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
2018.05 - 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
2015.08 - 2017.12
- 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
2012.03 - 2015.07
- 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
2006.03 - 2011.12
- 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
2004.03 - 2006.02
Outlets Sous Chef
The Fairmont Dubai
Dubai, United Arab Emirates
2001.12 - 2004.03
Sous Chef
The Westin Sydney
Sydney, Australia
1999.07 - 2001.09
Sous Chef
Novotel Sydney on Darling Harbour
Sydney, Australia
1996.10 - 1999.06
Chef de Partie
M/S Sagafjord, Cunard Cruise Lines
New York, United States of America
1994.04 - 1994.10
Chef de Partie
Zurich Hilton International
Zurich, Switzerland
1993.02 - 1994.04
Western Chef
City Hotel Shanghai
Shanghai, People’s Republic of China
1991.07 - 1992.09
Western Chef
New World Tower
Beijing, People’s Republic of China
1991.03 - 1991.07
Apprentice Chef
Fairmont Chateau Lake Louise
Lake Louise, Canada
1988.06 - 1991.03
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
2018.05 - Current
Executive Chef
Opus at The Richardson Hotel & Spa
2015.08 - 2017.12
Head Chef
Sodexo Remote Sites – Jundee Operations
2012.03 - 2015.07
Executive Chef
Opus at The Richardson Hotel & Spa
2006.03 - 2011.12
Executive Sous Chef
The Sentosa Resort and Spa, Member of Small Luxury Hotels
2004.03 - 2006.02
Outlets Sous Chef
The Fairmont Dubai
2001.12 - 2004.03
Sous Chef
The Westin Sydney
1999.07 - 2001.09
Sous Chef
Novotel Sydney on Darling Harbour
1996.10 - 1999.06
Chef de Partie
M/S Sagafjord, Cunard Cruise Lines
1994.04 - 1994.10
Chef de Partie
Zurich Hilton International
1993.02 - 1994.04
Western Chef
City Hotel Shanghai
1991.07 - 1992.09
Western Chef
New World Tower
1991.03 - 1991.07
Apprentice Chef
Fairmont Chateau Lake Louise
1988.06 - 1991.03
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