Jack Keenan
Cairns
Summary
Culinary professional with history of enhancing kitchen operations and maintaining high standards of food quality. Proven ability to contribute to menu creation and streamline kitchen processes. Focused on team collaboration and achieving consistent results, ensuring reliability and adaptability in fast-paced setting.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Junior Sous Chef
Black Space Hospitality
03.2024 - Current
- Assisted in food preparation and presentation for high-volume service.
- Collaborated with kitchen staff to maintain consistent food quality standards.
- Managed inventory levels and ordered supplies to ensure kitchen efficiency.
- Trained junior kitchen staff on proper cooking techniques and safety protocols.
- Implemented new menu items based on seasonal ingredients and customer feedback.
- Maintained cleanliness and organization of workstations to adhere to health regulations.
- Supported head chef in daily operations, ensuring timely service delivery.
- Prepped daily menu items to quickly deliver upon request.
- Planned and directed high-volume food preparation in fast-paced environment.
- Delivered verbal culinary instruction and assignments to [Number] kitchen staff members daily to promote successful dining experiences for clients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
Chef De Partie
Two Blocks Cafe
03.2023 - 12.2024
- Prepared and presented high-quality dishes following chef specifications and seasonal menus.
- Supervised junior kitchen staff, ensuring adherence to food safety and hygiene standards.
- Assisted in menu planning by providing insights on ingredient availability and seasonal trends.
- Maintained inventory levels, performing regular stock checks to minimize waste and ensure freshness.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Head Chef
Goose Specialty Coffee
12.2023 - 03.2024
- Developed and executed seasonal menus to enhance customer dining experiences.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Maintained high standards of food safety and sanitation practices.
- Collaborated with suppliers to source quality ingredients for menu items.
- Trained new kitchen employees on cooking techniques and kitchen operations.
- Implemented inventory management systems to reduce food waste effectively.
- Enhanced presentation techniques to improve dish aesthetics and customer satisfaction.
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef De Partie
Splash Seafood Restaurant
01.2022 - 12.2022
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prepared and presented high-quality dishes following chef specifications and seasonal menus.
- Supervised junior kitchen staff, ensuring adherence to food safety and hygiene standards.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Partie
Botanica Cafe
03.2022 - 10.2022
- Collaborated with front-of-house staff to coordinate service timing and enhance guest satisfaction.
- Implemented new cooking techniques, improving dish presentation and consistency across the kitchen team.
- Trained new kitchen staff on operational procedures and safety protocols to enhance team performance.
- Contributed to daily prep work by efficiently managing time and prioritizing tasks in a fast-paced environment.
Education
Certificate III in Commercial Cookery - Hospitality, Food And Beverage
TAFE Queensland
QLD02-2021
Skills
- Inventory processes
- Kitchen leadership
- Allergen awareness
- Work under pressure
- Knife skills
- Cooking techniques
- Safe handling
- Menu development
- Recipe creation
- Quality controls
- Menu pricing
- High-quality ingredients
- Kitchen organization
- Food preparation
- Garnishing and plating
Accomplishments
- Increased productivity by revamping workflow and restructuring line.
- Managed 7 kitchen staff in restaurant with 96-seat capacity.
- Designed whole new menu, including meal selections, beverages and pricing.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Qualified 6 months early from apprenticeship Due to high competency
- Head Chef at age 22
Certification
Certificate III in Commercial cookery
Languages
English
Native or Bilingual
Timeline
Junior Sous Chef
Black Space Hospitality
03.2024 - Current
Head Chef
Goose Specialty Coffee
12.2023 - 03.2024
Chef De Partie
Two Blocks Cafe
03.2023 - 12.2024
Chef De Partie
Botanica Cafe
03.2022 - 10.2022
Chef De Partie
Splash Seafood Restaurant
01.2022 - 12.2022
Certificate III in Commercial Cookery - Hospitality, Food And Beverage
TAFE Queensland
Apprentice of the Year
In 2021 in was nominated and awarded the Apprentice of the Year for Commercial cookery