Peter Sargeson
Private Catering
Margaret River,WA
1
Certification
19
years of professional experience
I am a dedicated professional. My work style is creative. I am a friendly individual who likes to deliver a high standard of quality in all I do. A good leader to set an example to other chefs a great teacher to apprentices.
Work History
Head Chef
2 Years- Modern Cuisine different themes for Weddings, Corporate functions, Stand up cocktail Parties.
- Seafood Functions and Buffet
Head Chef
2 Years- Modern tropical style restaurant.
- Designed Menus and Function menus
- Rosters
- General Kitchen Management
- Ordering
- Dealing with local suppliers
- Using the best ingredients including Local Seafood.
Head Chef
2 Years 4 Months- Ordering; Stock taking; Creating Fusion Menus; Monitoring and Managing staff. Recruitment and Selection of staff. Staff Training, Implementing Occupational Health and Safety systems and standards.
- Responsible for busy services, Overall responsibility of kitchen operations, including wastage control and hygiene practices.
- Computer Report writing and forecasts.
- Buying for Australia wide outlets. Staff training, Modelling menus for all outlets
- Modern Japanese Fusion Restaurant 200 covers.
- Modern Restaurant Menu.
- Located in the Premiere Brookfield Place Perth WA
- Achievements:
- Introduced Japanese Fusion to the core menu.
- Maintained and increased clientele to the business.
Head Chef
1 Year 10 Months- 500 man Camp
- Crib and Buffet, Ordering, Rostering, 7 day Menu Plan
- Staff Management
- HACCP Plan
- OHS
- Mining
- FIFO and DIDO
Head Chef
4 Years 3 Months- Ordering; Stock taking; Creating Menus; Monitoring and Managing staff. Recruitment and Selection of staff. Staff Training, Implementing Occupational Health and Safety systems and standards.
- Organised Horizontal Falls Sea plane lunches and Tour groups i.e. APT etc.
- Responsible for busy services, Overall responsibility of kitchen operations, including wastage control and hygiene practices.
- Remote Location ordering and delivery of food and supplies.
- Computer Report writing and forecasts.
- Beautifully appointed Modern Restaurant; 150 covers. 8 staff in the kitchen.
- Modern Australian / Australian Bush Foods.
- Achievements:
- Created unique restaurant dining experience.
Chef De Cuisine
3 Years- Ordering; Stock taking; Creating Menus; Managing staff. Hiring Staff and Staff Training, Implementing Occupational Health and Safety systems and standards.
- Responsible for busy services, Overall responsibility of kitchen operation, Report writing and forecasts.
- 300 room Hotel - 5 Outlets. In Charge of A la carte Restaurant and Buffets
- Achievements:
- Having a steady clientele of local and International guests with return business
Head Chef
2 Years 3 Months- Ordering / Financials / Deputy
- Working with live product.
- Overall responsibilities included Rosters, Hygiene, Stock take, Computer reports, Menu writing.
- Training.
- 4.5 star resort
- Modern Australian
- Up to 400 covers
- Positioned on Ningaloo Reef
- Weddings, Functions, Conferencing, Buffets and Events
- Ala Carte restaurant Manta ray’s breakfast, lunch and dinner
- Achievements:
- Increased Business
Education
Apprenticeship
3 hats Glo Glo’s Restaurant
Tafe
4 Year Course.
Skills
Excellent teacher and communicator; Overall good management skills.
Excellent organiser.
High standard of kitchen hygiene; good demonstrator of colour presentation
flavour and texture of food.
Costings
budgeting and leadership skills.
Food Safety Supervisor qualified.
Computer Skills.
Servicing of all kitchen equipment.
Ability to oversee multiple outlets.
Have extensive experience in running 5 Star properties.
Outstanding guest service skills and professional appearance.
Excellent verbal & written English language.
Opening of a new property and kitchen design.
Great with Menu designs
Top food and payroll costs
Well versed with high volume service periods
Enjoys interaction with guests
Hands on chef
Encourages diversity in a multicultural team
Handling High Volume
Excellent with Seafood
Managing Profit Areas
Stock
Wastage Control
Hygiene Practices
Training within Kitchen
Payroll / Rostering
Staff Management
Active guidance and direction of Kitchen Brigade to ensure consistency
a high standard of presentation
cooking skills and service delivery
Motivating and managing the team
Train and Develop staff in line with company/ business policy expectation.
Recruitment and selection of team
Outlet Management
Hands cooking approach in all roles.
Menu Design
costings and implementation in all outlets
Banqueting experience up to 400 pax
Innovative approach and passion for food
Creating Menu Designs - includes
Seafood
Meats and Fresh Australian Produce usually locally grown.
Functions
Theme nights
Banquets
Weddings and A La Carte Menus
Multi Outlet Establishments
Buffet
Certification
- Qualified Chef
- Valid WA drivers’ licence
- Food Safety Supervisor qualified.
- First aid \ CPR
- Current Police Clearance
- 4 WD certified
- Remote work done.
- RSA.
- Cert III in cooking.
- Covid 19 safe training course
- Food safety supervisor
Timeline
Head Chef
Private Catering
01.2024 - 01.2026Read More
Head Chef
NAUTILUS RESTAURANT
01.2021 - 01.2023Read More
Head Chef
SUSHIA Modern Restaurant
11.2018 - 03.2021Read More
Head Chef
Aspen Park
11.2016 - 09.2018Read More
Head Chef
Kooljaman
07.2012 - 10.2016Read More
Chef De Cuisine
GOLD COAST INTERNATIONAL HOTEL
06.2009 - 06.2012Read More
Head Chef
NOVOTEL NINGALOO RESORT
02.2007 - 05.2009Read More
William Angliss College
Tafe
Read More
Hotel Windsor
Apprenticeship
Read More