TRENT TUCKER
Coburg,VIC
Summary
Dedicated and passionate about the food industry, I began my journey in hospitality during secondary school, where I quickly discovered a love for cooking. Over the past eight years, I have built extensive hands-on experience across diverse roles in the industry, including playing a key role in launching a kitchen that services three venues on one site.
While working as a Kitchen Assistant Manager, I developed a deep interest in food safety standards, menu development, and restaurant management. This experience inspired me to pursue formal education in Food Science and Technology, enhancing my technical knowledge and strengthening my commitment to quality assurance and innovation.
My work is driven by a strong dedication to high-quality food preparation, safety protocols, and customer satisfaction. I am a reliable and motivated professional who brings expertise, creativity, and leadership to every role, ensuring excellence both in the kitchen and behind the scenes.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Jr Sous Chef
Fancy Hanks, Good Heavens Rooftop Bar & Springrock
12.2024 - Current
- Lead in stock take & inventory management
- Development of Google Sheets integration and procedures
- Meeting key performance indicators (KPIs) such as cost of goods sold (COGS) and labor to ensure operational efficiency
- Maintain HACCP compliance through variance reports and corrective actions
- Maintain Quality across all 100+ prepped inventory items.
- Lead shifts and train new staff on kitchen procedures, safety protocols, and proper food handling
- Transition operational documents, including cookbooks, recipes, checklists, and temperature control logs, from paper to digital formats using tools such as Mr Yum, Excel, and Bepoz when opening Spring Rock in June 2024
- Efficiently manage kitchen stations while supervising and mentoring junior staff Develop new recipes and refine menu items in collaboration with the culinary team
- Collaborate with staff and liaise with managerial teams across departments
- Support large-scale kitchen operations across multiple venues
CHEF DE PARTIE
Fancy Hanks, Good Heavens Rooftop Bar & Springrock Public Bar
07.2023 - Current
- Oversee the preparation, cooking, and presentation of high-quality dishes across three venues
- Efficiently manage kitchen stations while supervising and mentoring junior staff
- Ensure ingredients are fresh and maintained under strict health and safety standards
- Develop new recipes and refine menu items in collaboration with the culinary team
- Participate in stocktake, inventory management, and ordering for weekly and monthly needs, including specialised items such as wood, coal, and oil
- Track and optimise key performance indicators (KPIs) such as cost of goods sold (COGS) and labour to ensure operational efficiency
- Maintain HACCP compliance through variance reports and corrective actions
- Transition operational documents, including cookbooks, recipes, checklists, and temperature control logs, from paper to digital formats using tools like Mr Yum, Excel, and Bepoz
- Lead shifts and train new staff on kitchen procedures, safety protocols, and proper food handling
- Collaborate with staff and liaise with managerial teams across departments
- Troubleshoot and resolve kitchen equipment malfunctions and maintenance issues
- Maintain a clean, organised kitchen environment, promoting hygiene and safety standards
- Demonstrate expertise in smoked meats, traditional pub food, and rooftop high-end canapés
- Demonstrate expertise in smoked meats, traditional pub food, and rooftop high-end canapés. Including Seafood, Fermentation and Catering to 500+
- Support large-scale kitchen operations across multiple venues
KITCHEN ASSISTANT MANAGER
Fonda Mexican
07.2020 - 01.2023
- Ensured compliance with sanitation, nutrition regulations, and safety standards across multiple venues
- Prepared and presented high-quality dishes by following recipes and maintaining food presentation standards
- Managed kitchen operations for special events serving over 300 guests
- Operated a variety of kitchen equipment, including charcoal grills, hot plates, deep fryers, sous-vide machines, and steamers
- Rotated between different locations to support operations as needed
- Managed stock orders conducted weekly and monthly stock counts and rotations and ensured optimal inventory levels
- Prepared cheques, handled variance reports, and tracked key performance indicators (KPIs), such as cost of goods sold (COGS) and labour efficiency
- Collaborated with the Restaurant Manager, Operations Manager, and Area Leader on menu innovation and product development
- Hired and trained new team members on kitchen procedures, safety protocols, and proper food handling
- Supervised and assisted junior staff, captains, and shift leaders in day-to-day operations
- Troubleshot and resolved kitchen equipment malfunctions, ensuring minimal disruption to service
- Maintained a clean and organized kitchen environment, promoting high standards of cleanliness and hygiene
- Developed problem-solving and collaboration skills while fostering teamwork among staff
LINE CHEF
Pancake Parlour
01.2018 - 01.2019
- Ensured compliance with sanitation, nutrition regulations, and safety standards in all kitchen operations
- Operated the hotplate and production line, supporting efficient food preparation and service
- Assisted the Head Chef in preparing and serving dishes while following established recipes and maintaining high food presentation standards
- Restocked food items during shifts to ensure the Head Chef had all necessary ingredients readily available
- Handled and stored food meticulously to prevent cross-contamination and ensure food safety
- Sanitised counters, utensils, and equipment using proper cleaning techniques, especially after handling raw meat, poultry, fish, and eggs
GRILL & FRY CHEF
McDonalds
05.2016 - 01.2017
- Prepared food items according to standardised recipes, ensuring portioning, cooking, and waste control guidelines were followed
- Operated grill and fryer stations efficiently to meet high-volume demands during peak hours
- Maintained a clean and organized workstation, adhering to food safety and sanitation protocols
- Ensured consistent food quality by monitoring cooking times and temperatures
- Worked collaboratively with team members to deliver orders accurately and promptly
- Assisted in inventory management by monitoring stock levels and notifying supervisors of replenishment needs
Education
Bachelor of Science - Food Science
Federation University
Melbourne, VIC11-2026
CERTIFICATE III IN HOSPITALITY -
Fonda Mexican Complete Hospitality Training
Melbourne, VIC07.2022
VCE CERTIFICATE -
The University Highschool
Parkville, VIC11.2019
Skills
- Menu Development & Recipe Creation
- Food Safety & Sanitation Practices
- Sensory Analysis & Food Testing
- Attention to Detail & Quality Assurance
- Inventory Management & Stock Control
- Microbiology & Chemistry Knowledge
- Vendor Relations & Ingredient Sourcing
- Team Management & Training
- Time Management & Efficiency
- Proficient in Microsoft Suite
- Creative Food Presentation & Plating
- Allergen Awareness & Food Allergy Safety
Certification
Responsible Service of Alcohol, RSA training completed through an RTO approved by Liquor Control Victoria (LCV).
Timeline
Jr Sous Chef
Fancy Hanks, Good Heavens Rooftop Bar & Springrock
12.2024 - Current
CHEF DE PARTIE
Fancy Hanks, Good Heavens Rooftop Bar & Springrock Public Bar
07.2023 - Current
KITCHEN ASSISTANT MANAGER
Fonda Mexican
07.2020 - 01.2023
LINE CHEF
Pancake Parlour
01.2018 - 01.2019
GRILL & FRY CHEF
McDonalds
05.2016 - 01.2017
Responsible Service of Alcohol, RSA training completed through an RTO approved by Liquor Control Victoria (LCV).
Bachelor of Science - Food Science
Federation University
CERTIFICATE III IN HOSPITALITY -
Fonda Mexican Complete Hospitality Training
VCE CERTIFICATE -
The University Highschool
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