Summary
Overview
Work History
Education
Skills
Timeline
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Ian Beuster

Rydalmere,NSW

Summary

Highly motivated and passionate Chef with over 15 years of culinary experience, specialising in high-volume café and restaurant environments. Proven track record of culinary creativity, team leadership, and kitchen management, while consistently keeping commercial practices in mind to maintain and increase profitability. Adept at developing seasonal menus, managing inventory, and maintaining the highest standards of food quality and hygiene. Known for a strong work ethic, disciplined approach, and a deep appreciation for diverse global cuisines.

Overview

15
15
years of professional experience

Work History

Sous Chef

Birdwood Café
Lane Cove, NSW
05.2024 - 05.2025
  • Oversaw all daily kitchen operations for a high-volume café serving approximately 400 customers daily.
  • Supervised and trained kitchen staff, managing daily workflows to ensure timely and efficient service.
  • Developed and prepared breakfast and lunch menus, adapting recipes and ingredients to seasonal availability.
  • Managed all food and stock orders, adhering to strict HACCP regulations and ensuring minimal waste.
  • Maintained impeccable kitchen sanitation, cleanliness, and maintenance standards.

Chef

Sonic Healthcare Pathology Cafeteria
Macquarie Park, NSW
11.2023 - 04.2024
  • Managed kitchen operations, including daily food preparation and production for high-volume breakfast and lunch services.
  • Collaborated with owners on menu development and modifications.
  • Maintained inventory, organised stock, and placed orders in compliance with HACCP standards.
  • Ensured all kitchen areas were cleaned, maintained, and sanitised daily.

Sous Chef

Back & Forth Café
Castlecrag, NSW
11.2016 - 10.2023
  • Oversaw all kitchen operations for a busy café, serving up to 600 customers per day.
  • Collaborated with the Executive Chef to develop and implement seasonal menus.
  • Demonstrated culinary creativity by designing and executing weekly specials, which consistently sold well and contributed to the café's reputation.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Managed stock ordering, rotation, and inventory to maintain cost efficiency.
  • Trained, scheduled, and supervised kitchen staff, fostering a positive, and productive team environment.

Apprentice Chef & Sous Chef

The Bathers' Pavilion
Balmoral Beach, NSW
09.2010 - 10.2016
  • Completed a rigorous apprenticeship, advancing to the role of Sous Chef in 2014.
  • Gained extensive experience in a high-quality establishment, preparing a diverse range of breakfast, lunch, tea, and dinner services.
  • Mastered the preparation of fish and meat, including various cuts and cooking styles for different sections and events.
  • Managed the preparation of up to two daily meals for a staff of 30+ within the pavilion.
  • Liaised with the Head Chef on menu changes, sourcing ingredients, and maintaining quality standards.
  • Followed recipes accurately to ensure consistency in taste and presentation.
  • Collaborated with team members to improve workflow efficiency in the kitchen.
  • Participated in training sessions to enhance culinary skills and knowledge of techniques.
  • Worked with head chef to master cutting and preparation techniques.
  • Carried out basic knife skills including dicing, slicing and chopping vegetables.
  • Organized workstations with necessary ingredients and cooking equipment.
  • Communicated effectively with other kitchen staff during meal preparation times.
  • Kept up with current culinary trends by researching new recipes online.

Education

Culinary Arts / Chef Apprenticeship

TAFE NSW
NSW
01-2014

HSC -

Mosman High School
Mosman, NSW
12-2009

Skills

  • Culinary Expertise: Extensive knowledge of diverse cuisines including European, Asian (Chinese, Japanese, Vietnamese), and Indian
  • Kitchen Management: Proficient in inventory control, food safety (HACCP), and kitchen staff supervision
  • Creativity: Passion for recipe development and creating new, appealing dishes based on seasonal ingredients
  • Work Ethic: Highly disciplined, reliable, and capable of working and excelling in a demanding environment
  • Communication: Excellent interpersonal skills with a focus on teamwork and clear communication

Timeline

Sous Chef

Birdwood Café
05.2024 - 05.2025

Chef

Sonic Healthcare Pathology Cafeteria
11.2023 - 04.2024

Sous Chef

Back & Forth Café
11.2016 - 10.2023

Apprentice Chef & Sous Chef

The Bathers' Pavilion
09.2010 - 10.2016

Culinary Arts / Chef Apprenticeship

TAFE NSW

HSC -

Mosman High School

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