Robert Gaffney

I currently work as Head Chef in an Irish pub in Mudgee, leading all kitchen operations in a busy, high-volume venue. I have created a new, customer-focused menu that balances modern pub fare with traditional Irish dishes. I’ve also helped implement improved systems across both the kitchen and front-of-house to streamline service and boost efficiency. Additionally, I developed a new functions and events package, contributing to increased private bookings and revenue. My role also includes managing food costs, stock control, team training, rostering, and maintaining food safety and quality standards.

May 2024 – January 2025

My role was to oversee all kitchen operations in a high-volume hotel operating 21 hours daily. Responsible for breakfast, lunch, à la carte dinner, café offerings, crib takeaways, and functions. I significantly raised food quality and service standards. I inputted systems here that significantly improved both operations & creating a consistent product.

I really feel like I made a difference here at Mia Mia.

I managed day-to-day operations for a high-volume food production facility supplying over 3,000 ready-made meals weekly. Responsible for coordinating kitchen and logistics teams, maintaining quality control, streamlining production processes, and ensuring timely delivery. Since taking on the role, I’ve significantly improved food quality, enhanced client satisfaction, and strengthened long-term business relationships.

I managed all kitchen operations at this busy country hotel. Oversaw menu planning, staff supervision, and daily service for both the pub and restaurant. Successfully improved food quality, implemented more efficient systems, and helped set a higher standard for the kitchen’s ongoing performance.

Appointed to revamp the menu and upskill kitchen staff in preparation for a relaunch. Successfully developed and implemented a new menu across restaurant and outdoor catering services. Trained the team to deliver consistently high standards, earning strong praise for the transformation. Completed the role prior to relocating to Australia.

Launched and operated a successful home-based meal prep business focused on clients aiming to eat healthy, lose weight, or gain muscle. Personally prepared and delivered tailored breakfast, lunch, and dinner packages twice weekly for 20–25 regular clients. Built strong customer relationships and achieved consistent praise for the standard of food I delivered my clients. I had to put this business idea on pause as it got too big for my apartment kitchen & other personal issues going on at the time.

Returned as Head Chef for one year at Ollies place in Skerries known for high-quality food. Directed all kitchen operations, including staff rostering, ordering supplies, and managing gross profits. Played a hands-on role by actively cooking on the grill and larder stations during peak service hours. Implemented processes to maintain consistent food quality and efficient kitchen workflow.

Secured and converted a retail unit into a licensed food premises. Designed and built a fully operational kitchen and launched a healthy takeaway restaurant featuring a fresh noodle bar, burrito bar, burger bar, and a Slimming World menu. Developed and managed all aspects of the business, including branding and social media marketing. Successfully grew the business, attracting interest in the lease and assets, leading to a profitable exit. Planning to leverage this experience to open a sit-down restaurant in the future.

Head Chef at a large-scale corporate site, overseeing all aspects of kitchen operations in a high-volume, fast-paced environment. Maintained consistently high standards of food production while managing ordering, stock control, and achieving required gross profit margins. Created weekly rotating menus and daily additions to a fresh salad bar, contributing to ongoing variety and customer satisfaction. Ensured efficient systems and strong team performance in a demanding corporate catering setting.

I was responsible for producing a wide range of pastries and desserts, including tea cakes, mousses, and smoothies, in a high-pressure, fast-paced environment. Also assist with main course preparation and frequently step into a sous chef role, overseeing kitchen operations, staff supervision, and the preparation of special diet meals—including modified textures—for elderly residents and patients with specific dietary needs. Gained strong experience in kitchen leadership, quality control, and dietary compliance.

Worked in a high-volume, fast-paced kitchen, primarily responsible for the fryer station and plating starters. Gained valuable experience in a busy, high-pressure environment and developed strong foundational skills in prep, timing, and service. Enjoyed the opportunity to learn daily and contribute to a well-regarded kitchen team.

Supported the kitchen team in all aspects of food preparation and service, ensuring tasks were completed accurately and on time. Gained valuable experience working on large-scale events in a high-standard kitchen. Developed strong teamwork, time management, and foundational culinary skills during this formative stage of my career.