Keith Ashurst
Barton,Australian Capital Territory
Summary
Accomplished Owner/Chef with a proven track record at Cafe Brindabella over the last 27 years. Enhancing customer satisfaction through a love of cooking and lifelong learning, exceptional service and strategic cost management. Skilled in fostering team collaboration and leveraging thorough knowledge of safe food handling. Demonstrates a passion for culinary excellence and effective communication. Dedicated Hospitality professional with a history of meeting goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges.
Overview
34
34
years of professional experience
Work History
Owner/Chef/Pastry Cook
Cafe Brindabella
10.1996 - 02.2024
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Trained and motivated employees to perform daily business functions.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
Chef De Partie
Moucan and Green Grout
01.2015 - 10.2015
Chef De Partie
Loading Zone Cafe
05.2014 - 11.2014
Head Chef
Lobby Restaurant
11.1989 - 09.1996
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Education
Associate of Applied Science - Hospitality Management And Commercial Cookery
Ryde TAFE
Ryde NSW11.1991
Skills
Passionate about cooking and food
Very organised, good workflow
Great people skills, good communicator
Thorough knowledge of safe food handling practices
Timeline
Chef De Partie
Moucan and Green Grout
01.2015 - 10.2015
Chef De Partie
Loading Zone Cafe
05.2014 - 11.2014
Owner/Chef/Pastry Cook
Cafe Brindabella
10.1996 - 02.2024
Head Chef
Lobby Restaurant
11.1989 - 09.1996
Associate of Applied Science - Hospitality Management And Commercial Cookery
Ryde TAFE
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