Thomas Morrisby
Brisbane,QLD
Summary
A professional and motivated chef polished in daily kitchen operations, team-management and high volume work environments. I pride myself on diligence and an impeccable work ethic.
I am currently looking to transition into the IT industry while offering 10+ years of experience and expertise in supervisory and management roles.
Overview
12
12
years of professional experience
Work History
Kitchen Manager
Press'd Wine Co.
Milton, QLD
01.2024 - Current
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Responsible for developing menus according to seasonal availability of ingredients as well as customer preferences.
PT Sous Chef
Fratelli
Paddington, QLD
07.2023 - 01.2024
- Manage food and product ordering and budgeting
- Supervise food preparation & presentation to ensure quality and restaurant standards
- Run daily service and address quality / service gaps
- Assist in hiring and training of kitchen employees
- Assist in menu development and recipe testing.
- Develop daily specials utilizing seasonal ingredients.
Sous Chef
Felons Brewing Co.
Fortitude Valley, QLD
10.2018 - 04.2023
- Worked with executive chefs and senior management to reach company goals and maintain kitchen organisation, functionality and staff knowledge & ability.
- Successfully exceeded quarterly target KPI's for all eight consecutive quarters during time as Sous Chef
- Trained and assisted in developing multiple apprentice chefs and workplace students and provided guidance regarding recipes, plating techniques, garnishes and portion control.
- Assisted in monitoring and maintaining food costs and wage costs, achieving an average of 19% and 23% respectively.
- Was promoted three times during employment, exponentially assisting in the success and profit of the business
- Responsible for general kitchen upkeep,maintenance, daily health checks and adherence to HAACP food safety standards
- Led team of 15 in daily service in one of the states busiest kitchens
- Assisted in creating and updating seasonal and promotional menus
Junior Sous Chef
The Lord Alfred Hotel
Paddington, QLD, QLD
01.2016 - 09.2018
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Organized and maintained the daily mise en place for all stations.
- Managed food inventory, ordering and receiving of products from vendors.
- Trained and supervised junior cooks in proper culinary techniques.
- Maintained a clean work area to ensure compliance with health regulations.
Chef De Partie
Tipplers Tap
Newstead, QLD
05.2012 - 03.2015
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Education
Certificate IV - Training & Assessment
Pinnacle Training
Murarrie, QLD11-2023
Certificate IV - Commercial Cookery
Institute of Culinary Excellence
Coorparoo, QLD01-2014
Cyber Security Analyst
The Learning People
Brisbane, QLDSkills
- Daily kitchen service & operations
- Staff training and development
- Meal preparation
- Regulatory compliance
- Food and wage cost budgeting
- Customer service and experience oriented
- Menu planning & development & recipe creation
- Food quality and processing knowledge
- Verbal and written communication
- Vendor relationships and price optimization
- Eye for consistency and detail
- Emphatic and genuine communicator
- Cost Control
- Workflow Planning
Affiliations
- Family time
- Bushwalking
- Reading
- Seinfeld
References
References available upon request.
Timeline
Kitchen Manager
Press'd Wine Co.
01.2024 - Current
PT Sous Chef
Fratelli
07.2023 - 01.2024
Sous Chef
Felons Brewing Co.
10.2018 - 04.2023
Junior Sous Chef
The Lord Alfred Hotel
01.2016 - 09.2018
Chef De Partie
Tipplers Tap
05.2012 - 03.2015
Certificate IV - Training & Assessment
Pinnacle Training
Certificate IV - Commercial Cookery
Institute of Culinary Excellence
Cyber Security Analyst
The Learning People
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