Lindsay Allan
Bundaberg,QLD
Summary
Experienced Head Chef specializing in staff training, cost control, and food safety compliance. Proven track record of optimizing kitchen operations and enhancing guest satisfaction through innovative menu development and effective team leadership.
Overview
28
28
years of professional experience
7
7
Certifications
Work History
Head Chef
Metro Hotel
Bundaberg, QLD
05.2011 - 12.2025
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Resolved conflicts between kitchen staff members in a professional manner.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Monitored temperatures of prepared food and cold-storage areas to ensure safety and quality.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Monitored food production to guarantee quality standards were met.
- Implemented effective scheduling practices to optimize kitchen workflow and reduce downtime.
- Led kitchen team in preparing diverse menus for hotel events and guests.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Chef
federal inn
Mount perry, QLD
04.2010 - 11.2010
- Planned menus, ordered supplies and managed kitchen staff.
- Prepared high-quality dishes according to established recipes.
- Maintained cleanliness and organization of kitchen tools and equipment.
- Ensured compliance with health regulations and restaurant standards consistently.
Chef
anges water tavern
agnes water, QLD
05.2006 - 12.2009
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food.
- Trained new chefs on proper cooking techniques and menu items.
- Developed new recipes to enhance menu offerings and customer experience.
- Maintained cleanliness and organization of kitchen tools and equipment.
Apprentice Chef
brothers club
Bundaberg, QLD
04.1998 - 03.2005
- Prepared, cooked and served meals according to recipes and menus.
- Maintained cleanliness and hygiene standards in the kitchen area.
- Organized workstations with necessary ingredients and cooking equipment.
- Communicated effectively with other kitchen staff during meal preparation times.
- Assisted head chef by chopping and preparing cooking ingredients.
- Supported the team in setting up and breaking down kitchen equipment.
Education
High School Diploma -
Shalom Catholic College
Bundaberg, QLD11-1993
Skills
- Kitchen management
- Staff training
- Performance monitoring
- Culinary techniques
- Menu planning
- Cost control
- Food safety
- Allergy awareness
- Seasonal menu planning
- Coordinating kitchen staff
Certification
SITXFSA005 USE AND HYGIENIC PRACTICES FOR FOOD SAFETY
References
References available upon request.
Timeline
Head Chef
Metro Hotel
05.2011 - 12.2025
Chef
federal inn
04.2010 - 11.2010
Chef
anges water tavern
05.2006 - 12.2009
Apprentice Chef
brothers club
04.1998 - 03.2005
High School Diploma -
Shalom Catholic College