Raz Trad
Clarkson,Australia
Summary
Diligent [Desired Position] with proven ability to implement and maintain effective safety programs. Adept at identifying hazards and ensuring compliance with safety regulations. Demonstrated expertise in risk assessment and incident investigation.
High-performing professional with substantial experience developing and implementing safety and health programs. Creates safety protocols, conducts hazard assessments and provides education. Strong knowledge of OSHA regulations and committed to promoting industrial hygiene and environmental health.
Developed skills in safety management and regulatory compliance within dynamic and fast-paced environment. Capable of conducting thorough risk assessments and implementing effective safety protocols. Seeking to transition into new field where these transferrable skills can drive positive outcomes and enhance operational efficiency.
Overview
36
36
years of professional experience
1
1
Certification
Work History
Head Chef
Different catering company
02.2024 - Current
- Relieve head chef different catering company
- Dedicated and innovative executive chef with over32 years of experience leading high-performing culinary teams
- Proven track record in menu planning, staff management, and kitchen operations
- Skilled in creating unique and flavourful dishes that exceed customer expectations
- A Safety Specialist is a professional who assesses and implements safety protocols in the workplace
- Am responsible for providing safety advice, developing safety policies and procedures, conducting safety inspections and audits, creating safety training programs, and responding to accidents and emergencies
- Am also responsible for reviewing and approving safety equipment and materials, investigating accidents and injuries, and ensuring compliance with government regulations
Executive Chef
28 Villagers Group
08.2020 - 12.2023
- As head chef my responsible is always maintaining high standard of daily food and menu preparation, cooking and service for Residents of the Village
- Duties include:
- Maintaining high standards of food hygiene and safety practices, in line with HACCP guidelines, procedures and documentation
- Production of high-quality, nutritious, and well-presented meals
- Continuous menu design and implementation
- Responsible for effectively managing kitchen operations/logistics including stock control
- Responsible for preparing budget and managing food costs
- Provide leadership, coordinate, and support staff in within the Kitchen, maintaining a customer-focused work environment
- Assist Village Managers, and clients representative
- As qualified head chef I have demonstrated experience and innovation in mass catering environments
- Between300 to500 guests and I have possessed strong knowledge of Hygiene and Food Safety Standards, with cultural dietary requirements being an advantage
- Additionally, a commitment to the safety of myself and others, and a passion to provide high
- Quality products and professionalism
Executive Chef
Compass group – ESS (BHP Billion)
04.2019 - 07.2020
- Oversee and supervise all kitchen staffs
- Ensure all staff are aware of their duties and what is expected of them
- Teach new staff skills they require to perform their roles to the required standard
- Manage kitchen stocks
- Ensure wastage is minimized by careful supervision of food preparation methods
- Ensure proper hygienic storage methods are utilized to prevent food loss
- Ensure wastage is minimized by careful supervision of food preparation methods
- Ensure proper hygienic storage methods are utilized to prevent food loss
- Ensure his/her own workstation is always kept clean and hygienic
- Carry out other tasks as required by the Catering Manager
- Pay careful attention to the operating budgets of the department to ensure that costs are controlled to maintain the correct levels of spending
- Excellent communication skills
- Attention to detail
- Ability to resolve conflict in a constructive manner
- Ability to solve problems and think-on-your-feet
- Willingness to take initiative and make decisions
- Ability to delegate tasks effectively
Executive Chef
PINKY’S BEACH CLUB /TOMPSON
05.2018 - 02.2019
- Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis
- Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property
- Display exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management
- Should be able to provide direction for all day-to-day operations in the kitchen
- Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
- Utilizes interpersonal and communication skills to lead, influence, and kitchen staff
- Should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example
- Provides and supports service behaviors that are above and beyond for customer satisfaction and retention
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed
- Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives
- Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
- Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation
- Determines how food should be presented and create decorative food displays
Relief Head Chef
HAYS Recruiting experts worldwide
03.2015 - 04.2017
- Production of meals from350 to3000 residents (Comprises normal and extra service)
- Take ownership of running the kitchen, food preparation, cooking, placing order
- Manage a dynamic, passionate team dedicated to creating memorable experiences
- Deliver to our client’s high expectation of a premium experience, using flair and creativity
- Utilise natural high degree of attention to detail and commitment to hygiene and workplace safety
- Highly skilled with strong communication ability and leadership qualities
- A hands-on approach to training and developing to all aspects of leading a back of house team
- Work well with the management team in maintaining and developing the venues high standards and constantly drive for excellence
- Proficient in all aspects of stock ordering and control as well as maintaining cost of goods
- Working in different side with company such as – SEDEXO, SPOTLESS and COMPASS GROUP ESS
- FIFO Roster
Executive Chef
Cherratta Lodge
02.2014 - 02.2015
- ESSENTIAL DUTIES AND RESPONSIBILITIES
- Select menu items with an eye toward quality, variety, availability of seasonal foods, popularity of past
- Dishes and likely number of customers
- Collaborate with owners(s) to plan menu to attract specific clientele
- Estimate food consumption
- Select and appropriately price menu items to cost –effectively use food and other supplies
- Oversee food preparation and cooking, examining quality and portion size to ensure dishes are prepared and garnished correctly and in a timely manner
- Proficient knowledge of computer programs, especially to create menus, analyse recipes to determine food, labor, and overhead costs and to calculate prices for various dishes
- Hardworking, self-motivated individual with proven record of responsibility
- Equally effective working independently as well as in a team effort
- Work well with a wide range of people at all levels; comfortable leading, collaborating, or training
- Able to view situations / issues in a positive way and propose solution to streamline operations
- Organized and detail oriented
- Identify and resolve challenges using available resources
- Effective communicator
- Monitor actions of employees to ensure health and safety standards are maintained represent an organization in a professional manner and appearance
- Receptive to relocation
Executive Chef
Aspen Group (Catalpa’s Mining Restaurant for Woodside)
12.2010 - 02.2014
- Executive Chef with comprehensive experience in kitchen, banquet and a –la-carte operations for domestic and international hotels, resorts and restaurants
- Culinary innovator known for producing top quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs
- Proven ability to lead successful multi-outlet, and high-volume operations
- Committed to creating memorable dining experiences for all guests
- Thrive in high pressure environments
- Passion for food and flawless service
- Multi-Outlet / High – Volume Operations
- Staff Training / Leadership / Supervision
- Creative Menu Development & Research
- Price Structuring and Cost Containment
- Team Building
- Budgeting / P & L Management
- Sanitation and Quality Control
- Service & Market Share Expansion
Executive Chef
Mangrove Resort Hotel
02.2010 - 12.2010
- Manages and training a team of chefs
- Planning Kitchen food production for events/functions and managing kitchen stock
- Preparing and organizing food items in accordance with menu requirements
- Complying with hygienic work practices and appropriate HACCP guidelines
- Consult with relevant stakeholders to ensure operational excellence and client satisfaction
- Ensuring customer service standards are maintained
- Purchasing and supplier relations
- Ability to adhere to and implement group policies and procedures
- Manage the team of18 chefs, implement a new menu which changes daily, be creative with the cuisine, cooking a modern Australian cuisine with Asian influences but also put in place theme nights
Executive Chef
Hotel Rottnest
01.2009 - 01.2010
- Manages food productions staff of Galley department; directs, coaches, supports, supervises, and evaluates the performance of team to ensure efficient operation of entire team of15 chefs
- Accountable for closely monitoring company budgets regarding food costs and inventory levels, investigating, and reporting any discrepancies immediately, and reviewing financial transactions daily
- Ensures company specifications and health regulations are always followed in areas of food quality and portion control, food preparations stations, guests’ special requests, menu presentations and storing procedures
- Responsible for attending meetings and working closely with management in accordance with Food and Beverage meeting with Chef, Sour Chef, and Head Cooks on a daily basis, as well as with Food and Provision Master to manage inventory and orders
Executive Chef
Voyages, Ayers Rock Resort
10.2007 - 01.2009
- In Charge for3 HOTEL – DESERT GARDENS HOTEL, EMU WALK APARTMENTS, THE LOST CAMEL HOTEL and4 DIFFERENT OUTLETS, Design the Menus, A la Carte, Buffet and Function
- Heading up a kitchen including seventeen (17) chefs and nine (9) kitchen hands
- Covers per day: Lunch – up to450 pax, Dinner – up to600 pax
- Liaising with suppliers to ensure the highest quality of produce and stock is purchased
- Ensuring all staff are fully aware of Food safe standards, quality control, hygiene procedures and OHS
- Ensuring all policies and procedures are strictly adhered to
- Strict compliance to OH&S standards, as well as HACCP and Food Safe Procedures
Executive Chef
Quality Hotel Lord Forrest
09.2004 - 09.2007
- Employed in4½ star hotel in the heart of Bunbury with4 food and beverage outlets
- Heading up a kitchen with current staffing of (10) chefs/cooks and three (3) kitchen hands
- Continuously updating menus: seasonal, special occasion, function, cocktail, buffet and breakfast
- Training of new kitchen staff to current menu, and training of all staff when introducing new menus
- Liaising with hotel management and accounts department in maintaining budgets and costs
- Liaising with sales and marketing department in relation to functions – weddings, conferences, etc
- Liaising with suppliers in relation to ordering of stock and quality control
- Liaising with Department of Health and local council in relation to quality control and health inspections
Executive Chef
Restoran Alhambra
03.1998 - 12.2003
- Established/set-up Mediterranean cuisine menus in early1996 and have maintained successful patronage from both locals and international travellers during lunch and dinner (capacity of54)
- Additional Chefs are ensure the authenticity and quality of the cuisine
- Staffing included: Executive Chef, Sous Chef, Chef d Partis Kitchen hands, Maitre’d and wait staff
- We have gained an international reputation through media write-ups, magazine coverage and television networking in daytime and evening dramas through leasing of our premises
- Catering contracts to Embassies in Kuala Lumpur on National Day, International Schools and Golf Clubs
Executive Chef
Holiday Inn Crowne Plaza Johor Bahru
01.1995 - 02.1998
- Successfully completed a four (4) year contract at this internationally renowned hotel in Johor Bahru, Malaysia
- Reporting directly to the Resident Manager of the Hotel
- Responsible for17 staff including kitchenhands and all chefs in the Mediterranean kitchen, all of whom were on rotational shift roster
- Main duties included: Staff Rostering, Stock Control and Purchasing of food and beverage, Daily Requisition of food and beverage, Creation of Mediterranean Menus, Training of cooks in Mediterranean style, and primarily cooking of Mediterranean food
- My position as Executive Chef of the restaurant encompassed: rostering/ wages costing against budget, Stock Control/Purchasing of food and beverage, Costing/establishing new menus as required, training of cooks, reporting to company directors, and heading up the kitchen in cooking for evenings
Head Chef
Swiss + Club
01.1993 - 12.1994
- Successfully completed a two (2) year contract at this internationally renowned resort club in Singapore
- Reporting directly to the General Manager of the Resort Club
- Responsible for35 staff including kitchen hands and all chefs, all of who were on rotational shift roster
- One kitchen encompassing the resort club where a wide selection of cuisine was prepared and cooked: Chinese, Western, French, and Italian
- Main duties included: Staffs Roster, Stock Control and Purchasing of food and beverage, Daily Requisition of food and beverage, Creation of Seasonal Menus
Head Sous Chef
Qurtoba Palace
10.1991 - 11.1992
- Successfully completed a one (1) year contract at this5-star hotel with350 rooms and four (4) restaurants with independent kitchens
- Reporting directly to the Head Executive Chef (combined Exec Chef encompassing all hotel restaurants)
- Responsible for30 staff including all Sous Chefs, Commis Chefs, Chef de Partis, and Pastry Chefs, all of whom were on rotational lunch and dinner shift roster
- Main duties included: Staff Roistering, Stock Control and Purchasing of food and beverage, Daily Requisition of food and beverage
Sous Chef
Alnakheel Hotel
11.1990 - 10.1991
- Successfully completed a one (1) year contract at this5-star hotel with450 rooms and six (6) restaurants with independent kitchens
- Reporting directly to the Head Executive Chef (combined Exec Chef encompassing all hotel restaurants)
- Responsible for26 staff including all Sous Chefs, Commis Chefs, Chef de Partis Pastry Chefs and Kitchen hands, all of whom were on rotational shift roster
- Main duties included: Staff Rostering, Stock Control and Purchasing of food and beverage, Daily Requisition of food and beverage and primarily cooking
Chef de Partie
Hotel Ellboustem
05.1990 - 09.1990
- This position was compulsory training as part of my Diploma in Hotel and Catering
- Successfully completed this training at this5-star Resort Casino with300 rooms and three (3) restaurants encompassing Italian, French and local cuisine
- Reporting directly to the Executive Chef, who would critique my preparation, cooking and ethics and submit these to the school where I was studying
- My duties included: Preparation of food from each of the restaurants ie Italian, French and local menus, food presentation and primarily cooking
Chef de Partis
TKM Hotel
03.1990 - 04.1990
- This position was compulsory training as part of my Diploma in Hotel and Catering
- Successfully completed this training at this5 star hotel with250 rooms and two (2) restaurants encompassing Italian and French cuisine
- Reporting directly to the Executive Chef, who would critique my preparation, cooking and ethics and submit these to the School where I was studying
- Responsible for11 staff including Chef de Parti’s and Kitchenhands
- My duties included: Preparation of food from each of the restaurants ie Italian, French and local menus, food presentation and primarily cooking
Sous Chef
La Jottas d’Or
02.1990 - 03.1990
- This position was compulsory training as part of my Diploma in Hotel and Catering
- Successfully completed this training at this well known seafood restaurant
- Reporting directly to the Owner of the restaurant
- Responsible for12 staff including all Chefs and Kitchenhands, all of who were on rotational shift roster
- My duties included: Staff Rostering, Stock Control and Purchasing of food and beverage, Daily Requisition of food and beverage and primarily cooking
Cook
Up Holm
02.1989 - 01.1990
- This position was compulsory training as part of my Diploma in Hotel and Catering
- Successfully completed this training at this renowned restaurant in Germany preparing and cooking Western cuisine
- Reporting directly to the Executive Chef, who would critique my preparation, cooking and ethics and submit these to the School where I was studying
- My duties included: Preparation of food from the restaurant, Cooking style, Food Presentation
Education
High School Diploma -
CBD COLLEGE WORK HEALTH & SAFETY
PILBARA INSTITUTE HOSPITALITY DIPLOMA12-2012
Skills
- Food safety
- Kitchen management
- Team management
- Food safety regulations
- Regulatory compliance
- Cost management
- Leadership qualities
- Process improvements
- Health regulations
- Performance assessments
- Project management
Certification
- Certificate IV in Work Health and Safety (BSB41419)
- BSBWHS412 - Assist With workplace compliance with WHS laws.
- BSBWHS413 - Contribute to implementation and maintenance of WHS consultation and participation.
- Processes
- BSBWHS414 - Contribute to WHS risk management.
- BSBWHS415 - Contribute to implementing WHS management systems.
- BSBWHS416 - Contribute to workplace incident response.
- BSBWHS431 - Develop processes and procedures for controlling hazardous chemicals in the workplace.
- BSBINS401 - Analyse and present research information
- BSBWRT411 - Write complex documents.
- BSBWHS411 - Implement and monitor WHS policies, procedures and programs.
- BSBWHS515 – Lead initial response to and investigate WHS incidents.
- Food Safety Auditors: FDF40110 Certificate IV in Food Processing
- Conduct Food Safety Audits FDFAU4003A
- Communicate and Negotiate to Conduct Food Safety Audits FDFAU4002A
- Assess Compliance with Food Safety Programs FDFAU4001A
- Identify Evaluate and Control Food Safety Hazards FDFAU4004A
- Safety Leadership Skill Set - Section44 Certificate
- Diploma of Hospitality
- OHS12 Food Safety
- (Implement food safety procedures)
- (Follow workplace hygiene procedures)
- MSIC CARD
- Fist Aid / CPR
- Diploma in Hotel and Catering
- Degree in Literature
- Diploma in Commercial Cookery
- Basic Safety Training ( STCW95 )
- Basic Ship Fire Fighting Course
LNGG
English ( Fluent )
French ( Fluent )
Germany ( Little )
Malay (Malaysia) ( Little )
Hobbies and Interests
Photography (Diploma of Photography, Singapore), Reading, Sports Participation
Accomplishments
- Packsaddle Village MasterChef PARTICIPANT2019.
- Employer of the Year’2005 through PVS Work find Bunbury.
MASTER CHEF 2019 PACKSADDLE COMPASS GROUP
My nominee brings strong assets to my role and our group is incredibly fortunate to have them as our chefs teams.
First, they are dedicated and hardworking. They are extremely organized and focused on continuously learning and developing best practices to manage routine activities both efficiently and effectively. They bring a positive high energy and a personal touch. When I began my term as team leader , cooking for 2000 guest
my chef team bring true professional attributes to master chef competition and genuinely care about delivering excellent quality work. as well as attention to details.
My nominee easily develops and fosters relationships with my managers ,colegues , and our guests. . They are terrific in welcoming our achievement .
Timeline
Head Chef
Different catering company
02.2024 - Current
Executive Chef
28 Villagers Group
08.2020 - 12.2023
Executive Chef
Compass group – ESS (BHP Billion)
04.2019 - 07.2020
Executive Chef
PINKY’S BEACH CLUB /TOMPSON
05.2018 - 02.2019
Relief Head Chef
HAYS Recruiting experts worldwide
03.2015 - 04.2017
Executive Chef
Cherratta Lodge
02.2014 - 02.2015
Executive Chef
Aspen Group (Catalpa’s Mining Restaurant for Woodside)
12.2010 - 02.2014
Executive Chef
Mangrove Resort Hotel
02.2010 - 12.2010
Executive Chef
Hotel Rottnest
01.2009 - 01.2010
Executive Chef
Voyages, Ayers Rock Resort
10.2007 - 01.2009
Executive Chef
Quality Hotel Lord Forrest
09.2004 - 09.2007
Executive Chef
Restoran Alhambra
03.1998 - 12.2003
Executive Chef
Holiday Inn Crowne Plaza Johor Bahru
01.1995 - 02.1998
Head Chef
Swiss + Club
01.1993 - 12.1994
Head Sous Chef
Qurtoba Palace
10.1991 - 11.1992
Sous Chef
Alnakheel Hotel
11.1990 - 10.1991
Chef de Partie
Hotel Ellboustem
05.1990 - 09.1990
Chef de Partis
TKM Hotel
03.1990 - 04.1990
Sous Chef
La Jottas d’Or
02.1990 - 03.1990
Cook
Up Holm
02.1989 - 01.1990
High School Diploma -
CBD COLLEGE WORK HEALTH & SAFETY
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