Kenny Gaffney
East Lismore,NSW
Summary
Accomplished Head Chef with a proven track record at Diggers on the Darling, excelling in menu development and staff training. Expert in culinary presentation and cost control, enhancing customer experiences through innovative dishes. Demonstrates leadership and effective communication, achieving a 20% reduction in waste while maintaining high food safety standards.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Experienced professional with a strong background in technology-related roles. Proficient in software development, system administration, and technical support. Skilled in problem-solving and optimizing performance. Capable of managing projects and collaborating effectively with teams. Committed to continuous learning and staying current with industry trends to contribute to organizational success.
Overview
21
21
years of professional experience
2011
2011
years of post-secondary education
Work History
Head Chef
187 cantina Lismore
6 nesbitt
10.2024 - 03.2026
- Created innovative menus reflecting local ingredients and culinary trends.
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Managed inventory to maintain optimal stock levels and reduce waste.
Sous Chef
La barracca
Lismore
04.2022 - 09.2024
- Assisted in menu planning and development for daily specials.
- Managed kitchen staff to ensure smooth operation during service hours.
- Maintained inventory and ordered supplies to meet kitchen demands.
- Planned new menu
- Ensured food safety standards and sanitation protocols were followed.
- Trained new kitchen staff on recipes and preparation methods.
- Created a positive work environment by encouraging teamwork among staff members.
Head Chef
Coffee guru
Lismore square
01.2020 - 09.2022
- Created innovative menus reflecting local ingredients and culinary trends.
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Managed inventory to maintain optimal stock levels and reduce waste.
- Collaborated with front-of-house staff to enhance customer dining experiences.
- Trained new kitchen staff on recipes, techniques, and safety protocols.
- Resolved kitchen issues promptly to maintain smooth operations during peak hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Ensured food safety standards were upheld during cooking and storage processes.
- Developed relationships with local suppliers for fresh produce and quality ingredients.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Organized kitchen staff to ensure efficient operations during peak service hours.
Sous Chef
Flock cafe
Lismore
10.2016 - 03.2019
- Assisted in menu planning and development for daily specials.
- Managed kitchen staff to ensure smooth operation during service hours.
- Maintained inventory and ordered supplies to meet kitchen demands.
- Collaborated with head chef to refine cooking techniques and presentation.
- Trained new kitchen staff on recipes and preparation methods.
- Prepared high-quality dishes in line with restaurant standards and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Trained kitchen workers on culinary techniques.
- Assisted in menu development and recipe testing.
Head Chef
Diggers on the darling
Bourke
01.2009 - 11.2016
- Created innovative menus reflecting local ingredients and culinary trends.
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Managed inventory to maintain optimal stock levels and reduce waste.
- Collaborated with front-of-house staff to enhance customer dining experiences.
- Trained new kitchen staff on recipes, techniques, and safety protocols.
- Developed relationships with local suppliers for fresh produce and quality ingredients.
- Resolved kitchen issues promptly to maintain smooth operations during peak hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored food production to guarantee quality standards were met.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Established portion control guidelines to reduce waste and maximize profits.
Chef
Bourke bowling club
Bourke
01.2005 - 03.2009
- Prepared diverse menu items using fresh, local ingredients.
- Managed kitchen staff to ensure efficient meal service.
- Developed seasonal menus aligned with customer preferences.
Education
Certificate IV - Commercial Cookery
Dubbo Tafe Nsw
01.2004 - 03.2009
Bourke High School
BourkeSkills
- Menu development
- Food safety
- Inventory management
- Kitchen operations
- Staff training
- Team coordination
- Culinary presentation
- Customer service
- Cost control
- Problem solving
- Attention to detail
- Effective communication
- Time management
- Creative thinking
- Waste reduction
- Grilling
- Plating and presentation
- Ingredient selection
- Signature dish creation
- Health regulations
- Allergy awareness
- Leadership qualities
- Heat control
- Food safety regulations
- Sanitation standards
- Kitchen management
- Kitchen equipment safety
- Seasonal menu planning
- Purchasing
- Menu planning
- Ingredient sourcing
- Menu pricing
- Dish preparation
- Safe food handling
Timeline
Head Chef
187 cantina Lismore
10.2024 - 03.2026
Sous Chef
La barracca
04.2022 - 09.2024
Head Chef
Coffee guru
01.2020 - 09.2022
Sous Chef
Flock cafe
10.2016 - 03.2019
Head Chef
Diggers on the darling
01.2009 - 11.2016
Chef
Bourke bowling club
01.2005 - 03.2009
Certificate IV - Commercial Cookery
Dubbo Tafe Nsw
01.2004 - 03.2009
Bourke High School