Ross Sutherland
Perth,Australia
Summary
Detail-oriented chef with a proven track record in kitchen operations. Skilled in food safety, effective communication, and team collaboration, ensuring high-quality meal preparation and customer satisfaction.
Adaptable culinary professional skilled in menu design and operational management. Committed to maintaining high standards of food safety and quality, with a strong emphasis on effective communication and team collaboration.
Overview
25
25
years of professional experience
Work History
Offshore Marine Cook
AoS
Perth, WA
03.2024 - Current
- Estimated amounts of ingredients required for daily menus based on projected customer numbers.
- Monitored food while it was cooking to ensure that it did not burn or stick to pans.
- Kept records of supplies used in the preparation of meals.
- Prepared multiple menu items simultaneously by coordinating with other cooks as needed.
- Stored food items properly in designated containers and storage areas to prevent spoilage.
- Modified recipes according to customer requests or dietary restrictions.
- Rotated stock items regularly to ensure freshness and minimized waste.
- Tasted cooked dishes for flavor and texture before serving them.
Chef
Evolve Talent
01.2021 - 03.2024
- Overseeing the preparation of food in the kitchen for crib lunches, breakfast, pastry and main meals whilst working across 30 different mines, ensuring that all food is prepared safely, efficiently, and to the highest quality standards
- Efficiently managing and assisting in all aspects of a kitchen, including portion control, cooking techniques, and plating presentation to ensure that all kitchen operations run smoothly
- Regularly monitoring food and labour costs, ensuring that the kitchen operates within the budget in addition to maintaining accurate inventory records and order supplies as needed
- Strictly adhering to food hygiene and safety standards by checking all equipment and surfaces are clean and sanitised, and that food is stored and prepared in a safe manner
- Working effectively in a team environment by collaborating with other chefs, kitchen staff, and front-of-house staff and communicating in a professional and friendly fashion
- Keeping up to date with the culinary standards by constantly innovating and experimenting with new flavours, ingredients, and cooking techniques
Head Chef
The Bungalow Restaurant
01.2019 - 01.2020
- Highly effective in designing menus, submitting cost proposals for menu items, providing feedback regarding food quality or large bulk purchases, ensuring all food preparation is in accordance with regulatory guidelines, designing standardised food presentation guidelines for each dish, and monitoring inventory levels of commonly used items
- Developing solutions and strategies in finding ways to reduce spoilage of infrequently used items, hiring, training, and managing staff about proper kitchen sanitisation methods, directing kitchen operations, including food preparation, cooking, and cleaning up, whilst assigning tasks, supervising chefs and cooks in the preparation and presentation
- Confident and competent in resolving issues as they arise so that customers continue to receive their orders in a timely manner, maintaining control if the kitchen, ensuring that all tasks are carried out efficiently and effectively, whilst making sure that all kitchen and waiting staff adhering to food safety and hygiene regulations
- Consistently planning menus, setting prices, making adjustments as needed based on the availability of ingredients, inspecting raw and cooked food items to guarantee that the highest quality products are prepared and serving to customers, directing monthly inventory, and maintaining vendor relationships
- Showcasing experience and efficiency in collaborating with the general manager and owner to align kitchen operations with the overarching goals of the establishment, recruiting, hiring, and training chefs, cooks and kitchen staff, whilst maintaining kitchen equipment, scheduling repairs, and additional maintenance as needed
Chef De Partie
Grand Hotel Portarlington
01.2018 - 01.2019
- Regularly reviewing and monitoring daily financial activities and expenditures for compliance with the budget limitations to achieve targets in terms of revenue, profit, and growth
- Exhibiting positive attitude on providing assistance and attention as needed by customers and staff, while reinforcing the policy of clean, friendly, comfortable and service at all times
- Proficient in maintaining high activity or productivity levels, as an individual and as a leader of high-performing teams by performing with sense of urgency, efficiency, effectiveness, and determination to consistently achieve team goals and daily business targets
- Constantly ensuring a first-in, first-out food rotation system, and verifying that all food products are properly dated and organised for quality assurance
Manager
Basils Farm
01.2016 - 01.2018
Head Chef/Kitchen Manager
Thistle Catering Services
01.2015 - 01.2016
Offshore Technician
Walker Technical Resources Ltd
01.2013 - 01.2015
Head Chef/Kitchen Manager
Universal Sodexo
01.2007 - 01.2012
Head Chef
Cock and Bull
01.2001 - 01.2007
Chef De Partie
ABOM Hotel
01.2012
Education
Level III -
Food Preparation and Practical Cookery
Gallowgate, ScotlandSkills
- Proficient in dynamic, fast-paced environments
- Adaptable
- High emotional intelligence
- Relationship management
- Confidentiality
- Good listener
- Team player
- Attention to detail
- Ethical behavior
- Project understanding
- Process improvement
- Autonomous work
- Industry-related technology proficiency
- Decision-making
- Calm under pressure
- Initiative
- Skillful communication
- Flexibility
- Effective communication
- Loyalty
References
A list of professional and personal references can be provided upon request.
Timeline
Offshore Marine Cook
AoS
03.2024 - Current
Chef
Evolve Talent
01.2021 - 03.2024
Head Chef
The Bungalow Restaurant
01.2019 - 01.2020
Chef De Partie
Grand Hotel Portarlington
01.2018 - 01.2019
Manager
Basils Farm
01.2016 - 01.2018
Head Chef/Kitchen Manager
Thistle Catering Services
01.2015 - 01.2016
Offshore Technician
Walker Technical Resources Ltd
01.2013 - 01.2015
Chef De Partie
ABOM Hotel
01.2012
Head Chef/Kitchen Manager
Universal Sodexo
01.2007 - 01.2012
Head Chef
Cock and Bull
01.2001 - 01.2007
Level III -
Food Preparation and Practical Cookery