Joel Rowbottom

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.

• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Running events at MCG, Racecourses, and high end events.

• This was the time of covid in Victoria moved into the country land to work as it was lockdown in Melbourne. Took this job to help restart up the business.
• 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.

• Prepped daily menu items to quickly deliver upon request.
• Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
• Oversaw cleanliness of each station in kitchen.

• This was a 2 hat venue called circa, this provided lots of experience and training under some of Australia's best chefs.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.

• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

Mine site bulk cooking, moved to 2 different sites one was a 1000 people camp and the second was a 3200 people camp, providing haapc following all regulations with health and safety also providing skilled work for this company cooking for breakfast, lunch and dinner

• Set up food stations by following chef's orders.
• Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
• Maintained well-organized mise en place to keep work consistent.
• Performed other tasks as assigned by sous chef or chef
• Continuously expanded culinary knowledge by attending industry events and workshops, staying informed of the latest trends in food preparation and presentation.