Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Shaun Cashen

Perth,WA

Summary

Accomplished Head Chef with expertise in menu development, kitchen supervision, and quality control. Proven ability to enhance customer satisfaction by streamlining kitchen processes and maintaining high food safety standards. Dedicated and adaptable professional with the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.

Overview

8
8
years of professional experience

Work History

Head Chef

Block Smoke and Grill
Yanchep, Western Australia
06.2022 - 05.2024
  • Trained kitchen staff on food safety and sanitation practices.
  • Coordinated with suppliers to source fresh and sustainable ingredients.
  • Supervised food presentation to maintain restaurant standards and aesthetics.
  • Managed inventory levels to minimize waste and ensure availability of supplies.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Organized special events such as banquets or catering services when required.
  • Monitored food production to guarantee quality standards were met.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Head Chef

On the Border
Mindarie, WA
06.2019 - 06.2022
  • Trained kitchen staff on food safety and sanitation practices.
  • Led daily kitchen operations ensuring high-quality food preparation.
  • Coordinated with suppliers to source fresh and sustainable ingredients.
  • Supervised food presentation to maintain restaurant standards and aesthetics.
  • Collaborated with front-of-house staff for smooth dining experiences.
  • Managed inventory levels to minimize waste and ensure availability of supplies.
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Organized special events such as banquets or catering services when required.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Monitored quality, presentation and quantities of plated food across line.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Determined schedules and staff requirements necessary to prepare and plate food.

Sous Chef

Portside Grill
Hillarys, WA
02.2019 - 05.2019
  • Supervised kitchen staff to ensure efficient food preparation and service.
  • Trained new kitchen staff on cooking techniques and safety protocols.
  • Managed inventory and ordered supplies to maintain kitchen operations.
  • Monitored kitchen cleanliness and sanitation practices for compliance with health regulations.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Performed weekly inspections of all equipment for safety compliance.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

Sous Chef

The Boat
Mindarie, WA
02.2016 - 02.2019
  • Collaborated with head chef to create seasonal menu offerings and specials.
  • Trained new kitchen staff on cooking techniques and safety protocols.
  • Managed inventory and ordered supplies to maintain kitchen operations.
  • Ensured food quality standards met during preparation and plating processes.
  • Assisted in scheduling shifts for kitchen staff to optimize workflow efficiency.
  • Coordinated with front-of-house staff to streamline service during peak hours.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Trained kitchen workers on culinary techniques.
  • Complied with all health department regulations regarding proper food handling methods.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Contributed to the successful execution of catered events from start to finish.
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.

Education

Food Service Specialist Petty Officer 1st Class - Food Service

Food Service Specialist School
Petaluma California
02-1999

High School Diploma -

Alpha Beacon Christian
San Carlos California
06-1997

Skills

  • Menu development
  • Food safety
  • Inventory management
  • Quality control
  • Kitchen supervision
  • Supplier coordination
  • Event planning
  • Customer service
  • Conflict resolution
  • Staff training
  • Leadership qualities
  • Cost reduction
  • Cost control and budgeting
  • Sanitation standards
  • Workflow optimization
  • Verbal and written communication
  • Problem-solving aptitude
  • Team management

References

References available upon request.

Timeline

Head Chef

Block Smoke and Grill
06.2022 - 05.2024

Head Chef

On the Border
06.2019 - 06.2022

Sous Chef

Portside Grill
02.2019 - 05.2019

Sous Chef

The Boat
02.2016 - 02.2019

Food Service Specialist Petty Officer 1st Class - Food Service

Food Service Specialist School

High School Diploma -

Alpha Beacon Christian

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