Dwayne Purdie
Cooroy Mountain,QLD
Summary
A hardworking and passionate individual with success at managing multiple priorities with a positive attitude. I have many years experience in the hospitality industry and feel that my expertise in kitchen management, menu development, cooking skills and ability to work in a team are attributes that will benefit the kitchen at Noosa Care.
Overview
23
23
years of professional experience
Work History
Sous Chef
Noosa Yacht And Rowing Club
01.2023 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain business reputation.
Head chef
Tewantin Noosa RSL Club
01.2012 - 12.2022
- Supervised a team of 10+ in a busy high output kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and designed four seasonal menus per year in addition to daily specials and themed weekly specials
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Menu development and planning.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organised mise en place to keep work consistent.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Senior Sous Chef
Tewantin Noosa RSL Club
07.2011 - 01.2012
- Supervised a team of 10+ in the absence of the head chef in a busy high output kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Menu development and planning.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organised mise en place to keep work consistent.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and rostering to boost productivity.
- Monitored processes to maintain consistency in quality, quantity, and presentation.
Junior Sous Chef
Tewantin Noosa RSL Club
06.2009 - 06.2011
- Managed kitchen in absence of chef.
- Oversaw cleanliness of each station in kitchen.
- Checked and maintained stock levels.
- Performed food preparation and service, acted as health and safety officer.
- Performed food preparation and service, acted as health and safety officer, received HACCP training
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Commis Chef
Tewantin Noosa RSL Club
01.2005 - 06.2009
- Performed food preparation and service, acted as health and safety officer, received HACCP training
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Rotated through all prep stations to learn different techniques.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Commis Chef
Seasons Noosa
01.2007 - 01.2008
- Managed kitchen in absence of chef.
- Oversaw cleanliness of each station in kitchen.
- Checked and maintained stock levels.
- Performed food preparation and service, acted as health and safety officer.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations
Sous Chef
Ivory Bar Noosa
01.2006 - 01.2007
- Performed food preparation and service, supervised staff, menu writing, received HACCP training, worked as a delivery driver
Commis Chef
Reef Hotel Noosa
01.2005 - 01.2006
- Performed food preparation and service, cleaning duties
Apprentice
Tewantin Noosa RSL Club
01.2001 - 01.2005
- Received training in food preparation, cookery methods and knife handling.
- Worked under the guidance of experienced professionals to learn trade best practices and techniques.
- Learned proper and safe use and maintenance of power tools, hand tools and safety equipment.
- Honed strong communication, problem-solving and organisational skills while completing tasks and working with a team.
Education
Certificate III in Hospitality (Commercial Cookery) -
Mooloolaba Tafe
01.2004
Workplace health and safety representative course -
B & Y Safety Pty Ltd
01.2004
Year 11 -
Noosa District State High School
01.2000
Skills
- Ability to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price
- Management of a kitchen, food preparation, supplies ordering, and kitchen staff for general food service and functions
- Running daily operations in the kitchen
- Ability to liaise with sales representatives to negotiate prices and order supplies
- Excellent cooking skills
- An excellent understanding of produce and ingredients
- Able to instruct and train other kitchen workers in the preparation, cooking, garnishing, and presentation etc of food
References
Julie McLaws - Former GM Tewantin Noosa RSL Club
Lindy Mcaskill - Former functions manager Tewantin Noosa RSL Club
Ashley Little - GM Noosa Yacht and Rowing Club
Timeline
Sous Chef
Noosa Yacht And Rowing Club
01.2023 - Current
Head chef
Tewantin Noosa RSL Club
01.2012 - 12.2022
Senior Sous Chef
Tewantin Noosa RSL Club
07.2011 - 01.2012
Junior Sous Chef
Tewantin Noosa RSL Club
06.2009 - 06.2011
Commis Chef
Seasons Noosa
01.2007 - 01.2008
Sous Chef
Ivory Bar Noosa
01.2006 - 01.2007
Commis Chef
Tewantin Noosa RSL Club
01.2005 - 06.2009
Commis Chef
Reef Hotel Noosa
01.2005 - 01.2006
Apprentice
Tewantin Noosa RSL Club
01.2001 - 01.2005
Certificate III in Hospitality (Commercial Cookery) -
Mooloolaba Tafe
Workplace health and safety representative course -
B & Y Safety Pty Ltd
Year 11 -
Noosa District State High School
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