Elisha Grubb
Geelong,VIC
Summary
I am a passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
I have gathered varied experience in all types of kitchen scenarios, catering over 60 different styles of weddings in my time at Jack Rabbit, while also operating a fully functional fine dine a la carte restaurant.
Successfully run an upmarket pub/restaurant at Eureka Hotel. Catering for business events, weddings, functions while running a busy restaurant.
I also find it very important to maintain a strong example of mental health awareness in the Kitchen and design rosters, shifts, etc to benefit the lifestyle of all employees.
Overview
3
3
years of professional experience
Work History
Head Chef
Eureka Hotel
Geelong, Vic
06.2023 - Current
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Resolved conflicts between kitchen staff members in a professional manner.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
- Organized special events such as banquets or catering services when required.
- Specialized in producing quality dry-aged products to a hygenic standard and have developed a reputation geelong-wide for great dry aged products
- Involved in Geelong's Longest Lunch 2024 - catered for 300 guests alongside other local chefs and tafe student to produce a dessert.
- Involved in Lara Food and Wine festival 2024 and competed in live cookoff with local chefs. Was named winner of the best entree dish.
Head Chef
Jack Rabbit Restaurant
Bellarine, Vic
09.2021 - 08.2023
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Established portion control guidelines to reduce waste and maximize profits.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Developed and implemented seasonal menu changes and worked with local suppliers in order to heavily feature the local producer scene in our menus
- Produced contemporary fine dining food that kept up with the current food scene and garnered various awards for the restaurant, both locally and statewide.
- Best Restaurant in a Winery category at the 2022 VIC & TAS Australia Restaurant & Catering Hostplus Awards for Excellence
- Jack Rabbit won the prestigious Golden Plate culinary award for 2019 - Currently sous chef at this time.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- STATE WINNER Best Contemporary Dining 2022
- STATE FINALIST Best Menu of Local Produce 2022
Education
Certificate III Commercial Cookery -
The Gordon
Geelong01-2012
Skills
- Plating and presentation
- Budgeting and cost control
- Banquets and catering
- Menu development
- Menu Planning
- Staff morale boosting
- Attentive kitchen presence
- Inclusive team environment between all levels of kitchen staff
Accomplishments
- Best Cookery student 2012 The Gordon Tafe
- Best Restaurant in a Winery category at the 2022 VIC & TAS Australia Restaurant & Catering Hostplus Awards for Excellence
- Jack Rabbit won the prestigious Golden Plate culinary award for 2019 - Currently sous chef at this time.
- STATE WINNER Best Contemporary Dining 2022
- STATE FINALIST Best Menu of Local Produce 2022
- Winner of Best entree in a live cookoff competition Lara food and wine festival 2024
- Produced dessert for Longest Lunch Geelong 2024 representing Eureka Hotel
Affiliations
- Surfing
- Home cooking
- Traveling
References
- Dwayne Bourke, Executive Chef Jack Rabbit Vineyard (currently Geelong Arts Centre) 0427875869
- Jason Corneby, Certificate IV tafe instructor
- Lyndsay Sharp, Director/Owner at The Sharp Group (Jack Rabbit Restaurant) 0438541169
Timeline
Head Chef
Eureka Hotel
06.2023 - Current
Head Chef
Jack Rabbit Restaurant
09.2021 - 08.2023
Certificate III Commercial Cookery -
The Gordon
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