Garreth Jones
Clifton Springs,VIC
Summary
Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers.
Overview
16
16
years of professional experience
Work History
Chef/Restaurant Owner
Queenscliff General Store Cafe
12.2018 - 12.2023
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Managed financial operations for streamlined efficiency, reducing overall expenses and maximizing profits.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Analyzed sales data to identify trends for informed decision-making related to menu adjustments or operational changes.
- Oversaw renovation projects that enhanced the aesthetic appeal of the restaurant space, contributing to increased guest satisfaction levels.
- Effectively managed payroll responsibilities while adhering to budgetary constraints, promoting cost-effective staffing practices across all shifts.
- Recruited, hired, and trained talented staff to fill vacancies.
- Maintained positive relationships with local community and government officials.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Head Chef
Annie's Provedore
09.2014 - 10.2018
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Hired, managed, and trained kitchen staff.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
- Developed an external event catering and online ordering brand to the business, implementing costed products, packages & logistic procedures for events and online orders.
Sous Chef
Truffleduck
09.2013 - 09.2014
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Monitored food and labor costs to verify budget targets were met.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Sous Chef
Encore
01.2011 - 09.2013
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Monitored food and labor costs to verify budget targets were met.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
Sous Chef
Epicure Catering Melbourne Town Hall
09.2007 - 12.2010
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Education
Certificate 3 Commercial Cookery - Hospitality
William Angliss Institute of TAFE
Melbourne, VICHigh School Diploma -
Werribee Secondary College
Werribee, VICSkills
- Staff Coordination
- Cost Control
- Menu Development
- Business Management
- Workflow Optimization
- Fine-Dining Expertise
Timeline
Chef/Restaurant Owner
Queenscliff General Store Cafe
12.2018 - 12.2023
Head Chef
Annie's Provedore
09.2014 - 10.2018
Sous Chef
Truffleduck
09.2013 - 09.2014
Sous Chef
Encore
01.2011 - 09.2013
Sous Chef
Epicure Catering Melbourne Town Hall
09.2007 - 12.2010
Certificate 3 Commercial Cookery - Hospitality
William Angliss Institute of TAFE
High School Diploma -
Werribee Secondary College
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