H O L D E N B R O W N E
Clarkson,WA
Summary
Accomplished Head Chef versed in menu development, personnel management and inventory control. I have been in the industry for a long period of time and have skills that can be adapted for most situations. My history is well documented in all food aspects of culinary cuisine. I am currently looking for a role that would allow me to spend more time with family as i have been doing 2/1 for quite a while and consider this a great opportunity for both of us in whatever role is required. i would love to have a conversation on up-and-coming requirements. Thank you for your time.
Overview
39
39
years of professional experience
1
1
Certification
Work History
Chef Supervisor
Compass Group
05.2022 - Current
- Overseeing daily kitchen operations, ensuring compliance with Food safety and skope
- Reducing waste and improving overall kitchen functionality through reusing of overproduction for market co meals
- Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
- Resolved conflicts between team members amicably while taking steps to prevent future issues.
- Fostered a positive work environment, promoting teamwork among kitchen staff members for improved productivity.
- Catering events from planning to execution, ensuring client satisfaction.
Head Chef
Sodexo
11.2022 - 05.2023
- Recorded production and operational data for robust and up-to-date recordkeeping.
- Controlled costs through stringent portion requirements and thoughtful inventory management.
- Established and enforced presentation standards to uphold consistency and high standards.
- Scheduled repair and maintenance work for kitchen equipment to minimize downtime and disruption.
- Monitored kitchen operations to maintain proper sanitation and quality assurance.
- Checked quality of incoming ingredients against kitchen standards.
- Supervised food preparation, presentation to increase quality.
Chef Supervisor
Compass-Group
07.2007 - 07.2022
- Oversaw menu planning and verified prep and line cook compliance with recipes.
- Led kitchen staff, keeping workstations clean and overseeing food preparation and presentation.
- Organized team activities in kitchen maintenance, stock management and food rotation to eliminate issues with product expiration.
- Kept kitchen organized with easy-to-access ingredients.
- Built positive relationships with customers by visiting tables and engaging in friendly conversations.
- Organized production schedules to maintain consistent service delivery.
- Checked quality of incoming ingredients against kitchen standards.
- Scheduled repair and maintenance work for kitchen equipment to minimize downtime and disruption.
Chef De Partie
Sea Temple Resort & Spa
10.2008 - 07.2009
- Created new recipes, working with executive chef to offer unique menu.
- Kept kitchen organized with easy-to-access ingredients.
- Met with restaurant managers to review sales, costs and customer feedback and continuously improve results.
- Prepared high-quality dishes to delight customers and draw in new clientele.
- Created new recipes, taking advantage of seasonal ingredients and customer trends.
- Mentored new joiners to assimilate quickly into hardworking team in fast-paced environment.
Pastry Chef
Charlotte Pass Ski Resort Snowy Mount
04.2008 - 10.2008
- Stored, rotated and labeled perishable food items according to food safety guidelines.
- Scaled, mixed and baked cakes, cookies, pastries, pies, bread and other sweet and savory treats.
- Strategized color coordination and eye appeal of pastries, both hot and cold using in-house garnishes and toppings.
- Selected and developed recipes as well as standardized production recipes to promote consistent quality.
- Applied decorative elements such as frosting and fondant to cakes and pastries using variety of tools.
- Contributed to development of new desserts and menus for both a la carte and custom orders.
Chef
Marios Italian Restaurant
04.2007 - 04.2008
- Prepared ingredients, garnishes and side dishes in advance to expedite meal service.
- Reduced waste by improving inventory control and product rotation before expiration dates.
- Mentored new joiners to assimilate quickly into hardworking team in fast-paced environment.
- Prepared high-quality dishes to delight customers and draw in new clientele.
- Prepared Production line produce for evening service.
Line Chef
Columbia Sussex Hotels
06.2005 - 05.2007
- Event Pastry Chef, rotating to different hotels for the company where we required.
- Main Hotel Myrtle Beach as banquet Chef and pastry chef.
- Selected and developed recipes as well as standardized production recipes to promote consistent quality.
- Scaled, mixed and baked cakes, cookies, pastries, pies, bread and other sweet and savory treats.
- Planned and implemented seasonal menus, conducting research into related menus for the event and area.
Bakery Manager
Woolworths
01.1999 - 05.2005
- Controlled ordering of ingredients and packaging from suppliers and vendors to ensure supply and storage consistency.
- Supervised and mentored employees in following proper procedures to produce and sell quality products.
- Consistently achieved [Number]% sales and customer service targets by effectively training, motivating and managing staff on all standard bakery policies and procedures.
- Increased overall performance of the bakery utilizing demonstrated abilities in handling and maintaining an accurate inventory, pricing integrity, merchandising and staffing.
- Took complete accountability of bakery display management activities to ensure all products were aesthetically placed in display boxes.
- Handled complete bakery functions, including menu pricing, calculating production costs, reducing wastes, increasing profit margin and recipe costing.
Owner/Operator
Cakemaster
02.1995 - 10.1998
- Created a range of savoury and pastries for customers around the Brisbane/Gold Coast area.
- Met with prospective clients to present company offerings, discuss products and showcase service solutions.
- Identified areas for expansion in local area, customer trends and competition.
- Improved client service and satisfaction through periodic account check-ins and face-to-face visits.
- Liaised with vendors to negotiate favorable pricing and support continuous inventory replenishment.
- Cultivated client trust and rapport by evaluating needs and developing targeted business solutions.
Pastry Chef
Laurent Patisserie
03.1993 - 01.1995
- Prepared High quality French pastries for shop and wholesale.
- Prepared Croissants and Danishes in bulk for shop and wholesale.
- Opened new shop for Laurent for expansion in Melbourne second store, but now the face of Coles bakery bread.
- Contributed to development of new desserts and menus for both the shop and custom orders.
- Created Sugar work Candy and Truffles for shop.
Demi Pastry Chef
Daydream Island Resort
01.1992 - 02.1993
- Working on one of the most beautiful islands. Employed to produce Deserts and continental breads for the hotel and cafe for guests.
- Mixed, Proofed, shape, all artisan breads for the island.
- Planned and implemented seasonal menus, conducting research into emerging culinary trends.
- Carefully used industrial-sized mixing and baking equipment to produce large batches of baked goods.
Apprentice Pastry Chef
Conrad Jupiters Casino
01.1987 - 12.1991
- Studied under talent international chefs to produce fine dining deserts.
- Prepared and created show pieces for events.
- Taught Bread making skills for sour doughs and artisan bread.
- Study with Andre Stossel from Switzerland on chocolate making.
- Silver Medalist at the Australian Culinaire 1991 for my show piece of Miniature gateaux's.
Education
Trade of Pastry Cooking - Pastry and Bread
Coorparoo Tafe college
Brisbane, QLD03.1991
Food Safety Supervisor - Food Safety
Australian Institute of Accreditation
Burswood VictoriaFirst Aid -
St John
Joondalup, WASkills
- FOOD SAFETY SUPERVISOR
- COOKING SKILLS FOR MOST CUISINES
- QUALITY CONTROL AND OVERSIGHT
- STAFF SUPERVISION AND COORDINATION
- ORDERING
- DEPUTY
- LEAN PATH
Certification
- Australian Institute Of Accreditation, Perth, Wa
- Nationally Recognized Food Safety Supervisor
- SITXFSA001
- SITXFSA002
- SITSS00051
Timeline
Head Chef
Sodexo
11.2022 - 05.2023
Chef Supervisor
Compass Group
05.2022 - Current
Chef De Partie
Sea Temple Resort & Spa
10.2008 - 07.2009
Pastry Chef
Charlotte Pass Ski Resort Snowy Mount
04.2008 - 10.2008
Chef Supervisor
Compass-Group
07.2007 - 07.2022
Chef
Marios Italian Restaurant
04.2007 - 04.2008
Line Chef
Columbia Sussex Hotels
06.2005 - 05.2007
Bakery Manager
Woolworths
01.1999 - 05.2005
Owner/Operator
Cakemaster
02.1995 - 10.1998
Pastry Chef
Laurent Patisserie
03.1993 - 01.1995
Demi Pastry Chef
Daydream Island Resort
01.1992 - 02.1993
Apprentice Pastry Chef
Conrad Jupiters Casino
01.1987 - 12.1991
Trade of Pastry Cooking - Pastry and Bread
Coorparoo Tafe college
Food Safety Supervisor - Food Safety
Australian Institute of Accreditation
First Aid -
St John