Scott Burns
Melbourne,VIC
Summary
Executive Chef with a proven track record at BAO PROJECT, excelling in menu planning and culinary training. Expert in vendor relations and cost control, successfully enhancing event collaborations and brand visibility. Adept at staff supervision and conflict resolution, fostering a cohesive kitchen environment while delivering exceptional dining experiences.
Overview
15
15
years of professional experience
Work History
Exec Chef / Creator
BAO PROJECT
Melbourne , VIC
08.2020 - 04.2025
- Media work and brand building on social platforms with the Media Team, and creating events and collaborations with other food vendors, chefs, and fashion clothing brands.
- Trained new chefs on proper cooking techniques and menu items.
- Organizing two venues in charge of eight staff members.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Planned menus, ordered supplies and managed kitchen staff.
- Organised Pop up events at major events
- In charge of logistics of venues and events
- Organise on and off-site catering
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Monitored temperatures of prepared food and cold-storage areas.
- Trained kitchen workers on culinary techniques.
- Observed food safety and sanitation protocols to reduce germ spread.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Media work and brand building on social platforms with the media team.
Head Chef
BOURKE AND WILLS / BRISK CATERING
Melbourne , VIC
03.2017 - 11.2019
- Trained kitchen workers on culinary techniques.
- Catering experience at high volume.
- Catering Menu design / Costed
- Organizing sandwich displays on all sites.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Monitored food production to guarantee quality standards were met.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Observed food safety and sanitation protocols to reduce germ spread.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Resolved conflicts between kitchen staff members in a professional manner.
Head Chef
CAFENATICS / PROCUCTION KITCHEN
Melbourne, VIC
02.2014 - 03.2017
- I ran the production kitchen for five espresso bars in the Melbourne CBD from our kitchen in Docklands.
- Trained kitchen workers on culinary techniques.
- Knowledge of over 30 types of sandwiches, wraps, flatbreads, etc.
- Organizing sandwich displays at all sites.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Supervised food preparation staff to deliver high-quality results.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Established portion control guidelines to reduce waste and maximize profits.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Chef De Partie / ITALIAN CUISINE
ROSATIS
Melbourne, Victoria
01.2012 - 01.2014
- Daily breakdown of all stock brought in, prepped, and stored.
- Worked in the larder section to pan's.
- Seafood and Meat preparation.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Organized the daily mise en place in order to prepare meals efficiently.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Monitored temperatures of prepared food and cold-storage areas.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Checked quality of food products to meet high standards.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
Sous Chef / OPEN FIRE-MOD AUS
PLOUGH INN
Brisbane South Bank, Qld
01.2010 - 11.2011
- Ran Grill / Open Fire Station
- Daily Meat and Seafood preparation
- Stocks, Sauces.
- Managed food usage with proper stock rotation to prevent spoilage.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Supervised food preparation staff to deliver high-quality results.
- Prepared workstations with ingredients and tools to increase efficiency.
Education
COOKERY CERT 3 -
SOUTHBANK TAFE
Brisbane, QLD10-2006
HOSPO CERTS 1 &2 - Hospitality
Bracken Ridge Tafe:
Brisbane, QLD01-2004
Skills
- Menu planning
- Food safety
- Inventory management
- Culinary training
- Vendor relations
- Cost control
- Event coordination
- Staff supervision
- Time management
- Conflict resolution
- Recipe development
- Team building
- Staff scheduling
- Multitasking
- Kitchen Equipment Handling
- Creative thinking
REFRENCES
Ref:
Adrian Mancuso
0452323324
Adrian@mancusocoffee.com
Casper Huynh
0431031202
Owner, Director, Trends Media
Nic Southon
0424033346
Westholme Meats National Sales Rep
Anthony Thalassinos
0402107740
Former sous chef, Hotel Sorrento
Timeline
Exec Chef / Creator
BAO PROJECT
08.2020 - 04.2025
Head Chef
BOURKE AND WILLS / BRISK CATERING
03.2017 - 11.2019
Head Chef
CAFENATICS / PROCUCTION KITCHEN
02.2014 - 03.2017
Chef De Partie / ITALIAN CUISINE
ROSATIS
01.2012 - 01.2014
Sous Chef / OPEN FIRE-MOD AUS
PLOUGH INN
01.2010 - 11.2011
COOKERY CERT 3 -
SOUTHBANK TAFE
HOSPO CERTS 1 &2 - Hospitality
Bracken Ridge Tafe:
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