Summary
Overview
Work History
Education
Skills
Timeline
References
Generic

David Fisher

MOUNT PLEASANT,Australia

Summary

, Hands on and a creative approach to all kitchen operations and business development.

Demonstrated ability to manage large kitchen staff and collaborate with front-of-house teams for seamless service delivery.

Significant contribution to increasing customer satisfaction by consistently delivering high-quality dishes that exceed expectations.

Dynamic, resourceful and skilled executive head chef with several years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.

Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service.

Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.

Proven problem-solving skills, ensuring seamless kitchen operations and exceptional dining experiences.with a creative approach to menu development.

Overview

16
16
years of professional experience
1990
1990
years of post-secondary education

Work History

Alcarte Senior Chef

Fitzroy River Crossing Lodge
Fitzroy River Crossing, WA
03.2016 - 02.2024
  • Company Overview: Style: Modern Australian a la carte
  • Kitchen management
  • Menu planning
  • Stock control
  • Food and wage costing
  • Maintenance of KPI targets
  • Rostering
  • Hiring of staff
  • Compliance of all OHS Procedures.
  • Style: Modern Australian a la carte

Sous Chef

Grand Stamford Hotel
03.2014 - 02.2016
  • Company Overview: Style: Fine dining, multi functions
  • Kitchen management
  • Menu planning
  • Stock control
  • Food and wage costing
  • Maintenance of KPI targets with bonuses for exceeding targets
  • Rostering
  • Hiring of staff
  • Compliance of all OHS Procedures
  • Maintained a high level of service and food presentation
  • Delivery of high customer satisfaction and return to the venue for consistent experience
  • Style: Fine dining, multi functions

Head Chef

The Duck Inn (Saturno Group)
South Australia
05.2011 - 03.2014
  • Company Overview: Style: Modern Australian a la carte.
  • Kitchen management
  • Menu planning
  • Stock control
  • Food and wage costing
  • Maintenance of KPI targets
  • Rostering
  • Hiring of staff
  • Compliance of all OHS Procedures
  • Execution and presentation of high standard menus and dishes
  • Style: Modern Australian a la carte.

Head Chef

Leigh Creek
Leigh Creek, South Australia
09.2008 - 05.2011
  • Company Overview: Style: Remote mine /regional.
  • Kitchen management
  • Menu planning
  • Stock control
  • Staff training and management
  • Compliance of all OHS Procedures
  • Implementation of all kitchen policies and mandatory requirements in accordance with company policy and legislation
  • Style: Remote mine /regional.

Head Chef

Cafe Bastille
Victoria
11.2007 - 09.2008
  • Company Overview: Style: Modern Australian/French.
  • Kitchen management
  • Menu planning
  • Stock control
  • Rostering
  • Hiring of staff
  • Implementation of all systems and policies/procedures from design, layout and successful launch of new restaurant
  • Style: Modern Australian/French.

Education

Certificate 3/4 IT - IT Network Security

Duke Training
Adelaide , SA
07.2024 - current

Year 12 Matriculation
Birdwood High School , SA

FOOD/SAFETY HYGENE SUPERVISOR -

01.2024

SENIOR FIRST AID CERTIFICATE -

01.2022

DIPLOMA IN HOSPITALITY -

01.2001

Merit award -

SALON CULINAIRE
01.1993

Skills

  • As above mentioned

Timeline

Certificate 3/4 IT - IT Network Security

Duke Training
07.2024 - current

Alcarte Senior Chef

Fitzroy River Crossing Lodge
03.2016 - 02.2024

Sous Chef

Grand Stamford Hotel
03.2014 - 02.2016

Head Chef

The Duck Inn (Saturno Group)
05.2011 - 03.2014

Head Chef

Leigh Creek
09.2008 - 05.2011

Head Chef

Cafe Bastille
11.2007 - 09.2008

Year 12 Matriculation

FOOD/SAFETY HYGENE SUPERVISOR -

SENIOR FIRST AID CERTIFICATE -

DIPLOMA IN HOSPITALITY -

Merit award -

SALON CULINAIRE

References

  • Dinesh Gillapotta. 0430 342707
  • Michael Day. 0499 462437
  • Adrian Cross. 0416 513113

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David Fisher