Darrel Thorburn
Runcorn,QLD
Summary
I have been working for the past 13 years at the only pub on North Stradbroke Island, it is a high volume restaurant.
I have grown as chef over the years and it reflects on my performance, meeting targeted GP's, labour budgets and cost control.
Overview
13
13
years of professional experience
Work History
Head Chef
The Good Time Group
09.2017 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
Sous Chef
The Stradbroke Island Beach Hotel
06.2015 - 09.2018
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Assisted with menu development and planning.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with vendors to order supplies and maintain high quality standards.
Apprentice Chef
The Stradbroke Island Beach Hotel
06.2011 - 06.2015
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Maintained well-organized mise en place to keep work consistent.
- Operated commercial cooking and baking equipment in support of head chef.
- Performed other tasks as assigned by sous chef or chef
- Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.
- Prepped daily menu items to quickly deliver upon request.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Placed orders to restock items before supplies ran out.
- Assisted with menu development and planning.
Cook
The Stradbroke Island Beach Hotel
10.2010 - 06.2011
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Kitchen Hand
The Stradbroke Island Beach Hotel
08.2010 - 10.2010
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Transported food items from storage areas to kitchen for prepping.
- Plated and presented food following chef requirements.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Learned other teammates' work tasks to train as backup.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Monitored food temperatures and quality throughout shifts.
- Cleaned and maintained work areas, equipment and utensils.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Followed food safety practices and sanitation guidelines.
- Removed trash and cleaned kitchen garbage containers.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Maintained composure and work quality while under stress.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Stocked and rotated food items according to expiration dates.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Lifted and carried heavy materials.
- Assisted in setting up and breaking down kitchen stations.
Education
Certificate III - Commercial Cookery
TAFE Queensland
Alexandra Hills, QLD07.2015
Skills
- Inventory Rotation
- Payroll and Scheduling
- Food Spoilage Prevention
- Banquets and Catering
- Ingredient Selection
- Plating and Presentation
- Food Safety Regulations
- Performance Assessments
- Cost Reduction
- Staff Training
- Workflow Coordination
- Menu Planning
- Cost Control
- Kitchen Management
Timeline
Head Chef
The Good Time Group
09.2017 - Current
Sous Chef
The Stradbroke Island Beach Hotel
06.2015 - 09.2018
Apprentice Chef
The Stradbroke Island Beach Hotel
06.2011 - 06.2015
Cook
The Stradbroke Island Beach Hotel
10.2010 - 06.2011
Kitchen Hand
The Stradbroke Island Beach Hotel
08.2010 - 10.2010
Certificate III - Commercial Cookery
TAFE Queensland
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