pete ahearn
Melbourne,Australia
Summary
Dynamic Head Chef with a proven track record at Spotswood RSL, excelling in menu development and team management. Renowned for reducing food waste by implementing efficient inventory practices while fostering a collaborative kitchen environment. Expertise in culinary techniques and strong leadership skills drive exceptional dining experiences and customer retention.
Culinary expert with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results.
Overview
35
35
years of professional experience
Work History
Head Chef
Spotswood RSL
Melbourne, VIC
01.2025 - Current
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated robust vendor partnerships to obtain fresh, high-quality ingredients at competitive rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Head Chef
Carrolee Hotel
Kingaroy, QLD
01.2024 - 01.2025
- Hired, managed, and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
Head Chef
Opal Inn Hotel/ Desert Cave Resort
Coober Pedy, SA
02.2023 - 01.2024
- Obtained fresh, local ingredients to lower grocery costs.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Head Chef
Hivesville Hotel
Hivesville, QLD
01.2021 - 01.2023
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
2nd Chef
Dogs Bar
St Kilda, VIC
01.2018 - 12.2020
- Mentored junior kitchen staff, improving their culinary skills and fostering a positive work environment.
- Collaborated with head chef to develop innovative menu items, resulting in increased customer satisfaction.
- Supported event planning team by designing custom menus tailored to client preferences for special occasions or private events.
- Managed time effectively during high-volume shifts, prioritizing tasks appropriately to meet service deadlines without compromising quality standards.
Head Chef
Loco Cafe
Elsternwick, VIC
01.2016 - 01.2018
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
Head Chef
Montague Hotel
Port Melbourne, VIC
05.2004 - 05.2016
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
- Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
Head Chef
Kazbar Cafe
South Yarra, VIC
01.2000 - 03.2004
- Engaged with customers to gather feedback, using insights to refine dishes and service.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
- Spearheaded community outreach events to raise brand awareness and cultivate local partnerships.
2nd Chef
Lindonis Restaurant
Noosa Heads Queensland
02.1996 - 03.2000
- Contributed to successful catering events by providing exceptional food quality and presentation.
- Actively participated in ongoing professional development opportunities within the culinary industry to stay current with trends and best practices.
- Assisted in managing food inventory, reducing waste and lowering overall food costs.
- Worked closely with the front-of-house team to ensure seamless communication and coordination during service, resulting in exceptional customer satisfaction.
2nd Chef
Eduardo's Cafe
Noosa Heads Queensland
05.1994 - 05.1996
- Expanded the restaurant''s reputation by consistently delivering high-quality cuisine that exceeded guest expectations.
- Enhanced dining experience by creating visually appealing and flavorful dishes for daily service.
- Delivered consistent taste and appearance of menu items through careful adherence to recipes and plating guidelines.
Apprentice Chef
La Plage Restaurant
Noosa Heads Queensland
05.1990 - 05.1994
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Prepared cooking ingredients for chef.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
Education
Completed Apprenticeship - Cooking
Brisbane Tafe
Brisbane, QLD07.1993
Skills
- Food safety
- Menu planning
- Food safety regulations
- Kitchen operations
- Cost reduction
- Food presentation
- Cost management
- Leadership qualities
- Process improvements
- Allergy awareness
- Purchasing
- Cost control and budgeting
- Inventory rotation
- Plating and presentation
- Staff training
- Forecasting and planning
- Heat control
- Budgeting and cost control
- Menu pricing
- Employee retention strategies
- Food preparation techniques
- Kitchen equipment safety
- Meal preparation
- Nutritional knowledge
Timeline
Head Chef
Spotswood RSL
01.2025 - Current
Head Chef
Carrolee Hotel
01.2024 - 01.2025
Head Chef
Opal Inn Hotel/ Desert Cave Resort
02.2023 - 01.2024
Head Chef
Hivesville Hotel
01.2021 - 01.2023
2nd Chef
Dogs Bar
01.2018 - 12.2020
Head Chef
Loco Cafe
01.2016 - 01.2018
Head Chef
Montague Hotel
05.2004 - 05.2016
Head Chef
Kazbar Cafe
01.2000 - 03.2004
2nd Chef
Lindonis Restaurant
02.1996 - 03.2000
2nd Chef
Eduardo's Cafe
05.1994 - 05.1996
Apprentice Chef
La Plage Restaurant
05.1990 - 05.1994
Completed Apprenticeship - Cooking
Brisbane Tafe