Dominique Heitz
Kogarah
Summary
Highly accomplished and results-oriented manufacturing leader with over 20 years of experience driving operational excellence and exceeding KPIs across multi-site food manufacturing environments. Proven ability to develop and implement strategic vision, lead large teams, foster a high-performance culture, and deliver significant improvements in productivity, safety, sustainability, and customer satisfaction. Expertise in continuous improvement methodologies (LEAN, Six Sigma, 5Y) and strong commercial acumen, enabling effective financial management and identification of key cost drivers. Seeking to leverage expertise and leadership skills to contribute to the continued success of Blackbook Executive as National Manufacturing Manager.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Group Executive Chef / Culinary Director
Rashays Group
12.2024 - Current
- Oversaw operations for encompassing production, maintenance, warehouse & dispatch, sustainability, and safety, consistently exceeding KPIs in productivity, cost reduction, and on-time delivery.
- Successfully launched new restaurants from concept development to opening day execution, overseeing all aspects of kitchen setup and staff recruitment.
- Achieved outstanding guest feedback through attentive listening to concerns or suggestions regarding menu offerings or service improvements.
- Overhauled underperforming restaurants by identifying areas for improvement and implementing targeted strategies to boost sales and guest satisfaction.
- Implemented cost-saving measures in inventory management, reducing food waste without compromising quality or guest experience.
- Led a diverse team of chefs across multiple restaurant locations, fostering collaboration and consistent quality standards throughout the group.
- Ensured compliance with health regulations through regular inspections, audits, and continuous staff education on proper procedures.
- Enhanced customer satisfaction with innovative menu creation, seasonal dish updates, and attention to dietary restrictions.
- Maintained a safe, clean kitchen environment through vigilant attention to hygiene standards, equipment maintenance, and staff training on best practices.
- Oversaw all Food & Beverage operations for the Rashays Group, encompassing 32 restaurants across 4 states.
- Successfully managed the production and distribution of an average of 200,000 meals per week.
- Directed a central production facility, overseeing procurement, purchasing, and import of all equipment.
- Managed a fleet of 15 trucks, overseeing all dispatch and delivery operations.
- Successfully managed brand management and business development activities, contributing to the overall growth and success of the Rashays Group.
- Led and managed a team of over 1,000 employees across the entire Group.
- Developed and implemented strategic initiatives that resulted in a [Quantifiable Achievement, e.g., 15% increase in production efficiency] and a [Quantifiable Achievement, e.g., 10% reduction in operational costs].
Group Executive Chef
Catering Project
01.2023 - 10.2024
- Developed a successful employee training program, resulting in improved staff performance and higher retention rates.
- Expanded catering services to increase overall business revenue while maintaining excellent service levels during peak dining hours.
- Maintained a safe, clean kitchen environment through vigilant attention to hygiene standards, equipment maintenance, and staff training on best practices.
- Enhanced customer satisfaction with innovative menu creation, seasonal dish updates, and attention to dietary restrictions.
- Ensured compliance with health regulations through regular inspections, audits, and continuous staff education on proper procedures.
- Implemented cost-saving measures in inventory management, reducing food waste without compromising quality or guest experience.
- Planning and Delivering around 4000x meals on a daily basis, 7 days a week on campus
- Manage daily culinary operations for all catering project: 7 sites in Sydney and 1 site in Melbourne with around 100x BOH staff on the roster
- Operated record day in sales for deliverables at $150k/day.
- Setup new contract $5m UNSW contract.
- Setup new contract $1m Chatswood High School.
- Excels in client relationships management.
- Manage the operations and achievement of all events functions
General Manager of Food Service
St Luke's Care
01.2019 - 12.2022
- Company Overview: St Luke's Care is a not-for-profit, independent health care organisation that has been serving Sydney highest hospital standards for 100 years
- A Hospital, Aged Care, Clinic and Coffee Shop, St Luke's offers a wide range of health care services with an even more extensive food offering
- Creating first profitable Functions/ Events for St Luke's
- Managing all procurement, dealing with all food & bev suppliers
- Training and mentoring all Food Service staff, improving customer satisfaction
- Organizing all F&B day-to-day operation for Hospital, Coffee shop, Clinic and Aged Care facilities
- Managing a roster of 100 staff, 7 days a week, 365 days a year
- Achieved all-time best score at Food Safety Audit from the Food Authority
- Setting up a HACCP Paperless system on all St Luke's Care
- Extensive training and monitoring of all food safety plan, with daily and monthly audits thru all venues
- Bringing fine dining and 5 star resort quality into a healthcare facility
- Keep the same standard thru COVID and during outbreaks
- St Luke's Care is a not-for-profit, independent health care organisation that has been serving Sydney highest hospital standards for 100 years
- A Hospital, Aged Care, Clinic and Coffee Shop, St Luke's offers a wide range of health care services with an even more extensive food offering
- Reduced food waste through better inventory management and portion control, leading to increased profitability.
- Maintained open lines of communication between front-of-house and back-of-house staff, ensuring seamless coordination for optimal service delivery.
Group Executive Chef
University of Sydney
01.2015 - 12.2018
- Company Overview: Managing all food aspect at the historic University of Sydney campus: 14 cafes, restaurants and an event management company: Hostco
- Managing all food aspect at the historic University of Sydney campus: 14 cafes, restaurants and an event management company: Hostco
- Developed a successful employee training program, resulting in improved staff performance and higher retention rates.
- Expanded catering services to increase overall business revenue while maintaining excellent service levels during peak dining hours.
- Achieved outstanding guest feedback through attentive listening to concerns or suggestions regarding menu offerings or service improvements.
- Maintained a safe, clean kitchen environment through vigilant attention to hygiene standards, equipment maintenance, and staff training on best practices.
- Optimized kitchen workflow by designing efficient workstations and implementing best practices for food safety and sanitation.
- Ensured compliance with health regulations through regular inspections, audits, and continuous staff education on proper procedures.
- Implemented cost-saving measures in inventory management, reducing food waste without compromising quality or guest experience.
- Streamlined kitchen operations for increased efficiency and reduced waste through effective menu planning and staff training.
- Mentored junior chefs, providing guidance on technique, presentation, and professional development within the industry.
- Led a diverse team of chefs across multiple restaurant locations, fostering collaboration and consistent quality standards throughout the group.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Group Executive Chef
RYST Group
01.2014 - 01.2015
- Company Overview: Ryst Group is an ever-growing F&B Empire by continually seeking out fresh and exciting ideas
- Managing a fine dining restaurant, 2 bakeries/ coffee shop and large nightclub/events center
- Ryst Group is an ever-growing F&B Empire by continually seeking out fresh and exciting ideas
- Managing a fine dining restaurant, 2 bakeries/ coffee shop and large nightclub/events center
- Developed a successful employee training program, resulting in improved staff performance and higher retention rates.
- Expanded catering services to increase overall business revenue while maintaining excellent service levels during peak dining hours.
- Maintained a safe, clean kitchen environment through vigilant attention to hygiene standards, equipment maintenance, and staff training on best practices.
- Overhauled underperforming restaurants by identifying areas for improvement and implementing targeted strategies to boost sales and guest satisfaction.
- Optimized kitchen workflow by designing efficient workstations and implementing best practices for food safety and sanitation.
- Enhanced customer satisfaction with innovative menu creation, seasonal dish updates, and attention to dietary restrictions.
- Successfully launched new restaurants from concept development to opening day execution, overseeing all aspects of kitchen setup and staff recruitment.
- Adapted menus for international venues by incorporating local flavors while preserving brand identity and culinary vision.
- Mentored junior chefs, providing guidance on technique, presentation, and professional development within the industry.
Head Chef
Compass Group
01.2012 - 01.2014
- 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.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- 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.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- 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.
Seniour Sous Chef
Concrete Blonde Restaurant and Bar
01.2011 - 01.2012
- Company Overview: Concrete Blonde established a creative fusion of Western-Asian cuisine
- With its Mexican, Asian, and Mediterranean influences, this is world food as seen by the US rather than Australia
- Concrete Blonde established a creative fusion of Western-Asian cuisine
- With its Mexican, Asian, and Mediterranean influences, this is world food as seen by the US rather than Australia
- 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.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
Junior Sous Chef/ Pastry Chef
Astral Restaurant
01.2010 - 01.2011
- Company Overview: Astral restaurant is an award winning fine-dining restaurant with an elaborate and creative Australian cuisine, under the command of Sean Connolly (2009 Chef of the Year)
- Astral restaurant is an award winning fine-dining restaurant with an elaborate and creative Australian cuisine, under the command of Sean Connolly (2009 Chef of the Year)
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing the restaurant''s reputation for culinary excellence.
- Monitored recipe portioning to control food costs.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
- Developed unique menu items and plating presentations.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Sous Chef
Saint Louis Club
01.2008 - 01.2010
- Company Overview: Saint Louis Club is ranked No
- 11 in the Platinum Clubs of America listing, which evaluates thousands of city clubs across the country
- The Club is well-known for serving consistently high quality cuisine, under the command of the former Executive Chef to the White House, Pierre Chambrin
- Saint Louis Club is ranked No
- 11 in the Platinum Clubs of America listing, which evaluates thousands of city clubs across the country
- The Club is well-known for serving consistently high quality cuisine, under the command of the former Executive Chef to the White House, Pierre Chambrin
- 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.
Junior Sous Chef
Grand Hotel Residencia
01.2007 - 01.2008
- Company Overview: Grand Hotel Residencia is a 5-star deluxe hotel that provides excellent, exquisite cuisine
- Grand Hotel Residencia is a 5-star deluxe hotel that provides excellent, exquisite cuisine
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Pastry Chef/ Chef de partie
Hotel and Restaurant Terminus
01.2005 - 01.2007
- Company Overview: Le Terminus received the prestigious 19/20 at the Gault & Millau guide and 2 michelin stars, making it one of the best and renowned restaurant in the country
- Le Terminus received the prestigious 19/20 at the Gault & Millau guide and 2 michelin stars, making it one of the best and renowned restaurant in the country
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Oversaw purchasing, storage, and use of kitchen supplies.
Commis Chef
Restaurant Umami
01.2000 - 01.2004
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Placed orders to restock items before supplies ran out.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
- Planned and directed high-volume food preparation in fast-paced environment.
- Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
- Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
Education
Specialization in Plated Desserts & Pastry -
School Alexandre Dumas
01.2004
Diploma of Hospitality Management -
School Alexandre Dumas
01.2003
Chef Apprenticeship -
School Alexandre Dumas
01.2001
Skills
- Operational Leadership
- Continuous Improvement
- Manufacturing Expertise
- Customer Relationship Management
- Financial Acumen
- Software Proficiency
- Team management
- Cost management
Websites
Accomplishments
- Supervised team of over 1000 staff members.
- Prepared an average of 20,000 meals per week, including appetizers and desserts, for high-volume catering event.
- Ensured safe and efficient kitchen operations while managing a BOH staff
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Languages
French
English
German
Spanish
Other Qualifications
- Full Driver License
- First Aider
- Food safety supervisor
- Expert at Haccp Auditing and Food Authority Inspections
- Certificate in Leadership and Management Program 2016
- Certificate in Train the trainer Program 2016
- Computer literate (Word, Excel, BPOS, Menu Coster, Outlook, Powerpoint)
- Certified in Elderly Nutrition and Dementia.
- Self-Published writer with multiple cookbooks released
Certification
- First Aider
- Food safety supervisor
- Expert at Haccp Auditing and Food Authority Inspections
- Certificate in Leadership and Management Program 2016
- Certificate in Train the trainer Program 2016
- Certified in Eldery Nutrition and Dementia
Expert at Haccp Auditing and Food Authority Inspections
A proven expert in HACCP auditing and compliance, consistently ensuring successful NSW Food Authority inspections. Possess a thorough understanding of relevant legislation and best practices, with experience managing all aspects of HACCP programs, including hazard analysis, CCP determination, and corrective actions. Successfully navigate inspections, maintaining a strong record of compliance and proactively identifying and resolving potential food safety hazards.
Timeline
Group Executive Chef / Culinary Director
Rashays Group
12.2024 - Current
Group Executive Chef
Catering Project
01.2023 - 10.2024
General Manager of Food Service
St Luke's Care
01.2019 - 12.2022
Group Executive Chef
University of Sydney
01.2015 - 12.2018
Group Executive Chef
RYST Group
01.2014 - 01.2015
Head Chef
Compass Group
01.2012 - 01.2014
Seniour Sous Chef
Concrete Blonde Restaurant and Bar
01.2011 - 01.2012
Junior Sous Chef/ Pastry Chef
Astral Restaurant
01.2010 - 01.2011
Sous Chef
Saint Louis Club
01.2008 - 01.2010
Junior Sous Chef
Grand Hotel Residencia
01.2007 - 01.2008
Pastry Chef/ Chef de partie
Hotel and Restaurant Terminus
01.2005 - 01.2007
Commis Chef
Restaurant Umami
01.2000 - 01.2004
Diploma of Hospitality Management -
School Alexandre Dumas
Chef Apprenticeship -
School Alexandre Dumas
Specialization in Plated Desserts & Pastry -
School Alexandre Dumas
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