Summary
Overview
Work History
Education
Skills
Certification
References
Instagram
Timeline
Trent Dawson

Trent Dawson

Perth,WA

Summary

Dynamic culinary leader with a proven track record. specializing in fine-dining and event catering. Demonstrated expertise in menu innovation and team development has significantly enhanced dining experiences while improving operational efficiency. Strong focus on ingredient sourcing and culinary creativity drives kitchen performance and maximizes customer satisfaction. Career goals include further elevating culinary standards and exploring new gastronomic trends.

my leadership boosts kitchen performance and customer satisfaction. Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.

Overview

30
30
years of professional experience
3
3
Certification

Work History

Chef De Cuisine

Nikola estate
Swan Valley
11.2022 - 10.2024
  • Gold plate best restaurant in a winery 2024
  • Responsible for all aspects of the culinary operation
  • Create develop and implement restaurant and events menus
  • Deliver a platform for the integration of dietary requirements
  • Bespoke weddings and events often simultaneous with alacarte service
  • Develop and implement an ongoing training program for new members of the kitchen brigade

  • Collaborated with front-of-house staff to ensure seamless service and customer satisfaction.
  • Worked closely with other chefs and cooks and provided hands-on training and teaching.
  • Tasted and modified recipes for menu at establishment.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Planned and prepared food product orders to maintain appropriate stock levels.

Executive Chef

Tradewinds hotel
East Fremantle
08.2021 - 05.2022
  • Conducting daily operations
  • Responsible for all aspects of the culinary operation
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Trained kitchen workers on culinary techniques.
  • Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Managed kitchen staff team and assigned tasks for various stages of food production.

Executive Chef

Bommie restaurant Hamilton Island Enterprises
Great Barrier Reef, Australia
04.2015 - 06.2021
  • Company Overview: Bommie restaurant: https://en.calameo.com/read/0025251710fd73b0fc6cb (one chefs hat) https://www.agfg.com.au/restaurant/bommie-28734
  • Conducting daily operations of bommie in the Hamilton Islands Iconic YC
  • Responsible for all aspects of the culinary operation
  • Create develop and implement restaurant and events menus
  • Deliver a platform for the integration of dietary requirements
  • Bespoke degustation Saturday evenings often simultaneous with large wedding parties
  • Develop and implement an ongoing training program for new members of the kitchen brigade
  • Including hatted fine dining restaurant and the venues events operations both weddings and corporate
  • Food safety supervisor overseeing entire island
  • Overseeing operations in Pizzeria/ Bobs bakery / Popeye’s fish & chips/ Mariners seafood restaurant/ Marina café/ Marina Tavern
  • Coaching young leaders in the culinary operation to achieve quality product within budgets in many of the islands simpler dining options
  • New product/concept development
  • Time management, establishing priorities and delegating effectively
  • Leadership and team driven skills
  • Building strong and effective professional relationships with colleagues, suppliers and other agencies
  • Ability to function in fast paced work environment
  • Can identify key opportunities and efficiencies for greater profitability
  • Developing and executing operating plans
  • Profit and loss maximizing operating profits through positive margin and labour controls and operational excellence
  • Identifying and reducing waste from an operational practice
  • Efficient financial management of client business within agreed budgets, achieving targets
  • Bommie restaurant: https://en.calameo.com/read/0025251710fd73b0fc6cb (one chefs hat) https://www.agfg.com.au/restaurant/bommie-28734
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

Executive chef

Cha cha char
Brisbane, Australia
11.2013 - 04.2015
  • Company Overview: (AGFG one chefs hat 2014)
  • Responsible for all facets of kitchen management, menu design and innovation, staff training, food cost, and forecasts
  • Serving contemporary Australian a la carte, with an emphasis on high quality steak offerings
  • Proficient in Trinitech stock control system and roster live staff management systems
  • Consistently meeting Kpi’s in an extremely busy environment
  • (AGFG one chefs hat 2014)

Chef de Cuisine

Songbirds Rainforest Retreat
Tamborine Mountain, Australia
09.2012 - 06.2013
  • Company Overview: (one chef’s hat good food guide 2013)
  • A temporary placement to assist in relaunching food operation
  • Responsible for all facets of kitchen management, menu design and innovation, staff training, food cost, and forecasts
  • Serving contemporary Australian fine dining with an emphasis on natural and organic produce
  • A la carte and degustation menus and wedding functions
  • (one chef’s hat good food guide 2013)

Chef de Cuisine

Videre Royal Pines Resort
Gold Coast, Australia
09.2011 - 09.2012
  • Company Overview: (one chef’s hat 2012)
  • Opening Chef De Cuisine responsible for concept and product design and opening procedure for newly renovated and relaunched European inspired fine dining restaurant specific emphasise on degustation menus incorporating some gueridon cookery
  • Responsible for all facets of kitchen management, menu design and innovation
  • (one chef’s hat 2012)

Chef de Cuisine

Songbirds Rainforest Retreat
Tamborine Mountain, Australia
03.2009 - 09.2011
  • Company Overview: (one chef’s hat 2010/ 2011)
  • Responsible for all facets of kitchen management, menu design and innovation, staff training, food cost, and forecasts
  • Serving contemporary Australian fine dining with an emphasis on natural and organic produce
  • A la carte and degustation menus and wedding functions
  • (one chef’s hat 2010/ 2011)

Head Chef

Aqua Linea restaurant
Teneriffe, QLD, Australia
04.2008 - 02.2009
  • Responsible for all facets of kitchen management

Executive Sous Chef

Amora Hotel Jamison
CBD, NSW
02.2007 - 04.2008
  • Company Overview: (5 star)
  • Responsible for all facets of hotel kitchen management predominantly wage and food cost control staff training and menu designing fine dining banquets and all day dining outlets
  • (5 star)

Sous Chef

360 Bar and Dining
CBD, NSW
11.2005 - 02.2007
  • Daily operations of kitchen serving modern fine dining degustation and a la carte

Chef De partie

Siggis Stamford Plaza
Brisbane, Australia
08.2001 - 11.2005
  • Company Overview: (Winner of best fine dining Queensland 01 and 02)
  • Modern French fine dining a la carte and degustation
  • Responsible for Entreemettier sections and Saucier at different periods
  • (Winner of best fine dining Queensland 01 and 02)

Demi Chef

Juniper
Manchester, United Kingdom
06.2000 - 06.2001
  • Company Overview: (One Michelin star)
  • Modern Fine dining responsible for pastry and entremettier at different periods
  • (One Michelin star)

Education

Commercial Cookery III & IV Masters in Pâtissiers - Culinary

Southbank Tafe
12-1999

Skills

  • Hands on kitchen leader
  • Menu planning
  • Event catering
  • Multiunit Management
  • Staff scheduling
  • Team building skills
  • Sous Vide /Hygiene food safety
  • Labour Control
  • Waste Management
  • Logistics
  • Fine dining
  • Goal Oriented
  • Excellent facilitator
  • Team Player
  • Self-Motivated
  • Problem Solving
  • Time Management Skills
  • Hand on kitchen manager
  • Kitchen operations
  • Dish preparation
  • Plating techniques
  • Menu pricing strategy
  • Seafood preparation
  • Vegetable cookery
  • Food trends awareness
  • Food presentation
  • Menu planning capability
  • Team management
  • Allergen Management Expertise
  • Culinary expertise
  • Ingredient sourcing
  • Menu development
  • Fine-dining expertise
  • Pastry skills
  • Budgeting and cost control
  • International cuisine
  • Food Safety Compliance
  • Wine pairing
  • Food safety standards
  • Butchery skills
  • Sanitation Compliance
  • Artistic Concept Development
  • Sanitation protocols
  • Nutrition
  • Recipe creation

Certification

  • Food Safety supervisor Cert (Aus)
  • Payroll
  • Stock Management P&L
  • Fire Training First Aid
  • Covid safe certificates

References

  • Jackie O'Hare Director of Food and Beverage nikola estate 0438 997 531
  • Gary Beadle Former GM tradewinds hotel 0484 199 712
  • Kyle La Monica, General Manager food & beverage, Hamilton island enterprises, 0434237177, klamonica@hamiltonisland.com.au
  • Marcus Taylor, Former general manager food and beverage, Hamilton Island Enterprises, 0409 641 505
  • Simon James, Executive Chef Resort Side, Hamilton Island Enterprises, 0423 533 006, sjames@hamiltonisland.com.au
  • George Diamond, Group executive chef, Keystone Group, 0419 726 771

Instagram

trentdawsonlastoftheoldguard

Timeline

Chef De Cuisine - Nikola estate
11.2022 - 10.2024
Executive Chef - Tradewinds hotel
08.2021 - 05.2022
Executive Chef - Bommie restaurant Hamilton Island Enterprises
04.2015 - 06.2021
Executive chef - Cha cha char
11.2013 - 04.2015
Chef de Cuisine - Songbirds Rainforest Retreat
09.2012 - 06.2013
Chef de Cuisine - Videre Royal Pines Resort
09.2011 - 09.2012
Chef de Cuisine - Songbirds Rainforest Retreat
03.2009 - 09.2011
Head Chef - Aqua Linea restaurant
04.2008 - 02.2009
Executive Sous Chef - Amora Hotel Jamison
02.2007 - 04.2008
Sous Chef - 360 Bar and Dining
11.2005 - 02.2007
Chef De partie - Siggis Stamford Plaza
08.2001 - 11.2005
Demi Chef - Juniper
06.2000 - 06.2001
Southbank Tafe - Commercial Cookery III & IV Masters in Pâtissiers, Culinary

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