JASON PARKER
Brisbane ,QLD
Summary
A highly motivated and dedicated individual, I am committed to continuous self-improvement both professionally and personally. With a strong focus on presentation, punctuality, and professionalism, I take pride in consistently delivering high standards in all areas. I hold an unrestricted manual driver’s license and have access to a reliable vehicle, ensuring flexibility and reliability in my role.
I aspire to excel in the industry by continually enhancing my skills and knowledge. Committed to lifelong learning, I aim to reach the pinnacle of my field by embracing positive and constructive feedback in every situation, and by never ceasing to develop my professional expertise.
Overview
16
16
years of professional experience
Work History
Executive Chef
QLD & NT ALH Group
11.2024 - Current
- In this role I have been given the opportunity to be responsible for all aspects of food operations within a Hotel business. From safety audits, people management to brand development. All aspects of food ran through me and my team and it is my role to direct and train teams while identifying market trends and developments.
- My role can be summarized as the following; A dynamic and results-driven Executive Chef overseeing operations across 75 sites from Brisbane to Darwin. Skilled in implementing robust labor controls, meeting and exceeding performance targets, and optimizing purchasing strategies to ensure cost efficiency. Proficient in streamlining systems and processes to drive operational excellence while consistently elevating culinary standards across all locations. A passionate leader committed to fostering team success and delivering exceptional dining experiences.
- This role covers all aspects of food operations and more specific scenarios can be discussed during the interview stage.
Senior Chef / Executive Sous Chef
QLD & NT ALH Group
01.2022 - 11.2024
- Leading and developing teams across multiple venues and demographics.
- Identifying issues and implementing changes to achieve more acceptable results in regards to labour cost, GP and overall contribution.
- Assisting Venue Managers and Operations Managers in purchasing, online ordering and invoicing issues, missing stock and out of stocks for key lines.
- Liaising with our food operations team to ensure any invoicing errors are picked up and amended quickly.
- Developing a key product list for 2 regions to assist in maintaining supply lines through suppliers.
- Reviewing menus, chefs specials and key date events to maximise profitability and customer satisfaction.
- Coaching and bridging the gaps between new chefs from overseas and ensuring they feel a sense of community and support from the company.
- Identifying and investigating the venues not performing to standards and advising on how to improve results within the food business.
- Fielding a range of queries from Head Chefs and Venue Managers in regards to anything affecting the food business.
- Taking on the role of performing internal audits for the operations manager to identify key areas of improvement.
- Assisting the State Executive Chef in setting up the “Head Chef Knife Roll”, key dates folder, recipe cards, winter menu templates as well as anything else I can do to make his role have more impact.
- Succession planning for venues and employees that demonstrate our key values
- Identify market trends and use them to drive the food business
Head Chef
Irish Finnegans (ALH Group)
06.2020 - 01.2022
- Manage day to day operations in the kitchen
- Help guide the business to a successful return post-covid
- Lead and train junior staff into a sous chef and then head chef after my role changed
- Assisted other venues with issues and troubleshooting
- Remained covid compliant while rules were in effect
- Achieve acceptable results month on month in regards to GP, Labour and overall contribution
- Took the lead on all key events including Christmas, Melbourne cup and Mothers day.
- Maintained a high level of food safety standards and ALH compliance
Executive chef
Stanton Cafe and Bar
09.2019 - 03.2020
- Introduce an effective Food safety plan across multiple sites and states
- Lead a small team of chefs in a high paced environment to build and develop a new brand
- Identify areas for improvement within the business, relay the correct information to owners and stakeholders and implement procedures and policies to obtain a better outcome for the business
- Create training plans, recipe costing documents and menus that are diverse over multiple sites to target the local demographic
- I was a key team member in acquiring new sites for the business as well as formed part of the product development team
- Acted as the lead procurement officer across 3 states
- Manage labour costs across the business and ensure all targets were met
- This role ended due to Covid during which I relocated to Townsville
Head Chef
Private Chefs of Brisbane
09.2017 - 12.2019
- Manage day to day operations of the business, including but not limited to, ordering, organisation, staffing and contact with suppliers and clients
- Project management, events such as pop up restaurants and dinners for 400 people
- Menu planning and costings to achieve a healthy profit
- Securing new suppliers and clients
- On site management of teams and be point of contact for any issues that arise
- Food preparation and transportation
- Food safety officer, including developing new food safety procedures and HACCAP training
- Stock control, kitchen cleanliness and warehouse organisation
Sous Chef
Cleveland Sands Hotel
05.2015 - 09.2017
- Pre-Plan for renovations, brainstorm with senior management on the new menu and direction for the venue
- Set up the kitchen after a renovation including new menu prep, menu development, new product selection and building a new team
- Day to day running of the kitchen operations when the Head Chef isn’t present
- Stock control, including stock take, ordering and stock rotation
- Creating rosters for the team and ensuring they have a work life balance
- Keeping morale up for the whole team including front of house
- General kitchen duties, including prep, running all sections of the kitchen, training new staff and running the passé on busy nights
- Food Safety Supervisor checks and Audit responsibilities
Chef De Partie
Carindale Hotel
09.2012 - 05.2015
- General kitchen duties, including maintaining a clean kitchen, running all sections of the kitchen, ensuring all mise en place is completed before every service period
- Basic ordering responsibilities i.e. consumables, chemicals, fruit and vegetables
- Mentor for new staff coming through the kitchen
- Food Safety Supervisor responsibilities
- Supporting Sous Chef when Head Chef is away
Apprentice Chef
Victoria Point Tavern
07.2010 - 09.2012
- Basic kitchen duties including Mis En Place and cleaning
- Learning basics of cooking and kitchen work
- Learning time management and teamwork
Education
Diploma - Business
TAFE
QLDDiploma - Management
TAFE
Cert III - Commercial Cookery
Club Training
Diploma - Kitchen Managment
TAFE
Responsible Service - Alcohol
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
- Hospitality service expertise
- Team leadership
- Hiring, training, and development
- Operations management
- Kitchen operations oversight
- Financial Management
Timeline
Executive Chef
QLD & NT ALH Group
11.2024 - Current
Senior Chef / Executive Sous Chef
QLD & NT ALH Group
01.2022 - 11.2024
Head Chef
Irish Finnegans (ALH Group)
06.2020 - 01.2022
Executive chef
Stanton Cafe and Bar
09.2019 - 03.2020
Head Chef
Private Chefs of Brisbane
09.2017 - 12.2019
Sous Chef
Cleveland Sands Hotel
05.2015 - 09.2017
Chef De Partie
Carindale Hotel
09.2012 - 05.2015
Apprentice Chef
Victoria Point Tavern
07.2010 - 09.2012
Responsible Service - Alcohol
Diploma - Business
TAFE
Diploma - Management
TAFE
Cert III - Commercial Cookery
Club Training
Diploma - Kitchen Managment
TAFE