Jay Harkness
Bendigo,Victoria
Summary
Exceptional chef with superb understanding of restaurant procedures and methods. Specialties include determining proper portions, menu planning and managing food inventory. Skillfully manage kitchen and food preparation areas. To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
6
6
years of professional experience
Work History
Private Chef
Self Employed
Bendigo, Victoria
09.2021 - Current
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
Head Chef
Alium Dining
Bendigo, Victoria
12.2019 - 09.2021
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Placed orders to restock items before supplies ran out.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Hired, managed and trained kitchen staff.
- Mentored kitchen staff at all levels to prepare each for demanding roles.
Head Chef
Rocks On Rosalind
Bendigo, Victoria
04.2018 - 11.2019
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Arranged for kitchen equipment maintenance and repair when needed.
- Collaborated with staff members to create meals for large banquets.
- Maintained well-organized mise en place to keep work consistent.
- Verified compliance in preparation of menu items and customer special requests.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Created recipes and prepared advanced dishes.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Developed kitchen staff through training, disciplinary action and performance reviews.
Pastry Chef
The Woodhouse
Bendigo, 3550
05.2017 - 04.2018
- Personalized creations for holidays, weddings, graduations and personal events.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Cycled menus to keep offerings fresh and interesting for customers.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Maintained well-organized mise en place to keep work consistent.
- Cleaned and maintained kitchen equipment and oven.
- Developed new products based on seasonal ingredients, holidays and dessert trends.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
- Established and maintained positive vendor relationships.
Chef De Partie
Oter
Melbourne, 3000
08.2016 - 08.2017
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Plated meals paying special attention to garnishes and overall presentation.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Complied with portion and serving sizes as per restaurant standards.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
Education
Commercial Cookery - Commercial Cookery
William Angliss
Melbourne, Victoria06.2017
VCE -
Bendigo Senior Secondary College
Bendigo, Victoria12.2013
Skills
- Decision Making
- Standards Compliance
- Purchasing Equipment
- Cooking Technique Demonstrations
- Current in Culinary Trends
- Creative Thinking
- Staff Recruiting and Hiring
- Coordinating Kitchen Staff
- Relationship Building
- Supply Estimates
Accomplishments
Bendigo Business Excellence Awards, Apprentice of the Year
References
Brooke Heard - Landlord 0410032140
Wayne Kelly - Owner, Feed of Fish 0427536776
Reputable Supplier
Daniel Treacy - Owner, Treacy Patisserie 0401379525
Work Colleague
Kyle Lougoon - Manager, Babylon Lounge & Garden Bar 0409868970
Work Colleague
Timeline
Private Chef
Self Employed
09.2021 - Current
Head Chef
Alium Dining
12.2019 - 09.2021
Head Chef
Rocks On Rosalind
04.2018 - 11.2019
Pastry Chef
The Woodhouse
05.2017 - 04.2018
Chef De Partie
Oter
08.2016 - 08.2017
Commercial Cookery - Commercial Cookery
William Angliss
VCE -
Bendigo Senior Secondary College
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