Summary
Overview
Work History
Education
Skills
Certification
Interests
Timeline
Generic

RICHARD KEANE

MORNINGTON,VIC

Summary

Knowledgeable Chef/manager with rich background in leading culinary teams and crafting innovative menus. Proven ability to enhance kitchen operations and cultivate dynamic kitchen environment. Demonstrated expertise in menu development and staff training. Wide knowledge of both domestic and international wines

Overview

24
24
years of professional experience
1
1
Certification

Work History

HEAD CHEF

DAVA HOTEL
08.2016 - 09.2025
  • Major responsibilities include Running all aspects of kitchen of multi section venue including Alfredo, bistro, sports bar and functions All kitchen rosters, food costs and menu planning Monthly stock takes adhering to all KPI In my time at The DAVA revenue has increased year on year while maintaining strict wage budget and low food costs
  • Directed kitchen operations, ensuring quality and consistency of all dishes served.
  • Developed seasonal menus highlighting local ingredients, enhancing guest dining experiences.
  • Led team in food preparation, maintaining high standards of cleanliness and safety protocols.
  • Mentored junior chefs, fostering skill development and teamwork within the kitchen staff.
  • Collaborated with suppliers to source fresh produce, optimizing ingredient quality and cost-efficiency.
  • Implemented inventory management systems to reduce waste and streamline ordering processes.
  • Conducted regular training sessions on culinary techniques, improving overall kitchen performance.
  • Innovated recipes that aligned with guest preferences and dietary restrictions, increasing customer satisfaction.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.

HEAD CHEF/ MANAGER

MORNING STAR ESTATE
02.2013 - 01.2016
  • Major Responsibilities include: ;Running multiple kitchens ;Running fine dinning restaurant ;Functions ranging from cocktail to degustation from 20-200 ;Hiring of staff ;Wage and food costing ;Menu design ;implementing & maintaining food safety plan

HEAD CHEF

SOUTH BEACH RESTAURANT
11.2006 - 11.2009
  • Major Responsibilities:
  • Menu design & maintenance
  • Stock take & costing
  • Building on an already established business
  • Sourcing new suppliers & product
  • Liaising with owners
  • Implementing & maintaining Food Health & Safety plan
  • Employing staff & Rostering
  • Contacts Michael & Rebecca Cook PH: (03) 59744443

HEAD CHEF/OWNER

FAWKNER RESTAURANT
10.2004 - 10.2006
  • Major Responsibilities:
  • Establishment of restaurant including
  • Restaurant / kitchen design
  • Restaurant concept
  • Floor & kitchen staff
  • Suppliers
  • Floor & kitchen procedures
  • Food & beverage design including wine list
  • Restaurant marketing
  • Dealing with sales representatives
  • Bar management wine/ beer
  • Staff management
  • Balancing daily takings
  • Budgeting
  • Business expenses
  • Food & beverage costing
  • Salary budgeting
  • Rostering
  • Purchasing
  • Function coordination

PART OWNER/CHEF

BASQUE, TAPAS & WINE BAR
07.2003 - 10.2005
  • Mayor Responsibilities include:
  • Establishment of restaurant, including
  • Restaurant/kitchen design
  • Restaurant concept
  • Floor & kitchen staff
  • Suppliers
  • Floor & kitchen procedures
  • Food & beverage design
  • Restaurant design
  • Dealing with sales representatives
  • Staff management
  • Budgeting
  • Business expenses
  • Food & beverage costing
  • Salary budgeting
  • Rostering
  • Purchasing
  • Stock take/ food and beverages
  • Kitchen supervision/cooking
  • Stock control
  • Wine list and ordering

PART OWNER/HEAD CHEF

CAVALLI RESTAURANT
04.2001 - 03.2002
  • Mayor Responsibilities include:
  • Budgeting
  • Business expenses
  • Food costing
  • Salary budgeting
  • Management of 10 staff
  • Management of restaurant
  • Functions
  • Purchasing
  • Stock control
  • Menu planning
  • Costing
  • Weekly stock take

Education

Certificate II - Cooking

Box Hill Institute of TAFE
Melbourne, VIC
11-1990

Skills

  • Marketing strategies
  • Customer liaison
  • Understanding seasonal business patterns
  • Food safety
  • Kitchen management
  • Team management
  • Menu development
  • Menu supervision
  • Food presentation
  • Cost management
  • Recipe creation
  • Seasonal menu planning
  • Purchasing
  • Staff training
  • Employee retention strategies
  • Staff recruiting and hiring

Certification


  • , Qualified Chef with 20 years experience as Head Chef/ Manager
  • Food handlers supervisor
  • First aid
  • Currently studying training and assessment

Interests

  • Wine Tasting
  • Cooking
  • Gardening
  • Hiking
  • Swimming
  • Team Sports

Timeline

HEAD CHEF

DAVA HOTEL
08.2016 - 09.2025

HEAD CHEF/ MANAGER

MORNING STAR ESTATE
02.2013 - 01.2016

HEAD CHEF

SOUTH BEACH RESTAURANT
11.2006 - 11.2009

HEAD CHEF/OWNER

FAWKNER RESTAURANT
10.2004 - 10.2006

PART OWNER/CHEF

BASQUE, TAPAS & WINE BAR
07.2003 - 10.2005

PART OWNER/HEAD CHEF

CAVALLI RESTAURANT
04.2001 - 03.2002

Certificate II - Cooking

Box Hill Institute of TAFE

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RICHARD KEANE