Keith George Murray
MELROSE PARK,Australia
Summary
Seasoned culinary professional with a proven track record of restaurant operations management and team leadership, notably as Head Chef at The Tearoom QVB. Excelled in menu innovation and event catering, driving the venue to its best financial year. Skilled in HACCP compliance and fostering first-class customer service, demonstrating a blend of creativity and operational excellence.
Entrepreneurial Owner with experience and solid history of business success. Built operations from ground up with strategic and scalable approaches. Well-oriented to quickly identify and capitalize on emerging opportunities.
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Owner/Director
Cirque Café and Restaurant
Newcastle, Australia
01.2014 - 01.2023
- Managed all aspects of setting up and operating a successful restaurant, including business planning, compliance, staffing, and financial management
- Implemented systems for food safety, liquor licensing, insurance, fit-out, marketing, and ongoing regulatory compliance
- Created and executed marketing strategies to drive customer engagement and growth
Consultant
New World Racing Club
Tokyo, Japan
01.2018 - 01.2019
- Led the opening of a restaurant in Tokyo, working with stakeholders to design the restaurant and kitchen layout
- Developed staffing structures, rostering, menu creation, and supplier relationships
- Managed all operational aspects from the ground level, ensuring smooth and efficient opening
Head Chef
Dunbar House, Grand Pacific Group
Sydney, Australia
01.2011 - 01.2014
- Worked closely with the General Manager on renovations, kitchen layout design, and menu development for Dunbar House
- Managed catering for up to 250 guests daily for breakfast, lunch, and events, including weddings and corporate functions
- Oversaw the transition of event operations from The Tearoom QVB during renovations and ensured a seamless opening of Dunbar House in 2011
Head Chef
The Tearoom QVB
Sydney, Australia
01.2008 - 01.2011
- Elevated the dining experience and business performance, achieving the venue’s best financial year since its opening
- Led a team of 12 chefs and kitchen staff, catering for large-scale events and high-volume afternoon tea services
- Awarded Staff Member of the Year 2010 for excellence in leadership and operational success
- Supported the opening of Sergeants’ Mess, including menu tastings and operational planning
Head Pastry Chef / Chef
The Tearoom Gunners Barracks
Sydney, Australia
01.2005 - 01.2008
- Assisted in the opening of Gunners Barracks, working alongside the Head Chef to manage large-scale events
- Promoted to Head Pastry Chef, creating innovative dessert menus and helping the venue achieve a 14.5 rating in the Sydney Morning Herald Good Food Guide
Chef de Partie / Sous Chef
The Tearoom QVB
Sydney, Australia
01.2003 - 01.2005
- Progressed from Chef de Partie to Sous Chef, contributing to high-standard service and operations under Head Chef Mark Holmes
- Developed leadership skills and a strong work ethic, helping to drive the venue’s success
Education
Cert IV - TAE40122 | Training And Assessment
Tafe NSW
true12-2024
Professional Cookery - NTCB
Dublin Institute of Technology
01.2002
Skills
- Restaurant Operations Management
- Team Leadership & Mentoring
- Menu Development & Innovation
- Event Catering (Corporate & Private)
- HACCP Compliance & Food Safety
- Financial Management & Cost Control
- Project Management (Restaurant Openings)
- Staff Training & Rostering
- Supplier Relationship Management
- First-Class Customer Service
- Espresso machine operation
- Coffee expertise
- Point of sale operation
- Recruitment
- Customer service best practices
- Complaint resolution
- Point of sale (POS) system operation
- Staff management
- Wine history
- Conflict resolution techniques
- Operations management
- Kitchen equipment operation and maintenance
- Recipes and menu planning
- Passion for customer satisfaction
- Team building
- Creativity and innovation
Affiliations
- Restaurant Patrick Guilbaud (2 Michelin stars), Dublin, Ireland | 2001 – 2002 Chef de Partie
- The Merrion Hotel (5-star), Dublin, Ireland | 2000 – 2001 Chef de Partie
- Restaurant Peacock Alley (1 Michelin star), Dublin, Ireland | 1999 – 2000 Commis Chef
- L’Ecrivain Restaurant (1 Michelin star), Dublin, Ireland | 1998 – 1999 Commis Chef
- Stakis Hotels (4-star), Dublin, Ireland | 1997 – 1998 Commis Chef
- La Mer Zou French Restaurant, Dublin, Ireland | 1996 – 1997 Commis Chef
- Joel’s Steakhouse, Dublin, Ireland | 1995 – 1996
References
Referees and references available on request.
Accomplishments
- appearance as guest chef on channel 10's farm to fork alongside chef/colleague Luis Tikram.
- successful opening of fine dining restaurant in japan for high end clients.
- successful opening of high end wedding and events venue dunbar house (opening team).
Awards
- International Salon Culinaire, 2001, Silver Medal, Junior Fish
- Participated in Sydney’s Food & Wine Fair, 2006/2007, Annual Charity Fundraiser
- Staff Member of the Year, 2010, The Tearoom QVB
Certification
- haccp certification
- food safety supervisor
- police check
- white card
Timeline
Consultant
New World Racing Club
01.2018 - 01.2019
Owner/Director
Cirque Café and Restaurant
01.2014 - 01.2023
Head Chef
Dunbar House, Grand Pacific Group
01.2011 - 01.2014
Head Chef
The Tearoom QVB
01.2008 - 01.2011
Head Pastry Chef / Chef
The Tearoom Gunners Barracks
01.2005 - 01.2008
Chef de Partie / Sous Chef
The Tearoom QVB
01.2003 - 01.2005
- haccp certification
- food safety supervisor
- police check
- white card
Cert IV - TAE40122 | Training And Assessment
Tafe NSW
Professional Cookery - NTCB
Dublin Institute of Technology
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