Summary
Overview
Work History
Education
Skills
Timeline
Generic

Jackson Douglas-Irving

Currumbin,QLD

Summary

Highly motivated and recently graduated chef, seeking an opportunity to expand and diversify my skillset including learning new cuisine and culinary techniques.

Overview

5
5
years of professional experience

Work History

Chef De Partie

Justin Lane Establishment
02.2021 - Current
  • Maintain a well-organised mise en place to keep work consistent.
  • Plated meals, paying special attention to garnishes and overall presentation.
  • Managed and organised daily prep lists to ensure all ingredients and dishes were prepared in a timely manner.
  • Oversee stocktake and orders, maintaining optimal inventory levels and minimising waste.
  • Rotating stock to use items before expiration date.
  • Effectively liaise with floor staff to coordinate seamless service and address customer needs and special requests.
  • Collaborate with senior management to streamline kitchen operations and enhance overall efficiency.
  • Oversee temperature logs to ensure the proper storage and handling of food items, maintaining compliance with food safety standards.
  • Conduct goods receivable checks, inspecting incoming ingredients and supplies for quality and accuracy.
  • Assist in planning monthly specials based on seasonal pricing and product availability.
  • Comply with portion and serving sizes as per restaurant standards.
  • Prevent cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Set up and pack down kitchen for service.
  • Modifiy recipes to accommodate dietary restrictions and allergies.

Bakery All-rounder

Fuel Bakehouse
06.2018 - 02.2021
  • Utilised pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Effectively liaised with wholesale customers and suppliers.
  • Oversaw purchasing, storage, and use of kitchen supplies.
  • Replenished bakery items in display cases.
  • Changed and sanitised cutting boards, benches and surfaces to avoid cross-contamination.
  • Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
  • Scaled out and mixed ingredients according to recipes and procedures.
  • Operated ovens and bakery equipment to prepare products according to recipes.
  • Trained new employees on baking methods and procedures.
  • Supervised junior staff.
  • Conducting stocktake, ordering and receipt of deliveries
  • Opening and closing of shop
  • Operating POS system

Education

Certificate III - Commercial Cookery

Icon Training Academy
Robina
07.2023

Diploma - Hospitality

Ignite Education
Currumbin
01.2021

Skills

  • High-Volume Environments
  • Food Preparing, Plating and Presentation
  • Safe Work Practices
  • Developing Menus
  • Portion and Cost Control
  • Food Stock and Supply Management & Rotation Procedures

Timeline

Chef De Partie

Justin Lane Establishment
02.2021 - Current

Bakery All-rounder

Fuel Bakehouse
06.2018 - 02.2021

Certificate III - Commercial Cookery

Icon Training Academy

Diploma - Hospitality

Ignite Education
Jackson Douglas-Irving