Thomas Kenny

• Acted as head chef when required to maintain continuity of service and quality.
• Managed all aspects of the main kitchen including kitchen staff.
• Coordinated functions over two sites ensuring event orders were prepared in a timely manner.
• Trained and mentored new kitchen staff.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Assisted with menu development and planning.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Managed inventory via ordering of supplies and monthly stocktake.
• Ran and maintained full HACCP plan in kitchen.
• Managed dietary and allergen plans.

• Worked in various sites across Melbourne as an agency chef including in corporate ( PwC, Herbert Smith Freehills, KPMG and Telstra), Government ( Parliament, Government House, Victorian Police) and Sporting ( The Australian Open, Marvel/Etihad Stadium, Flemington Racecourse) sites.

• Worked as self-employed sub contractor. Clients included:

- Fred & Ginger Catering

- Collins Quarter (Head Chef)

- Werribee Mansion

- Lot 50 Local ( Head Chef)

- Kingston Peninsula Golf Club

• Ran all aspects of the kitchen for a 120 seat a la carte restaurant and wedding / functions venue.
• Hired, managed, and trained all kitchen staff.
• Planned and implemented menus.
• Coordinated employee rosters.
• Oversaw stocktake, orders and all areas of inventory management.