Summary
Overview
Work History
Education
Skills
Affiliations
Accomplishments
References
Timeline
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JAKE BEAZLEY

BRUNSWICK WEST,VIC

Summary

I am a passionate Head Chef from Northern Ireland that has been in the industry for almost 15 years at the age of 30, I have worked under many great chefs and continue to learn from reading different cook books from different cuisines and watching online videos of different dishes from around the world.

Overview

13
13
years of professional experience

Work History

Head Chef

The Last Jar
Carlton, VIC
07.2020 - Current
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Monitored food production to guarantee quality standards were met.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Created weekly work schedules for kitchen personnel based on anticipated business volume.
  • Trained kitchen workers on culinary techniques.

Chef De Partie

Hotel Esplanade
St Kilda, VIC
11.2019 - 03.2020
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.

Cafe Head Chef

Roam Richmond
Richmond, VIC
06.2019 - 11.2019
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Monitored food production to guarantee quality standards were met.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Trained kitchen workers on culinary techniques.
  • Trained and supervised line cooks to develop new skills and improve team performance.

Junior Sous Chef

Bull and Claw
Donaghadee, Northern Ireland
03.2016 - 03.2019
  • Assisted Executive Chef in menu planning, recipe development and kitchen operations.
  • Managed food inventory, ordering and receiving of products from vendors.
  • Trained and supervised junior cooks in proper culinary techniques.
  • Coordinated with front-of-house staff when necessary regarding timing of meals during service hours.
  • Checked food portioning for optimal presentation and cost control.

Chef De Partie

Governor Rocks
Donaghadee, Northern Ireland
07.2014 - 11.2015
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Restocked supplies of ingredients for use in the kitchen as needed.
  • Ensured that all food served was of the highest quality, freshness and taste.
  • Cooked proteins such as seafood, poultry, beef or pork according to customer specifications.
  • Followed all health and safety regulations while working with sharp tools and knives when preparing foods.

Junior Sous Chef/Chef De Partie

Garfunkals Bistro
Ballyholme, Northern Ireland
11.2011 - 07.2014
  • Organized and maintained cleanliness of kitchen area, utensils, and equipment.
  • Ordered appropriate amounts of fresh produce based on expected demand for the day's service.
  • Monitored quality, presentation and quantities of plated food across line.
  • Followed recipes, portion controls, and presentation specifications as set by the chef.
  • Prepared cold foods such as salads, appetizers, sandwiches, and dressings.

Education

Certificate IV in Commercial Cookery - SIT40516 Certificate IV in Commercial Cookery

Vetassess
Melbourne, VIC
06-2023

Skills

  • Performance Assessments
  • Inventory Rotation
  • Plating and presentation
  • Food Safety Regulations
  • Ingredient Selection
  • Purchasing management
  • Knowledge of kitchen tools
  • Team Management
  • Staff Training
  • Culinary expertise
  • Food presentation
  • Menu Planning
  • Cost Management
  • Food Safety

Affiliations

  • Football, Gym, Cooking, Travel

Accomplishments

  • I recently completed my Certificate IV in Commercial Cookery.
  • Part of a team of chefs that entered the top 100 restaurants in Northern Ireland just 6 months after opening.

References

References available upon request.

Timeline

Head Chef

The Last Jar
07.2020 - Current

Chef De Partie

Hotel Esplanade
11.2019 - 03.2020

Cafe Head Chef

Roam Richmond
06.2019 - 11.2019

Junior Sous Chef

Bull and Claw
03.2016 - 03.2019

Chef De Partie

Governor Rocks
07.2014 - 11.2015

Junior Sous Chef/Chef De Partie

Garfunkals Bistro
11.2011 - 07.2014

Certificate IV in Commercial Cookery - SIT40516 Certificate IV in Commercial Cookery

Vetassess

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JAKE BEAZLEY