Hi, I’m
David Constable
Maylands,WA
Summary
Dynamic Sous Chef with a proven track record at Civeo, excelling in team leadership and inventory management. Achieved a 15% improvement in food quality while training staff in high-pressure environments. Committed to food safety and presentation, consistently exceeding client expectations in catering events.
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
Work History
Civeo
Sous Chef
03.2025 - Current
Job overview
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Scotch College Chartwells
Sous Chef
02.2024 - 02.2025
Job overview
- 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.
Optus Stadium
Sous Chef
12.2022 - 12.2023
Job overview
- 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.
Evolve Talent
Relief Chef Remote Locations
09.2019 - 12.2022
Job overview
- 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
Aegis Shoalwater Aged Care Facility
Chef Manager
10.2018 - 09.2019
Job overview
- 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
Northern Rise Village Services
Relief Catering Manager
09.2017 - 10.2018
Job overview
- 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
Sodexo Remote Sites
Relief Catering Manager/Head Chef
01.2007 - 08.2017
Job overview
- 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
Blanchard's Tappas & Grill
Head Chef
07.2006 - 01.2007
Job overview
- 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
Hospitality Recruiters Australia
Relief Chef Remote Locations
02.2006 - 07.2006
Job overview
- 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
Job overview
- Planned and constructed different types of fencing in remote locations
- 4WD Experience
- Outdoor work
The Brighton Hotel
Sous Chef
12.2004 - 09.2005
Job overview
- 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
Adecco Hotel & Events
Temporary Chef de Partie to Sous-Chef
05.2004 - 10.2004
Job overview
- Developed my experience during this short period
- Organized my return to Australia
The Restaurant Grand Casino
Sous Chef
12.2002 - 04.2004
Job overview
- 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
Chateau Guetsch
Junior Sous Chef
06.2002 - 11.2002
Job overview
- Efficient implementation of new food concept
- Contributed to attracting positive reviews from restaurant guides
Art Deco Hotel Montana
Chef de Partie Saucier
05.2000 - 05.2002
Job overview
- 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
Grand Hotel National
Demi chef de Partie/Tournant
02.1999 - 04.2000
Job overview
- Production for banquet departments as well as satellite kitchens
- Monitoring goods and storage facilities
Travelled throughout Australia
09.1998 - 01.1999
Georges Melbourne, Australia - Modern gourmet brasserie
Chef de Partie
02.1998 - 08.1998
Job overview
- 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
Butlers Wharf Chop House
Chef de Partie Saucier
10.1996 - 08.1998
Job overview
- Production of all main courses for a la carte restaurant and bistro restaurant
- Involvement with increased restaurant productivity and performance
Education
AvelingPerth, WA
National Certification from Food Safety Supervision
12-2021
Cricklade CollegeHampshire, UK
City & Guilds of London Institute from Cookery For The Catering Industry Part 1 & 2
01-1993
John Hanson Secondary SchoolHampshire, UK
General Certificate of Secondary Education from VCE Equivalent
01-1990
Availability
See my work availability
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Available
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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
29
years of professional experience
1
Certificate
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.