Summary
Overview
Work History
Education
Skills
Timeline
Generic

Henry Soulsby

East Lismore,NSW

Summary

High-performing Chef offering seven years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

5
5
years of professional experience

Work History

Head Chef

The Sherwood Hotel
10.2022 - Current
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Sous Chef

Wollongbar Tavern
04.2022 - 10.2022
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.

Independent Contract Chef

Advantage Hospitality
09.2022 - 09.2022
  • Led successful catering events, coordinating multiple courses and ensuring timely service for seamless guest experiences.
  • Catered a large scale event, Sydney Contemporary Arts Festival (2 Years)
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Worked closely with front-of-house staff to facilitate excellent customer service.


Chef De Partie

The Sherwood Hotel
04.2021 - 03.2022
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Assisted in staff training, developing strong teamwork and consistency in dish preparation.
  • Supported head chef in menu creation

Chef De Partie

The Richmond Hotel
07.2019 - 03.2021
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Complied with portion and serving sizes as per restaurant standards.
  • Plated meals paying special attention to garnishes and overall presentation.

Education

Certificate III - Hospitality

TAFE New South Wales
Wollongbar, NSW
06.2019

Skills

  • Currant Food Safety Supervisor certificate
  • Kitchen Management
  • Menu development
  • Waste Reduction
  • Cost Management
  • Recipe creation
  • Leadership Qualities

Timeline

Head Chef

The Sherwood Hotel
10.2022 - Current

Independent Contract Chef

Advantage Hospitality
09.2022 - 09.2022

Sous Chef

Wollongbar Tavern
04.2022 - 10.2022

Chef De Partie

The Sherwood Hotel
04.2021 - 03.2022

Chef De Partie

The Richmond Hotel
07.2019 - 03.2021

Certificate III - Hospitality

TAFE New South Wales

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