Haydn Fyfe
Adelaide,SA
Summary
Enthusiastic training professional successful at developing training plans and supplementary materials to help students excel. Works under strict deadlines and makes independent judgments about effectiveness of training. Comfortable with remote training technology and methodologies.
Overview
27
27
years of professional experience
1
1
Certification
Work History
Commercial Cookery Trainer and Assessor
The Adelaide Institute of Hospitality
01.2024 - Current
- Deliver training and assessment in Certificate III and IV in Commercial Cookery and related hospitality qualifications in accordance with ASQA and RTO standards.
- Develop, deliver, and evaluate lesson plans, training resources, and assessment tools aligned with the national training package requirements.
- Conduct theoretical and practical training sessions in classroom and commercial kitchen environments. Assess students’ knowledge and practical competencies through observation, written assessments, and workplace evidence.
- Provide constructive feedback, mentoring, and support to assist students in achieving competency outcomes.
- Maintain accurate records of training and assessment in compliance with RTO and regulatory requirements.
- Collaborated with industry experts to update curriculum reflecting current trends.
- Ensure all training activities adhere to Work Health and Safety (WHS) standards and safe food handling practices.
- Participate in validation and moderation of assessment tools and outcomes to maintain quality and compliance.
- Stay current with industry trends, culinary techniques, and regulatory updates to ensure relevant and engaging training delivery. Collaborate with other trainers, RTO staff, and industry partners to support continuous improvement and positive student outcomes.
Executive Chef
Penny Hospitality
02.2021 - 01.2024
- In my time in this role I oversaw the opening of five venues as well as the management of two existing venues.
- I began the process of obtaining my TAE 40116 to aid in my ability to instruct kitchen staff in a more effective and comprehensive manner.
- I recruited the staff, wrote the menus, sourced ingredients and built teams in each venue that were strong, culturally positive and adaptable.
- I utilised my experience with chefs over time to reinforce a positive and supportive culture in each team, as well as making time with each chef to ensure that they are being provided with the tools and knowledge they need to perform their roles with care and passion.
- Overseen business operations, inventory control and customer service for restaurant.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Implemented processes in regard to food storage and preparation to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredients and supply stock to prepare and plan vendor orders using Excel and Sheets.
- Liaised with numerous suppliers to obtain best price on produce and uniform pricing across the groups venues.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality across the venues.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Collaborated with staff members to create meals for large banquets.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Increased profits and efficiency to meet required percentages by utilising inventory control across the venues.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Head Chef
Royal Croquet Club
02.2020 - 03.2022
- I was engaged by The RCC to coordinate and ensure the smooth operation of a 220 seat temporary restaurant "Robertas Italian Diner" in the Adelaide University cloisters during the period of the Adelaide Fringe Festival 2020, again in 2021 in Victoria Square and finally at the end of the Glenelg Jetty during the Alpine Winter Festival in June 2021.
- This involved recruiting 12 chefs and kitchen porters who could meet the requirements of working under extreme pressure in an improvised kitchen with very challenging conditions.
- Created an ala carte menu with as many dietary requirements met without alteration to standard dishes to maintain a speedy and consistent delivery to the customer.
- Created several catering menus to cater for various vip experiences held regularly throughout each festival.
- Maintained a thorough HAACP and process regime for customer/employee safety as well as appeasing Adelaide City Council hygiene requirements.
- Collaborated with vendors and suppliers to obtain quality ingredients while adhering to required budgets.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Modernised work processes to reduce guest wait times and boost daily output.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Supervised and enhanced work of an 8 person team producing more than 600-800 plates per day.
Senior Sous Chef
Chefs On Wheels
04.2020 - 02.2021
- At the onset of Covid lockdowns in 2020, I began work for Paul Baker at Chefs on Wheels. This business was founded by Paul Baker (executive chef Blanco Catering/Botanic Garden Restaurant) after many chefs were stood down due to extensive lock downs and restrictions.
- This role involved large batch cooking with very close attention paid to food safety/ hygiene requirements due to shelf life and logistics involved with this nature of business. I learned an incredible amount around policy and procedure relating to the importance of food safety in this time.
- 6 Tonnes of food was produced monthly and distributed throughout SA, Vic and NSW.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to improve dish flavors and limit cogs.
- Forecasted supply needs and estimated costs.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained well-organised mise en place to keep work consistent.
CDP Chef
Blanco Catering
04.2019 - 03.2020
- Assist with production for catering in the production kitchen
- Collect stock, take to site, set up and run temporary kitchens for large off site functions.
- Assist in food distribution to large groups with high percentages of dietary requirements.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Carried out day-to-day duties accurately and efficiently.
- Onboarded new temps by entering employee information into systems.
- Used coordination and planning skills to achieve results according to schedule.
Senior Sous
Jarmers Kitchen
12.2018 - 07.2019
- Assisted the owner/head chef during his absence to run service in the ala carte restaurant, 180 seat function room and various external catering jobs.
- Supervised apprentices and porters.
- Maintained the quality and standard expected of me by the owner.
- Used coordination and planning skills to achieve results according to schedule.
- Worked flexible hours across night, weekend and holiday shifts.
- Resolved problems, improved operations and provided exceptional service.
Head Chef
Gingers Coffee Studio
03.2017 - 06.2019
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained well-organised mise en place to improve work flow efficiency and consistency.
- Forecasted supply needs and estimated costs.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Owner/Chef
Juniper
06.2015 - 02.2017
- Founded and worked in a licensed all day breakfast/lunch premises, delivering quality Scandinavian/share style dishes with a boutique range of European and Australian wines and spirits.
- Managed front of house duties several days a week.
- Smoked, cured and pickled a range of products from whole foods to serve in the premises as well for on premise retail sale.
- Coordinated and hosted regular cooking demonstrations for medium sized groups.
- Consulted with customers to assess needs and propose optimal solutions.
- Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
Head Chef/Owner/Operator
Est Pizzeria
02.2010 - 03.2015
- Remotely managed kitchen staffing, food production, and stock levels from an external kitchen.
- Successfully maintained wage and food costings to required budget.
- Created seasonally rotating menus and specials.
- Ensured quality and standards were consistently met and improved upon.
- Trained all new kitchen staff to operate the brick oven for pizza, baked dishes, desserts and whole animals.
- Forecasted supply needs and estimated costs.
- Hired, managed and trained kitchen staff.
Head Chef/owner Operator
Pranzo
12.2002 - 03.2015
- Established, optimized and enforced business policies to maintain consistency and high-quality standards across kitchen operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, wastage and staffing.
- Evaluated suppliers to assess quality, timeliness and compliance of deliveries, maintain tight cost controls and maximize business operational efficiency.
- Managed day-to-day business operations, including accounting, finance, HR, marketing and public relations.
- Recruited, hired and trained personnel, working to establish a friendly, tight knit and positive work place.
- Discovered areas of improvement by generating monthly operational and sales reports using xero.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Head Chef
CIBO Ristorante
03.1999 - 11.2002
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Created recipes and prepared advanced dishes.
- Forecasted supply needs and estimated costs.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Hired, managed and trained kitchen staff.
- Properly handled and stored food to eliminate illness and prevent cross-contamination.
Education
TAE40116 - Certificate IV Training And Assessment
TAFE Adelaide South Australia
Currie Street Adelaide04.2024
Cert IV Commercial Cookery - Cookery
Quality Training
Level 1, 8 Greenhill Road, Wayville, SA 503404.2021
Skills
- Planning and coordination
- Creative problem solving
- Group and individual instruction
- Course planning
- Lesson planning
- Subject matter expertise
- Curriculum planning
- Lesson plan development
- Student engagement
- Course materials development
Certification
TAE40116 Certificate IV in Training and Assessment
SIT40516 Certificate IV in Commercial Cookery
Timeline
Commercial Cookery Trainer and Assessor
The Adelaide Institute of Hospitality
01.2024 - Current
Executive Chef
Penny Hospitality
02.2021 - 01.2024
Senior Sous Chef
Chefs On Wheels
04.2020 - 02.2021
Head Chef
Royal Croquet Club
02.2020 - 03.2022
CDP Chef
Blanco Catering
04.2019 - 03.2020
Senior Sous
Jarmers Kitchen
12.2018 - 07.2019
Head Chef
Gingers Coffee Studio
03.2017 - 06.2019
Owner/Chef
Juniper
06.2015 - 02.2017
Head Chef/Owner/Operator
Est Pizzeria
02.2010 - 03.2015
Head Chef/owner Operator
Pranzo
12.2002 - 03.2015
Head Chef
CIBO Ristorante
03.1999 - 11.2002
TAE40116 - Certificate IV Training And Assessment
TAFE Adelaide South Australia
Cert IV Commercial Cookery - Cookery
Quality Training