Summary
Overview
Work History
Education
Skills
Certification
Career Achievements Attributes
References
Timeline
Generic

Darin Rodsud

Brisbane,QLD

Summary

Top-notch professional with passion in hospitality, possess the impressive and innovative cost-effective menus that drive customer satisfaction and increase profits. Adept at developing recipes, managing kitchen staff, and ensuring adherence to health and safety standard. A hardworking and dedicated person with over 15 years’ experience providing a range of cooking, hospitality, operations, training, coordination, and customer service to a wide range of stakeholders in the private sector. All roles have required exceptional customer service skills combined with advanced communication, interpersonal and organisational skills. Always feel the need to continue self-development and growth and would love to join an organisation in which can grow.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Chef manager - Chef in Charge

Stratton Bar and Kitchen
12.2023 - Current
  • Menu developing, food costing, labour costing
  • Oversee ordering and control of stock levels
  • Ensure wastage is minimised by careful supervision of food preparation methods
  • Ensure proper hygienic storage methods are used to prevent food loss.
  • Implemented food cost and waste reduction initiatives to save money.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Ensure all food is prepared as per food preparation requirements
  • Ensure meals are produced on time, and sufficient quantities are available for various areas
  • Teach new staff skills they require to perform their roles to required standard
  • Delegate duties to kitchen staff as per menu requirements
  • Oversee and monitor work of kitchen staff to ensure all tasks are done as required
  • Give staff feedback on their performance to enable staff development
  • Ensure any staffing issues are resolved fairly and quickly
  • Ensure staff are aware of and always follow safe work practices

Chef manager - Chef in Charge

Merlo Torrefazione
07.2023 - 11.2023
  • Ensuring promptness, freshness, and quality of dishes
  • Coordinating cooks' tasks
  • Implementing hygiene policies and examining equipment for cleanliness
  • Designing new recipes, planning menus, and selecting plate presentations
  • Reviewing staffing levels to meet service, operational, and financial objectives
  • Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers
  • Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders
  • Setting and monitoring performance standards for staff
  • Obtaining feedback on food and service quality, and handling customer problems and complaints.

Sous Chef

Kid Curry
04.2021 - 04.2023
  • Prepared, cooked, and presented high quality dishes within the speciality section
  • Assisted the Head Chef in creating menu items, recipes and developing dishes
  • Overlooked the kitchen in the absence of Head chef
  • Assisted with the management of health and safety
  • Trained new staff and supervised junior chef, cook and kitchen hand
  • Supported the Head Chef on the pass with plating and garnishing prior to send out to the customers
  • Assisted the team to ensure service period runs smoothly
  • Maintained a clean work area during service and after service
  • Adhered all food safety compliance.

Chef de partie

Charred Kitchen and Bar
06.2020 - 02.2021
  • Developed and implemented dishes form fresh local produce to compliment the local cool climate wine of Orange NSW
  • Prepared, cooked, and presented high quality dishes within the specialty section
  • Managed food costs and budgets; Maintained stock level and handled food storage
  • Assisted head chef to modify menus to suit customer dietaries requirements
  • Trained new staff and supervised junior chef, cooks, and kitchen hands
  • Adhere to all workplace health and safety practices.

Chef

Orange Ex-Services' Club
10.2017 - 06.2020
  • Responsible for all hot sections, preparation and cooked pasta, steaks, panfry and deep fry dishes
  • Responsible for all cold sections, cooked and preparation, salads, and desserts
  • Serviced breakfast, lunch, dinner for functions such as weddings, birthday parties, corporate meetings, and anniversaries, etc
  • Supported the Head Chef on the pass with plating and garnishing prior to sending dishes out to the customers
  • Assisted the team to ensure service period runs smoothly
  • Trained apprentices.

Senior Chef/ Barista

Poolside Café at Andrew Boy Charlton Pool
01.2011 - 05.2017
  • Cooked breakfast, lunch, and dinner for functions such as weddings, birthday parties and anniversaries, etc
  • Overlooked café services and functions on Head Chef’s regular days off
  • Trained new staff and supervised junior chefs, cooks, and kitchen hands
  • Barista operations.

Pastry Chef

Lot 1 Restaurant
10.2015 - 09.2016
  • Worked on the cold larder section along with deep fry and pastry
  • Responsible for all mise en place in deep fry, cold larder, and pastry sections
  • Baked cakes, bread, and sweet bites for the café, such as muffins, brownies, and lemon tarts.

Education

Certificate IV Commercial Cookery - Certificate IV Commercial Cookery

Evolution Hospitality Institute
Sydney, NSW
01.2016

Certificate III Commercial Cookery - Certificate III Commercial Cookery

Evolution Hospitality Institute
Sydney, NSW
01.2016

Diploma in Hospitality - Diploma in Hospitality

Evolution Hospitality Institute
Sydney, NSW
01.2015

Certificate III Patisserie - Certificate III Patisserie

Evolution Hospitality Institute
Sydney, NSW
01.2014

Diploma of Business - Diploma of Business

Bridge Business College
Sydney, NSW
01.2011

Skills

  • Kitchen Management
  • Supply Ordering
  • Workflow Optimisation
  • Recipe Creation
  • Training and Mentoring
  • Food Safety Regulations
  • Kitchen Operations Oversight
  • Food Prep Planning
  • Cost Control
  • Quality Control
  • Coordinating Kitchen Staff
  • Recipes and Menu Planning

Certification

  • The foundations of Hospitality leadership, 2024
  • NSW Food Safety Supervisor Certificate recognised Nationwide, 2023
  • I'm alert food safety – Brisbane City Council, 2023
  • I'M ALERT - Food Safety Training Acknowledgement

Career Achievements Attributes

  • Possess 10 years’ experience in food preparation, cooking, presentation, functions, and cost control.
  • Successfully maintained a high level of food safety, hygiene, and quality for Kid Curry.
  • Started with Kid Curry from the beginning as a new concept restaurant and assisted in building it into a successful operation.
  • Successfully assisted the head chef in designing a series of menus at Charred Kitchen utilising local and organic ingredients, which became a landmark for the region. And even through the Covid period the restaurant continued to operate successfully. The restaurant receives 1 Hatted Award.
  • Was part of the transformation for the Orange Ex-Service’s Club, where the club completely redesigned and renovated the facility. As part of the opening, redesigned menus and served up to several thousand customers per week.
  • Successfully provided functions for up to three hundred people at Orange Ex-Service’s Club.
  • Successfully worked with Celebrity Chef Adam Swanson at the Lot 1 Sydney Restaurant focused on authentic Italian cuisine after a fit out of over ~$10M served food for breakfast, lunch, and dinner.
  • Successfully trained up to 5 chef apprentices in my career.
  • Successfully acted as Head Chef, when Head chef was on leave for Poolside Café at Andrew Boy Charlton Pool.
  • Strong ability in reflective listening and communicating verbally and non-verbally with clients in a courteous manner.
  • Ability to work with people from a diverse range of cultures and backgrounds.

References

Available upon request.

Timeline

Chef manager - Chef in Charge

Stratton Bar and Kitchen
12.2023 - Current

Chef manager - Chef in Charge

Merlo Torrefazione
07.2023 - 11.2023

Sous Chef

Kid Curry
04.2021 - 04.2023

Chef de partie

Charred Kitchen and Bar
06.2020 - 02.2021

Chef

Orange Ex-Services' Club
10.2017 - 06.2020

Pastry Chef

Lot 1 Restaurant
10.2015 - 09.2016

Senior Chef/ Barista

Poolside Café at Andrew Boy Charlton Pool
01.2011 - 05.2017

Certificate IV Commercial Cookery - Certificate IV Commercial Cookery

Evolution Hospitality Institute

Certificate III Commercial Cookery - Certificate III Commercial Cookery

Evolution Hospitality Institute

Diploma in Hospitality - Diploma in Hospitality

Evolution Hospitality Institute

Certificate III Patisserie - Certificate III Patisserie

Evolution Hospitality Institute

Diploma of Business - Diploma of Business

Bridge Business College
Darin Rodsud