Karl Douglas
Cairns,Australia
Summary
Efficient and results-driven Food Service Manager with background in managing fast-paced dining establishments. Skilled in team leadership, operational management, and customer service enhancement. Demonstrated ability to improve workflow and streamline operations for increased efficiency. Impact made in previous roles includes elevating guest satisfaction through strategic service improvements and fostering a positive work environment for staff.
Overview
14
14
years of professional experience
Work History
Catering Manager
Cater Care Services
Cloncurry, QLD
08.2023 - Current
- Ensured proper labeling of all products according to HACCP guidelines.
- Ensured compliance with health and safety regulations, maintaining a safe environment for staff and clients.
- Established relationships with vendors to secure competitive prices on supplies needed for catering projects.
- Oversaw food preparation, production and presentation according to quality standards.
- Conducted staff performance evaluations, providing feedback and coaching to enhance service quality.
- Monitored budgets for catering services and implemented cost-saving measures when necessary.
- Resolved customer complaints promptly and professionally while maintaining good relations with clients.
- Managed financial aspects of catering operations, including budgeting, invoicing, and expense tracking.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Contract/Mining Chef
Hays Recruitment
Adelaide, SA
01.2022 - 06.2023
- Working in camps with 20 to 2,000 people and ensuring food quality is always at a high standard.
- Able to work all sections and shifts in any camp.
- I am very capable of working alone and have done so in camps of up to 200 people.
- Meet HACCP and WHS guidelines.
- Stock rotation.
- Administered financial processes, such as goods received.
- Deep cleaning of the kitchen and equipment.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Monitored temperatures of prepared food and cold-storage areas.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
Head Chef
Pippo Restaurant
Adelaide, SA
01.2020 - 01.2022
- Ordering for all sections of the kitchen, and maintaining stock levels.
- Dealing with suppliers, ensuring we were receiving the best products at the best price.
- Running the day-to-day operations.
- Fully responsible for rostering and managing staff's annual leave and other requirements.
- Responsible for hiring staff, as well as ensuring they were trained.
- Maintaining a high standard of food sent to customers while ensuring food costs are at a reasonable level.
- Meet HACCP and WHS guidelines
- I am responsible for equipment servicing and replacement.
- Creating and developing current and seasonal menus.
- I am a part of developing and opening a new restaurant and brand.
- Managing the underperformance of team members in line with the company’s visions and values.
Sous Chef
Thala Beach Nature Lodge
Port Douglas, QLD
01.2019 - 01.2020
- Assisted the head chef with ordering for breakfast, lunch and dinner and assist with stocktake and end of month procedures
- Ensure hygiene in the kitchen was kept to a high standard
- Helped train and motivate junior chefs
- Meet HACCP and WHS guidelines
- Ensuring that the food that left the kitchen was to a high standard
Chef De Partie
Pullman Sails in the Desert Hotel
Yulara, NT
01.2018 - 01.2019
- Part of the team which saw Tali Wiru triumph at the 2018 AHA awards taking out the overall Restaurant of the year accolade
- Supervising shifts in our outdoor dining locations Tourism Australia’s Hall of Fame Sounds of Silence, Tali Wiru, Field of Light and Star pass canapes on the dune top
- Assisting in the preparation and execution of conferencing and events groups from 20-400 pax
- Supervision of the Ilkari buffet team and reporting directly to the Executive Chef during the recruitment phase of a new outlet Sous Chef
- Assisting the Sous Chefs in the development, needs assessment and managing underperformance of team members in line with the company’s visions and values
- Administered financial processes including internal ordering, receival of goods, reducing wage costs and end of month procedures
- Meet HACCP and WHS guidelines
- Proactively networking with other supervisors across all sectors of the resort
- Collaborate on revised recipes and methods of cookery in order to increase guest satisfaction
- Indigenous Media Liaison for the culinary team
- Facilitate native ingredient demonstrations with guests and media
- Assist the department with on the job training for the National Indigenous Training academy students
Commis Chef
One&Only Hayman Island
Great Barrier Reef, QLD
01.2016 - 01.2017
- Part of the team which saw Hayman triumph at the 2016 World Travel Awards -Australia's Leading Resort accolade
- Executing shifts in our production and room service locations
- Assisting in the preparation and execution of conferencing and events groups from 20-300 pax
- Administered financial processes such as receival of goods
- Meet HACCP and WHS guidelines
Commis Chef
Coppa Spuntino
Brisbane, QLD
01.2015 - 01.2016
- Part of the team which saw the restaurant win the 2016 Best Wine Bar at the Australian Bartender Magazine Bar Awards
- Commanding the pans section of this Modern Italian Restaurant
- Assisting in the preparation and execution of a la carte meals up to 200pax
- Administered financial processes such as receival of goods
- Meet HACCP and WHS guidelines
Apprentice Chef
Jojos Restaurant
Brisbane, QLD
01.2014 - 01.2015
- Assisting in the preparation and execution of a la carte meals up to 300pax sit down and 800pax stand up
- Meet HACCP and WHS guidelines
Apprentice Chef
Kedron Wave's Services Club
Brisbane, QLD
01.2011 - 01.2014
- Assisting in the preparation and execution of breakfast, lunch and dinner for members and guests of this high paced venue
- Assisting in the preparation and execution of weddings and corporate events from 15-500 pax
- Meet HACCP and WHS guidelines
Education
Leadership Training -
Voyages Indigenous Tourism
01.2019
Certificate III Commercial Cookery -
South Bank campus
01.2014
Food Safety Supervisor -
License To Operate Forklift Truck -
Provide Cardiopulmonary Resuscitation -
Provide First Aid -
(C) Class Drivers License -
Skills
- HACCP and Food safety
- Visionary leadership
- Budget administration
- Menu development
- Training and mentoring
- Hazard and incident management
- Sound judgment
- Staff management
References
Will Give References on Request
Awards
- 2018, NT Restaurant of the year, Tali Wiru
- 2018, NT Best Tourism themed restaurant, Tali Wiru
- 2018, NT Best Contemporary restaurant, Tali Wiru
- 2016, World Travel Awards Australia's Leading Resort, Hayman Island
- 2016, Best Wine Bar Australian Bartender Magazine Bar Awards, Coppa Spuntino
Educationandlicenses
- 2019, Leadership Training, Voyages Indigenous Tourism
- 2014, Certificate III Commercial Cookery, South Bank campus
- Food Safety Supervisor, SITSS00069
- License To Operate Forklift Truck, TLICIC0003
- Provide Cardiopulmonary Resuscitation, HLTAID009
- Provide First Aid, HLTAIDO11
- Drivers License, (C)
Timeline
Catering Manager
Cater Care Services
08.2023 - Current
Contract/Mining Chef
Hays Recruitment
01.2022 - 06.2023
Head Chef
Pippo Restaurant
01.2020 - 01.2022
Sous Chef
Thala Beach Nature Lodge
01.2019 - 01.2020
Chef De Partie
Pullman Sails in the Desert Hotel
01.2018 - 01.2019
Commis Chef
One&Only Hayman Island
01.2016 - 01.2017
Commis Chef
Coppa Spuntino
01.2015 - 01.2016
Apprentice Chef
Jojos Restaurant
01.2014 - 01.2015
Apprentice Chef
Kedron Wave's Services Club
01.2011 - 01.2014
Leadership Training -
Voyages Indigenous Tourism
Certificate III Commercial Cookery -
South Bank campus
Food Safety Supervisor -
License To Operate Forklift Truck -
Provide Cardiopulmonary Resuscitation -
Provide First Aid -
(C) Class Drivers License -
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