Stephen Wiseman
Summary
Adaptable and enterprising [Job Title] with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
10
10
years of professional experience
Work History
Sous Chef
Samford Hotel
04.2021 - 11.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted with menu development and planning.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
Grill Chef
Norman Hotel
02.2021 - 04.2021
- Stored and handled goods correctly to maintain freshness and condition.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Cleaned and maintained kitchen equipment regularly.
- Restocked and rotated food items according to expiry dates to minimize waste.
- Adjusted gas and electric grills to specified temperatures for quality food output.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Prepared meals according to customer specifications.
- Checked freshness and quality of ingredients.
- Developed deep understanding of menu items and ingredients.
Owner Head Chef Shortgrass Catering
New Farm Bowls Club
03.2017 - 08.2019
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions.
- Established foundational processes for business operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Evaluated suppliers to maintain cost controls and improve operations.
Head Chef
Kedron Park Hotel ALH
04.2014 - 02.2017
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
Certificate IV - Cert4 in Commercialcookery
Silk Education
Brisbane, QLD07.2006
High School Diploma -
Hilbrook Anglican College
Brisbane, QLD11.1993
Skills
- Food Preparation
- Food Safety
- Vendor Relationship Management
- Plating
- Cost Control
- Employee Scheduling
- Portion Control
- Menu Memorization
- Customer Service
- Compliance
- Heavy Lifting
- Vendor Relations
- Safety Management
- Kitchen Leadership
- Safe Food Handling
- Kitchen Management
- Equipment Usage
- Garnishing and Plating
- Staff Motivation
- Team Leadership
- Foodservice
- Line Inspections
- Kitchen Equipment Operation
- Ordering and Requisitions
- Order Delivery Practices
- Catering Background
golf
longtime member Ashgrove golf club
# 3time club champion
!$year open pennant player
Worked with Junior development program
Greg norman golf foundation Logan city classic Winner
Greg Norman golf Foundation Toowoomba Memorial Winner
Timeline
Sous Chef
Samford Hotel
04.2021 - 11.2023
Grill Chef
Norman Hotel
02.2021 - 04.2021
Owner Head Chef Shortgrass Catering
New Farm Bowls Club
03.2017 - 08.2019
Head Chef
Kedron Park Hotel ALH
04.2014 - 02.2017
Certificate IV - Cert4 in Commercialcookery
Silk Education
High School Diploma -
Hilbrook Anglican College
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