Summary
Overview
Work History
Education
Skills
Certification
Section name
Timeline
Bartender

Jordie Dyer

Morwell,VIC

Summary

High-performing individual with a decades worth of chef experience within the hospitality industry. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

10
10
years of professional experience
1
1
Certification

Work History

Demi Chef

Chefs On The Run
10.2023 - Current
    • Working locally or in remote locations Australia wide

      • - Currently working in Northern Territory as an aid chef during the summer season for 8 weeks.

      - Previously working in aged care homes with a range of 80 - 200 residents.

      • Collaborated with staff members to create meals for large banquets.
      • Planned and directed high-volume food preparation in fast-paced environment.
      • Disciplined and dedicated to meeting high-quality standards.
      • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

Head Chef

Store 61
09.2021 - 10.2023
  • Created recipes and prepared advanced dishes.
  • Catering to over 80+ clients daily
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Maintained well-organized mise en place to keep work consistent.
  • Planned promotional menu additions based on seasonal pricing and product availability.

Head Chef

Frankie
12.2019 - 08.2021
  • Working under an executive chef and in collaboration with head chefs from sister stores.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Hired, managed, and trained kitchen staff.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Assisted with menu development and planning.
  • Adapted / Implementing COVID-19 guidelines as recommended by the CDC

Chef De Partie

Three Little Birds
08.2019 - 08.2019
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Complied with portion and serving sizes as per restaurant standards.
  • Adapted to COVID - 19 guidelines, transitioning from a la carte to take away menu

Apprentice Chef

Saltbush
01.2016 - 08.2019
  • Completing 3rd year of apprenticeship and transitioning into a commis chef role
  • Set up food stations by following chef's orders.
  • Prepared cooking ingredients for chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Performed other tasks as assigned by sous chef or chef
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Being promoted to sous chef role

Apprentice Chef

Cafe Aura
01.2015 - 12.2016
  • Set up food stations by following chef's orders.
  • Prepared cooking ingredients for chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated commercial cooking and baking equipment in support of head chef.
  • Performed other tasks as assigned by sous chef or chef
  • Prepped daily menu items to quickly deliver upon request.
  • Rotated through all prep stations to learn different techniques.
  • Set up and broke down kitchen for service.

Apprentice Chef

Cafe Qubah
03.2014 - 01.2015
  • Performed other tasks as assigned by sous chef or chef
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Coordinated with team members to prepare orders on time.
  • Participated in food tastings and taste tests.
  • Learned a variety of different procedures of food preparation.

Education

Certificate IV - Leadership & Management

Box Hill Institute of TAFE
Melbourne, VIC
06.2019

Certificate III - Commercial Cookery

Federation Training
Morwell, VIC
06.2017

Certificate II - Kitchen Operations

GippsTAFE
Morwell, VIC
10.2013

Skills

  • Inventory Rotation
  • Food Safety Regulations
  • Plating and Presentation
  • Menu Development
  • Adaptability in kitchen
  • Time management
  • Food Safety
  • Organizational Skills
  • Recipe Creation
  • Health Regulations
  • Food Handler Certification
  • Safe Food Handling

Certification

  • White Card - Ace Training Sale - 2023
  • Food Handling Certificate - GippsTAFE Morwell - 2013

Section name

Glenn Hart - Offshore Chef @ 

Mobile #: 0488127699

Email@: glennhart75@gmail.com

Thomas Gardam - Store 61 Traralgon - Cafe Owner

Mobile #: 0413 758 732

Email @: traralgon@storesixtyone.com.au

Ashley McCowet - Gippsland Performing Arts - Executive Chef

Mobile #: 0432 226 227

Email @: amccowat@outlook.com


Timeline

Demi Chef

Chefs On The Run
10.2023 - Current

Head Chef

Store 61
09.2021 - 10.2023

Head Chef

Frankie
12.2019 - 08.2021

Chef De Partie

Three Little Birds
08.2019 - 08.2019

Apprentice Chef

Saltbush
01.2016 - 08.2019

Apprentice Chef

Cafe Aura
01.2015 - 12.2016

Apprentice Chef

Cafe Qubah
03.2014 - 01.2015

Certificate IV - Leadership & Management

Box Hill Institute of TAFE

Certificate III - Commercial Cookery

Federation Training

Certificate II - Kitchen Operations

GippsTAFE

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Jordie Dyer