Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Luke Meredith

East Gosford,NSW

Summary

Passionate and creativity-driven chef with over ten years of expertise in the industry. A vast range of experience which includes fine-dining, large-scale event catering, menu development in both restaurant and cafe-style establishments, team leadership, effective communication, and efficient kitchen procedures. I love hospitality, and consequently do my best to share that love through everything I do.

Overview

12
12
years of professional experience

Work History

Chef De Partie

Zanziba Riverside Cafe
West Gosford, NSW
11.2020 - Current
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Managed daily operations of the kitchen including scheduling shifts for staff.
  • Adhered to budget guidelines when purchasing ingredients and equipment.
  • Assigned specific duties to employees to maintain productive operation of kitchen and food service.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Recognized by management for providing exceptional customer service.
  • Maintained calm demeanor during high-volume periods and special events.

Chef De Partie

Bang Burger Bar
Byron Bay, NSW
06.2019 - 06.2020
  • Supervised kitchen food preparation in demanding, high-volume environment.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.

Sous Chef

Henry Kendal Aged Care (Allity Group)
Wyoming, NSW
05.2017 - 06.2019
  • Prepared 6 meals per day in accordance with strict dietary guidelines for 100+ residents.
  • Developed daily specials utilizing seasonal ingredients.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.

Chef De Partie

Jamaica Blue
Erina, NSW
09.2015 - 05.2017
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Adhered to budget guidelines when purchasing ingredients and equipment.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food

Chef De Partie

Gosford Golf And Function Centre
Gosford, NSW
11.2013 - 09.2015
  • Frequently collaborated with head chef to create banquet menus for weddings and other catered events.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
  • Liaised closely with kitchen and front-of-house personnel.
  • Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.

Sous Chef

The Dunalistair Hotel
Edinburgh, Scotland, UK
11.2011 - 10.2013
  • As sous chef in the hotel's fine-dining restaurant I planned menus, ordered supplies and managed kitchen staff.
  • Prepared all ingredients/elements from scratch for both the a la carte and degustation menus, including baking fresh bread and pastry.
  • Supervised team members during meal service to ensure accuracy of orders.
  • Met with clients to discuss menus and meal options for weddings and banquets.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Trained new chefs and kitchen workers on proper culinary techniques.
  • Notable achievement: As I was backpacking around Europe and initially didn't plan to stay in Scotland for long I started work here as a dishwasher. Due to a staff shortage one night during dinner service I offered to help out in the kitchen. The executive chef was so impressed by the end of service he petitioned management to hire me full-time and sponsor me for a Skilled Worker Visa. Two months later I was promoted to sous chef.

Education

Certificate III - Commercial Cookery

Ourimbah TAFE

Higher School Certificate -

Tuggerah Lakes Secondary College

Skills

  • Positive and professional
  • Outstanding attention to detail
  • Fine-dining experience
  • Calm under pressure
  • Menu development
  • Staff coordination
  • Complex problem-solving
  • Organisation
  • Food safety and hygiene
  • Effective communication

References

References available upon request.

Timeline

Chef De Partie

Zanziba Riverside Cafe
11.2020 - Current

Chef De Partie

Bang Burger Bar
06.2019 - 06.2020

Sous Chef

Henry Kendal Aged Care (Allity Group)
05.2017 - 06.2019

Chef De Partie

Jamaica Blue
09.2015 - 05.2017

Chef De Partie

Gosford Golf And Function Centre
11.2013 - 09.2015

Sous Chef

The Dunalistair Hotel
11.2011 - 10.2013

Certificate III - Commercial Cookery

Ourimbah TAFE

Higher School Certificate -

Tuggerah Lakes Secondary College

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