Patrick Dugo
Marsden Park,NSW
Summary
With extensive experience in the culinary industry, my passion for food and service remains as strong as when I first began. This passion drives my commitment to consistently exceed expectations and pursue perfection in every aspect of my work. What sets me apart as a chef is my relentless pursuit of improvement and my curiosity to expand my knowledge. I believe that no process is ever truly perfect the first time, and I am always seeking ways to refine and elevate my craft. Whether it’s spending time with a butcher to master the art of breaking down whole animals or working in produce wholesale to deepen my understanding of seasonality, I embrace every opportunity to learn. My guiding principle is simple: "We never stop learning."
Overview
11
11
years of professional experience
Work History
Head Chef
Coffee Traders Rouse Hill
Rouse Hill
03.2021 - Current
- Took charge of menu restructuring to revitalize the café’s offerings, aligning them with local tastes and culinary trends
- Developed a diverse and innovative menu tailored to the preferences of the local clientele, incorporating seasonal ingredients and dietary options
- Conducted market research to identify customer preferences and local trends, ensuring the menu effectively met the needs of the target audience
- Implemented local area marketing strategies, including promotions and community events, to increase customer engagement and drive sales
- Collaborated with local suppliers to source high-quality, fresh ingredients while optimizing costs and maintaining profitability
- Trained and coached staff on new menu items and customer service best practices, fostering a knowledgeable and enthusiastic team
- Established standard operating procedures to ensure consistency in food preparation and presentation, enhancing overall quality
- Monitored customer feedback and sales data to make informed adjustments to the menu and business strategies, continually improving offerings
- Built strong relationships within the local community through outreach initiatives and partnerships, enhancing the café's reputation and customer loyalty.
Seinor Sous Chef
Candeloris Italian restaurant
Smithfield, NSW
09.2019 - 02.2021
- Hired to support and mentor the head chef, ensuring adherence to high standards of food quality and presentation in modern Italian cuisine
- Collaborated with the head chef to develop and refine menus featuring innovative modern Italian recipes, enhancing creativity and attracting a diverse clientele
- Provided training and guidance to kitchen staff, promoting a collaborative environment and maintaining culinary standards
- Assisted in managing inventory and ordering processes to ensure efficient stock levels while minimizing waste of Italian ingredients
- Created detailed recipe cards and performed cost analyses for modern Italian dishes, ensuring profitability while maintaining exceptional quality
- Planned and introduced seasonal menu additions based on ingredient availability and pricing, enhancing customer satisfaction through fresh, contemporary Italian flavors
- Established operational procedures and conducted training sessions to ensure staff proficiency in modern Italian cooking techniques and presentation
- Worked closely with front-of-house teams to educate staff on new menus and the principles of modern Italian cuisine, improving the overall dining experience
- Monitored kitchen performance and implemented continuous improvements based on feedback and operational assessments to enhance efficiency and quality.
Executive Chef
Coffee Emporium Flagship store
Parramatta, NSW
08.2018 - 09.2019
- Planned and introduced promotional menu items based on seasonal pricing and product availability
- Led the recruitment and training of a completely new kitchen team, ensuring alignment with restaurant standards and cultivating a culture of excellence
- Developed and tailored new menus for multiple locations, aligning offerings with each store's capabilities while maintaining a cohesive overall concept
- Created detailed recipe cards and conducted comprehensive cost analyses for all dishes, ensuring high quality and profitability
- Planned and introduced seasonal menu additions based on product availability and pricing fluctuations, enhancing customer satisfaction and boosting sales
- Accurately estimated food requirements and calculated food and labour costs to optimize resources and minimize waste
- Established clear operational procedures and conducted targeted training sessions to ensure all staff were proficient in their respective roles and responsibilities
- Collaborated closely with front-of-house teams to train staff on new menus, integrating important dietary, cultural, and nutritional information to improve customer service
- Monitored kitchen performance and implemented continuous improvements based on staff feedback and operational assessments, enhancing efficiency and quality
- Fostered a positive and collaborative team environment by encouraging open communication, creativity, and a commitment to ongoing learning among kitchen staff.
Head Chef
Armory Wharf Cafe
Newington, NSW
07.2017 - 08.2018
- Developed and designed menus to improve service offerings and promote business growth
- Monitored stock levels and managed supplier orders to ensure consistent kitchen operations
- Inspected and received deliveries, ensuring compliance with HACCP protocols and maintaining stock rotation using the FIFO method
- Oversaw service execution while upholding the highest standards of quality and consistency
- Created staff rosters well in advance, ensuring they were finalized at least two weeks ahead of time for smooth scheduling.
Head Chef (consulting)
River Cafe Parramatta
Parramatta, NSW
04.2017 - 07.2017
- Assisted in designing the kitchen layout to optimize workflow and efficiency
- Developed and launched innovative menus, tailored to the venue's concept and audience
- Established comprehensive opening, closing, and cleaning procedures to maintain high standards
- Ensured compliance with preparation standards, including accommodating special dietary requests
- Incorporated customer feedback into the creation and refinement of new signature dishes
- Managed employee scheduling, work assignments, and determined competitive compensation rates
- Maintained rigorous standards for kitchen sanitation, food handling, and personnel safety.
Head Chef
Royal Hotel Paddington
Paddington, NSW
05.2015 - 04.2017
- Planned and introduced promotional menu items based on seasonal pricing and product availability
- Managed food, ingredient, and supply inventories to streamline vendor orders and reduce waste
- Ensured strict adherence to kitchen sanitation, food handling, and safety protocols
- Achieved a significant reduction in food costs from 38% to 29% within three months by utilizing seasonal ingredients, standardizing portion sizes, and minimizing waste
- Consistently prepared food items in line with recipes, portioning standards, cooking guidelines, and waste control procedures
- Developed lunch, dinner, and bar menus, including special menus for in-house events and catering services
- Led kitchen staff recruitment, training, and management, overseeing employee development, disciplinary actions, scheduling, and performance reviews.
Executive Sous Chef
CH on Peel Boutique Hotel
Tamworth, NSW
03.2014 - 05.2015
- Maintained high-quality standards with discipline and dedication
- Plated dishes attractively, following restaurant guidelines
- Built positive vendor relationships to source quality ingredients at the best prices
- Stepped in as head chef when needed, ensuring service and quality consistency
- Implemented cross-marketing strategies, such as food and wine pairings
- Consistently followed recipes and portioning guidelines to minimize waste
- Trained and managed kitchen staff through coaching and discipline.
Education
01.2021
TAFE New England Tamworth Campus
Tamworth, NSW01.2010
St Mary's Cathedral College
Sydney, NSW01.2004
Skills
- Menu Development
- Problem-solving
- Task Streamlining
- Effective Team Coordinator
- Reliable Commitment
- Staff Skill Enhancement
- Results-Driven
- Artful Food Arrangement
- Forecasting and planning
- Budgeting and cost control
- Purchasing management
- Cost Management
- Customer Retention
- Professional Networking
Hobbies and Interests
- Basketball and rugby league
- Music
- Cooking Good food
- Wine and scotch
- Fishing
- Family & Friends
References
Upon Request
Personal Information
- Date of Birth: 10/25/88
- Nationality: Australian
Timeline
Head Chef
Coffee Traders Rouse Hill
03.2021 - Current
Seinor Sous Chef
Candeloris Italian restaurant
09.2019 - 02.2021
Executive Chef
Coffee Emporium Flagship store
08.2018 - 09.2019
Head Chef
Armory Wharf Cafe
07.2017 - 08.2018
Head Chef (consulting)
River Cafe Parramatta
04.2017 - 07.2017
Head Chef
Royal Hotel Paddington
05.2015 - 04.2017
Executive Sous Chef
CH on Peel Boutique Hotel
03.2014 - 05.2015
TAFE New England Tamworth Campus
St Mary's Cathedral College
Similar Profiles
Vinaya DaliaVinaya Dalia
Chef and Educator at Guardian Childcare & Education Rouse Hill OOSHChef and Educator at Guardian Childcare & Education Rouse Hill OOSH
Marle DreyerMarle Dreyer
Senior School Mathematics Teacher at Rouse Hill Anglican CollegeSenior School Mathematics Teacher at Rouse Hill Anglican College
Isabella PortelliIsabella Portelli
Preschool Teacher at Rouse Hill Preschool KindergardenPreschool Teacher at Rouse Hill Preschool Kindergarden