Grant Andrew Godfrey
Henley Brook
Summary
Experienced culinary professional with a track record of success in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Recognized for fostering collaboration, adapting to dynamic needs, and consistently achieving desired outcomes. Skilled in team leadership, inventory management, and culinary innovation.
Overview
31
31
years of professional experience
1
1
Certification
Work History
Trade Assistant
Nu Style Shutters
01.2023 - Current
- Assisted supervisor with various daily tasks which improved productivity and resulted in better efficiency.
- Spoke with peers to verify task completion, meeting tight deadlines, and schedules.
- Facilitated timely delivery of goods by closely monitoring shipments and resolving any logistical issues that arose.
- Provided support for skilled tradespeople, leading to streamlined project execution.
- Improved work site safety, identifying potential hazards and implementing preventative measures.
- Assisted in electrical installations, enhancing building functionality and safety.
Aged Care Chef
Total Catering Solutions
01.2021 - 06.2023
- Maintained well-organized mise en place to keep work consistent.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Chef- Fulltime
Dnata Catering
09.2014 - 12.2020
- Prepare First & Business class meals for Qatar, Emirates and other International Airlines.
- Ordering of stock
- Undertake work projects, i.e. VIP Charter Flights
- Halal Trained
- OHS & HACCP Trained.
- Dietary & Special meal Trained
- Trained kitchen staff to perform various preparation tasks under pressure.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Chef Level 4 (Sous Chef)
Qantas Flight Catering WA
11.2002 - 03.2009
- Prepare Business Class meals for Qantas and other Client Airlines
- Ordering of stock
- Undertake work projects
- Part of the Menu Development team (Rockpool)
- OHS & HACCP Trained
- Halal Trained
- Dietary & Special meals requirements Trained
- Full time
Chef
Armadale Private Hospital (WA)
12.2001 - 11.2002
- Preparation of patient meals
- Ordering stock
- Menu writing
- OHS & HACCP Trained
- Dietary & Special meals requirements Trained
- Casual
- Maintained well-organized mise en place to keep work consistent.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Executive Sous Chef
Mercure Hotel Perth
09.1996 - 11.2001
- Roster writing/ Budgeting
- Banquets catering for up to 450pax
- Menu Development
- Staff & apprentice ongoing training
- Ordering of Stock
- Preparation of Al a Carte & room service
- OHS & HACCP Trained
- Full time
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Commis Chef
Wrest point Hotel Casino
10.1994 - 08.1996
- Preparation of Banquet menus for up to 1000 Persons
- Preparation of Room service menus
- Preparation Al a carte menus
- Maintained well-organized mise en place to keep work consistent.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Education
Qualified cook
Australian Defence Force Army School of Catering Victoria
01.1991
Trade Certificate 3 - Cookery
01.1997
High School Certificate - year 10 HSC
Claremont High School
Hobart, Tasmania01.1985
Skills
- Good organisational skills including ability to set priorities and manage variable workloads
- Good communication skills, including capacity to liaise with a wide range of people
- Good research and analytical skills
- Ability to work under pressure
- Ability to train and Supervise others
- Administrative skills - filing, phone enquiries etc
- Ability to develop and maintain electronic and paper filling system
- Maintain electronic and hard copy diary appointment systems
- Organise food functions and seminars
- Initiate and prepare correspondence and reports
- Undertake routine financial management tasks
- Computer and data entry
- Trade compliance
Hobbies and Interests
Golf, Sport Cars, Football, Cricket
Certification
- Certified commercial cook, Certificate 3
Timeline
Trade Assistant
Nu Style Shutters
01.2023 - Current
Aged Care Chef
Total Catering Solutions
01.2021 - 06.2023
Chef- Fulltime
Dnata Catering
09.2014 - 12.2020
Chef Level 4 (Sous Chef)
Qantas Flight Catering WA
11.2002 - 03.2009
Chef
Armadale Private Hospital (WA)
12.2001 - 11.2002
Executive Sous Chef
Mercure Hotel Perth
09.1996 - 11.2001
Commis Chef
Wrest point Hotel Casino
10.1994 - 08.1996
Trade Certificate 3 - Cookery
High School Certificate - year 10 HSC
Claremont High School
Qualified cook
Australian Defence Force Army School of Catering Victoria
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