LEWIS STRACHAN
Wellard,Australia
Summary
Dynamic Chef with extensive experience in food presentation and portion control, recognized for delivering high-quality meals in fast-paced environments. Proven track record in training staff and maintaining hygiene standards, ensuring exceptional kitchen operations. Strong knife skills and effective team collaboration enhance customer satisfaction and operational efficiency. Committed to excellence in food preparation and supply management, contributing to overall kitchen success.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Chef
Bayside Kitchen
07.2025 - Current
- Directed food preparation and service operations across various stations.
- Maintaining presentation and portion control to a high standard
- Working closely with senior chefs to deliver quality meals in a busy waterfront venue
- Upholding kitchen hygiene and food safety standards
- Trained new staff on food preparation techniques and safety standards.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Worked efficiently in kitchen functions for private and large-scale events, maintaining quality and presentation standards.
Apprentice Chef
Bayside Kitchen
04.2024 - 07.2025
- Supported food preparation, cooking, and service during busy shifts
- Applied technical and theoretical knowledge gained from Certificate III studies
- Assisted in mise en place, station setup, and stock rotation
- Developed knife skills, time management, and plating techniques
- Prepared ingredients and assisted in meal preparation for daily service.
- Collaborated with chefs to create menu items and seasonal dishes.
First/Second Year Apprentice Chef
The Pipers Inn
01.2023 - 04.2024
- Assisted chefs with preparation of pub-style meals and specials
- Maintained cleanliness, organisation, and hygiene in the kitchen
- Learned to work efficiently under time pressure during service hours
- Supported ordering and stock rotation when required
Kitchen Hand / Cook
The Pipers Inn
10.2021 - 01.2023
- Performed dishwashing, general cleaning, and basic food prep
- Gained first experience working in a professional kitchen
- Learned the importance of teamwork, reliability, and hygiene
- Rockingham
Sandwich Artist
Subway
08.2020 - 11.2021
- Provided customer service and managed food prep duties
- Maintained hygiene and sanitation standards
- Operated point-of-sale system and handled cash transactions
- Bertram
Education
Certificate III - Commercial Cookery
South Metropolitan TAFE
Mandurah01.2025
The King’s College
Wellard12-2022
Skills
- Knife Skills
- Station Management
- Food Plating
- Presentation
- Team Collaboration
- Communication
- Ingredient Knowledge
- Portion Control
- Time Management
- Multitasking
- Food Safety
- Hygiene
- Sanitation
- Order delivery practices
Certification
- Certificate III in Commercial Cookery
- HLTAID011 – Provide First Aid
References
- Gary Drummond, Owner, The Pipers Inn, 0426 141 987
- Colin McKenzie, Head Chef, The Pipers Inn Rockingham, 0457 264 793
- Manpreet Virk, Head chef, Bayside kitchen Rockingham, 0426 810 012
Personal Information
Date of Birth: 07/22/06
Timeline
Chef
Bayside Kitchen
07.2025 - Current
Apprentice Chef
Bayside Kitchen
04.2024 - 07.2025
First/Second Year Apprentice Chef
The Pipers Inn
01.2023 - 04.2024
Kitchen Hand / Cook
The Pipers Inn
10.2021 - 01.2023
Sandwich Artist
Subway
08.2020 - 11.2021
Certificate III - Commercial Cookery
South Metropolitan TAFE
The King’s College