Rob Halliwell
Hopetoun,WA
Summary
Experienced chef with a proven track record in kitchen operations, menu development, and team leadership. Expertise in creating innovative dishes that meet diverse customer preferences while maintaining high food safety and quality standards. Achieved significant improvements in kitchen efficiency and guest satisfaction through effective culinary management and team collaboration. Committed to fostering a positive work environment and contributing to organizational success.
Overview
4
4
years of professional experience
Work History
chef
port hotel
Hopetoun, WA
10.2024 - 09.2025
- Prepared diverse menu items in alignment with hotel standards and guest preferences.
- Maintained organized kitchen workspace and equipment to ensure efficiency.
- Developed bi-daily specials utilizing seasonal ingredients and guest feedback.
- Contributed ideas during menu planning meetings to enhance culinary offerings.
- Ensured compliance with sanitation policies to uphold cleanliness in work environment.
- Adhered to budget constraints while procuring ingredients and equipment.
- Cultivated relationships with local vendors for fresh, high-quality ingredients at competitive prices.
chef
RE-PUB
SANTARCANGELO DI ROMAGNA, Italy
05.2021 - 01.2024
- started as kitchen help and worked my way up to chef position
- Collaborated with kitchen staff to maintain cleanliness and organization.
- Managed inventory by tracking supplies and placing orders as needed.
- Developed new recipes to enhance menu offerings for guests.
- Trained junior kitchen staff on proper cooking techniques and hygiene practices.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Planned menus, ordered supplies and managed kitchen staff.
Education
Diploma - EQF-lv4 restaurant management and hospitality
I.P.S.S.E.O.A ''S.P.MALATESTA''
Rimini, Italy 07-2018
Skills
- Culinary creativity and menu design
- Sanitation compliance and food prep
- Inventory control and kitchen oversight
- Vendor partnerships
- Waste control
- Flavor pairings
Languages
Italian
Native/ Bilingual
english
Native/ Bilingual
References
References available upon request.
Timeline
chef
port hotel
10.2024 - 09.2025
chef
RE-PUB
05.2021 - 01.2024
Diploma - EQF-lv4 restaurant management and hospitality
I.P.S.S.E.O.A ''S.P.MALATESTA''