Tom O'Connor
Bellingen,NSW
Summary
Dynamic Executive Chef with over 15 years of experience in high-volume kitchen operations. Expertise in developing seasonal menus, supervising staff, and ensuring compliance with food safety standards. Committed to driving culinary innovation and maintaining quality through effective inventory management.
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
2026
2026
years of professional experience
Work History
Chef
Owner manger
Asia pacific
12.2007 - Current
- Developed seasonal menus using fresh, local ingredients.
- Supervised kitchen staff to ensure smooth operations during service.
- Trained new chefs on cooking techniques and kitchen safety protocols.
- Managed inventory and ordered supplies to maintain kitchen efficiency.
- Collaborated with suppliers to source high-quality products for menu items.
- Ensured compliance with health and safety regulations in food preparation.
- Created daily specials based on customer preferences and ingredient availability.
- Maintained cleanliness and organization of the kitchen workspace at all times.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Trained kitchen workers on culinary techniques.
- Trained new chefs on proper cooking techniques and menu items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Resolved customer complaints regarding food quality or service issues.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Monitored quality, presentation, and quantities of plated food across line.
- Supervised team members during meal service to ensure accuracy of orders.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Checked quality of food products to meet high standards.
- Prepared workstations with ingredients and tools to increase efficiency.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Executive Chef
Hyatt hotels
Asia pacific
- Supervised kitchen staff to ensure high food quality and safety standards.
- Developed seasonal menus focusing on local and sustainable ingredients.
- Managed inventory and ordered supplies to maintain stock levels efficiently.
- Pre opening management logistics and staff training .
- Have worked in 13 different countries .
Education
FB Mangment - Hotel Managment
Hyatt 'Tafe
Skills
- Menu development
- Inventory management
- Food safety compliance
- Staff supervision
Timeline
Chef
Owner manger
12.2007 - Current
Executive Chef
Hyatt hotels
FB Mangment - Hotel Managment
Hyatt 'Tafe