Lee Dittmar
Yorkeys Knob,QLD
Summary
Adept at kitchen management and team leadership, I significantly enhanced operational efficiency and food quality at Yorkeys Knob Boating Club. My expertise in menu development, cost control, and staff training, coupled with a knack for fostering a positive work environment, resulted in a notable increase in customer satisfaction and repeat business. High-performing Chef offering 16 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in creative cheffing with skills in concept development and high-quality restaurant operation.
Overview
18
18
years of professional experience
Work History
Head Chef
Yorkeys Knob Boating Club
07.2022 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to lower grocery costs.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
Head Chef
Caffiend
07.2022 - 07.2023
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to lower grocery costs.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Set up and broke down kitchen for service.
Sous Chef
Guyala
07.2020 - 07.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
Head Chef
Brother Jenkins
07.2018 - 07.2020
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Obtained fresh, local ingredients to lower grocery costs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Set up and broke down kitchen for service.
Chef De Partie
Nunu Restaurant
07.2018 - 07.2019
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
Chef Manager
Lenny's on Lutwyche
07.2015 - 07.2017
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
Chef Manager
Box's Espresso
07.2013 - 07.2016
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen and dining area, improving overall service quality.
Chef
Sol Breads
07.2009 - 07.2013
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
Chef De Partie
Sierra Cafe Bar
07.2006 - 07.2009
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
- Sanitized all counters properly to prevent food-borne illness.
- Acted as head chef when required to maintain continuity of service and quality.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Education
Commercial Cookery - Hospitality
Australian Hospitality Skills Recognition
Brisbane, QLD06.2011
Certificate III - Horticulture
Horticulture Australia
Gold Coast, QLD09.1996
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu development
- Menu Planning
- Waste Reduction
- Food Safety Regulations
- Kitchen Operations
- Special Event Catering
- Food presentation
- Cost Reduction
- Cost Management
- Recipe creation
- Ingredient Selection
- Cost Control
- Fine-dining expertise
- Sanitation Standards
- Purchasing
- Allergy awareness
- Cost Control and Budgeting
- Health regulations
- Ingredient Sourcing
- Plating and presentation
- Staff Training
- Food Trend Awareness
- Creative Thinking
- Meal Preparation
- Food Preparing, Plating, and Presentation
- Garnishing and Plating
- Safe Food Handling
- Quality Control
- Decision-Making
- Hiring, Training, and Development
Timeline
Head Chef
Yorkeys Knob Boating Club
07.2022 - Current
Head Chef
Caffiend
07.2022 - 07.2023
Sous Chef
Guyala
07.2020 - 07.2022
Head Chef
Brother Jenkins
07.2018 - 07.2020
Chef De Partie
Nunu Restaurant
07.2018 - 07.2019
Chef Manager
Lenny's on Lutwyche
07.2015 - 07.2017
Chef Manager
Box's Espresso
07.2013 - 07.2016
Chef
Sol Breads
07.2009 - 07.2013
Chef De Partie
Sierra Cafe Bar
07.2006 - 07.2009
Commercial Cookery - Hospitality
Australian Hospitality Skills Recognition
Certificate III - Horticulture
Horticulture Australia
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