Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Jason Mirfin

Calwell,ACT

Summary

At Compass Group, I spearheaded kitchen operations, enhancing menu offerings and dining experiences through innovative recipes and modern cooking techniques. My leadership not only fostered a team-oriented environment but also optimized workflow and reduced food waste significantly. Expert in nutritional knowledge and kitchen management, I consistently maintained high standards of food safety and quality.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Head Chef

Compass Group
07.2017 - Current
  • 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.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • 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.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • 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.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
  • Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
  • Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
  • Initiated sustainability audit, reducing environmental impact with eco-friendly practices and sourcing.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
  • Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
  • Engaged with customers to gather feedback, using insights to refine dishes and service.
  • Monitored food production to verify quality and consistency.
  • Assisted with menu development and planning.

Head Chef

Bellacinos Restaurant
Belconnen , Act
06.2010 - 12.2013

Education

Level F - Chef Training

Meadow Bank Tafe
Sydney
11.1990

Skills

  • Nutritional knowledge
  • Food Safety
  • Kitchen Management
  • Team Management
  • Menu development
  • Menu Planning
  • Waste Reduction
  • Food Safety Regulations
  • Kitchen Operations
  • Special Event Catering
  • Regulatory Compliance
  • Banquets and catering
  • Food presentation
  • Cost Reduction
  • Cost Management
  • Seasonal Menu Planning
  • Leadership Qualities
  • Workflow Optimization
  • Sanitation Standards
  • Purchasing
  • Allergy awareness
  • Cost Control and Budgeting
  • Health regulations
  • Inventory Rotation
  • Food spoilage prevention
  • Sustainable practices
  • Plating and presentation

Certification

Food safety supervisor

Timeline

Head Chef

Compass Group
07.2017 - Current

Head Chef

Bellacinos Restaurant
06.2010 - 12.2013

Level F - Chef Training

Meadow Bank Tafe

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Jason Mirfin