Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

David Freeman

Albion Park

Summary

A culinary professional with deep commitment to high standards and delivering quality results. Leveraging years of experience in kitchen management to foster collaborative and efficient team environment. Known for adaptability and reliability, with strong emphasis on culinary creativity and leadership.

Overview

31
31
years of professional experience
1
1
Certification

Work History

Head Chef

Kiama Inn Hotel
01.2024 - Current
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Created recipes and prepared advanced dishes.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Senior Chef

Central Hotel
04.2022 - 01.2024
  • Mentored junior chefs and provided constructive feedback, fostering talent development within the culinary team.
  • Adapted menus regularly to accommodate dietary restrictions and preferences, ensuring a memorable dining experience for all guests.
  • Contributed to the restaurant''s overall success by continuously seeking opportunities for improvement in menu, service, and operational efficiency.
  • Resolved customer concerns promptly and effectively, demonstrating a commitment to excellent service while maintaining professionalism at all times.
  • Streamlined kitchen operations for increased efficiency through effective delegation and clear communication.
  • Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.

Senior Chef

Waterfront Hotel
01.2021 - 08.2021
  • Achieved consistency in dish preparation by developing detailed recipe guidelines followed by the entire culinary team.
  • Reduced staff turnover by cultivating a positive work environment where creativity thrived alongside professional growth opportunities.
  • Led a team of skilled professionals to deliver exquisite dishes under tight deadlines without compromising quality.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Coordinated with team members to prepare orders on time.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Head Chef

Bermagui Hotel
12.2018 - 07.2019
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.

Chef De Partie

Atlas People
12.2018 - 12.2018
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.

Owner/Executive Head Chef

Open Hearth Hotel
01.2016 - 09.2018
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Reduced labor costs by optimizing staff schedules according to business demands without compromising service quality.

Head Chef

Balgownie Hotel
01.2015 - 01.2016
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.

Cafe Owner

Shellys Cafe
01.2010 - 02.2015
  • Managed financial aspects of the business, including budgeting, forecasting, and controlling costs.
  • Mentored and trained employees to improve performance and encourage professional growth.
  • Ensured compliance with health and safety regulations through regular employee training sessions and facility inspections.
  • Enhanced customer loyalty through exceptional service and consistent product quality.
  • Fostered a welcoming atmosphere by maintaining a clean, organized, and visually appealing cafe environment.
  • Implemented inventory management systems to minimize waste and optimize stock levels.
  • Managed staff schedules and maintained adequate coverage for all shifts.

Bistro Owner Operator

D Catering
01.2005 - 02.2010
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
  • Trained and motivated employees to perform daily business functions.
  • All aspects of a busy kitchen, food ordering, menu planning, training mentoring staff whilst providing a quality food product

Senior Chef

Lagoon Seafood Restaurant
01.2003 - 01.2005
  • Enhanced customer satisfaction by creating innovative and delicious menu items tailored to diverse clientele.
  • Fostered an environment of collaboration among kitchen staff members which resulted in higher levels of morale and job satisfaction.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Mentored junior chefs and provided constructive feedback, fostering talent development within the culinary team.
  • Contributed to the restaurant''s overall success by continuously seeking opportunities for improvement in menu, service, and operational efficiency.

Head Chef

Romeos Ristorante
01.2000 - 01.2003
  • Hired, managed, and trained kitchen staff.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
  • Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
  • Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
  • produce mediterranean and italian dishes
  • Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.
  • Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.

Head Chef

Charcoal Tavern
01.1999 - 12.2000
  • Obtained fresh, local ingredients to lower grocery costs.
  • Fine dining restaurant winner of hall of fame 1990 - 2000
  • well-known for bush tucker, 5 star steakand seafood and dining experience
  • Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
  • Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
  • Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
  • Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
  • Engaged with customers to gather feedback, using insights to refine dishes and service.
  • Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.

Apprentice Chef

Daydream Island Resort & Spa
01.1998 - 01.1999
  • Set up food stations by following chef's orders.
  • Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
  • Prepared cooking ingredients for chef.
  • Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
  • Performed other tasks as assigned by sous chef or chef
  • Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
  • Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
  • Displayed strong attention to detail by consistently plating dishes according to established specifications in an aesthetically pleasing manner.
  • Improved kitchen efficiency with effective time management and prioritization of tasks.
  • Developed strong knife skills through regular practice under the guidance of experienced chefs.
  • Enhanced dining experience by preparing visually appealing and delicious dishes for customers.
  • Exhibited excellent communication skills when conveying important information between front-of-house staff and kitchen personnel.

Apprentice Chef

Novotel Northbeach
01.1995 - 02.1997
  • Meticulously followed recipes and instructions, producing consistent results that met the restaurant''s standards.
  • Demonstrated versatility by working across various stations within the kitchen, enhancing overall productivity.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Monitored food quality and presentation to maintain high standards.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.

Education

Commercial Cookery Grade 3

Wollongong Technical College
Wollongong
12-1997

High School Diploma -

Albion Park High School
Albion Park
12-1994

Skills

  • Food safety
  • Kitchen management
  • Team management
  • Menu development
  • Culinary expertise
  • Waste reduction
  • Food safety regulations
  • Menu supervision
  • Kitchen operations
  • Special event catering
  • Plating and presentation
  • Food spoilage prevention
  • Ingredient sourcing
  • Health regulations
  • Cost control and budgeting

Certification

4 year trade apprenticeship, commercial cookery grade 3

Food safety supervisor certifcate


Timeline

Head Chef

Kiama Inn Hotel
01.2024 - Current

Senior Chef

Central Hotel
04.2022 - 01.2024

Senior Chef

Waterfront Hotel
01.2021 - 08.2021

Head Chef

Bermagui Hotel
12.2018 - 07.2019

Chef De Partie

Atlas People
12.2018 - 12.2018

Owner/Executive Head Chef

Open Hearth Hotel
01.2016 - 09.2018

Head Chef

Balgownie Hotel
01.2015 - 01.2016

Cafe Owner

Shellys Cafe
01.2010 - 02.2015

Bistro Owner Operator

D Catering
01.2005 - 02.2010

Senior Chef

Lagoon Seafood Restaurant
01.2003 - 01.2005

Head Chef

Romeos Ristorante
01.2000 - 01.2003

Head Chef

Charcoal Tavern
01.1999 - 12.2000

Apprentice Chef

Daydream Island Resort & Spa
01.1998 - 01.1999

Apprentice Chef

Novotel Northbeach
01.1995 - 02.1997

Commercial Cookery Grade 3

Wollongong Technical College

High School Diploma -

Albion Park High School

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David Freeman