GRANT JENKINS
Norman Park
Summary
Highly skilled and efficient Chef with over 20 years of experience in fast-paced kitchens. Thrives in fast-paced environments, skillfully developing meals while maintaining quick and accurate fulfillment of orders. Known for energetic nature and ability to function as a vital team member, even under pressure. Attention to detail, reliability, and honesty are attributes brought to any organization. Committed to following company quality standards and excels at problem-solving with an efficient workflow. Forward-thinking professional who remains focused and productive in high-stress situations, always maintaining a sense of calmness during busy times.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Chef
Ess compass group remote
02.2019 - Current
- In this role as a chef on a FIFO roster2:1, I have been working a rotated roster with a combination of breakfast, crib, dinner and rig shifts for the past five and half years
- This job as taught me many skills on improvisation and thinking outside of the box to get the job done
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Chef
Westside Tavern & Motel
03.2018 - 01.2019
- In this role I was responsible for general pub food, grill and fryer work
- I also implemented some new cleaning and organisation procedures to help with maintenance, cleaning logs and ordering systems
Chef
Canteen Kitchen + Bar
08.2017 - 01.2018
- In this role I was responsible for mainly breakfast and lunch shifts which included muesli's, fresh fruit salads, pancakes and the old time favorite breakfast dishes where we would average150 covers on the weekends
- Lunch time menu consisted of fresh salads, burgers and small tapas plates I.e pork ribs, chicken wings and constantly changing vegetarian dishes and also had some input with fruit juices and smoothie ideas
Chef
Caloundra RSL
09.2013 - 06.2017
- Some of my responsibilities in this role where grill and larder work
- I also did some function and buffets
- I also took charge of the cafe in the club which included breakfast and baking some muffins and slices
- Short order lunch with burgers and open grills played a big part in this part of my role in the club which I excelled with
Education
GED - commercial cooking
South bank Institute of tafe
01.2003
High School Diploma - undefined
Alexandra Hills State High School
Alexandra Hills, QLD01.2000
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food presentation
- Attention to detail
- Allergen awareness
Certification
- Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.
- HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
Timeline
Chef
Ess compass group remote
02.2019 - Current
Chef
Westside Tavern & Motel
03.2018 - 01.2019
Chef
Canteen Kitchen + Bar
08.2017 - 01.2018
Chef
Caloundra RSL
09.2013 - 06.2017
High School Diploma - undefined
Alexandra Hills State High School
GED - commercial cooking
South bank Institute of tafe
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