Summary
Overview
Work History
Education
Skills
Timeline
Generic

Mason Toogood

Melbourne

Summary


Qualified Chef De Partie with solid background in leading kitchen operations and team management. Proven ability to ensure efficient food preparation and maintain high standards of cleanliness and organization. Demonstrated leadership and communication skills, fostering collaborative and productive kitchen environment.

Overview

9
9
years of professional experience

Work History

Final Setup

Cole Clark Guitar Factory
02.2016 - 11.2016
  • Self-motivated, with a strong sense of personal responsibility.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Paid attention to detail while completing assignments.

Work Experience

Pinocchios Pizza
05.2017 - 06.2017
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Prepped daily menu items to quickly deliver upon request.
  • Kept kitchen clean and organized by performing daily maintenance tasks.

Apprentice Chef

Shopping Town Hotel
02.2017 - 11.2017
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.

2nd, 3rd Year Apprentice and Commi

Lhotel Gitan
12.2017 - 12.2020
  • Worked under guidance of experienced professionals to learn trade best practices and techniques.
  • Enhanced practical skills by assisting experienced professionals in various tasks.
  • Managed opening and closing shift kitchen tasks.

Chef De Partie, Junior Sous, Sous Chef

Frederic Cremorne
10.2021 - 02.2024
  • 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.

Head Prep Cook

Hakuba Hospitality Group
12.2024 - 03.2025
  • Mentored junior staff members by sharing knowledge and expertise in food preparation, helping them advance their skills and careers.
  • Managed food storage areas properly to maintain freshness and prevent cross-contamination between raw and cooked items.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Education

Certificate III in Commercial Cookery - Cooking

William Angliss Institute of TAFE
Melbourne, VIC
12-2019

Year 12 Completion -

Marcellin Collage
Melbourne, VIC
12-2017

Skills

  • Food preparation
  • Cooking techniques
  • Food safety regulations
  • Willingness to learn
  • Time management
  • Attention to detail

Timeline

Head Prep Cook

Hakuba Hospitality Group
12.2024 - 03.2025

Chef De Partie, Junior Sous, Sous Chef

Frederic Cremorne
10.2021 - 02.2024

2nd, 3rd Year Apprentice and Commi

Lhotel Gitan
12.2017 - 12.2020

Work Experience

Pinocchios Pizza
05.2017 - 06.2017

Apprentice Chef

Shopping Town Hotel
02.2017 - 11.2017

Final Setup

Cole Clark Guitar Factory
02.2016 - 11.2016

Certificate III in Commercial Cookery - Cooking

William Angliss Institute of TAFE

Year 12 Completion -

Marcellin Collage

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