Sam Johnson
Clarkson,WA
Summary
High-performing Chef offering 15+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Creating safe work environments for myself and others well being.
Great team player, will back anyone and everyone. Leave no one behind. Above all else, good food for good people.
Overview
14
14
years of professional experience
Work History
Head Chef
Anglican Diocese Of Western Australia
05.2022 - 11.2023
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Interacted with guests to obtain feedback on product quality and service levels.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Sous Chef
Marmion Angling & Aquatic Club
02.2020 - 04.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef De Partie
Marmion Angling & Aquatic Club
03.2010 - 02.2020
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Cooked memorable dishes that brought new customers into establishment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Sanitized all counters properly to prevent food-borne illness.
Education
No Degree - Certificate III in Commercial Cookery
North Metropolitan TAFE - Kendrew Crescent Campus
Joondalup, WA01.2010
Year 12
Clarkson Community High School
Clarkson, WA11.2005
Skills
- Food Spoilage Prevention
- Food Safety Regulations
- Inventory Rotation
- Signature Dish Creation
- Performance Assessments
- Forecasting and Planning
- Ingredient Selection
- Banquets and Catering
- Kitchen Management
- Process Improvements
Section name
Love car racing, followed for years. Great music background
Timeline
Head Chef
Anglican Diocese Of Western Australia
05.2022 - 11.2023
Sous Chef
Marmion Angling & Aquatic Club
02.2020 - 04.2022
Chef De Partie
Marmion Angling & Aquatic Club
03.2010 - 02.2020
No Degree - Certificate III in Commercial Cookery
North Metropolitan TAFE - Kendrew Crescent Campus
Year 12
Clarkson Community High School
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