Lachlan Graham
Cabramatta,nsw,NSW
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
9
9
years of professional experience
Work History
Work Experience
Novatel Wollongong
- Prep for Melbourne Cup Function for 300 guests Assisted Pastry Chef Prep for Breakfast & Lunch Buffets
- Interacted with customers by phone, email, or in-person to provide information.
- Analyzed problems and worked with teams to develop solutions.
- Sorted and organized files, spreadsheets, and reports.
- Participated in workshops and presentations related to projects to gain knowledge.
- Completed research, compiled data, updated spreadsheets, and produced timely reports.
- Prepared project presentations and reports to assist senior staff.
Kitchen Hand
Bellisimos Restaurant
09.2014 - 12.2015
- Washing Dishes Scrubbing Benches & Floors General Cleaning of Cool Rooms & Kitchen Prep Work Assisting Chefs in Grill and Pasta sections
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Managed time to juggle multiple tasks simultaneously with ease.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
1st Year Apprentice Chef
Bellisimos Restaurant
12.2015 - 02.2017
- Working Grill Section, by myself or assisting a Chef
- Working Pasta Section, by myself or assisting a Chef
- Store away Stock deliveries
- General Kitchen Duties.
2nd and 3rd Year Apprentice Chef
Rockpool Bar and Grill
02.2017 - 12.2018
- Larder Section- making salads, burgers and shucking oysters
- Fryer, Pans and Vegetable Section- cooking and assembling of side dishes Fish Oven Back Section- Preparing Entrée dishes and preparing Fish (Scoring and Seasoning)
Commis Chef
Rockpool Bar and Grill
12.2018 - 02.2021
- Fish Oven Front Section- Cooking of Seafood, Entrée dishes, different types of fish, Lobsters and some side dishes in 400”C Charcoal oven
- Cooking seafood over the Woodfire Grill
- Pasta Section- Cooking and assembling of different Freshly made Pasta dishes
- Call Sides Section- Being responsible for communicating to fellow Chefs to ensure the timing, quality and execution of orders from the Head Chef
- Responsible for maintaining high standards that are in place
- Putting together Prep Lists.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Senior Chef De Partie
Woodcut Restaurant
08.2022 - Current
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Monitored food and labor costs to verify budget targets were met.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Participated in food tastings and taste tests.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Education
Cert 3 Commercial Cookery -
Baulkham Hills TAFE
01.2016
Westfields Sports High School
01.2015
Skills
- Enthusiastic
- Dedicated
- Passionate
- Leadership
- Teamwork
- Willingness to learn
- Flexibility
- Portion Control
- Customer Service
- Food Safety
- Food Preparation
- Inventory Management
- Menu Memorization
- Plating
- Workflow Optimization
- Safety Management
Personal Information
Date of Birth: 05/30/99
Timeline
Senior Chef De Partie
Woodcut Restaurant
08.2022 - Current
Commis Chef
Rockpool Bar and Grill
12.2018 - 02.2021
2nd and 3rd Year Apprentice Chef
Rockpool Bar and Grill
02.2017 - 12.2018
1st Year Apprentice Chef
Bellisimos Restaurant
12.2015 - 02.2017
Kitchen Hand
Bellisimos Restaurant
09.2014 - 12.2015
Work Experience
Novatel Wollongong
Cert 3 Commercial Cookery -
Baulkham Hills TAFE
Westfields Sports High School
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