Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Kyle Gough

Canberra,ACT

Summary

Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilises advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.

Overview

12
12
years of professional experience

Work History

Sous Chef

Gema Group
03.2024 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
  • Collaborated with front-of-house staff to ensure seamless service and guest experiences.
  • Self-motivated, with a strong sense of personal responsibility.
  • Passionate about learning and committed to continual improvement.
  • Maintained awareness of industry best practices in stock control and inventory management, incorporating relevant ideas into company procedures for continuous improvement efforts.

Chef Supervisor

Compass Group - RMC Duntroon
09.2020 - Current
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Monitored food products, driving quality, freshness and integrity.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Liaised closely with kitchen and front-of-house personnel.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Checked quality of food products to meet high standards.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Plan the catering for an event or function.
  • Develop menus to meet special diets and cultural needs.

Chef De Partie

Eastlake Football Club
09.2013 - 08.2020
  • Determine how food should be presented, and create decorative food displays
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services
  • Estimate amounts and costs of required supplies, such as food and ingredients
  • Inspect supplies, equipment, and work areas to ensure conformance to establish standards
  • Instruct cooks and other workers in presentation of food
  • Monitor sanitation practices to ensure that employees follow standards and regulations
  • Order and requisition food and other supplies needed to ensure efficient operation
  • Recruit and hire staff, including cooks and other kitchen workers
  • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs
  • Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets
  • Meet with sales representatives in order to negotiate prices and order supplies
  • Prepare and cook foods of all types, wither on a regular basis of for special guests or functions
  • Supervise and coordinate activities of cooks and workers engaged in food preparation
  • Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers
  • Check the quality of raw and cooked food products to ensure that standards are met
  • Check the quantity and quality of received products
  • Demonstrate new cooking techniques and equipment to staff
  • Record production and operational data on specified forms
  • Coordinate planning, budgeting and purchasing for all the food operations within establishment
  • Enter orders into computer for transmittal to kitchen staff
  • Check with customers to ensure that they are enjoying their meals and taken action to correct any problems
  • Explain how various menu items are prepared, describing ingredients and cooking methods
  • Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning deserts
  • Wash and clean utensils and dishes, return to the kitchen and make sure they are sorted appropriately
  • Clean food preparation equipment, floors and other kitchen tools and areas
  • Ensuring proper usage of chemical cleaning products and that they are stored appropriately
  • Follow all hygiene and Health and Safety regulations within the kitchen

Education

First Aid Certificate -

Compass Group
11.2022

Certificate III in Commercial Cookery SIT30813 -

JCE Positive Outcomes
05.2017

Year 12 Certificate -

Lake Tuggeranong Collage
11.2013

Skills

  • Staff Training
  • Kitchen Management
  • Team Leadership
  • Detail Oriented
  • Customer Service
  • Inventory management

References


  • Allan Clift - Former Chef Supervisor at Compass Group.

     0457 138 281

  • Brandon Ko - Former RMC Duntroon Site Manager

      0438 210 388

  • Graeme Thornton - Current Head Chef at GEMA Group

     0425 279 814

Timeline

Sous Chef

Gema Group
03.2024 - Current

Chef Supervisor

Compass Group - RMC Duntroon
09.2020 - Current

Chef De Partie

Eastlake Football Club
09.2013 - 08.2020

Certificate III in Commercial Cookery SIT30813 -

JCE Positive Outcomes

Year 12 Certificate -

Lake Tuggeranong Collage

First Aid Certificate -

Compass Group

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