Todd Cheavins
Summary
Executive Chef with over 30 years of leadership experience in luxury hotels and high-volume hospitality operations. Expertise in managing food and beverage services in aged care environments, enhancing resident satisfaction, and ensuring compliance with industry standards. Proven ability to lead large teams, manage complex budgets, and align operations with organizational goals. Committed to driving operational excellence and contributing to strategic initiatives that improve both resident experience and business outcomes.
Overview
37
37
years of professional experience
Work History
Executive Chef
Aurum Catering / BaptistCare
Perth, Australia
05.2018 - Current
- Overseeing Aurum Catering, providing guidance to 12 BaptistCare sites and managing catering contracts for five external companies serving 15 to 150 residents.
- Direct a workforce of approximately 200 staff, including Head Chefs, Sous Chefs, Service Staff, and Kitchen Staff, ensuring high operational standards.
- Advise Facility Managers on comprehensive food service management processes.
- Manage purchasing, recruitment, training, and mentoring initiatives to enhance team performance.
- Deliver exceptional client experiences through strategic leadership of associates and managers.
Executive Chef
Opus at The Richardson Hotel & Spa
Perth, Australia
08.2015 - 12.2017
- Restored kitchen and food and beverage services to previous high-quality standards at request of owners.
- Comprehensively reduced food costs and wages through strategic scheduling and operational efficiencies.
- Cultivated strong relationships with local producers to support sustainability and ensure seasonal availability
Head Chef
Sodexo Remote Sites – Jundee Operations
Perth, Australia
03.2012 - 07.2015
- Reopened renovated dining room and kitchen, establishing a high-quality food service environment.
- Rectified reporting and documentation for Sodexo Food Safe Policy compliance.
- Managed budget effectively, delivering exceptional food service for 380-man camp.
- Reduced operating budget while introducing innovative dishes, enhancing client satisfaction.
- Achieved high praise from clients Newmont Asia Pacific and Northern Star for quality offerings.
Executive Chef
Opus at The Richardson Hotel & Spa
Perth, Australia
03.2006 - 12.2011
- Collaborated as part of pre-opening team to purchase all OS&E for Food and Beverage Department.
- Sourced and secured contracts with suppliers, identifying potential special relationships.
- Recruited chefs and service staff to build a skilled operational team.
- Mentored chefs and trained service staff post-opening to ensure high standards.
- Created dishes in collaboration with Sous Chefs while conducting food tastings and cost analysis for menus.
- Managed all food purchasing for hotel, including mini-bar items.
- Controlled costs to achieve budget targets and performed annual budget reviews.
Executive Sous Chef
The Sentosa Resort and Spa, Member of Small Luxury Hotels
Sentosa, Singapore
03.2004 - 02.2006
Outlets Sous Chef
The Fairmont Dubai
Dubai, United Arab Emirates
12.2001 - 03.2004
Sous Chef
The Westin Sydney
Sydney, Australia
07.1999 - 09.2001
Sous Chef
Novotel Sydney on Darling Harbour
Sydney, Australia
10.1996 - 06.1999
Chef de Partie
M/S Sagafjord, Cunard Cruise Lines
New York, United States of America
04.1994 - 10.1994
Chef de Partie
Zurich Hilton International
Zurich, Switzerland
02.1993 - 04.1994
Western Chef
City Hotel Shanghai
Shanghai, People’s Republic of China
07.1991 - 09.1992
Western Chef
New World Tower
Beijing, People’s Republic of China
03.1991 - 07.1991
Apprentice Chef
Fairmont Chateau Lake Louise
Lake Louise, Canada
06.1988 - 03.1991
Education
Certificate IV in Training and Assessment -
Scorpion Training Solutions
Perth, WA, Australia05.2017
Canadian Chef’s Red Seal Journeyman’s Certificate -
Southern Institute of Technology
Calgary, Alberta, Canada06.1990
Professional Cooking Diploma -
Kelsey Institute of Technology
Saskatoon, Saskatchewan, Canada06.1989
Skills
- Food service management
- Budget oversight
- Menu planning
- Supplier negotiation
- Staff recruitment
- Operational management
- Client relations
- Team leadership
- Health and safety compliance
- Interpersonal communication
- Adaptability and flexibility
- Strategic planning
- Team building
- Business intelligence
- Cross-functional collaboration
- Organizational development
Timeline
Executive Chef
Aurum Catering / BaptistCare
05.2018 - Current
Executive Chef
Opus at The Richardson Hotel & Spa
08.2015 - 12.2017
Head Chef
Sodexo Remote Sites – Jundee Operations
03.2012 - 07.2015
Executive Chef
Opus at The Richardson Hotel & Spa
03.2006 - 12.2011
Executive Sous Chef
The Sentosa Resort and Spa, Member of Small Luxury Hotels
03.2004 - 02.2006
Outlets Sous Chef
The Fairmont Dubai
12.2001 - 03.2004
Sous Chef
The Westin Sydney
07.1999 - 09.2001
Sous Chef
Novotel Sydney on Darling Harbour
10.1996 - 06.1999
Chef de Partie
M/S Sagafjord, Cunard Cruise Lines
04.1994 - 10.1994
Chef de Partie
Zurich Hilton International
02.1993 - 04.1994
Western Chef
City Hotel Shanghai
07.1991 - 09.1992
Western Chef
New World Tower
03.1991 - 07.1991
Apprentice Chef
Fairmont Chateau Lake Louise
06.1988 - 03.1991
Certificate IV in Training and Assessment -
Scorpion Training Solutions
Canadian Chef’s Red Seal Journeyman’s Certificate -
Southern Institute of Technology
Professional Cooking Diploma -
Kelsey Institute of Technology
Similar Profiles
Jayesh NaikJayesh Naik
Site Engineer, Project Manager. at AURUM REALESTATE DEVELOPERS LTD, AURUM GIRNAR PVTSite Engineer, Project Manager. at AURUM REALESTATE DEVELOPERS LTD, AURUM GIRNAR PVT
Diana WijayaDiana Wijaya
AIN at BaptistCare Shalom Aged Care CentreAIN at BaptistCare Shalom Aged Care Centre
Susan BerrySusan Berry
Residential Manager at BaptistCare Warabrook ServiceResidential Manager at BaptistCare Warabrook Service
CORINA JOHNSONCORINA JOHNSON
Executive Chef at BIG RED F RESTAURANT GROUPExecutive Chef at BIG RED F RESTAURANT GROUP
Vivian VargasVivian Vargas
Executive Chef at NordstromExecutive Chef at Nordstrom