Michael Pax Cloudsdale
Exmouth
Summary
With over a decade of experience I have worked in a wide variety of places and of different levels of Cuisine in all sorts of environments. I enjoy working as a team to get a job done. I am quite approachable, easy going person that conducts himself professionally. I enjoy the pleasure and pressure of getting a job done.
Overview
21
21
years of professional experience
Work History
Head Chef
Cadilacs Bar And Grill
09.2024 - 06.2025
- Ordering, costing, setting up new deals with Suppliers.
- Organising a system where we can order cheaper from Perth. Deliveries were once weekly and sales numbers fluctuate so I had to be very concise.
- Running services.
- Dealing with large school holiday rushes. Big tables of family groups upwards of 30-40 ppl that decided not to book.
- Fixing current recipes to ensure standards and improving dishes by doing things with proper technique.
Sous Chef
Sal Salis
02.2024 - 08.2024
- Creating menus for a wide range of dietary’s
- Running services.
- Delivering food at a high standard daily.
- Training of staff
Sous Chef
Froth Craft Brewery
09.2022 - 02.2024
- Daily Running of services.
- Ordering, costing, menu items and specials.
- With a high turnover in a tourist town there was a lot of training involved
- Managed daily kitchen operations, ensuring consistent food quality and presentation.
- Monitored inventory levels, optimizing supply usage to minimize waste.
- Implemented food safety protocols, maintaining compliance with health regulations.
Sous Chef
Forrest Brewing Co.
02.2022 - 08.2022
- Running of all sections/service.
- Helping with Daily specials and menu items.
- Helping with ordering.
- Making of specialty items for charcuterie IG. Terrine Pate ECT.
- Bottling shifts.
Sous Chef
The Whalers Return
04.2019 - 03.2021
- Running of all sections/service.
- Running the kitchen whilst head chef had a baby.
- Organising and ordering, costing of menus.
- Rostering.
- Daily and Event specials.
Chef
Brother Mine/Crumb street Diner
02.2018 - 01.2019
- Part time while studying.
- Running of section/service. Including Saturday breakfast for Brother Mine alone.
- Daily specials
- Working across both venues.
- Prep, including smoked meat and vegetables.
Chef
Rude boy
11.2017 - 02.2018
- Organising of all stock.
- Ordering.
- Functions.
- Daily specials
Commis Chef
Wrest Point Casino
11.2016 - 11.2017
- Daily checking and running of sections.
- Cooking a diverse range of food. From filling in at the staff cafeteria to helping with degustation on New year’s eve.
- Filling in for sick days, unexpected functions Ect.
- Worked in all venues throughout the Casino.
Head Chef
Mansfield Coffee Merchants
05.2016 - 10.2016
- Running 8-hour services of up to 400 covers a day.
- Daily specials and menus.
- Functions and function menus.
- Rostering and Staff Management.
Sous Chef
Barcelona Bar and Restaurant
10.2015 - 04.2016
- Sole supervisor and organiser of evening shifts of a team of four doing up to 300 plus covers.
- Ordering and organisation of prep lists
- Menu/ Specials Ideas
- General upkeep of kitchen procedures and cleanliness.
Chef
Maisano Alpine Catering
06.2015 - 09.2015
- Managing of Isobar Café’s kitchen
- Ordering
- Pass/Organisation of the kitchen
Chef de Partie
Maisano Alpine Catering
06.2014 - 09.2014
- Chef de Partie (Larder)
- Pans and grill
- Breakfast Chef
Chef
Green Farm Café
12.2014 - 04.2014
- Running of kitchen
- Pans, grill, and Pass
- Training of cooks
- Ordering
- Baking of cabinet food (cakes, tarts, muffins, roulade’s Ect. )
Chef de Partie
Crumb Street Kitchen
09.2013 - 02.2014
- Daily bread baking
- Curing and smoking a wide variety of meats and fish (brisket, pork shoulder, lamb shoulder, tri tip, octopus, salmon, trout and an array of vegetables)
- Producing gravlax and smallgoods such as bacon and chorizo
- Catering for openings such as Willie Smiths Cider Museum and private functions.
Chef de Partie
Bar Celona Bar Restaurant
03.2013 - 09.2013
- Purchase goods and Stocktake
- Larder, Grill, Pans and Pass
- Training apprentices
- Functions
Temporary Chef
SVT Cuisine Catering and Consulting
10.2013 - 02.2013
- Sourcing local ingredients and building menus within a budget.
- Catering for large Wedding Functions at Portsea Hotel
Chef de Partie
Maisano Alpine Catering
07.2012 - 09.2012
- Pans
- Fine dining
- Catering for a variety of dietary requirements
- Prepared and presented high-quality dishes in fast-paced kitchen environment.
Apprentice Chef / Qualified Chef / Chef de Partie
Bar Celona Bar Restaurant
01.2010 - 01.2012
- Purchase goods
- Larder, Grill, Pans and Pass
- Competency in all kitchen operations
Apprentice Chef
The Drunken Admiral Restaurant
01.2008 - 01.2010
- Larder, Fryers and Pass
- Cooking a wide variety of seafood dishes
- Correct seafood storage techniques
Kitchen Hand
Mt Nelson Signal Station Restaurant
01.2004 - 01.2007
- Food preparation: pastry / desserts /ice creams.
- Helping out with service.
Education
Certificate III - Commercial Cookery
03.2012
Certificate IV - Commercial Cookery
12.2013
Skills
- Menu development
- Team management
- Kitchen management
- Ability to do everything at every level, where its needed
- Sticking to my role with great understanding of a team environment
Timeline
Head Chef
Cadilacs Bar And Grill
09.2024 - 06.2025
Sous Chef
Sal Salis
02.2024 - 08.2024
Sous Chef
Froth Craft Brewery
09.2022 - 02.2024
Sous Chef
Forrest Brewing Co.
02.2022 - 08.2022
Sous Chef
The Whalers Return
04.2019 - 03.2021
Chef
Brother Mine/Crumb street Diner
02.2018 - 01.2019
Chef
Rude boy
11.2017 - 02.2018
Commis Chef
Wrest Point Casino
11.2016 - 11.2017
Head Chef
Mansfield Coffee Merchants
05.2016 - 10.2016
Sous Chef
Barcelona Bar and Restaurant
10.2015 - 04.2016
Chef
Maisano Alpine Catering
06.2015 - 09.2015
Chef
Green Farm Café
12.2014 - 04.2014
Chef de Partie
Maisano Alpine Catering
06.2014 - 09.2014
Temporary Chef
SVT Cuisine Catering and Consulting
10.2013 - 02.2013
Chef de Partie
Crumb Street Kitchen
09.2013 - 02.2014
Chef de Partie
Bar Celona Bar Restaurant
03.2013 - 09.2013
Chef de Partie
Maisano Alpine Catering
07.2012 - 09.2012
Apprentice Chef / Qualified Chef / Chef de Partie
Bar Celona Bar Restaurant
01.2010 - 01.2012
Apprentice Chef
The Drunken Admiral Restaurant
01.2008 - 01.2010
Kitchen Hand
Mt Nelson Signal Station Restaurant
01.2004 - 01.2007
Certificate IV - Commercial Cookery
Certificate III - Commercial Cookery
Similar Profiles
Kwanghee Joseph KimKwanghee Joseph Kim
Chef at Tomodachi 2.0 brunch cafe & Izakaya bar, Waterfront View modern grill & wine barChef at Tomodachi 2.0 brunch cafe & Izakaya bar, Waterfront View modern grill & wine bar
Jesicca PagulayanJesicca Pagulayan
Restaurant Supervisor at JVs Grill and Garden Resort (Bar and Grill)Restaurant Supervisor at JVs Grill and Garden Resort (Bar and Grill)
Afton KittAfton Kitt
Bartender at Sheraton La Jolla/Humphrys La jolla Grill/Shooters Bar and GrillBartender at Sheraton La Jolla/Humphrys La jolla Grill/Shooters Bar and Grill
Shelby CarrottShelby Carrott
Virtual Administrator at Exmouth Gymnastics ClubVirtual Administrator at Exmouth Gymnastics Club
MACARENA PINEDA PIZARROMACARENA PINEDA PIZARRO
Housekeeper at Mantarays ResortHousekeeper at Mantarays Resort