Struan Preston
Fitzroy North,VIC
Summary
I am an industrious, dedicated, professional person who thoroughly enjoys working with people, having fun and bringing energy to my workplace. I have great team work and leadership skills which I gained over two decades of employment in hospitality and customer service. I take pride in bringing on young chefs/apprentices and mentoring them to become valuable team members within my brigade or to assist them in moving to other venues and excel. I have Permanent Residency status and full working rights, as well as a full driver's license with no demerit points for MR Truck, car and motorcycle.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Head Chef
Hotel Jesus
Collingwood, Vic
01.2024 - Current
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Trained kitchen workers on culinary techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Created weekly work schedules for kitchen personnel based on anticipated business volume.
- Analyzed financial data related to labour costs, inventory expenses, and menu pricing changes, making recommendations as needed.
Sr Sous Chef
Napier Hotel
Fitzroy , Vic
09.2023 - 01.2024
- Supported Head Chef with daily running of the kitchen in his absence.
- Created special menu items for weekly menu changes.
- Monitored food products, driving quality, freshness and integrity.
- Trained kitchen workers on culinary techniques.
HEAD/SOUS CHEF
Garden State Hotel/TippyTay
Melbourne, VIC
09.2022 - 06.2023
- Planned, organised and supervised daily culinary operation of Italian restaurant and public bar services and function events
- Managed a team of 35 staff of varying experience levels through 7 day lunch and dinner operation
- Maintain AVC brand standards
- Adhering to and enforcing food hygiene
- Ordering, Stock control, rostering and recruitment.
HEAD CHEF
Bar Beirut
Canberra, ACT
08.2021 - 09.2022
- Menu creation, costings, stock control
- HACCP and food safety compliance
- Recruitment and training of all kitchen staff
- Awarded Canberra's Favourite Middle Eastern Restaurant 2022.
HEAD CHEF
Kokomo's
Canberra, ACT
10.2018 - 07.2021
- Collaborate with Executive Chef to create menus
- Execute 7day operation with team of 16 staff
- Rostering, stock taking, Haccp and food safety supervision
- Mentor staff to grow in the venue.
SOUS CHEF
Kokomo's
Canberra, ACT
05.2017 - 04.2018
- New opening team for 400pax Bar and restaurant
- Pacific, Asian, Modern Australian fusion Menu
- Rotisserie, grill, woodfire, pass sections
- Assist Head and Executive Chefs with menu creation and implementation
- Ordering, Food safety and cleaning schedule Compliance
- Mentor younger chefs.
CHEF DE PARTIE
Akiba
Canberra, ACT
11.2016 - 05.2017
- 200 Pax Asian fusion restaurant operating 7days lunch and dinner
- Planning, Coordination
- Wok, Josper, Raw bar and Pass sections
- Maintaining brand standards
- Weekly specials menu item creation.
JUNIOR SOUS CHEF
UPG
Melbourne, VIC
05.2016 - 10.2016
- Assisting Head and Sous chef to complete daily operations
- Pans section and pass
- Adhering to and enforcing food safety regulations
- Maintaining brand standards.
SOUS CHEF
Spotless Catering
Melbourne, VIC
03.2016 - 05.2016
- Catering for Spotless staff and Head Quarters cafe after rebranding.
CHEF DE PARTIE
Atlantic Group
Melbourne, VIC
02.2015 - 06.2015
TippyTay
- Premium events company based in Melbourne
- Grand Prix 2015/2016
- Melbourne Fashion week
- Large events at Central pier facilities
- On site catering events at a variety of events.
Education
PROFESSIONAL COOKERY LEVEL 3 - HOSPITALITY -
Jewel And Esk College
06.2010
Skills
- Process Improvements
- Teamwork
- Organization
- Verbal communication
- Task prioritization
- Analytical thinking
- Problem-solving
- Forecasting and planning
- Food Safety Regulations
- Budgeting and cost control
Certification
- MR Truck License
- Car License
- Motorcycle License
References
References available upon request.
Timeline
Head Chef
Hotel Jesus
01.2024 - Current
Sr Sous Chef
Napier Hotel
09.2023 - 01.2024
HEAD/SOUS CHEF
Garden State Hotel/TippyTay
09.2022 - 06.2023
HEAD CHEF
Bar Beirut
08.2021 - 09.2022
HEAD CHEF
Kokomo's
10.2018 - 07.2021
SOUS CHEF
Kokomo's
05.2017 - 04.2018
CHEF DE PARTIE
Akiba
11.2016 - 05.2017
JUNIOR SOUS CHEF
UPG
05.2016 - 10.2016
SOUS CHEF
Spotless Catering
03.2016 - 05.2016
CHEF DE PARTIE
Atlantic Group
02.2015 - 06.2015
PROFESSIONAL COOKERY LEVEL 3 - HOSPITALITY -
Jewel And Esk College
- MR Truck License
- Car License
- Motorcycle License
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