Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Richard Fairbanks

Brabham,WA

Summary

High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

14
14
years of professional experience

Work History

Sous Chef

Enoteca Centro
09.2023 - Current
  • Worked under head chef to develop multiple Italian inspired European menus, Trained in all aspects of kitchen management, stock control, ordering, menu costing.

Sous chef

North bird wine store
08.2022 - 09.2023
  • Worked closely under the head chef to create exceptional modern australian food
  • Trained staff, stock control, all areas of the kitchen.

Head chef

Little Jaspi
12.2020 - 07.2022
  • Ran the kitchen in a small family owned cafe, In charge of all food preparation, ordering, stock control, a la carte menu and grab and go cabinet.

Sous chef

The Kingsley Tavern
10.2019 - 12.2020
  • Took a step back to refine my skills and work with a past head chef
  • Trained staff in all aspects of the kitchen, Helped with menu development, menu costings, Ordering and quality control of all dishes leaving the kitchen.

Head Chef

Down the Hatch
10.2018 - 10.2019
  • Took over as head chef running my first kitchen, Developed menus, costings, Rosters, Training staff
  • All round operations and making sure the kitchen ran smoothly.

Sous chef

Down the Hatch
04.2018 - 10.2018
  • Worked closely under the Head chef to maintain and run the kitchen
  • Trained staff in all aspects of the kitchen, Helped with menu development, menu costings, Ordering and quality control of all dishes leaving the kitchen.

CDP of Grill Section

Basq Restaurant and Grill
11.2017 - 03.2018
  • Maintained The grill section of this busy Mediterranean restaurant.

CDP of Grill section

Petition Kitchen
05.2016 - 11.2017
  • Maintained and ran the grill section at the prestigious Petition Kitchen in the heart of Perth, Worked under head chef Jesse Blake while striving for excellence in all aspects of Hospitality, Won best new restaurant in WA and Best restaurant in WA while working here.

CDP of Larder and Desserts

Basq Restaurant and Grill
03.2015 - 05.2016
  • Maintained and ran the larder and desserts sections of this busy Mediterranean restaurant.

CDP of Breakfast section

Tropico North Beach
11.2014 - 03.2015
  • Worked closely with the head and executive chefs to develop the Breakfast menu, Helped put systems in place and train staff while being part of the opening crew of this busy beachside cafe.

3rd year apprentice and commis chef

Gramercy Bistro
01.2013 - 11.2014
  • Finished my apprenticeship cooking American steakhouse style food, Gained extensive experience in Breakfast and Pans sections.

2nd and 3rd year apprentice chef

Sebroso wine bar
01.2012 - 12.2012
  • Trained in Spanish and Mediterranean cuisine
  • Pans, grill, larder

2nd year apprentice chef

The Barking dog Hotel
07.2011 - 12.2011
  • Cold larder, Pans, Desserts, Functions

1st year apprentice chef

The Cremorne Hotel
03.2010 - 07.2011
  • Started my apprenticeship, Cold larder, Function, Dishes

Education

Achieved Cert 3 and 4 Commercial cookery -

Advanced Food Safety /Handling Cert -

Cert 4 in Kitchen managment -

Finished year 12 -

Nanango state high school
Nanango, QLD
01.2009

Skills

  • Kitchen leadership
  • Food Safety
  • Mentoring and Coaching
  • Staff Training
  • Food presentation
  • Menu Planning
  • Food Preparation

References

Available upon request

Timeline

Sous Chef

Enoteca Centro
09.2023 - Current

Sous chef

North bird wine store
08.2022 - 09.2023

Head chef

Little Jaspi
12.2020 - 07.2022

Sous chef

The Kingsley Tavern
10.2019 - 12.2020

Head Chef

Down the Hatch
10.2018 - 10.2019

Sous chef

Down the Hatch
04.2018 - 10.2018

CDP of Grill Section

Basq Restaurant and Grill
11.2017 - 03.2018

CDP of Grill section

Petition Kitchen
05.2016 - 11.2017

CDP of Larder and Desserts

Basq Restaurant and Grill
03.2015 - 05.2016

CDP of Breakfast section

Tropico North Beach
11.2014 - 03.2015

3rd year apprentice and commis chef

Gramercy Bistro
01.2013 - 11.2014

2nd and 3rd year apprentice chef

Sebroso wine bar
01.2012 - 12.2012

2nd year apprentice chef

The Barking dog Hotel
07.2011 - 12.2011

1st year apprentice chef

The Cremorne Hotel
03.2010 - 07.2011

Achieved Cert 3 and 4 Commercial cookery -

Advanced Food Safety /Handling Cert -

Cert 4 in Kitchen managment -

Finished year 12 -

Nanango state high school

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