- Food Tourism
- Growing herbs, vegetables, or fruits in home gardens
- Swimming
- DIY and Home Improvement
- Gardening
- Backpacking and Hiking
- Volunteer Work
- Wine Tasting
- Food Photography
- Adventure Travel
- Road Trips
John see
Melbourne,VIC
Summary
Dynamic and passionate Head Chef with over 18 years of experience in high-pressure kitchen environments. Expert in menu development, staff training, and maintaining high standards of food quality and presentation. Proven ability to lead culinary teams to create innovative dishes while managing inventory and ensuring compliance with health and safety regulations
Overview
18
18
years of professional experience
Work History
Head Chef
Republica St Kilda Beach
01.2015 - Current
- Lead a team of 30 chefs and kitchen staff, overseeing daily operations and ensuring high-quality food production
- Developed and implemented seasonal menus, resulting in a high % increase in customer satisfaction and repeat business
- Managed food inventory and cost control below 30%
Chef de Partie
Tolga Hotel Queensland
03.2015 - 11.2015
- Company Overview: (regional work for 2ndyr visa)
- Prepared and plated dishes according to established recipes and presentation standards, ensuring consistency and quality
- Maintained a clean and organized work area, adhering to all health and safety regulations
- (regional work for 2ndyr visa)
Sous Chef
3acres Huddersfield
12.2011 - 11.2015
- Assisted the Head Chef in managing kitchen operations, including inventory management, menu development, and staff supervision
- Played a key role in a kitchen redesign that improved workflow efficiency
- Developed daily specials and catered events, enhancing the restaurant’s reputation for creativity and quality
Chef De Partie
Hare and Hounds
01.2007 - 03.2011
- 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.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Education
National Vocational Qualification lvl 4 - Cert 3+4 Commercial Cookery
City&Guilds
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
Hobbies and Interests
- Experimenting with new recipes and cooking techniques
- Exploring different cuisines and cultures to gain inspiration for menu creation.
- Participating in community kitchens or food drives to give back
- Cultivating plants and maintaining a garden
- Enjoying outdoor cycling for fitness and exploration
- Tackling home improvement projects that sometimes result in innovative (if unintended) design solutions
- Tinkering
Interests
Timeline
Chef de Partie
Tolga Hotel Queensland
03.2015 - 11.2015
Head Chef
Republica St Kilda Beach
01.2015 - Current
Sous Chef
3acres Huddersfield
12.2011 - 11.2015
Chef De Partie
Hare and Hounds
01.2007 - 03.2011
National Vocational Qualification lvl 4 - Cert 3+4 Commercial Cookery
City&Guilds
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