Simon Cameron
Armadale,WA
Summary
Seasoned Senior Chef with a proven track record enhancing kitchen operations and menu quality through expert ingredient knowledge and team management. Spearheaded innovative recipe development and food cost analysis, boosting customer satisfaction and operational efficiency. Excelled in staff training and kitchen management, fostering a collaborative and high-performing team environment.
Overview
18
18
years of professional experience
Work History
Senior Chef
Ye Olde Narrogin Inn
06.2023 - 06.2024
- Optimized kitchen workflow by implementing time-saving techniques and equipment upgrades that improved productivity.
- Contributed to the restaurant''s overall success by continuously seeking opportunities for improvement in menu, service, and operational efficiency.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Created recipes and prepared advanced dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Assisted with menu development and planning.
Line Chef
Last Drop Beeliar
03.2023 - 06.2023
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
Head Chef
Lemas
01.2020 - 03.2023
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Head Chef
23 Circus
07.2018 - 12.2019
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
Head Chef
Sandpiper Tavern & Pizzeria
01.2016 - 06.2018
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Cooked memorable dishes that brought new customers into establishment.
Cafe Manager
Lakeview Cafe
02.2013 - 02.2014
- Oversaw daily cafe operations to maintain smooth workflow in both front-of-house and back-of-house areas.
- Delivered excellent customer service experiences by addressing concerns promptly and professionally.
- Trained cafe employees to consistently exceed customers' expectations and provide superior service.
- Established a welcoming atmosphere, maintaining high standards of cleanliness and presentation throughout the cafe.
Head Chef
The Kardy
08.2012 - 02.2013
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
Temp Chef
Chef Net Pty Ltd
06.2011 - 07.2012
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Sous Chef
Sea Shells Caves House
02.2011 - 05.2011
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Head Chef
Deck Bar Marina
09.2010 - 02.2011
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Head Chef
Mangrove Hotel Broome
06.2008 - 02.2011
- Placed orders to restock items before supplies ran out.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Created recipes and prepared advanced dishes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Developed close relationships with suppliers to source best ingredients.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Head Chef
Best Western Hospitality Inn
06.2006 - 06.2008
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Certificate III - Commercial of Cookery
Bunbury Regional Tafe
Bunbury, WA1999
Busselton Senior High School
Busselton, WA1993
Skills
- Team Management
- Ingredient Knowledge
- Sanitation Practices
- Kitchen Operations
- Food presentation
- Allergen awareness
- Food Cost Analysis
- Grill Expertise
- Food Safety Standards
- Menu development
- Recipe creation
- Food Safety
- Kitchen Management
- Staff Training
- Workflow Coordination
- Cost Management
Timeline
Senior Chef
Ye Olde Narrogin Inn
06.2023 - 06.2024
Line Chef
Last Drop Beeliar
03.2023 - 06.2023
Head Chef
Lemas
01.2020 - 03.2023
Head Chef
23 Circus
07.2018 - 12.2019
Head Chef
Sandpiper Tavern & Pizzeria
01.2016 - 06.2018
Cafe Manager
Lakeview Cafe
02.2013 - 02.2014
Head Chef
The Kardy
08.2012 - 02.2013
Temp Chef
Chef Net Pty Ltd
06.2011 - 07.2012
Sous Chef
Sea Shells Caves House
02.2011 - 05.2011
Head Chef
Deck Bar Marina
09.2010 - 02.2011
Head Chef
Mangrove Hotel Broome
06.2008 - 02.2011
Head Chef
Best Western Hospitality Inn
06.2006 - 06.2008
Certificate III - Commercial of Cookery
Bunbury Regional Tafe
Busselton Senior High School
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