Gabrielle Drum
Bright,Vic
Summary
Experienced and adaptable chef with 13 years in hospitality, including two years as Head Chef at Don Mungos in Bright. I'm skilled in high-volume kitchen operations, menu development, cost-effective production, and maintaining strict food-safety standards. Known for a calm, confident approach, strong teamwork, and the ability to thrive in fast-paced environments. Passionate about delivering exceptional dining experiences and ready to contribute to your team.
Overview
10
10
years of professional experience
Work History
Head Chef
Don Mungos
Bright, VIC
07.2021 - 06.2026
- Led daily kitchen operations in a fast-paced environment since the restaurant's opening.
- Delegated tasks and supervised kitchen staff to ensure smooth service.
- Ran the pass, ensuring consistency, quality, and presentation of all dishes.
- Conducted menu costing, created seasonal menus, and developed regular specials.
- Managed supplier communication and completed weekly ordering of fresh and dry goods.
- Prepared daily prep lists and ensured timely completion of all tasks.
- Maintained strict food safety and sanitation standards, including deep cleaning routines.
- Worked confidently across all sections: grill, fryer, pans, pizza oven, and larder.
Cook
Lorne Central
Lorne, VIC
09.2019 - 12.2019
- Cooked and plated meals to venue standards.
- Performed general food preparation and ran breakfast service.
- Maintained cleanliness in the kitchen, equipment, and work areas.
- Managed dishwashing, waste disposal, and opening/closing procedures.
Sous Chef
High Rollers
Banff, Canada
09.2016 - 08.2018
- Ran the line during service while supervising line cooks to ensure smooth operations.
- Oversaw mise en place, maintaining high prep standards to support efficient service.
- Opened and closed kitchen daily, ensuring optimal readiness for service.
- Ensured completion of daily deep-cleaning duties.
Cook / Server
Craft Room
Nozawa, Japan
11.2018 - 04.2019
- Delivered excellent customer service and assisted guests with menu recommendations.
- Took orders using the POS system and communicated effectively with kitchen staff.
- Served food and beverages, cleared tables, and reset dining areas.
- Checked customer IDs to ensure compliance with age restrictions and upsold additional items.
- Operated the fryer and maintained a clean, organized workspace.
- Stay updated on menu changes and daily specials.
- Managed opening and closing duties for both bar and kitchen.
Education
Completion of VCE year 12 -
Catholic College Bendigo
01-2012
Skills
- Menu development & costing
- Food safety & sanitation compliance
- High-volume service experience
- Inventory management & supplier coordination
- Mise en place management
- Quality control
- Waste reduction strategies
- Kitchen leadership & staff supervision
- Multitasking across all kitchen stations
- Time management
- Problem solving
- Strong communication & teamwork
- Adaptability in remote or high-pressure environments
- Event menu planning
Personal Information
- Title: Chef
- Date of Birth: 1994-11-06
Qualifications
- Cert 3 in commercial cookery- 2024
- Cert 3 in patisserie -2020
- Cert 2 & 3 in hospitality - refreshed in 2025
- Food Handling certificate - 2025
- Food safety supervisor course- 2025
Timeline
Head Chef
Don Mungos
07.2021 - 06.2026
Cook
Lorne Central
09.2019 - 12.2019
Cook / Server
Craft Room
11.2018 - 04.2019
Sous Chef
High Rollers
09.2016 - 08.2018
Completion of VCE year 12 -
Catholic College Bendigo