Jordan Cave
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Overview
11
11
years of professional experience
Work History
Sous Chef
Rick Steins Bannisters By The Sea
Mollymook, NSW
09.2023 - 12.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
Bar Manager
High Street Social
Penrith
01.2023 - 05.2023
- Closed out cash register and prepared cashier report at close of business.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Mentored and trained staff members to ensure exceptional customer service standards.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
Chef de Partie
Rick Steins Bannisters By The Sea
01.2022 - 01.2023
- 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.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sauteing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Set up and broke down kitchen for service.
Head Chef
Darwin River Tavern
01.2021 - 01.2022
- Company Overview: Oceanview Developments owns & operates 2 separate businesses in the NT being The Darwin River Tavern & The Darwin River Supermarket
- Placed orders to restock items before supplies ran out.
- I was head chef at Darwin River Tavern for a little over a year
- In this time I was tasked with all head chef roles including ordering, re-writing menus and hiring staff
- I also was head chef of the mine camp on the property and was in charge of breakfast, lunch and dinner for the 30 miners
- This was a bustling country pub, in this time I was catering for a three day music festival of over 500 people
- There was a helicopter pub crawl where the helicopter would land at the Tavern for lunch, baby showers, birthdays and funeral wakes
- I also made pies daily for the on site shop and supermarket
- The menu was extensive and catered for all dietary requirements, I used top quality Australian and Northern Territory ingredients
- The pub was extremely busy during the dry season and could do up to 400 covers a day
- This was great experience for excelling in my career
- Oceanview Developments owns & operates 2 separate businesses in the NT being The Darwin River Tavern & The Darwin River Supermarket
Sous Chef
North Bondi RSL
01.2018 - 03.2020
- I started in january 2018 as a grill chef and within a few months was promoted to Chef de Partie
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
Chef
Thirsty Bird
Kings Cross
01.2016 - 01.2017
- 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.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
Larder Chef
Darley Street Bistro
Newtown and Glebe
01.2015 - 01.2016
- I started at Darley Street Bistro in 2015
- I worked as larder chef
- I started working as a larder chef and at Darley Street Bistro I moved up very quickly and was soon working in the middle section, plating mains and running the pass
- I also helped run functions and fill in for the Glebe venue
- This job allowed me to learn a lot about the pub food scene in Sydney and get a great understanding of how a busy kitchen worked
Commis Chef
Crow Bar
Crows Nest
01.2014 - 12.2014
- At Crow Bar I worked as a Commis Chef and helped the chef do prep
- It was a small wine bar that did a lot of service
- It was a good job but not overly exciting
Kitchen Helper
Old Toms Seafood Bistro
Eden
01.2014 - 12.2014
- My passion for cooking began at an early age
- My uncle owned these two restaurants and my dad managed them
- At the age of thirteen I start washing dishes, doing prep and helping out around the kitchen
- I worked here every school holidays for about 5 years
- By the time I finished I had worked as floor staff, ran the pass and worked the till
Shop Hand
Shop Hand, Fish Shop
Maroubra
01.2014 - 12.2014
- I wanted to learn how to work with and clean seafood
- I was tasked with scaling, cleaning and filleting fish
- I also worked the till and set up the store front
- This job allowed me to improve my knife skills and learn a lot about seafood
Education
Chef
Italian Culinary Institute
Calabria, Italy03.2017
High School Diploma -
St Ignatius Collage Riverview
Lane Cove, NSW12.2012
Skills
- Knowledge of meats
- Knowledge of poultry
- Knowledge of game
- Knowledge of seafood
- Knowledge of vegetables
- Knife skills
- Kitchen setup/closing
- Team leadership
- Problem-solving
- Team management
- Waste reduction
Personal Information
- Age: 30
- Date of Birth: 30/08/94
Timeline
Sous Chef
Rick Steins Bannisters By The Sea
09.2023 - 12.2024
Bar Manager
High Street Social
01.2023 - 05.2023
Chef de Partie
Rick Steins Bannisters By The Sea
01.2022 - 01.2023
Head Chef
Darwin River Tavern
01.2021 - 01.2022
Sous Chef
North Bondi RSL
01.2018 - 03.2020
Chef
Thirsty Bird
01.2016 - 01.2017
Larder Chef
Darley Street Bistro
01.2015 - 01.2016
Commis Chef
Crow Bar
01.2014 - 12.2014
Kitchen Helper
Old Toms Seafood Bistro
01.2014 - 12.2014
Shop Hand
Shop Hand, Fish Shop
01.2014 - 12.2014
Chef
Italian Culinary Institute
High School Diploma -
St Ignatius Collage Riverview