Summary
Overview
Work History
Education
Skills
Timeline
Generic

Mitchell Tucker

Shailer Park,QLD

Summary

Passionate and driven chef skilled in menu creation, kitchen staff management and culinary direction. My cooking style is quite simple in nature yet refined, as i believe key ingredients should be the hero without being over worked and potentially lost, i have a strong passion for wood fire cooking i love the subtle smoky flavour profiles that come with it, amazingly primal technique. im creative in nature and always like to learn and develop new skills and dishes through experimenting with delicious seasonal produce. I also have a strong passion for team development and retention, i am a strong and proud leader and this has proven to be a contributing factor in both my personal and venues developments and successes, it is a key attribute in "my Brand".

Overview

8
8
years of professional experience

Work History

Chef Owner

Clarence Restaurant
Woolloongabba, QLD
06.2023 - Current
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Trained kitchen workers on culinary techniques.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Conducted regular staff meetings to discuss menu changes, special events.
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Enhanced operational performance by developing effective business strategies, systems and procedures.
  • Analyzed client business needs and assisted in determining appropriate resources and strategies.
  • Developed and implemented successful sales strategies to meet business goals.

Chef De Cuisine

The Star
Gold Coast, QLD
02.2018 - 05.2023
  • Scheduled shifts for kitchen staff according to restaurant needs.
  • Developed strategies to increase efficiency in the kitchen.
  • Ensured compliance with food safety regulations.
  • Planned menus based on seasonal availability of ingredients.
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Managed budget, labor and direct operating expenses for the day to day kitchen operation.
  • Evaluated employee performance regularly and provided feedback.
  • Monitored quality, presentation and quantities of plated food across line.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.

Senior Chef De Partie

Stokehouse
Brisbane , QLD
01.2016 - 01.2018
  • In charge of a busy grill section cooking 100 proteins a night.
  • Supervised and trained junior staff, providing guidance and support to ensure they were working safely and efficiently.
  • Planned daily specials according to seasonal produce availability.
  • Conducted regular taste tests during preparation stages to guarantee high-quality results.
  • Managed daily operations of the kitchen, ensuring smooth running of all food production activities.

Education

Certificate III Commercial Cookery

Southbank institute
01-2014

Skills

  • Forecasting and Planning
  • Performance Assessments
  • Hiring, Training, and Development
  • Menu Planning
  • BOH Operations
  • Vendor Relationship Management
  • Restaurant Operations
  • Inventory Management
  • Staff Scheduling
  • Budgeting and Cost Control
  • Food and Beverage Pairing
  • Dietary Restrictions
  • Food Service Safety Training
  • Coaching and Mentoring

Timeline

Chef Owner

Clarence Restaurant
06.2023 - Current

Chef De Cuisine

The Star
02.2018 - 05.2023

Senior Chef De Partie

Stokehouse
01.2016 - 01.2018

Certificate III Commercial Cookery

Southbank institute

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Mitchell Tucker