Robert Hartley
Bathaven,NSW
Summary
Professional culinary leader with passion for creating exceptional dining experiences. Skilled in menu development, kitchen management, and staff training. Strong focus on teamwork and adaptability to meet changing demands. Proven ability to deliver high-quality results and drive operational efficiency. Reliable and results-driven with keen eye for detail and commitment to excellence. Culinary professional prepared for leadership in dynamic kitchen environments, with focus on excellence in food quality and service. Extensive experience in supervising kitchen operations and mentoring staff. Reliable team collaborator with commitment to achieving high standards and adapting to changing needs. Expertise in menu development and inventory management. Experienced with leading kitchen teams and managing food preparation in busy environments. Utilizes culinary skills and knowledge of kitchen operations to maintain high standards of food quality and safety. Track record of fostering collaborative team environments and driving operational efficiency.
Overview
12
12
years of professional experience
Work History
Head Chef, Manager
Sunseeker Motor Inn
05.2021 - 12.2024
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
Chef
Shoal Bay Country Club
12.2012 - 04.2021
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
Education
Certificate 3 In Hospitality - Hospitality
TAFE NSW
NSW Technical And Further Education Commission Aus12.2010
Craft Of Cooking - Hospitality
Hospitality Training Network of NSW Limited
Suite 6.03, Level 6/10/14 Smith St, Parramatta NSW05.1997
Skills
- Friendly, positive attitude
- Teamwork and collaboration
- Customer service
- Problem-solving
- Time management
- Attention to detail
- Flexible and adaptable
- Dependable and responsible
- Critical thinking
- Organizational skills
- Calm under pressure
- Active listening
- Problem resolution
Timeline
Head Chef, Manager
Sunseeker Motor Inn
05.2021 - 12.2024
Chef
Shoal Bay Country Club
12.2012 - 04.2021
Certificate 3 In Hospitality - Hospitality
TAFE NSW
Craft Of Cooking - Hospitality
Hospitality Training Network of NSW Limited
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