Ryan Osborne
Melbourne,VIC
Summary
I obtained a chef apprenticeship at the age of 16, I become qualified at the age of 19 and have been in the industry ever since, I am 34 years old now, I’ve worked in fine dining restaurants, hotels and pubs, everything from ala carte dining, function's set menus and weddings. I am excellent at communicating and have the desire to keep learning, I am motivated and prompt, as well as passionate and dedicated.
Overview
9
9
years of professional experience
Work History
Sous Chef
Cross Keys Hotel
01.2019 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Chef
Hilton Hotel & Resorts
05.2015 - 11.2018
- 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Collaborated with staff members to create meals for large banquets.
- Cooked memorable dishes that brought new customers into establishment.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
Education
Certificate III - Commercial Cookery
Batman Kangan Tafe
Broadmeadows, VIC12.2009
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Food Preparation
- Kitchen Organization
- Ingredient Knowledge
- Menu development
- Attention to Detail
- Coordinating Kitchen Staff
Accomplishments
Department of hospitality, Travel and Tourism/ Vic-Tafe Culinary Trophy State Final- Bronze Medal
Timeline
Sous Chef
Cross Keys Hotel
01.2019 - Current
Chef
Hilton Hotel & Resorts
05.2015 - 11.2018
Certificate III - Commercial Cookery
Batman Kangan Tafe
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