Ryan Weale
Algester
Summary
Professional business leader with extensive experience in operating and growing successful ventures. Skilled in financial management, marketing strategies, and operational oversight. Known for fostering collaborative team environment and achieving significant results through adaptable strategies.
Overview
25
25
years of professional experience
Work History
Business Owner/Operator
Gusto’s Gourmet Pizza and Pasta Algester
01.2019 - Current
- Preparation and cooking of takeaway pizza and pasta
- Catering food including buffets, sit down dinners, canapes, fork dishes
- Oversaw end-to-end business processes to maintain proficiency and profitability.
- Improved customer satisfaction rates by prioritizing client needs and addressing concerns promptly.
- Established a loyal customer base through targeted marketing campaigns, referral programs, and personalized customer experiences.
- Consulted with customers to assess needs and propose optimal solutions.
- Successfully managed a team of employees, providing guidance, coaching, and performance evaluations to ensure optimal productivity.
- Trained and motivated employees to perform daily business functions.
- Cultivated strong relationships with suppliers/vendors to secure favourable pricing agreements for materials/services needed for daily operations.
- Kept all building areas and equipment functional and well-organized to promote business performance.
- Managed financial operations effectively by implementing stringent budget controls and regular financial reporting procedures.
Contract Casual Chef
Main Event Catering - Magic Millions horse sales
01.2017 - 01.2019
- Preparation and cooking of buffet food for 200 - 1500 people
- Preparation of sandwiches, wraps, salads and lunch menu items for the servery section of the catering business
- Preparation and serving of canapé functions on a daily basis
- A la carte lunch and dinner service for 100 – 300 people
Head Chef
G’s Wine Bar, Nathan Campus, Griffith Food, Griffith University
04.2009 - 01.2017
- Perform tasks to achieve GU customer service standards and the provision of exceptional customer service in Griffith Food operations
- Work with team members to ensure adequate, timely provision of food and beverages in a manner and quality that meets or exceeds customer’s expectations
- Interact with customers to ensure adequate feedback regarding food and beverage service requirements and quality
- Provide advice on customer service needs to operations management
- Manage and supervise the menu design, ensuring the planning and production is in line with Griffith Food service style and presentation
- Menus should achieve maximum contribution within the budgeted cost control percentage
- Perform tasks so they achieve the outlet’s 'Food Safety Plan' ensuring compliance at all times with Operational Performance Standards and legislative requirements
- Ensure compliance with Workplace Health and Safety legislative requirements by self and other team members at all times
- Manage the staffing levels in the kitchen to achieve budgeted cost percentages
- Promote positive, regular communication with all staff and other operational managers and supervisors to facilitate a smooth, cooperative and supporting relationship servicing the needs of each area
Sous Chef/Casual Senior Chef De Partie
Dish Catering, Create Food & Party Design Catering, Bovingdons Catering and Zafferano catering
12.2005 - 02.2009
- Company Overview: London
- Preparation and cooking for corporate businesses
- Preparation and cooking of Alacarte meals for private functions
- London
Head Chef
Tribeca Café and Bar
11.2004 - 10.2005
- Company Overview: Brisbane AUSTRALIA
- Training and supervision of all kitchen staff
- Preparation of all breakfast, lunch and dinner meals
- Creating a variety of specials on a weekly basis
- Ordering of all produce for kitchen use
- Brisbane AUSTRALIA
Sous Chef
Tanja’s Café Garden City
03.2004 - 10.2004
- Company Overview: Brisbane AUSTRALIA
- Training and supervision of all kitchen staff
- Preparation of all breakfast, lunch and dinner meals
- Creating a variety of specials on a weekly basis
- Ordering of all produce for kitchen use
- General Organisation of day to day kitchen duties including: preparation, cooking, cleaning
- Brisbane AUSTRALIA
3rd / 4th Year Apprentice Chef
Aix Café and Bistro
02.2003 - 03.2004
- Company Overview: Brisbane AUSTRALIA
- Breakfast preparation and cooking of all dishes
- Food Preparation – Dealing with fish, chicken, beef, lamb, seafood, vegetables etc
- Stocks and sauces, organization of main meals, light meals and entrée’s
- Cold Larger – making basic sandwiches, a variety of pizza’s, salads, preparing all light meal entrée’s and variety of cakes
- Plating of meals – Presentation of meals and cooking of all mains
- Organisation for functions, including preparing and serving of all buffet foods
- Ordering all products used in the kitchen
- Brisbane AUSTRALIA
3rd Year Apprentice Chef
Runcorn Tavern
10.2002 - 02.2003
- Breakfast preparation and cooking of all dishes
- Food Preparation – Dealing with fish, chicken, beef, lamb, seafood, vegetables etc
- Stocks and sauces, organization of main meals, light meals and entrée’s
- Cold Larger – making basic sandwiches, a variety of pizza’s, salads, preparing all light meal entrée’s and variety of cakes
- Plating of meals – Presentation of meals and cooking of all mains
- Organisation for functions, including preparing and serving of all buffet foods and ordering all products used in the kitchen
3rd Year Apprentice Chef
Toscani’s Café Bar & Restaurant
10.2002 - 02.2003
- Breakfast preparation and cooking of all dishes
- Food Preparation – Dealing with fish, lamb, seafood, vegetables etc
- Stocks and sauces, organization of main meals, light meals and entrée’s
- Cold Larger – making basic sandwiches, a variety of pizza’s, salads, preparing all light meal entrée’s and variety of cakes
- Plating of meals – Presentation of meals and cooking of all mains
- Organisation for functions, including preparing and serving of all foods and ordering all products used in the kitchen
Kitchen hand / 1st / 2nd Year Apprentice Chef
Cheers Taverns
09.1999 - 10.2001
- Food Preparation – Stocks and sauces, organization of main meals, light meals, entrée’s and desserts
- Dishwashing – cleaning of all plates and utensils, operating a dishwasher, maintaining cleanliness throughout the kitchen
- Cold Larder- making basic sandwiches and preparing all light meals and entrée’s
- Plating and Cooking of main meals
Education
Food Safety Supervision -
01.2016
Certificate IV Frontline Management -
The Bremer Institute of Tafe
01.2013
Certificate III in Hospitality - Catering Operations
01.2012
Certificate III in Hospitality - Commercial Cookery
Tafe Queensland (Employment and training)
Brisbane, Queensland01.2004
Diploma of Hospitality - Management
Southbank Institute of Tafe
01.2000
Senior Certificate -
St Joseph’s College, Gregory Terrace
Brisbane, Queensland01.1998
Skills
- Small business operations
- Sales tactics
- Financial reporting
- Personnel management
Personal Information
Date of Birth: 09/05/81
Timeline
Business Owner/Operator
Gusto’s Gourmet Pizza and Pasta Algester
01.2019 - Current
Contract Casual Chef
Main Event Catering - Magic Millions horse sales
01.2017 - 01.2019
Head Chef
G’s Wine Bar, Nathan Campus, Griffith Food, Griffith University
04.2009 - 01.2017
Sous Chef/Casual Senior Chef De Partie
Dish Catering, Create Food & Party Design Catering, Bovingdons Catering and Zafferano catering
12.2005 - 02.2009
Head Chef
Tribeca Café and Bar
11.2004 - 10.2005
Sous Chef
Tanja’s Café Garden City
03.2004 - 10.2004
3rd / 4th Year Apprentice Chef
Aix Café and Bistro
02.2003 - 03.2004
3rd Year Apprentice Chef
Runcorn Tavern
10.2002 - 02.2003
3rd Year Apprentice Chef
Toscani’s Café Bar & Restaurant
10.2002 - 02.2003
Kitchen hand / 1st / 2nd Year Apprentice Chef
Cheers Taverns
09.1999 - 10.2001
Certificate IV Frontline Management -
The Bremer Institute of Tafe
Certificate III in Hospitality - Catering Operations
Certificate III in Hospitality - Commercial Cookery
Tafe Queensland (Employment and training)
Diploma of Hospitality - Management
Southbank Institute of Tafe
Senior Certificate -
St Joseph’s College, Gregory Terrace
Food Safety Supervision -
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