Glen Mair
Newport,NSW
Summary
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
19
19
years of professional experience
Work History
Chef
Vigliones Restaurant
Copacabana, NSW
01.1995 - 01.1997
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Supervised team members during meal service to ensure accuracy of orders.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Trained kitchen workers on culinary techniques.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
Chef
North Side Gardens Hotel
North Sydney, NSW
01.1994 - 01.1997
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Supervised team members during meal service to ensure accuracy of orders.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Chef
Huntly Hotel
Parramatta, NSW
01.1993 - 01.1994
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared workstations with ingredients and tools to increase efficiency.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
Chef
Kosciuszko Catering
Thredbo Village , NSW
01.1992 - 01.1993
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Supervised food preparation staff to deliver high-quality results.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
Chef
Eagles Nest Restaurant
Thredbo Village, NSW
01.1990 - 01.1992
Chef
Thredbo Alpine Hotel
Thredbo Village, NSW
01.1988 - 01.1990
Chef
Regent Hotel
Sydney, NSW
01.1987 - 01.1988
Chef
Churchill Hotel/Monte Calm Hotel
London, England
01.1985 - 01.1987
Chef
Royal Sydney Golf Club
Rose Bay, NSW
01.1981 - 01.1984
Chef
Eliza's Restaurant
Double Bay, NSW
01.1978 - 01.1981
Education
Year 10 School Certificate -
Cleverland St. High School
Sydney, NSWCommercial Cookery -
Ryde Technical Collage
Ryde, NSWSkills
- Schedule implementation
- Vendor relations
- Workflow optimization
- Attention to detail
- Verbal and written communication
- Company safety standards
- New hire training
- Process improvements
- Team collaboration
- Effective communications
- Operations management
- Multitasking and organization
- Budgeting and cost control
- Problem-solving
- Kitchen equipment operation and maintenance
- Catering events
- Food plating and presentation
- Complex Problem-solving
- Kitchen equipment operation
- Order delivery practices
Accomplishments
- The Professional Chefs Assn. of QLD (SALON CULINAIRE)
- Gold Medal - Decorated Ham
- Bronze Medal- Larder work
- Bronze Medal-Boning, Knife skills
- Aust, Ski Patrol Assn- First Aid Course Level: ASPA NON PATROL
- Professional Association of Diving Instructors- International Open Water Diver
- NSW Parachute School - First Parachute Descent (2,500ft)
- Trekking Permit - Annapurna Base Camp
- Thredbo Village Fire Station - Volunteer Fire Man
- Thredbo Chamber of Commerce- Member
Timeline
Chef
Vigliones Restaurant
01.1995 - 01.1997
Chef
North Side Gardens Hotel
01.1994 - 01.1997
Chef
Huntly Hotel
01.1993 - 01.1994
Chef
Kosciuszko Catering
01.1992 - 01.1993
Chef
Eagles Nest Restaurant
01.1990 - 01.1992
Chef
Thredbo Alpine Hotel
01.1988 - 01.1990
Chef
Regent Hotel
01.1987 - 01.1988
Chef
Churchill Hotel/Monte Calm Hotel
01.1985 - 01.1987
Chef
Royal Sydney Golf Club
01.1981 - 01.1984
Chef
Eliza's Restaurant
01.1978 - 01.1981
Year 10 School Certificate -
Cleverland St. High School
Commercial Cookery -
Ryde Technical Collage
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