Gavin Coyne
Bellevue Hill,NSW
Summary
Accomplished Head Chef with a proven track record at Kingleys Australian Steakhouse, enhancing kitchen management and team leadership. Expert in menu development and food safety, achieving cost reductions while maintaining high-quality standards. Skilled in fostering vendor relationships and mentoring staff, significantly improving operational efficiency and culinary excellence.
Overview
25
25
years of professional experience
Work History
Head Chef
Kingleys Australian Steakhouse
03.2014 - 12.2024
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to lower grocery costs.
Sous Chef
Vardis Group
03.2010 - 03.2014
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- 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.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef De Partie
Vardis Group
05.2007 - 03.2011
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Bolton Arms
06.2005 - 10.2007
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
Commis Chef
Chalet Mont Blanc Hotel
10.1999 - 05.2003
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- learned new language and French techniques
Education
NVQ Catering And Hospitality Levels 1 2 3 -
Darlington College
Darlington Uk08.1999
High School Diploma -
Richmond School
North Yorkshire Uk07.1998
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Food Safety Regulations
Timeline
Head Chef
Kingleys Australian Steakhouse
03.2014 - 12.2024
Sous Chef
Vardis Group
03.2010 - 03.2014
Chef De Partie
Vardis Group
05.2007 - 03.2011
Chef De Partie
Bolton Arms
06.2005 - 10.2007
Commis Chef
Chalet Mont Blanc Hotel
10.1999 - 05.2003
NVQ Catering And Hospitality Levels 1 2 3 -
Darlington College
High School Diploma -
Richmond School
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