sauces, dressings, shucking oysters to order, pickling, and making duck liver parfait and pâté en croûte.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Organized the daily mise en place in order to prepare meals efficiently.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Chef De Partie
The Weld Club
Perth, WA
09.2022 - 06.2023
- Hot Grill Section: Designing daily menus for a lunch carvery-style buffet for guests, roasting meats, stocks, soups, and sauces, and filleting and portioning fish and meats.
- Managing a section independently for breakfast, lunch, and dinner services, as well as high-volume dinner functions.
- Creating and preparing menus for bespoke, exclusive wine dinner functions, and high-volume dinner functions.
Demi Chef
The Weld Club
Perth
09.2020 - 09.2022
- Cold Larder, Pastry section and Grill Section which serves lunch buffet, A La Carte breakfast, lunch & dinner featuring modern Australian, French & Italian dishes
- Rotating weekly menus, stock take, team management, dinner functions up to 200 persons
Commis Chef
Must Wine Bar
Perth, WA
07.2020 - 09.2020
- Prepared correct food items based on recipe cards, production procedures and proper hygiene practices
- Supported kitchen profit goals using effective waste control and careful ingredient portioning
Commis Chef
The Royal
Perth
11.2019 - 07.2020
- Company Overview: Newly renovated gastro pub in the CBD, working alongside the executive chef Chase Weber to open the new now very popular venue
- Busy service from lunch to dinner, serving modern pub and fine dining cuisine also as part of the Fleur Restaurant Kitchen
- Newly renovated gastro pub in the CBD, working alongside the executive chef Chase Weber to open the new now very popular venue
Apprentice Chef
The Revely
Perth, WA
11.2016 - 11.2019
- Management of fryer sections for casual bistro menus served on the upper and lower floors during busy lunch services, cooperative management of entrées and dessert sections for the à la carte restaurant during dinner services.
Education
Certificate III Commercial Cookery -
South Metropolitan TAFE
Bentley06.2020
Certificate III Commercial Plumbing & Gas -
North Metropolitan TAFE
Balga06.2017
Years 8-11 -
Woodvale Secondary College
Perth, WASkills
- Excellent time management
- Artistic approach to plating
- Excellent knife skills
- Kitchen Management
- Strong Communication skills
- Able to work under pressure
- Recipe Creation and Adaptation
- Culinary Trends Awareness
- Stock Control
- Keen Eye For Details
- Strong Work Ethic
- Ability to work Autonomously
- Team Collaboration
- Filleting & Preparation of Fish & Meats
- High Volume Function Catering
- Ability to Multitask efficiently
- Menu Development
- Food Safety and Sanitation
- Customer Service
- Creativity Attitude towards Food
- Ability to work well under pressure
Onlineportfolio
https://www.instagram.com/danleech.chef/
References
Enrico Cancedda - Head Chef - Balthazar
+61 414 873 358
Clive Gilbert - Sous Chef - Balthazar
+61 402 458 815
Timeline
Junior Sous Chef
Balthazar
08.2024 - Current
Chef De Partie
Balthazar
08.2023 - 08.2024
Chef De Partie
The Weld Club
09.2022 - 06.2023
Demi Chef
The Weld Club
09.2020 - 09.2022
Commis Chef
Must Wine Bar
07.2020 - 09.2020
Commis Chef
The Royal
11.2019 - 07.2020
Apprentice Chef
The Revely
11.2016 - 11.2019
Certificate III Commercial Cookery -
South Metropolitan TAFE
Certificate III Commercial Plumbing & Gas -
North Metropolitan TAFE
Years 8-11 -
Woodvale Secondary College