Dudley Wood
Shoalhaven Heads
Overview
34
34
years of professional experience
Work History
Catering Manager
Mount Terry Aged Care
07.2018 - Current
- Employed as catering manager, serving 150 aged care residents, duties include ordering, stock control, rosters
- Responsible for wage/food costs, and maintaining a high standard of hygiene
- Managing twenty staff and accountable for all training and health and safety
Sous Chef
Great Southern Hotel
02.2017 - 07.2018
- Employed as Sous Chef to assist Head Chef with day to day running of the kitchen
Sales Manager
CMJ Wholesale and Catering Supplies
08.2016 - 02.2017
- Communicating with business owners, Head chefs and catering managers ranging from small cafes and restaurants up to large pubs and clubs
- Promoting and recommending products and pricing from a range of over three and half thousand products, handling customer enquiries, setting up customer accounts, consulting with other sale representatives regarding new products, quoting and delivery of stock, handling cash and attending and contributing to fortnightly sales meetings
Sales Manager
Nowra Fresh - Seafood and Meat Markets
11.2012 - 06.2016
- Managing and communicating with Head Chefs, Catering managers and business owners with over 100 clients from small cafes to large clubs and pubs
- Responsibilities include liaising with clients regarding day to day issues, updating computer orders, promoting and recommending products and seasonal availability, handling issues, credit applications, as well as sourcing new clientele and products
Executive Head Chef
Bellachara Boutique Hotel
09.2009 - 11.2012
- Company Overview: (4
- ), Gerringong (now Mercure Gerringong)
- Employed as Executive Head Chef of a 52 bedroom boutique hotel, with a brigade of 8 Chefs
- Responsible for all aspects of managing the a ’la carte restaurant seating 80 guests
- Weddings and Functions serving up to 180 guests with conferencing up to 80 guests
- Responsibilities included organization and production of all menus, budgeting/costing, staff recruitment and rostering, training, stock control, health and safety
- (4
- ), Gerringong (now Mercure Gerringong)
Head Chef
127 Restaurant and Wine Bar
03.2008 - 07.2009
- Involved with the set up and opening of a New 60 seat Restaurant and private dining room seating 15
- The restaurant opened in April 2008 and served a tasting style menu using seasonal produce from the local area
- Responsibilities include all aspects of a Head Chef position
Executive Head Chef
The Avon Gorge Hotel
07.2006 - 06.2007
- Company Overview: (4
- )
- Employed as Executive Head chef of a 76-bedroom hotel
- Responsibilities included the running of three food outlets including a 60 cover restaurant, banqueting for up to 180 guests and catering for up to 200 people daily in the pub/ beer garden area serving Brasserie style food
- Job Description included Menu Planning and Design, Costing, Staff Recruitment and Management, and all aspects of Health and Safety
- (4
- )
Executive Head Chef
Café Sydney-Customs House
12.2000 - 02.2006
- Employed as Executive Head Chef at one of Sydney’s busiest restaurants overlooking Sydney harbour- operating 7 days
- Catering for up to 400-450 customers daily
- Includes exclusive functions, cocktail parties and private dinning room
- Employed in 2000 by Customs House as Sous Chef
- In 2003 was promoted to Senior Sous Chef before being promoted again in 2005 to Executive Head Chef
- Responsible for managing a brigade of 40 chefs in all sections of the kitchen
- Duties also included rostering, daily ordering, staff recruitment, training and discipline, menu planning and costing
Chef de Partie
Hotel Inter-Continental
01.1994 - 01.1999
- Company Overview: (4 ½
- ), Park Lane, London, UK
- Chef de partie progressing to Sous chef of the Hotel Inter-Continental
- (4 ½
- ), Park Lane, London, UK
Demi Chef de Partie
Portman Hotel
01.1991 - 01.1994
- Company Overview: (4
- ), Portman Square, London, UK
- Demi Chef de Partie progressing to Chef de partie
- (4
- ), Portman Square, London, UK
Education
City and Guilds of London Institute Certificate -
Cookery for the catering industry
The Chartered institute of environmental health intermediate food Hygiene Certificate -
Food Safety Supervisor -
Australian Institute of Food Safety
01.2022
Skills
- Event planning proficiency
- Staff leadership
- Food safety
- File management
- Staff scheduling
- Menu development
- Food presentation
- Portion control
- Table setting
- Food plating and presentation
- Recruitment and hiring
Awards And Qualifications
- Statement of Participation for Basic Industrial Relations, 09/01/04
- Statement of Attainment for Occupational Health and Safety Training, 09/01/04
- Statement of Attainment for Food Safety and Training, 09/01/04
- Hostec First Aid training-Level 2 Senior, 11/01/03
- Food safety and training certificate, 01/01/02
- City and Guilds of London Institute Certificate (706/1,706/2)
- The Chartered institute of environmental health intermediate food Hygiene Certificate
Career Details
- Catering Manager, Mount Terry Aged Care, Albion Park, NSW, 07/01/18, Present, Ordering, Stock control, Rosters, Responsible for wage/food costs, Maintaining a high standard of hygiene, Managing twenty staff, Accountable for all training and health and safety
- Sous Chef, Great Southern Hotel, Berry, NSW, 02/01/17, 07/01/18, Assisting Head Chef with day to day running of the kitchen
- Sales Manager, CMJ Wholesale and Catering Supplies, 08/01/16, 02/01/17, Communicating with business owners, Head chefs and catering managers, Promoting and recommending products and pricing, Handling customer enquiries, Setting up customer accounts, Consulting with other sale representatives regarding new products, Quoting and delivery of stock, Handling cash, Attending and contributing to fortnightly sales meetings
- Sales Manager, Nowra Fresh - Seafood and Meat Markets, 11/01/12, 06/01/16, Managing and communicating with Head Chefs, Catering managers and business owners, Liaising with clients regarding day to day issues, Updating computer orders, Promoting and recommending products and seasonal availability, Handling issues, credit applications, Sourcing new clientele and products
- Executive Head Chef, Bellachara Boutique Hotel, Gerringong, NSW, 09/01/09, 11/01/12, Managing a brigade of 8 Chefs, Responsible for all aspects of managing the a ’la carte restaurant, Organizing and production of all menus, Budgeting/costing, Staff recruitment and rostering, Training, Stock control, Health and safety
- Head Chef, 127 Restaurant and Wine Bar, Kiama, NSW, 03/01/08, 07/01/09, Involved with the set up and opening of a New 60 seat Restaurant, Serving a tasting style menu using seasonal produce from the local area, All aspects of a Head Chef position
- Executive Head Chef, The Avon Gorge Hotel, Clifton, Bristol, England, 07/01/06, 06/01/07, Running of three food outlets, Menu Planning and Design, Costing, Staff Recruitment and Management, Health and Safety
- Executive Head Chef, Café Sydney-Customs House, 31 Alfred Street, Circular Quay, NSW, 12/01/00, 02/01/06, Managing a brigade of 40 chefs, Catering for up to 400-450 customers daily, Exclusive functions, cocktail parties and private dining room, Rostering, daily ordering, staff recruitment, training and discipline, Menu planning and costing
- Chef de Partie, Hotel Inter-Continental, Park Lane, London, UK, 01/01/94, 12/31/99, Progressing to Sous Chef
- Demi Chef de Partie, Portman Hotel, Portman Square, London, UK, 01/01/91, 12/31/94, Progressing to Chef de Partie
Timeline
Catering Manager
Mount Terry Aged Care
07.2018 - Current
Sous Chef
Great Southern Hotel
02.2017 - 07.2018
Sales Manager
CMJ Wholesale and Catering Supplies
08.2016 - 02.2017
Sales Manager
Nowra Fresh - Seafood and Meat Markets
11.2012 - 06.2016
Executive Head Chef
Bellachara Boutique Hotel
09.2009 - 11.2012
Head Chef
127 Restaurant and Wine Bar
03.2008 - 07.2009
Executive Head Chef
The Avon Gorge Hotel
07.2006 - 06.2007
Executive Head Chef
Café Sydney-Customs House
12.2000 - 02.2006
Chef de Partie
Hotel Inter-Continental
01.1994 - 01.1999
Demi Chef de Partie
Portman Hotel
01.1991 - 01.1994
City and Guilds of London Institute Certificate -
Cookery for the catering industry
The Chartered institute of environmental health intermediate food Hygiene Certificate -
Food Safety Supervisor -
Australian Institute of Food Safety
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