Ryan Short
Heidelberg Heights,VIC
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
10
10
years of professional experience
Work History
Head Chef
Cru Wine Bar
06.2023 - Current
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Head chef
code black coffee / no.100 flinders lane
09.2022 - 05.2023
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Hired, managed, and trained kitchen staff.
Head Chef
The Veneto club
09.2021 - 08.2022
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Hired, managed, and trained kitchen staff.
- Placed orders to restock items before supplies ran out.
- Interacted with guests to obtain feedback on product quality and service levels.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Head Chef
The Courthouse Restaurant
01.2020 - 08.2021
- Rostering the kitchen staff, hiring and firing of staff, training and development of staff, maintaining food spending, creating and costing seasonal menus, creating function menus and planning with general manager, creating weekly specials, ordering supplies for the restaurant, cooking and running the pass, maintaining food safety hygiene practices, having meetings with general manager about future planning events
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source the best ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
Chef and Pastry Chef
hotel staff agency
01.2018 - 01.2020
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
courthouse restaurant
01.2017 - 01.2019
Chef De Partie
Narkojee winery
01.2017 - 01.2018
Pastry Chef De Partie
Collins square catering
01.2016 - 01.2017
- Collaborated with the culinary team to develop innovative dessert menus for special events.
- Mentored junior pastry chefs, fostering a positive learning environment and strong teamwork.
- Reduced food waste by implementing proper storage techniques and ingredient rotation practices.
- Maintained a clean and organized work area, adhering to strict sanitation guidelines.
- Assisted in inventory management, ensuring adequate stock of ingredients for daily operations.
- Consistently met production deadlines while maintaining high-quality standards for all baked goods.
- Increased overall kitchen efficiency by cross-training in other culinary areas as needed.
- Provided hands-on training to new hires, sharing technical skills and industry knowledge.
- Stayed up-to-date with current industry trends through ongoing research, attending workshops, conferences, or trade shows as necessary.
Pastry Chef
Estelle bistro/ ESP
01.2015 - 01.2016
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business..
Pastry Chef and Commis Chef
big spoon little spoon
01.2014 - 01.2015
- Collaborated with the head chef to design innovative seasonal dessert menus that attracted new clientele.
- Assisted in managing inventory, ensuring optimal freshness and availability of ingredients for daily use.
- Trained junior team members, fostering a supportive work environment that enhanced overall performance.
- Maintained strict hygiene standards within the kitchen, resulting in consistently high health inspection scores.
- Contributed to successful catering events by efficiently preparing large volumes of pastries on time and without compromising quality.
- Implemented creative plating techniques to enhance presentation and elevate the guest experience.
- Supported the development of new recipes through research, experimentation, and taste testing.
- Consistently met high-volume demands during peak service hours by effectively prioritizing tasks and working closely with team members.
- Upheld a positive attitude within the workplace, fostering a supportive environment conducive to continuous learning and growth for all team members.
- Supervised and enhanced the work of 2 people team producing more than 80 plates per day.
Education
Diploma - Business
Swinburne University of Tech
Melbourne, VIC11.2019
Certificate III - Commercial Cookery
The Gordon Institute
Geelong, VIC11.2013
Certificate IV - Patisserie
William Angliss Institute of TAFE
Melbourne, VIC07.2010
Skills
- Banquets and Catering
- Food Safety Regulations
- Plating and Presentation
- Inventory Rotation
- Forecasting and Planning
- Cost Control
- Purchasing
- Budget Development
- Cost Reduction
- Staff Training
- Workflow Optimization
- Kitchen Management
- Process Improvements
- Fine-Dining Expertise
- Food Safety
- Purchasing Management
- Cost Control and Budgeting
- Menu Development
- Recipe Creation
- Interpersonal Skills
- Team Management
- Problem-Solving
- Organizational Skills
- Multitasking Abilities
Timeline
Head Chef
Cru Wine Bar
06.2023 - Current
Head chef
code black coffee / no.100 flinders lane
09.2022 - 05.2023
Head Chef
The Veneto club
09.2021 - 08.2022
Head Chef
The Courthouse Restaurant
01.2020 - 08.2021
Chef and Pastry Chef
hotel staff agency
01.2018 - 01.2020
Chef De Partie
courthouse restaurant
01.2017 - 01.2019
Chef De Partie
Narkojee winery
01.2017 - 01.2018
Pastry Chef De Partie
Collins square catering
01.2016 - 01.2017
Pastry Chef
Estelle bistro/ ESP
01.2015 - 01.2016
Pastry Chef and Commis Chef
big spoon little spoon
01.2014 - 01.2015
Diploma - Business
Swinburne University of Tech
Certificate III - Commercial Cookery
The Gordon Institute
Certificate IV - Patisserie
William Angliss Institute of TAFE
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