Harley Simmonds
Glendale,NSW
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
13
13
years of professional experience
Work History
Sous Chef
Mercure Hotel
Williamtown
12.2021 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
Junior Sous Chef
Mercure Hotel
Williamtown
12.2018 - 12.2021
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Organized and maintained the daily mise en place for all stations.
- Managed food inventory, ordering and receiving of products from vendors.
- Trained and supervised junior cooks in proper culinary techniques.
- Maintained a clean work area to ensure compliance with health regulations.
Chef De Partie
Seabreeze Hotel
Nelson Bay
06.2016 - 12.2018
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
Chef
Hogsbreath Cafe
Nelson Bay
03.2016 - 06.2016
- 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.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
Sous Chef
Green Roof
Hamilton
02.2016 - 03.2016
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Monitored inventory levels to ensure adequate supplies on hand.
- Trained new hires in proper cooking techniques and recipes.
- Supervised cooks and other kitchen personnel during meal services.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
Chef
Queens Wharf Hotel
Newcastle
11.2014 - 02.2016
- 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.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Kept up to date with current culinary trends, as well as health and safety regulations.
Chef
Stag and Hunter
Mayfield
11.2013 - 11.2014
- Planned menus, ordered supplies and managed kitchen staff.
- 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.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Supervised team members during meal service to ensure accuracy of orders.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
2nd/3rd Year Apprentice Chef
Stag and Hunter
Mayfield
10.2012 - 11.2013
- Organized the daily mise en place in order to prepare meals efficiently.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
1st /2nd Year Apprentice
Lobster House Honeysuckle
Honeysuckle, Nsw
09.2011 - 10.2013
- 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.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Prepared and cooked a variety ofseafood including live lobster and mudcrab
Education
Certificate 3 - Commercial Cookery
Hamilton Tafe
Hamilton01-2014
High School Diploma -
Toronto High School
Toronto01-2011
Skills
- Station oversight
- Plating
- Dish preparation
- Special diets
- Seafood preparation
- Food preparation supervision
- Special dietary requirements
- Kitchen equipment operation
- Menu memorization
- Food safety
- Portion control
- Food presentation
- Customer service
- Operations support
- Staff training
- Cooking techniques
- Garnishing and plating
- Kitchen organization
- Team leadership
- Knife skills
- Order delivery practices
- Food preparation
- Safe food handling
- Kitchen management
- Inventory management
Timeline
Sous Chef
Mercure Hotel
12.2021 - Current
Junior Sous Chef
Mercure Hotel
12.2018 - 12.2021
Chef De Partie
Seabreeze Hotel
06.2016 - 12.2018
Chef
Hogsbreath Cafe
03.2016 - 06.2016
Sous Chef
Green Roof
02.2016 - 03.2016
Chef
Queens Wharf Hotel
11.2014 - 02.2016
Chef
Stag and Hunter
11.2013 - 11.2014
2nd/3rd Year Apprentice Chef
Stag and Hunter
10.2012 - 11.2013
1st /2nd Year Apprentice
Lobster House Honeysuckle
09.2011 - 10.2013
Certificate 3 - Commercial Cookery
Hamilton Tafe
High School Diploma -
Toronto High School