Elliott Chugg
Perth,TAS
Summary
As a seasoned Chef boasting over 25 years of culinary expertise, I bring a rich tapestry of experience from esteemed Tasmanian properties such as Fee & Me, Cradle Mountain Lodge, The Northern Club, and the Hotel Grand Chancellor. My background is marked by a strong leadership presence and a proven track record in training, where I have earned a reputation for crafting high-performance teams. I excel in nurturing talent, fostering motivation, and retaining skilled professionals within the kitchen. Competent in all facets of kitchen management, I am adept at orchestrating large kitchen crews, as well as seamlessly executing functions and associated events. My commitment to culinary excellence is matched only by my dedication to team development and operational efficiency.
Overview
22
22
years of professional experience
Work History
Executive Sous Chef
Ayers Rock Resort
06.2024 - Current
- Stocktake accurate up to date inventory
- Managing 110 Chefs for 12 multiple outlets
- Outdoor dining experiences
- Proficient in computer systems, preceda, time target, ukg, lucidity, micros, BMI system, rezyde
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Disciplined and dedicated to meeting high-quality standards.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
EXECUTIVE CHEF
Hotel Grand Chancellor
02.2016 - 03.2020
- Expertly coach and develop culinary teams to deliver exceptional service standards
- Recruit, train, and oversee kitchen personnel, ensuring high-performance levels
- Conduct daily briefings, meetings, and training to enhance team proficiency
- Efficiently address and resolve service issues, guest feedback, and supplier concerns
- Manage departmental budgets and financial objectives, participating in fiscal meetings
- Creatively design diverse menus for various outlets, events, and functions, catering to up to 1000 guests daily
- Oversee departmental administration, including forecasting, planning, and production reporting
- Implement responsible stock ordering and management in line with HGC's purchasing guidelines
- Maintain a hygienic kitchen environment, ensuring HACCP compliance and equipment functionality
- Uphold strict adherence to Food Safety Standards
EXECUTIVE CHEF
The Blue Shed Restaurant
04.2015 - 01.2016
- Spearheaded the launch of a high-end culinary establishment, overseeing kitchen setup, design, and menu creation
- Directed comprehensive staff recruitment and conducted advanced culinary training programs
- Implemented efficient food and beverage operational systems to ensure exceptional service delivery
EXECUTIVE/SOUS CHEF
Cradle Mountain Lodge
02.2013 - 01.2016
- Directed operations of a high-volume remote resort kitchen, managing a team of 25 staff members
- Crafted innovative seasonal menus for diverse dining outlets, aligning with culinary trends and guest preferences
- Spearheaded the coordination and execution of major functions and events, ensuring exceptional guest experiences
- Implemented rigorous material control procedures, streamlined ordering processes, and conducted precise monthly stock takes
- Oversaw budget management to optimize financial performance and cost-efficiency
- Successfully orchestrated signature events, including 'Tastings at the Top' and 'The Tassie Food Trail,' enhancing the resort's culinary reputation
EXECUTIVE CHEF
The Northern Club
04.2010 - 01.2013
- Seasoned Executive Chef and dynamic proprietor with expertise in financial management, including accounts and payroll
- Proficient in human resources, adept at assembling and leading high-performance culinary teams
- Proven track record in the day-to-day operations and strategic management of a high-volume pub
EXECUTIVE CHEF
Fee & Me
04.2003 - 02.2007
- Esteemed Executive Chef at Tasmania's top-tier fine dining establishment, acclaimed with five Gourmet Traveller Restaurant of the Year awards
- Cultivated culinary expertise through a rigorous 6-month stage with the illustrious Chef Jacques Reymond
Education
TRADE CERTIFICATE 3 - COOKERY
Drysdale Hospitality School
01.1994
HSC - undefined
St Patrick's College
01.1989
Skills
- Budgeting
- Management
- Leadership
- Employee Relations
- Banquets and conferences
Timeline
Executive Sous Chef
Ayers Rock Resort
06.2024 - Current
EXECUTIVE CHEF
Hotel Grand Chancellor
02.2016 - 03.2020
EXECUTIVE CHEF
The Blue Shed Restaurant
04.2015 - 01.2016
EXECUTIVE/SOUS CHEF
Cradle Mountain Lodge
02.2013 - 01.2016
EXECUTIVE CHEF
The Northern Club
04.2010 - 01.2013
EXECUTIVE CHEF
Fee & Me
04.2003 - 02.2007
HSC - undefined
St Patrick's College
TRADE CERTIFICATE 3 - COOKERY
Drysdale Hospitality School
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