Summary
Overview
Work History
Education
Skills
Languages
Certification
References
Timeline
Generic
Noah Crowcroft

Noah Crowcroft

Kewarra Beach,Australia

Summary

I am a passionate and business savvy chef, with over 26 years’ experience in hospitality. I am in a unique position to offer you the benefit of my skills, acquired through a diverse career in the hospitality industry. In addition to cooking, I have a spent a great deal of time in a number of management positions. This has allowed me to gain great business knowledge and adds to my ability to successfully lead a team towards a common goal. I hope you will find my enthusiasm a great fit for your business, so that I might offer my dedication to contribute to your continued success.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Executive Chef

Crystalbrook Riley
Cairns, QLD
02.2024 - 10.2024
  • Responsible for all aspects of food quality and profitability across 3 restaurants, In-room dining, and banquets.
  • Oversaw the recruitment, training, and development of more than 20 staff.
  • Assisted in developing marketing strategies designed to increase restaurant revenue.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Trained kitchen workers on culinary techniques.
  • Monitored food products, driving quality, freshness and integrity.

Executive Chef

Rice Paper Scissors
Melbourne, VIC
02.2020 - 01.2024
  • Ensure financial success by supervising all aspects of culinary output in several establishments.
  • Collaborated with marketing and PR teams to boost brand visibility
  • Supported local economies by using locally sourced fresh food products.
  • Create new menu items, manage food expenses, and supervise quality to ensure adherence to standards.
  • Focus on customer satisfaction, creating delicious cuisine to impress diners.
  • Coordinated and executed menu planning, recipe development, and daily restaurant operations.
  • Perform financial analysis and recommend effective methods to cut costs.
  • Mentor Head Chefs towards professional and personal goals, and help them coach their subordinates.

Head Chef

Rice Paper Scissors
Fitzroy, VIC
09.2018 - 02.2020
  • I started at RPS as Head Chef of their Brunswick st location. This 120-seat high volume restaurant serves SE Asian inspired tapas as well as caters to functions.
  • Trained kitchen workers on culinary techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Brought food and labor costs to record lows without effecting food quality or staff morale

Co-owner/Executive Chef

The Lucky Penny
South Yarra, VIC
03.2016 - 08.2018
  • The Lucky Penny was an upscale cafe and function space in the heart of Chapel street
  • We served breakfast and lunch all day as well as various styles of functions in a unique setting
  • It was my responsibility to oversee all food production with a strong emphasis on seasonability and local produce
  • Other responsibilities include managing staff, training junior staff, equipment maintenance, rostering, costings, and all financial responsibilities for the kitchen.
  • Researched similar businesses to determine sales strategies, offerings and competitive advantages.
  • Organized and oversaw capital improvement projects to maintain business viability.
  • Set pricing structures according to market analytics and emerging trends.
  • Established policies and procedures to ensure compliance with local, state, and federal regulations.

Head Chef

Jardin Tan
Melbourne, VIC
06.2017 - 12.2017
  • Jardin Tan is a French-Vietnamese restaurant under Shannon Bennett's Vue Group umbrella
  • As the most senior staff in this venue, it was my sole responsibility to ensure quality of food and service remained and exceeded the standards set out in The Vue Group
  • Located in the Royal Botanic Gardens, we served modern Vietnamese for breakfast, lunch, functions, and special events
  • I also managed our kitchen garden to grow a large amount of the fruit and veg used in our kitchen
  • Successfully leading a team of 12 chefs and 3 KP's was key in running this high volume restaurant.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Developed innovative recipes to suit complicated dietary requirements for customers.

Head Chef

Red Spice Road
Melbourne, VIC
08.2013 - 12.2015
  • This iconic Southeast Asian restaurant represents fusion at its finest in Melbourne
  • I incorporated flavours and ingredients from Thailand, Vietnam, Burma, Cambodia, and Malaysia
  • My day-to-day responsibilities included leading a brigade of up to 20 staff, kitchen management, menu design, quality control, costings, and training of both FOH and BOH staff
  • In my first year I broke several long-term records such as lowest COGS and highest revenue
  • I also worked with suppliers to get lower costings for Red Spice Road as well as the three other restaurants in the group, which resulted in immense savings for the company
  • In September 2015, the restaurant received the Inaugural People's Choice Award in Melbourne's Good Food Guide Awards, the first of it's kind
  • Regularly interacted with guests to obtain feedback on product quality and service levels.

Executive Chef

Rydges on Swanston
Melbourne, VIC
05.2012 - 07.2013
  • This four-star boutique hotel holds 105 rooms plus several banquet rooms and is a hub for high end corporate catering due to its location and ambiance
  • My responsibilities included all aspects of Food and Beverage for the a- la-carte restaurant, room service and functions
  • Being a hands-on approach Chef, my daily duties included prep, service, ordering, rostering, costing, training as well as running food and washing dishes
  • I made drastic improvements to the quality, representation and presentation of food at the hotel, which resulted in an increase in return patrons and the return of customers that we had lost, which I personally reached out to.
  • Implemented and maintained excellent service to achieve guest satisfaction.
  • COGS and wages were kept well below expectations.
  • Trained kitchen workers on culinary techniques.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.

Chef De Tournant

Maha
Melbourne, VIC
08.2011 - 05.2012
  • Maha is one of Melbourne's finest Middle Eastern restaurants which holds 1 Chef Hat
  • Coming back for a second stint at Maha, after working in Hamilton Island, my main focus was to maintain the quality and costs of Fish, Sauce, and Larder sections, as well as manage external events.
  • Training with Shane Delia and George Calombaris enhanced my cooking skills and knowledge greatly
  • Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
  • Oversaw subordinates with food production, handling and vessel sanitation, offering assistance with tasks during busy periods.
  • Collaborated with chefs to prepare food items in accordance with recipes and established standards.

Head Chef

Hamilton Island Conventions
Hamilton Island, QLD
10.2009 - 05.2011
  • My return to the Hamilton Island Convention Center was fuelled by the desire to improve all the qualities it lacked from my previous experience there
  • Upon my return, I revamped an outdated menu, which received a never seen before volume of compliments and increase in business
  • I learned a great deal about logistics while ordering for high volume catering in this remote location. Managing and catering for weddings, business functions and special events for up to 1000 were my responsibility daily.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Improved performance of team members resulting in high-quality meals produced daily.

Chef De Partie

Maha
Melbourne, VIC
03.2009 - 10.2009
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
  • I worked the Fish station, preparing and executing all aspects of seafood produced at Maha
  • Other responsibilities include creating daily specials, ordering stock, and supervising junior staff.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Supervised kitchen food preparation in demanding, high-volume environments.

Senior Chef De Partie

Beach House
Hamilton Island, QLD
03.2008 - 09.2008
  • The Beach House was Hamilton Island's signature a-la-carte restaurant, A 50 seat fine dining Japanese fusion restaurant on the water's edge
  • In my short time here, I obtained a wealth of knowledge and was exposed to a plethora of new ingredients and cooking methods
  • Working with Chef Geoff Morgan gave me the opportunity to define and improve on specific cooking skills, especially in regards to seafood.
  • The Restaurant worked on a monthly station rotation; therefore I worked on and improved Sauce, Entrement and Larder sections
  • Monitored food products, driving quality, freshness and integrity.
  • Prepared variety of foods according to exact instructions and recipe specifications.

Chef De Partie

Hamilton Island Conventions
Hamilton Island, QLD
12.2006 - 03.2008
  • I supervised to ensure quality food for business functions and weddings up to 1000 people, and successfully delivered special event weeks on Hamilton Island, such as Hamilton Island Cup and Race Week
  • Other functions included cocktail parties, buffets, and plated dinners
  • In addition, I often cooked live plattered 6-course meals (Dinner on the Dock) to groups up to 30 people, single-handedly
  • I was given the responsibility of running the convention center during the busiest month of the year while our Head Chef was absent, which proved successful.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.

Education

Graduate Certificate - Cookery

Le Cordon Bleu
Austin, Texas, USA
05.2004

Associate of Science - Herpetology

A&M University
Corpus Christi, Texas, USA
05.2002

High School Diploma -

McCallum High School
Austin, Texas, USA
05.2000

Skills

  • BOH Operations
  • Vendor Relations
  • Hiring, Training and Development
  • Customer Service Oriented
  • Team Leadership
  • Verbal and Written Communication
  • Budgeting and Cost Control
  • Quality Control and Oversight
  • Team Collaboration
  • Special Events and Catering
  • Price Negotiation
  • Banquets and catering
  • Customer Service
  • Business operations oversight
  • Forecasting and planning
  • Policy Development
  • Productivity Optimization
  • Waste Reduction
  • Strong Work Ethic
  • Allergy awareness

Languages

English
Native/ Bilingual
Spanish
Professional

Certification

  • Food Safety Supervisor 2022
  • Evolve 3 Hospitality Courses- How to Lead, How to Train, How to Choose
  • Eldred Hospitality Courses- Hospitality Supervisor, Train the Train, Recruitment and Selection, Food Cost Control, Professional Manager
  • First Aid and CPR 2024
  • Mental Health First Aid 2024

References

  • Available upon request

Timeline

Executive Chef

Crystalbrook Riley
02.2024 - 10.2024

Executive Chef

Rice Paper Scissors
02.2020 - 01.2024

Head Chef

Rice Paper Scissors
09.2018 - 02.2020

Head Chef

Jardin Tan
06.2017 - 12.2017

Co-owner/Executive Chef

The Lucky Penny
03.2016 - 08.2018

Head Chef

Red Spice Road
08.2013 - 12.2015

Executive Chef

Rydges on Swanston
05.2012 - 07.2013

Chef De Tournant

Maha
08.2011 - 05.2012

Head Chef

Hamilton Island Conventions
10.2009 - 05.2011

Chef De Partie

Maha
03.2009 - 10.2009

Senior Chef De Partie

Beach House
03.2008 - 09.2008

Chef De Partie

Hamilton Island Conventions
12.2006 - 03.2008

Graduate Certificate - Cookery

Le Cordon Bleu

Associate of Science - Herpetology

A&M University

High School Diploma -

McCallum High School

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