Summary
Overview
Work History
Education
Skills
Timeline
Generic

Robert Boorman

Harrisdale

Summary

Accomplished Executive Chef with a strong background in hospitality, ranging from fine dining to large pubs and resorts. Demonstrated success in menu innovation and maintaining high standards of quality, resulting in improved customer satisfaction and cost efficiency. Proficient in team leadership and staff development, fostering a productive and cohesive work environment.

Overview

18
18
years of professional experience

Work History

Antarctic Expaditioner Chef

AAD
10.2023 - 03.2025
  • Led comprehensive kitchen management for up to 150 expeditioners, focusing on dietary compliance.
  • Trained novice staff members, elevating their culinary skills and operational readiness.
  • Executed coordination of functions and themed dinners, enhancing overall dining experiences.
  • Managed annual inventory processes, including stock delivery planning and stocktaking.

Contract Chef

Various Establishments
10.2021 - 10.2023
  • Fulfilled contracts for various agencies in remote locations.
  • Coordinated staff and managed operational flows.
  • Executed cooking tasks across all sections of food preparation.
  • Adhered to cleaning schedules and maintenance protocols.

Kitchen Manager

Cygnet Bay Pearl Farm
05.2018 - 09.2021
  • Oversaw comprehensive kitchen management, including cooking, menu development, and stock control.
  • Managed 5-10 staff to ensure operational efficiency and high-performance standards.
  • Planned and facilitated events to meet diverse customer needs.
  • Controlled food costs and minimized wastage through effective inventory management.
  • Implemented staff training programs to enhance culinary skills and service quality.
  • Coordinated with restaurant and tour groups to fulfill specific demands.
  • Maintained cleanliness and organization of kitchen facilities to comply with health standards.

Head Chef

Settlers Tavern
04.2017 - 04.2018
  • Oversaw staff of 30+, managing training and rosters for optimal performance.
  • Directed daily service of over 1,200 meals, including 50+ diverse menu items.
  • Managed food costs, minimized wastage, handled ordering, and developed menus while ensuring compliance with food safety regulations.
  • Planned and executed internal and external events to enhance community engagement.

Sous Chef

Bib & Tucker
10.2016 - 04.2017
  • Directed staff management efforts, fostering a cohesive and productive team environment.
  • Administered operations management and quality control, achieving consistent quality benchmarks.
  • Supervised prep level management to streamline workflow and reduce delays.
  • Implemented effective stock rotation and ordering systems to maintain optimal inventory levels.

Executive Chef

Chifley Hotel & Resort
09.2015 - 10.2016
  • Directed operation of resort with over 200 rooms and restaurant seating for 150 guests.
  • Managed three function spaces, hosting events for 40 to 100 attendees.
  • Led a team of 10 to 15 staff through effective training and roster management.
  • Created unique menu offerings for functions and special events.
  • Coordinated wine dinners and specialized events to attract clientele.

Latitude 32

Head Chef
02.2014 - 03.2015
  • Opened new restaurant through strategic kitchen design and equipment procurement.
  • Hired and trained staff while creating effective rosters.
  • Developed and implemented menu, ensuring diverse offerings.
  • Created templates for prep sheets, daily operations, recipe folders, costings, functions, and special events.

Night Superviser & Volunteer

Serenity Lodge
09.2012 - 02.2014
  • Ensured safety and well-being of 30+ residents through vigilant duty of care.
  • Facilitated group activities and workshops to promote client engagement and social interaction.
  • Supported clients with personalized assistance to meet individual needs.
  • Administered alcohol and drug tests to comply with regulatory standards.

Head Chef

Emma's on The Boardwalk
10.2006 - 01.2012
  • Oversaw operations of fine-dining and bistro restaurants to ensure exceptional service.
  • Developed innovative menus while managing stock control for optimal inventory levels.
  • Trained and developed staff to enhance performance and customer satisfaction.
  • Coordinated functions, weddings, and special events to create memorable experiences.

Education

Diploma - Hospitality Management

Business And Leadership Academy
Perth, WA
10.2024

Diploma - Counselling

Chisolm Tafe
Melbourne, VIC
11.2022

Certificate IV - Music Production

Tafe WA
Leederville, WA
10.2013

Certificate III - Commercial Cookery

Fremantle Tafe
Fremantle, WA
10.2002

Skills

  • Resort Management, fine-dining, contemporary Australian, seafood, classic bistro, American Steakhouse, Australian Pub, Italian, English/Indian, Thai, Australian indigenous spice use
  • Quality control, menu development, food costs & wastage management, and meeting budget requirements
  • Stock ordering, control, rotation and vendor relations
  • Staff organisation: rosters, training, hiring/recruitment, disciplinary action

Timeline

Antarctic Expaditioner Chef

AAD
10.2023 - 03.2025

Contract Chef

Various Establishments
10.2021 - 10.2023

Kitchen Manager

Cygnet Bay Pearl Farm
05.2018 - 09.2021

Head Chef

Settlers Tavern
04.2017 - 04.2018

Sous Chef

Bib & Tucker
10.2016 - 04.2017

Executive Chef

Chifley Hotel & Resort
09.2015 - 10.2016

Latitude 32

Head Chef
02.2014 - 03.2015

Night Superviser & Volunteer

Serenity Lodge
09.2012 - 02.2014

Head Chef

Emma's on The Boardwalk
10.2006 - 01.2012

Diploma - Hospitality Management

Business And Leadership Academy

Diploma - Counselling

Chisolm Tafe

Certificate IV - Music Production

Tafe WA

Certificate III - Commercial Cookery

Fremantle Tafe

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