Lachlan Keefe Jackson
Southbank,VIC
Summary
Dynamic and resourceful executive head chef with extensive experience in fine dining, casual dining, and catering. Proven track record of delivering high-quality dishes in fast-paced kitchen environments. Skilled in food preparation and plating, ensuring efficiency and excellence in every service.
Overview
20
20
years of professional experience
Work History
Head Chef
The Atlantic Resturant
South bank, VIC
05.2023 - Current
- Developed and executed weekly menus using seasonal ingredients for enhanced flavor profiles.
- Supervised kitchen staff to uphold food preparation standards and safety protocols.
- Managed inventory and ordered supplies to ensure optimal operational efficiency.
- Collaborated with front-of-house team to coordinate successful special events and banquets.
- Trained new chefs on essential cooking techniques and kitchen procedures.
- Implemented cost-saving measures in food purchasing and waste management practices.
- Ensured compliance with health regulations while maintaining cleanliness throughout kitchen areas.
- Monitored food production processes to guarantee adherence to quality standards.
Long John Pickles
01.2020 - 01.2021
I Need A chef
01.2016 - 01.2019
Studley Park Boat House
01.2014 - 01.2016
Peter Rowland Catering, 2013 Grand Prix/ Moto Grand Prix
01.2013 - 01.2014
Cirque De Soleil
01.2013 - 12.2013
The Common Man South Wharf
01.2012 - 12.2012
World Bar and Restaurant
01.2011 - 01.2012
The Canteen
London, United Kingdom
01.2009 - 01.2011
Il Centro
01.2008 - 01.2009
Caxton St Catering/ Gallery of Modern Art
01.2007 - 01.2008
Education
Tafe Certificate 1 - work preparation
Tafe
Certificate 3 - Commercial Cookery
HTA
Certificate 4 - hospitality
School Based Traineeship
Bremer Tafe
3 yrs of food studies -
Skills
- Culinary techniques
- Work ethic
- Team leadership
- Communication skills
- Kitchen management
- Menu writing and development
- Stock and inventory management
- Roster writing
- Consistent work style
- Professionalism
- Calm under pressure
- Fast-paced environment adaptability
- Food safety compliance
- Kitchen staff supervision
- Event coordination
- Cost control measures
- Quality assurance monitoring
- Team collaboration
- Customer relationship management
- Effective communication strategies
- Problem solving skills
- Attention to detail
- Time management strategies
- Resource allocation techniques
- Signature dish creation
- Employee retention strategies and performance assessments
Units Of Competency
- Food safety – documentation and record keeping, temperature logs, internal process temperature log, goods holding temperature, delivery inspections, receiving, storing and ordering, stock rotation.
- OH&S – maintaining safe storage, heights, weights, training other staff members.
- Preparing, boning, filleting, stuffing and storage of chicken, duck, turkey, quail, offal.
- Trimming and portioning of meat cuts, scotch, rump, porterhouse, fillet, lamb, pork, goat, veal.
- Preparing and cooking of various stocks and sauces.
- Preparing hot and cold soups and desserts.
- Training of new staff members in food safety, OH&S, menu requirements.
Timeline
Head Chef
The Atlantic Resturant
05.2023 - Current
Long John Pickles
01.2020 - 01.2021
I Need A chef
01.2016 - 01.2019
Studley Park Boat House
01.2014 - 01.2016
Peter Rowland Catering, 2013 Grand Prix/ Moto Grand Prix
01.2013 - 01.2014
Cirque De Soleil
01.2013 - 12.2013
The Common Man South Wharf
01.2012 - 12.2012
World Bar and Restaurant
01.2011 - 01.2012
The Canteen
01.2009 - 01.2011
Il Centro
01.2008 - 01.2009
Caxton St Catering/ Gallery of Modern Art
01.2007 - 01.2008
Tafe Certificate 1 - work preparation
Tafe
Certificate 3 - Commercial Cookery
HTA
Certificate 4 - hospitality
School Based Traineeship
Bremer Tafe