Open To Work
Peter Balchin
Schlumberger
Ballarat,VIC
Work Preference
Job Search Status:
Open to work
Desired start date:
2 weeks notice
Desired Job Title
Plant OperatorFifo chefContract Chef
Work Type
Full TimePart TimeContract Work
Location Preference
RemoteOn-Site
Open to relocation:
Yes
Important To Me
Career advancementWork-life balanceCompany CultureHealthcare benefits
1
Language
16
years of professional experience
Results-oriented professional with a strong background in safety procedures and quality control. Proven ability to manage operations effectively while ensuring compliance with regulations and enhancing efficiency. I'd like to think that I have a good eye for detail, whilst working under preasure. Also having a good understanding of great time management, with the expectation of a professional result for the customers
Work History
Plant Operator
2 Years 7 Months- Operated and monitored equipment to ensure safe and efficient plant operations.
- Executed routine maintenance to enhance machinery reliability and minimize downtime.
- Collaborated with team members to troubleshoot operational issues and implement solutions.
- Conducted quality control checks to maintain product standards and compliance with regulations.
- Assisted in training new operators on safety protocols and equipment operation procedures.
- Followed plant safety procedures, rules, and regulations.
- Adjusted and maintained plant equipment for safety and performance.
Business Owner
6 Years 8 Months- Developed and executed marketing strategies to enhance brand visibility and customer engagement.
- Managed daily operations, ensuring compliance with health and safety regulations.
- Streamlined inventory management processes, reducing waste and optimizing supply chain efficiency.
- Trained and mentored staff on customer service best practices, improving team performance.
- Established relationships with local suppliers to enhance product quality and reduce costs.
- Implemented cost-control measures that improved profitability without compromising service quality.
- Managed financial operations to ensure fiscal responsibility, including budgeting, forecasting, and financial reporting.
Executive Chef
1 Year 10 Months- Led culinary team to develop innovative menu items aligned with seasonal ingredients.
- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Streamlined food preparation processes, enhancing efficiency and reducing waste.
- Mentored junior chefs, fostering skill development and teamwork within the kitchen.
- Implemented inventory management system to optimize supply chain efficiency.
- Collaborated with front-of-house staff to enhance guest dining experiences through effective communication.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for the restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food costs and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
Executive Chef
2 Years 5 Months- Developed training programs for kitchen staff, improving overall culinary skills and consistency in dish presentation.
- Analyzed customer feedback to refine menu offerings and elevate guest satisfaction levels.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
Education
High School Diploma
Chef Qualification - Hospitality
Skills
Lockout and tagout procedures
Safety procedures
Strong leader
Standard operating procedures
Forklift operation
Excellent hand-eye coordination
Controls monitoring
Environmental awareness
Pressure systems
System monitoring
Chemical handling
Safety protocols
Quality control
Efficient
Languages
English
Professional Working
Timeline
Plant Operator
Schlumberger
01.2024 - CurrentRead More
Business Owner
Grill Your Hunger
05.2017 - 01.2024Read More
Executive Chef
Fitztroy River Lodge
05.2015 - 03.2017Read More
Executive Chef
Aurora Resort
01.2011 - 06.2013Read More
NMIT
Chef Qualification from Hospitality
Read More
Shepparton High School
High School Diploma
Read More