Kurt Armstrong
Wodonga,VIC
Summary
A culinary professional with deep commitment to high standards and delivering quality results. Leveraging years of experience in kitchen management to foster collaborative and efficient team environment. Known for adaptability and reliability, with strong emphasis on culinary creativity and leadership.
Overview
13
13
years of professional experience
Work History
Head Chef
Compass Group
04.2025 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Management of multiple site and locations
- Building kitchen relationships and managing teams over multiple sites
- Event and function planning, working to cater customers unique event requirement including special allergen planning & off site catering
- Building working relationships with customers, suppliers and representatives
- Implementing food and workplace safety practices and procedures
Head Chef
Lake Moodemere Estate
01.2022 - Current
- Menu development, implementation and reviewing to best cater for clientele and staff abilities
- Scheduling and organizing stock and deliveries
- Training and supervising new and learning staff to create complex menu items
- Farm to table dining experience, having a hand in all stages of food production, butchering, menu planning, plating and costing
- Keeping a clean and organized work environment
- Catering to unique dietary needs
- Catering festivals and functions with different menu types
Sous Chef
Level One Wine Bar and Restaurant
10.2020 - 01.2022
- Assist head chef in seasonal menu creations, monthly wine matching degustation and function menus
- Organising stock, deliveries and mise en place for up market menu from small kitchen with limited storage
- Fitting into any role needed for kitchen operations from running pass and service, pans/grill and hot/cold larder
- Creating handmade pasta, bread and pastries from scratch
- Plating high quality meals efficiently under pressure
- Mentoring younger chefs and apprentices
Sous Chef
Globe Cafe and Restaurant
10.2019 - 07.2020
- Kitchen supervisor working closely with head chef and executive chef
- Stock management, ordering and inventory management
- working on special restaurant projects and event
- managing new and beginner staff coming into a new career and workplace
- Menu planning and team delegation
Chef De Partie
The Bison Restaurant
05.2019 - 10.2019
- Performed well organized and presented mise en place efficiently, and head chefs desired specifications for multiple sections of kitchen including pastry, grill, cold and hot larder
- Supported Head and Sous in daily kitchen operations, including daily mise-en-place alterations, group preparation projects and inventory duties
- Maintained high standard of cleanliness and professionalism when dealing with customers in open style kitchen
- Worked as a team to overcome and provide best dietary alternatives to a vast range of dietary needs
- Create and implement menu specials using unique local ingredients
Line Cook
Globe Cafe and Restaurant
11.2018 - 05.2019
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation, safety
- Maintained well-organized mise en place for line cooks
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Collaborated with Head and Sous chefs in production or modification of menus and selections
- Planned promotional menu additions based on seasonal pricing and product availability
- Properly handled and stored food to eliminate illness and prevent cross-contamination
Chef De Partie
Thredbo Alpine Hotel
06.2017 - 11.2018
- Worked amongst large team of seasonal staff in multiple venues across the resort, providing service to thousands of daily travellers
- Experience working in all types of establishments, from small fine dining settings to large scale bistro service and functions/events
- Mentored large amount of kitchen staff at all levels to prepare each for required section
- Communicating and planning between resort departments
- Undertake cleaning and sanitizing between each service period
Apprentice - Chef De Partie
Sea Level Restaurant
01.2013 - 06.2017
- Learned and refined basic cooking techniques for modern style cooking
- Worked among fast paced large team of chefs of all skill sets to cook modern Australian a la carte menu for upwards of 400 customers per day
- Developed skills from all sections of kitchen, focusing on pastry and seafood techniques
- Performed stock rotation and inventory counts to provide list of low-stock kitchen items
- Monitored recipe portioning to control food costs
- Signed for deliveries, checked items into inventory and stocked goods into proper locations
- Planned and directed high-volume food preparation in fast-paced environment
- Supervised and organized teams of junior staff in producing high quality meals
Apprentice
Italian Stallion Bar and Grill
05.2014 - 11.2014
- Worked in small team to make weekly rotating Italian menu
- Gather Fruit and Veg stock and Seafood from local produce markets
- Making Fresh Pasta and bread daily for restaurant of 60 people
- Maintaining restaurant cleanliness standards and practices
Education
Cert 3 Commercial Cookery -
NSW TAFE Loftus
High School Diploma - undefined
St John Bosco College
Engadine, NSW12.2012
Skills
- Food & workplace safety
- Kitchen management
- Team Coordination
- Menu development & planning
- Event Catering
- Waste reduction
- Cost management
- Ordering an Stock management
Timeline
Head Chef
Compass Group
04.2025 - Current
Head Chef
Lake Moodemere Estate
01.2022 - Current
Sous Chef
Level One Wine Bar and Restaurant
10.2020 - 01.2022
Sous Chef
Globe Cafe and Restaurant
10.2019 - 07.2020
Chef De Partie
The Bison Restaurant
05.2019 - 10.2019
Line Cook
Globe Cafe and Restaurant
11.2018 - 05.2019
Chef De Partie
Thredbo Alpine Hotel
06.2017 - 11.2018
Apprentice
Italian Stallion Bar and Grill
05.2014 - 11.2014
Apprentice - Chef De Partie
Sea Level Restaurant
01.2013 - 06.2017
High School Diploma - undefined
St John Bosco College
Cert 3 Commercial Cookery -
NSW TAFE Loftus