Michael Foster
Palmerston,NT
Summary
Dynamic, committed and skilled Chef with 12 years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens. Passionate about sharing my knowledge of traditional Italian and native Australian cuisine. knowledge of bulk cookery
Overview
14
14
years of professional experience
Work History
Sous Chef
Mercure Hotel
Darwin, NT
11.2025 - Current
- Streamlined kitchen operations, improving workflow efficiency during peak service times.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Chef
Ms Contracting
Darwin, NT
10.2023 - 11.2025
- working as the camp chef responsible for ordering and stocktake weekly. maintaining food quality and ensuring correct service times and quantity of food is delivered to clients needs
- camp numbers varied from 60pax-140pax
- alternating day shift and night shift
- serving buffet lunches and dinners, meanwhile preparing fruit and sandwiches to be sent to site location for client twice a day
- Supervised kitchen staff, ensuring adherence to food safety and quality standards.
- Implemented efficient inventory management practices to reduce waste and optimize costs.
- Trained new chefs on culinary techniques and restaurant protocols for consistent service delivery.
- working singularly with a kitchen hand to provide good quality meals, following a rotating 3 week menu
- FIFO
Executive Head Chef
Admiralty House- Char Restaurant
Darwin, NT
09.2022 - 06.2023
- Coordinated and managed two venues with two different cuisine out of one central kitchen and retained both hats that were awarded for these restaurants by the AGFG, the year prior.
- Managed ordering, inventory levels, receiving,rostering and equipment maintenance schedule.
- Coordinated and executed menu engineering, recipe development and daily kitchen operations.
- Experimented with bush tucker and indigenous cooking techniques to develop interesting and flavorful dishes on private special requests.
- Supervised 10 BOH staff members and delivered mentorship to strengthen kitchen skills.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Monitored kitchen area and staff to maintain overall health and safety and establish proper food handling techniques.
Sous Chef
Admiralty House- Char Restaurant
Darwin, NT
10.2020 - 09.2022
- Engaged heavily in and help coordinated the opening of the 2 distinctive venues that are Char restaurant and Darwin Club
- Supervised kitchen food preparation in demanding, high-volume environments.
- Assisted with interviewing, hiring, rostering and training kitchen personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Oversaw weekly stocktakes by counting goods, entering data and providing reports.
- Monitored temperatures and kept all OH&S documents up to date
- Assessed inventory levels and placed orders on a daily basis.
Chef De Partie
Cooinda Lodge
Kakadu, NT
02.2019 - 07.2020
- Managed larder and mains section in this popular Native Australian Fusion bistro, serving 200+ guests during high peak season and 50 members of staff.
- Plated menu items paying special attention to overall presentation
- Assisted with inventory levels and placing orders to replenish goods
- Prepped and assisted in setting up daily lunch and dinner buffet
- Prepped ingredients for dishes, including roasted, sautéed, fried and baked items.
Chef
Pomodoro Sardo
Melbourne, Victoria
05.2017 - 01.2019
- Undertook mise en place and service on all sections of this popular modern Sardinian restaurant,serving 100+ guests per service, in a 3 chefs team.
- Made daily fresh pasta and gnocchi and handled the freshest local produces to provide top quality dishes.
- Managed ordering and stocktaking for normal daily operations and special events.
- Prepared and platted specialty dishes according to exact instructions and recipe specifications from the owner.
3rd Year Apprentice
The Grand Hotel Richmond
Richmond, Vic
05.2015 - 05.2017
- Oversaw the pastry section in the Melbourne's only Chefs Hat Awarded Pub at the time.
- Got involved in the day to day operations of the kitchen, part taking in the preparation of the Mise en place and service
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food prep area
- Supervised preparation and presentation of desserts for catering events.
Sous Chef
The Middle Park Hotel
Albert Park, Vic
01.2015 - 06.2015
- Assisted Head chef in day to day operation of the kitchen in this boutique hotel's gastropub
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Became knowledgeable about finest and freshest victorian produces
- Manage ordering and stock control on a daily basis.
- Maintained dishes high quality to comply to company high standard and patrons satisfaction.
Chef De Partie
Valentino's
Malvern, Vic
10.2013 - 04.2014
- Day to day running of the larder and pan section in this traditional Calabrian Italian restaurant
- Working high ends products for very demanding patrons
- got introduced to new international produces, flavour combination and traditional italian cuisine
2nd Year Apprentice
The Blue Grotto
Brisbane, Qld
01.2011 - 03.2012
- Observed food safety and sanitation protocols to reduce risks of foodborne illness.
- Checked quality of food products to meet high standards.
- Assisted sous chef in the inventory and ordering to restock freezers, fridges and pantry.
- Assisted chefs de partie by chopping and preparing cooking ingredients.
1st Year Apprentice
Cafe Vue Heide
Bulleen, Vic
01.2010 - 09.2010
- Maintained organization, cleanliness and safety in work areas.
- Completed semi-skilled and skilled work under supervision of fully qualified professionals.
- Worked closely with chefs de parties and head chef
- Embraced ongoing education and learning opportunities to develop new skills.
Education
Certficate III - Commercial Cookery
Charles Darwin University
Darwin, NT07-2021
Skills
- Staff Supervision and Coordination
- Menu Planning
- Food Prep Planning
- Cost Control and Budgeting
- Special Events and Catering
- Bulk Cooking
Accomplishments
- Finalist of the Northern Territory Young achiever award for the Mindil Beach Travel, Tourism and Hospitality Award
- “Chef Hats" awarded by the AGFG in 2021 and retained it in 2022 for the Darwin Club and Char restaurant.
Additional Information
- References available upon request
Timeline
Sous Chef
Mercure Hotel
11.2025 - Current
Chef
Ms Contracting
10.2023 - 11.2025
Executive Head Chef
Admiralty House- Char Restaurant
09.2022 - 06.2023
Sous Chef
Admiralty House- Char Restaurant
10.2020 - 09.2022
Chef De Partie
Cooinda Lodge
02.2019 - 07.2020
Chef
Pomodoro Sardo
05.2017 - 01.2019
3rd Year Apprentice
The Grand Hotel Richmond
05.2015 - 05.2017
Sous Chef
The Middle Park Hotel
01.2015 - 06.2015
Chef De Partie
Valentino's
10.2013 - 04.2014
2nd Year Apprentice
The Blue Grotto
01.2011 - 03.2012
1st Year Apprentice
Cafe Vue Heide
01.2010 - 09.2010
Certficate III - Commercial Cookery
Charles Darwin University