Summary
Overview
Work History
Education
Skills
Employment Referees
Professional Development
Timeline
Generic

Trevor Wolfe

Summary

With over 30 years of experience as a chef/manager in various hospitality settings, including hotels, restaurants, cafes, ala carte, function bulk catering, hospitals, and mining camps, my skills in menu creation and planning have been finely honed. Excelling in high-volume cooking while consistently delivering exceptional customer service has become second nature. Thriving in both individual and team environments, I am committed to promoting safe work practices and ensuring zero harm in the workplace. My thorough knowledge of occupational health and safety regulations and their application is a key asset. Additionally, my strong time management and organizational skills have played a vital role in my success. I have a proven track record in staff selection, training, rostering, supervision, and performance management. Building relationships with individuals from diverse cultural backgrounds is something I truly enjoy and excel at.

Overview

15
15
years of professional experience

Work History

Camp Manager

Oics Mobile Remote Camp
01.2022 - 08.2024
  • Facilitated meal preparation, stock procurement processes, and menu development.
  • Oversaw regular maintenance tasks to uphold functionality of camp infrastructure.
  • Organized and executed camp mobilization operations.

Relief Head Chef / Chef

Hays Casual Staff Recruitment
10.2019 - 01.2022
  • Reduced food costs through strategic menu planning and precise portioning.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.

Sous Chef Full Time / Relief Head Chef

SPOTLESS Stayover Ausco
05.2017 - 10.2019
  • Prepared meals serving up to 400 individuals daily.
  • Accommodated diverse dietary needs of clients.
  • Oversaw food safety protocols for kitchen operations.
  • Adhere to regulatory guidelines while consistently upholding superior food management practices.
  • Executed the catering of diverse buffets with selections such as hot dishes, cold cut trays, and fresh salads.
  • Ensured compliance with Occupational Health and Safety Regulations by aligning with company policies.

Relief Head Chef

Northern Rise
11.2016 - 05.2017
  • Responsible for the preparation of meals for up to 750 people
  • Directed comprehensive staff training for all kitchen operations.
  • Pre – Starts on all equipment prior to commencement of shift
  • Prepared diverse menu selections of hot meals, cold meat platters, and fresh salads.
  • Ensured compliance with Health and Safety regulations according to company guidelines.
  • Signed off compliance documentation and facilitated training sessions.
  • Expertise in creating assorted pastries, delectable desserts, and flavorful slices.

Head Chef / Chef

Karlka / Morris Corporation
02.2016 - 11.2016
  • Responsible for the preparation of meals for up to 460 people
  • Responsible training staff for kitchen work
  • Pre – Starts on all equipment prior to commencement of shift
  • Attend site inductions at all new camps
  • Food Safety/ management practices per Food Safety Plan
  • Catering for hot and cold buffet including choice of hot meals, cold meat platters and salads
  • Ensure full compliance with occupational health and safety regulations in accordance with company guidelines

Chef/Manager

Quick & Tasty
03.2015 - 02.2016
  • Responsible training staff for kitchen work
  • Pre – Starts on all equipment prior to commencement of shift
  • Ensure all food preparation area’s and cleaning meet legislative requirements and good food safety/ management practices
  • Till Reconciliation and banking /GST
  • Accountable Food Safety Program for the Kitchen operation
  • PAYE Wages / BAS + ATO /Time Sheets / Rosters
  • Compliance with Occupational Health and Safety Regulations license premises

Chef

ESS Compass Group
03.2014 - 03.2015
  • Responsible for the preparation of meals for 250 - 1700 pax
  • Coordinated selection of hot meals, cold meats, and salads.
  • Facilitated large-scale catering operations for diverse events.

Executive Chef

Eurest Compass Group
09.2013 - 03.2014
  • Coordinated menu setting and oversaw kitchen operations for Bibby Camp (650 people) and Compound Kitchen (1500 people).
  • Followed portioning, cooking guidelines to maintain consistency in food preparation.
  • Reduced food expenses by establishing portion size standards.
  • Responsible training local PNG nationals for kitchen work
  • Breads / Pastry / Cakes Baking items
  • Monitored regulatory requirements to ensure conformity with company’s health and safety policies.

Head Chef

ESS Compass Group
01.2013 - 09.2013
  • Blackwater –Rangeview
  • Operation for 300 man /150-man camp
  • Menu setting, stock ordering, budgets, stock takes and staff management
  • Reduced food costs in accordance to scope setting standards for portion size and minimizing waste and meeting client requirements in menu and food requirements
  • Responsible for the preparation /menu setting
  • Ordering of stock and equipment
  • Stock control and stock rotation/monthly stocktakes
  • Running staff morning pre-start and tool box meeting
  • Meeting all legislative requirements and good food safety/ management practices alway
  • Ensure full compliance with occupational health and safety regulations in accordance with company guidelines, policies and procedures.

Assistant Camp Manager

ESS Compass Group
11.2011 - 01.2013
  • Responsible training staff for Grounds & Maintenance / House Keeping / Kitchen
  • Mobilization of Lily Vale Camp
  • VAMS Enterprise accommodation bookings
  • Menu, KPI ‘s / Stock Ordering / Stocktakes
  • / Cost & Setting a 5week cycle menu
  • Rosters / Staff Management /PAYE reconciliation
  • / Pre start staff meetings / Toolbox meetings
  • Ensure full compliance with occupational health and safety regulations in accordance with company guidelines, policies, and procedures

Chef

ESS Compass Group
01.2010 - 11.2011
  • Food preparation and menu setting for 950 People Breakfast/crib/dinner
  • Responsible for the preparation of meals for 950 people
  • 6-week cycle Menu

Education

Diploma of Hospitality Management IV -

William Angliss

Certificate Professional Cookery (level 4) -

NZQC

Hospitality Professional Cookery (level 2 and 3) -

NZQC

City & Guilds – Level1 IVQ Certificate Food Preparation and Cooking -

City & Guilds – Level 2/3 IVQ Certificate Food Preparation and Cooking -

Skills

  • Menu creation and planning
  • High volume cooking
  • Customer service
  • Interpersonal communication
  • Negotiation
  • Mediation
  • Teamwork
  • Occupational health and safety regulations
  • HACCP reporting
  • Time management
  • Organizational skills
  • Staff selection
  • Staff training
  • Staff rostering
  • Staff supervision
  • Performance management
  • Cultural awareness
  • Profit and loss bookkeeping
  • GST accounting
  • PAYE accounting
  • Microsoft Office
  • Excel
  • Word
  • Restaurant management
  • Bar management
  • General Managers Liquor License
  • Bar License

Employment Referees

  • Rob Ellibretch, SPOTLESS, +61456851714
  • Sean Dyer, ESS COMPASS GROUP, +61407522461
  • Dan Young, ESS COMPASS GROUP, +61417812413
  • Michael Kelly, EUREST COMPASS GROUP, +61421528745

Professional Development

  • Diploma of Hospitality Management IV, William Angliss, SIT 40307
  • Food Safety Supervisors, William Angliss, HLFS207B/309B/310B
  • Food Safety Supervisors, William Angliss, SITHCCC004A/SITXFSA001A/SITXOHS002A
  • Food Allergens, William Angliss
  • City & Guilds – Level1 IVQ Certificate Food Preparation and Cooking, 500/5761/3
  • City & Guilds – Level 2/3 IVQ Certificate Food Preparation and Cooking, 500/5752/2
  • Certificate Professional Cookery (level 4), NZQC
  • Hospitality Professional Cookery (level 2 and 3), NZQC
  • Afluira Quad Influenza, 04/27/21
  • AstraZeneca Vaxzevria, 07/02/21 - 08/27/21
  • Fire Warden, SICADA Fire and Safety Pty Ltd
  • RSA, SITHFAB201
  • RSG, SITHGAM201
  • Blue Card, 1935615/1, 14/05/26
  • Construction Induction White Card, # 1764726
  • Queensland LF – Forklift License, # 0003401196101, 28/02/29
  • Queensland Heavy Vehicle License, # 029576460, 12/13/25
  • Current Police Report, Willing to get a recent one.

Timeline

Camp Manager

Oics Mobile Remote Camp
01.2022 - 08.2024

Relief Head Chef / Chef

Hays Casual Staff Recruitment
10.2019 - 01.2022

Sous Chef Full Time / Relief Head Chef

SPOTLESS Stayover Ausco
05.2017 - 10.2019

Relief Head Chef

Northern Rise
11.2016 - 05.2017

Head Chef / Chef

Karlka / Morris Corporation
02.2016 - 11.2016

Chef/Manager

Quick & Tasty
03.2015 - 02.2016

Chef

ESS Compass Group
03.2014 - 03.2015

Executive Chef

Eurest Compass Group
09.2013 - 03.2014

Head Chef

ESS Compass Group
01.2013 - 09.2013

Assistant Camp Manager

ESS Compass Group
11.2011 - 01.2013

Chef

ESS Compass Group
01.2010 - 11.2011

Diploma of Hospitality Management IV -

William Angliss

Certificate Professional Cookery (level 4) -

NZQC

Hospitality Professional Cookery (level 2 and 3) -

NZQC

City & Guilds – Level1 IVQ Certificate Food Preparation and Cooking -

City & Guilds – Level 2/3 IVQ Certificate Food Preparation and Cooking -

Similar Profiles

CREATE PROFILE
Trevor Wolfe