SCOTT SHERWIN
BRISBANE,QLD
Summary
Experienced Remote FIFO Chef with over 15 years in high-volume bulk catering and camp operations. Proven ability to lead kitchen teams servicing up to 1,000 personnel daily while maintaining strict HACCP compliance, food safety standards, cost control, and high-quality food presentation. Strong leader with a safety-first mindset, experienced in remote logistics, rostered swings, and maintaining workforce morale through exceptional meal service.
Overview
14
14
years of professional experience
Work History
Head Chef / Sous Chef
Sodexo Remote Sites
04.2025 - Current
- Lead end-to-end kitchen operations within remote FIFO camp environment
- Oversee breakfast, crib, dinner, pastry and function services for up to 1,000 personnel
- Ensure full HACCP compliance and enforce strict food safety and WHS standards
- Manage food ordering, stock rotation and inventory within remote logistics constraints
- Control food costs while maintaining quality, consistency and portion standards
- Supervise, mentor and develop kitchen teams to drive productivity and morale
- Maintain high client satisfaction and service delivery standards
Commis Chef
Customs House – Partina
06.2024 - 04.2025
- Prepared and presented high-quality à la carte dishes
- Assisted with banquet preparation and service
- Maintained stock rotation systems and minimised wastage
- Supported training and development of apprentice chefs
Night Steward
Hilton Hotel
09.2023 - 06.2024
- Maintained exceptional cleaning standards across multiple commercial kitchens
- Ensured compliance with company safety and hygiene policies
- Supported banquet and large-scale event operations
Head Chef
Anglicare Southport Respite Centre
08.2019 - 06.2021
- Managed full kitchen operations including budgeting and supplier coordination
- Designed and implemented nutritionally balanced menus tailored to dietary requirements
- Supervised and trained kitchen staff to ensure compliance and performance
- Controlled food costs and minimised wastage
- Maintained high hygiene and food safety standards
Sous Chef
Sodexo Remote Sites
07.2012 - 10.2015
- Supervised high-volume catering operations within remote mining camp
- Coordinated daily service across multiple meal periods
- Maintained strict adherence to HACCP and safe work practices
- Assisted with staff rostering and team training
- Delivered consistent quality across bulk and buffet-style services
Chef
Emerald Lakes Golf Club
Demi Chef
RSL Southport (QLD)
Commis Chef
Twin Towns Services Club & Resort (NSW)
Apprentice / Commis Chef
Watermark Hotel & Spa (Gold Coast)
Education
Certificate III -
Commercial Cookery
Skills
- Bulk Catering
- Remote Camp & FIFO Operations
- Kitchen Leadership
- Team Supervision
- HACCP
- Food Safety Compliance
- Food Cost Control
- Budget Management
- Menu Planning
- Nutritional Balance
- Stock Ordering
- Inventory Management
- Crib Service
- Breakfast Service
- Dinner Service
- Function Service
- Workplace Health & Safety Compliance
- High-Pressure Service Management
References
Available upon request.
Education And Certifications
- Certificate III – Commercial Cookery
- Food Safety Certification
- Extensive HACCP Implementation Experience
- Strong Workplace Health & Safety Knowledge
Additional Culinary Experience
- Emerald Lakes Golf Club, Chef
- RSL Southport (QLD), Demi Chef
- Twin Towns Services Club & Resort (NSW), Commis Chef
- Watermark Hotel & Spa (Gold Coast), Apprentice / Commis Chef
Timeline
Head Chef / Sous Chef
Sodexo Remote Sites
04.2025 - Current
Commis Chef
Customs House – Partina
06.2024 - 04.2025
Night Steward
Hilton Hotel
09.2023 - 06.2024
Head Chef
Anglicare Southport Respite Centre
08.2019 - 06.2021
Sous Chef
Sodexo Remote Sites
07.2012 - 10.2015
Chef
Emerald Lakes Golf Club
Demi Chef
RSL Southport (QLD)
Commis Chef
Twin Towns Services Club & Resort (NSW)
Apprentice / Commis Chef
Watermark Hotel & Spa (Gold Coast)
Certificate III -
Commercial Cookery