Graham Gallop
chef
Summary
Accomplished Executive Chef with a proven track record at SODA café, enhancing customer satisfaction through expert menu planning and efficient kitchen staff management. Skilled in signature dish creation and team leadership, I have successfully modernized work processes, significantly reducing guest wait times while maintaining high food quality standards. Forward-thinking professional offering more than 30 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven kitchen management skills.
Overview
12
12
years of professional experience
Work History
Night Chef
Edna-may Mine
01.2022 - 01.2024
- Looking after buffet breakfast
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with staff members to create meals for large banquets.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Fifo/Chef / Breakfast/ Cribb/Sous chef/Head chef
Mt Webber mine
01.2020 - 01.2021
- Looking after buffet breakfast
- Later took on the roll of second chef and then head chef
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Chef
LILKITCH
01.2017 - 01.2021
- Breakfast and lunches up to 300 pax
- Small team of 3 chefs
- Ordering and rostering
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Placed orders to restock items before supplies ran out.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Senior Chef de Party
iSLAND MARKET
01.2014 - 01.2017
- Breakfast, lunch, and dinner up to 500 pax
- Kitchen team of 20 chefs
- Assisted kitchen management in establishing and maintaining all sections
- Maintained well-organized mise en place to keep work consistent.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created recipes and prepared advanced dishes.
Executive Chef
SODA café
01.2012 - 01.2014
- Breakfast and lunches up to 300 pax
- Small team of 3 chefs
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
Education
Food Safety Supervisor - Food Safety
Australian Institute of Food Safty
Brisbane, QLD01.2024
Advanced Diploma - Apprenticeship Cert 3 Commercial Cookery
Canning College
Bentley, WA02.1985
High School Diploma -
Foothills Senor High School
Western Australia11.1982
Skills
- Food presentation
- Nutrition knowledge
- Cost Control
- Recipe creation
- Menu development
- Kitchen Management
- Food Safety Regulations
- Menu Planning
- Sanitation Standards
Timeline
Night Chef
Edna-may Mine
01.2022 - 01.2024
Fifo/Chef / Breakfast/ Cribb/Sous chef/Head chef
Mt Webber mine
01.2020 - 01.2021
Chef
LILKITCH
01.2017 - 01.2021
Senior Chef de Party
iSLAND MARKET
01.2014 - 01.2017
Executive Chef
SODA café
01.2012 - 01.2014
Food Safety Supervisor - Food Safety
Australian Institute of Food Safty
Advanced Diploma - Apprenticeship Cert 3 Commercial Cookery
Canning College
High School Diploma -
Foothills Senor High School
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