Lucas Caporal
Frankston,AUS
Summary
Culinary leader with extensive expertise in Western and Asian cuisines. Skilled in menu development and team leadership, managing large-scale services while maintaining high food quality. Proven ability to optimize operational efficiency and control costs, mentoring over 80 staff members. Committed to enhancing guest experiences through innovative culinary creations and adherence to regulatory standards.
Overview
18
18
years of professional experience
Work History
Group Executive Sous Chef
Riverland Group
Melbourne , VIC
03.2024 - Current
- Controlled food costs while collaborating with management on labor expenses across diverse venues.
- Led cross-functional teams to develop strategic initiatives for growth.
- Managed resource allocation to optimize operational efficiency across departments.
- Oversaw compliance with industry regulations and company policies.
- Analyzed customer feedback data to identify areas for improvement in products or services offered by the group.
- Managed operations and remote teams across multiple locations in Victoria.
- Partnered with marketing to design activations that enhanced engagement and increased revenue.
- Trained and developed a team of over 80 staff members across various locations.
- Guided Head Chefs and Sous Chefs to meet performance goals and uphold group standards.
- Collaborated with Executive Chef and Area Managers to establish budgets for all food operations.
- Mentored and coached 85 BOH team members, ensuring adherence to operational excellence.
Executive Chef
Hotel Sorrento / The Hellenic House Project
Sorrento, VIC
02.2022 - 02.2024
- Recruited and trained all Back of House staff across five outlets.
- Developed seasonal menus to enhance guest dining experiences at Hotel Sorrento.
- Supervised kitchen staff ensuring adherence to food safety standards and quality control.
- Oversaw food preparation processes to ensure consistency and presentation standards.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Maintained food cost and collaborated with management to control labor expenses.
- Guided Head Chefs and Sous Chefs in achieving results and developing individual culinary identities.
- Trained a team of over 40 staff members to enhance operational efficiency.
- Partnered with financial team to establish budgets for all food operations.
Head Chef
Paradise Valley Hotel
Emerald, VIC
09.2019 - 02.2022
- Planning and execution of a high-quality menu, for local pub, at affordable price and high quality
- Recruiting, training, and roster of all Back of House staff
- Maintaining of food cost, working with management for labor cost
- Finalist of Chef of the Year form Australian Hotel Association 2021, winner of Excellence in service as well as Parma of the year in 2022
- Managed kitchen operations for high-volume hotel dining services.
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Oversaw food safety compliance and sanitation practices in the kitchen.
- Coordinated special event catering services for hotel guests and functions.
- Organized kitchen staff to ensure efficient operations during peak service hours.
Senior Sous Chef
Hellenic Republic
Brighton, VIC
10.2018 - 09.2019
- Ordering, stock take, roster and quality control
- Preparation and execution of high Standard food, based on seasonal produce.
- Maintaining of food cost, working with management for labor cost
- Supervised daily kitchen operations to ensure smooth workflow and staff coordination.
- Developed new menu items by researching current food trends and customer preferences.
- Trained and mentored junior chefs, enhancing their culinary skills and kitchen efficiency.
- Managed inventory levels, ensuring timely ordering of supplies and minimizing waste.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
Sous Chef
Red Spice Road
Melbourne, VIC
02.2015 - 09.2018
- Executed high-standard food preparation using seasonal produce to enhance menu quality.
- Conducted stock takes and ordering to maintain optimal inventory levels.
- Developed menus incorporating upcoming food trends to attract diverse clientele.
- Implemented quality control measures to ensure consistency in food presentation.
Head Chef
He says She says
Camberwell, VIC
01.2013 - 01.2015
- Ordering, stock take, roster and quality control
- Preparation and execution of high Standard food, based on seasonal produce.
- Food costing, menu developing, upcoming food trending research
(Senior) Chef De Partie – Lunch and Dinner
Rockpool Bar and Grill
Melbourne, VIC
06.2012 - 12.2012
- Executed ordering processes to ensure timely availability of ingredients.
- Managed kitchen operations and food preparation for high-volume service.
- Prepared and executed menu items during sous chef and head chef absences.
- Led team in maintaining high standards during chef days off.
- Streamlined kitchen operations to enhance efficiency during peak hours.
Chef De Partie
Café Republic/Steer Bar and grill
Melbourne, VIC
06.2010 - 06.2012
- Minimized waste and optimized inventory levels through streamlined stock control processes.
- Reduced operational expenses by implementing effective cost control measures.
- Enhanced culinary offerings by training employees on menu creation techniques.
- Attracted diverse clientele with development of innovative menus.
Cook
Bay Colony Beach Club
Naples, FL
12.2007 - 04.2009
- Line Cook at the grill and entreés
- Pastry station
Education
Certificate IV - Training and Assessment
BOX HILL INSTITUTE
Box hill, Melbourne01.2021
Certificate III - hospitality Management
CARICK EDUCATION
Docklands, Melbourne07.2011
Graduated with Technology - Gastronomy
UNISINOS - UNIVERSIDADE DO VALE DO RIO DOS SINOS
Rio Grande do Sul, Porto Alegre, Brazil12.2008
Professional Cook Course -
SENAI
Porto Alegre, Brazil06.2005
Skills
- Menu development and market analysis
- Regulatory compliance
- Inventory management
- Culinary leadership
- Cost control strategies
- Operational efficiency
- Staff training and development
- Fine-dining expertise
Languages
English
Native/ Bilingual
Spanish
Professional
Portuguese
Native/ Bilingual
Timeline
Group Executive Sous Chef
Riverland Group
03.2024 - Current
Executive Chef
Hotel Sorrento / The Hellenic House Project
02.2022 - 02.2024
Head Chef
Paradise Valley Hotel
09.2019 - 02.2022
Senior Sous Chef
Hellenic Republic
10.2018 - 09.2019
Sous Chef
Red Spice Road
02.2015 - 09.2018
Head Chef
He says She says
01.2013 - 01.2015
(Senior) Chef De Partie – Lunch and Dinner
Rockpool Bar and Grill
06.2012 - 12.2012
Chef De Partie
Café Republic/Steer Bar and grill
06.2010 - 06.2012
Cook
Bay Colony Beach Club
12.2007 - 04.2009
Certificate IV - Training and Assessment
BOX HILL INSTITUTE
Certificate III - hospitality Management
CARICK EDUCATION
Graduated with Technology - Gastronomy
UNISINOS - UNIVERSIDADE DO VALE DO RIO DOS SINOS
Professional Cook Course -
SENAI
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