Summary
Skills
Work History
Education
Work Availability
Certification
Overview
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David Constable

David Constable

Maylands,WA

Summary

Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Safe food handling
  • Food presentation
  • Menu planning

Work History

Sous Chef

Scotch College Chartwells
02.2024 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all meals were executed in a timely manner without sacrificing quality or presentation standards.
  • Provide 5 daily meals for over 135 boarding students and school staff.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment
  • Manage the special dietary needs of boarding students.
  • Manage key functions and events as outlined by the school.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Delivered exceptional culinary experiences, consistently receiving positive feedback from students.





Sous Chef

Optus Stadium
12.2022 - 12.2023
  • Working as a Chef in Charge within a variety of different kitchens and events, strong passion for food, excellent communication skills, team player and enjoy working in a fast-paced environment.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • The Stadiums' Culinary Department consists of 26 kitchens spread over five levels. This includes à la carte and buffet restaurants, lounges, terrace bars and function rooms which play host to a variety of major sporting and entertainment events.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Developed and produced high-quality meals for up to 2,500 people per event, while meeting deadlines and deadlines. Identifying trends in menu options and cost savings. Improved quality of food and beverage production by 15%. Delivered menu items to an atmosphere of innovation, creativity, and speed
  • 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.

Relief Chef Remote Locations

Evolve Talent
09.2019 - 12.2022
  • Sole or co-responsibility in a variety of different positions
  • Successfully completed the assignment to the full satisfaction of the client, including the cooking of high-quality meals for up to 50 persons

Chef Manager

Aegis Shoalwater Aged Care Facility
10.2018 - 09.2019
  • Providing high quality catering service which will be a point of difference for customers and will enrich the lives of the people living with us
  • Manage kitchen personnel, developing their skills and maximizing potential
  • Ensure compliance with all regulations and our food safety plan
  • Manage food ordering and storage according to relevant regulations
  • Ensure the efficient use of resources and maximize service offering within budgeted guidelines

Relief Catering Manager

Northern Rise Village Services
09.2017 - 10.2018
  • Daily menu planning
  • Training permanent and casual staff
  • Organizing, leading and motivating the catering team
  • Ensuring health and safety regulations are observed
  • Budgeting and establishing financial targets
  • Maintaining stock levels and ordering new supplies as required
  • Liaising with village client to ensure scope is provided for meetings

Relief Catering Manager/Head Chef

Sodexo Remote Sites
01.2007 - 08.2017
  • Company Overview: Offshore and mobile camp experience
  • Planning menus in consultation with chefs
  • Awarded Food Safe Plus while holding catering manager position
  • Training permanent and casual staff
  • Organizing, leading and motivating the catering team
  • Ensuring health and safety regulations are observed
  • Budgeting and establishing financial targets
  • Maintaining stock levels and ordering new supplies as required
  • Liaising with suppliers and customers
  • Ensure the efficiency of operations in all related areas, achieving high standards of productivity, quality and customer care
  • Offshore and mobile camp experience

Head Chef

Blanchard's Tappas & Grill
07.2006 - 01.2007
  • Maintained a la carte restaurant and function facilities
  • Managed & developed kitchen staff, planned kitchen work rosters
  • Company hygiene regulations
  • Creatively planned and developed menus with optimal and efficient use of goods and materials

Relief Chef Remote Locations

Hospitality Recruiters Australia
02.2006 - 07.2006
  • Sole or co-responsibility in a variety of different positions
  • Successfully completed the assignment to the full satisfaction of the client

Fencing Contractor

09.2005 - 02.2006
  • Planned and constructed different types of fencing in remote locations
  • 4WD Experience
  • Outdoor work

Sous Chef

The Brighton Hotel
12.2004 - 09.2005
  • Supervised a la carte restaurant and function facilities
  • Led and trained kitchen team up to 12
  • Energetically supported newly assembled kitchen team during grand opening
  • Effectively planned kitchen work schedules
  • Maintained hygiene regulations

Temporary Chef de Partie to Sous-Chef

Adecco Hotel & Events
05.2004 - 10.2004
  • Developed my experience during this short period
  • Organized my return to Australia

Sous Chef

The Restaurant Grand Casino
12.2002 - 04.2004
  • Co-responsibility for a la carte restaurant, staff canteen and various banquet facilities
  • Successfully fulfilled hygiene regulations
  • Creatively planned and developed menus with optimal and efficient use of goods and materials

Junior Sous Chef

Chateau Guetsch
06.2002 - 11.2002
  • Efficient implementation of new food concept
  • Contributed to attracting positive reviews from restaurant guides

Chef de Partie Saucier

Art Deco Hotel Montana
05.2000 - 05.2002
  • Production of all main courses as well as various dishes from a la carte and banquet departments
  • Entrusted with Sous chef position after demonstrating careful, reliable and unruffled working method
  • Contributed to introduction of higher quality standards, resulting in several hotel awards

Demi chef de Partie/Tournant

Grand Hotel National
02.1999 - 04.2000
  • Production for banquet departments as well as satellite kitchens
  • Monitoring goods and storage facilities

Travelled throughout Australia

09.1998 - 01.1999

Chef de Partie

Georges Melbourne, Australia - Modern gourmet brasserie
02.1998 - 08.1998
  • Production of all main courses and vegetables
  • Supported newly assembled kitchen team during grand opening
  • Achieved and maintained very high standards of modern brassiere cooking

Chef de Partie Saucier

Butlers Wharf Chop House
10.1996 - 08.1998
  • Production of all main courses for a la carte restaurant and bistro restaurant
  • Involvement with increased restaurant productivity and performance

Education

National Certification - Food Safety Supervision

Aveling
Perth, WA
12-2021

City & Guilds of London Institute - Cookery For The Catering Industry Part 1 & 2

Cricklade College
Hampshire, UK
01-1993

General Certificate of Secondary Education - VCE Equivalent

John Hanson Secondary School
Hampshire, UK
01-1990

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Certification

  • AHA Hospitality & Tourism COVID-19 Hygiene Course
  • Food safe supervisor certificate
  • Provide cardiopulmonary resuscitation
  • St Johns First responder 2024
  • HSE Induction
  • Fire training, Aveling
  • Conflict resolution training Australian institute of management
  • White card
  • AMSA medical
  • (TBOSIET) OPITO tropical basic offshore safety induction and emergency training


Overview

28
28
years of professional experience
1
1
Certificate

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David Constable