Michael Berry
Augustine Heights
Summary
Culinary professional with experience in both senior and Head Chef roles, dedicated to providing support and leadership in a fast-paced kitchen environment. Skilled in managing staff, coordinating operations, and ensuring top-notch customer service. Known for fostering team collaboration, setting clear goals, and achieving consistent results under pressure. Strong background in kitchen operations, menu development, and staff training.
Overview
29
29
years of professional experience
1
1
Certification
Work History
Senior Sous Chef
Cater Care
08.2022 - Current
Sous Chef
Sodexo
01.2021 - 07.2022
Line Chef
Compass Group
04.2018 - 12.2020
- Responsibilities: overseeing daily kitchen operations, managing staff, ensuring compliance with industry regulations, and providing exceptional customer service to both internal & external stakeholders. Also responsible for weekly stock take, ordering and managing wastage.
Head Chef
Berettas Junction Hotel
09.2004 - 01.2007
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Head Chef
Killarney Street Brasserie
03.2001 - 06.2004
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
Executive Area Head Chef
Sunsail
06.1996 - 01.2001
- Enhanced customer satisfaction by streamlining communication channels and improving response times.
- Developed innovative solutions to complex problems, resulting in improved organizational performance.
- Reviewed employee concerns and new opportunities to drive business strategies.
- Mentored junior staff members for accelerated career growth, developing future leaders within the organization.
Education
Trade Certificate - commercial cookery
A.U.T
Certificate 3 - commercial cookery
TAFE Queensland
HRW Licence - undefined
Skills
- Time Management
- Staff Training
- Communication
- Problem-solving
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Food presentation
- Forecasting and planning
- Safe food handling
- Inventory management
- Food safety
- Kitchen staff management
Communication
Implementing new safety systems and teaching chef’s new menus and techniques.
Leadership
Successfully leading a team by working as a supportive and integral part of the kitchen team.
Certification
706/1 & 706/2
Forklift Licence
Valid
Timeline
Senior Sous Chef
Cater Care
08.2022 - Current
Sous Chef
Sodexo
01.2021 - 07.2022
Line Chef
Compass Group
04.2018 - 12.2020
Head Chef
Berettas Junction Hotel
09.2004 - 01.2007
Head Chef
Killarney Street Brasserie
03.2001 - 06.2004
Executive Area Head Chef
Sunsail
06.1996 - 01.2001
Certificate 3 - commercial cookery
TAFE Queensland
HRW Licence - undefined
Trade Certificate - commercial cookery
A.U.T
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