Joze Koncan
Townsville,QLD
Summary
Dynamic Chef with a proven track record at S2 Management Leichhardt Village Moranbah, excelling in menu development and food safety. Recognized for enhancing customer satisfaction through innovative recipes and effective communication. Skilled in inventory management and fostering a collaborative kitchen environment, achieving significant reductions in food waste while maintaining high-quality standards.
High-performing Chef offering 30 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
9
9
years of professional experience
Work History
Chef
S2 Management Leichhardt Village Moranbah
01.2017 - 09.2025
- Supported kitchen operations by maintaining cleanliness of workstations and equipment
- Adapted quickly to changing kitchen demands during peak service hours
- Collaborated with team members to ensure timely delivery of orders
- Followed recipes accurately to maintain consistency in food quality
- Contributed ideas for daily specials based on seasonal ingredients
- 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.
- 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.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Education
Culinary Arts, Hospitality & Tourism
Bled College of Hospitality & Tourism
EuropeSkills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Effective communications
- Workflow optimization
- Inventory management
- Staff coordination
- Menu development
- Portion and cost control
- Performance improvement
- Company quality standards
- Process improvements
- Regulatory compliance
- Complex Problem-solving
- Food cost analysis
- Operations management
- Resource management
- Vendor relations
- Business management
- Multitasking and organization
- Physical stamina
- Budgeting and cost control
Accomplishments
- Prepared 3,500 meals per day, including appetizers and desserts, for high-volume catering on mine sites.
Languages
English, Slovenian, Italian, German, Serb-Croatian
Full Professional
Interests
- I participate in a variety of outdoor recreational activities
- Camping, Fishing, Golf
Timeline
Chef
S2 Management Leichhardt Village Moranbah
01.2017 - 09.2025
Culinary Arts, Hospitality & Tourism
Bled College of Hospitality & Tourism