Simon Inglese
Croydon
Summary
Committed and hardworking Catering manager / Chef with two decades of of experience in the hospitality sector. Well-rounded leader with talent for motivating and improving employees . Swift problem solver with quick and effective solutions to wide array of issues. I am also a registered Food Safety Auditor with the Victorian Department of Health
Overview
14
14
years of professional experience
Work History
Catering Manager
Confidential
08.2024 - Current
- Managed catering scheduling, ordering, staff rostering and planned events.
- Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Motivated staff to perform at peak efficiency and quality.
Food Safety Auditor
Department of Health
02.2022 - Current
- Determined whether restaurants' compliance plans satisfied environmental health and food safety requirements.
- Inspected restaurants to measure compliance with food safety and environmental health regulations.
- Provided line workers and production supervisors with advisories on quality deficiencies and updated policies.
Catering Manager
Ramsay Health Care
07.2020 - 06.2021
- Catering manager for two hospitals
- Managed 120 staff members
- Budget management
- Promoted catering packages with most profitable outcomes without sacrificing client desires.
- Liaised with suppliers
- Organised and ran in-house corporate events
Hotel Services Manager
Blue Cross
10.2019 - 06.2020
- Was made redundant from role due to Covid impact
- Established team priorities, maintained schedules and monitored performance.
- Managed the catering, cleaning and laundry teams in 120 bed facility
- Worked closely with other departments
Chef Manager
Blue Cross
08.2016 - 10.2019
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Trained and managed kitchen personnel and supervised related culinary activity.
Executive Sous Chef
Stones of the Yarra Valley
03.2013 - 07.2016
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
Sous Chef
Rochford Wines
11.2010 - 02.2013
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilised culinary techniques to create visually appealing dishes.
- Managed 'Day on the Green' food stalls
Education
Diploma of Food Science & Technology - Food Science & Technology
William Angliss Institute of TAFE
Melbourne, VIC06-2021
Certificate III Commercial Cookery -
Box Hill Institute of TAFE
Melbourne, VIC12-2004
Skills
- Event planning proficiency
- Menu development
- Catering consultation
- Weddings background
- Inventory management
- Staff supervision
- Food safety
- Kitchen staff leadership
- Staff scheduling
- Food and beverage costing
Timeline
Catering Manager
Confidential
08.2024 - Current
Food Safety Auditor
Department of Health
02.2022 - Current
Catering Manager
Ramsay Health Care
07.2020 - 06.2021
Hotel Services Manager
Blue Cross
10.2019 - 06.2020
Chef Manager
Blue Cross
08.2016 - 10.2019
Executive Sous Chef
Stones of the Yarra Valley
03.2013 - 07.2016
Sous Chef
Rochford Wines
11.2010 - 02.2013
Diploma of Food Science & Technology - Food Science & Technology
William Angliss Institute of TAFE
Certificate III Commercial Cookery -
Box Hill Institute of TAFE
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