Trevor Wayne Egan
Perth,WA
Summary
Head Chef with extensive experience in menu planning, kitchen staff management, and vendor relations. Proven success in optimizing food costs, maintaining high standards of hygiene, and enhancing dining experiences through creative culinary techniques. Strong skills in inventory management, team leadership, and event catering.
Overview
16
16
years of professional experience
Work History
Head Chef
Big Loaf Factory
03.2023 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- 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.
- Hired, managed, and trained kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Head Chef
Little Stove Cafe
08.2017 - 03.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Set up and broke down kitchen for service.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
Head Chef
Moore and Moore Cafe
08.2015 - 08.2017
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
Chef (Various Positions)
ISS Facilities Services
01.2013 - 08.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Head Chef
Grand View Hotel
01.2011 - 01.2013
- Led the complete setup of a new kitchen, ensuring seamless operation for a new venue.
- Developed and implemented diverse and creative menus tailored to customer preferences.
- Managed the recruitment, training, and rostering of kitchen staff, optimizing efficiency and workflow.
- Oversaw daily operations, ensuring high-quality food standards, hygiene compliance, and cost-effective resource management.
- Collaborated closely with hotel management to align kitchen operations with overall business goals.
- Actively contributed to the general development and successful running of the hotel.
Second Chef
Chefs 2 U.
01.2009 - 01.2011
- Played an integral role in the on-site catering company Chefs 2 U, specializing in weddings and birthdays.
- Coordinated all aspects of events, including food and beverage management, ensuring seamless execution of functions.
- Worked closely with the owner to manage day-to-day operations, enhancing service quality and client satisfaction.
- Served as an agency chef for the company’s second business, working in prestigious establishments like Domain Chandon, Huntingdale, and Victoria Golf Clubs.
- Provided culinary services at high-profile events, including the Australian Open Golf Tournament, showcasing adaptability and excellence in event catering
Education
Certificate IV -
Hospitality Management
2014
Skills
- Five Star/Fine Dining Menu Development
- Food Safety
- Hospitality and Culinary Management
- Team Management
- Training and Assessing
- Inventory Management
References
- Walter Gross. Previous Owner of Little Stove Cafe. 0406028063.
Timeline
Head Chef
Big Loaf Factory
03.2023 - Current
Head Chef
Little Stove Cafe
08.2017 - 03.2022
Head Chef
Moore and Moore Cafe
08.2015 - 08.2017
Chef (Various Positions)
ISS Facilities Services
01.2013 - 08.2016
Head Chef
Grand View Hotel
01.2011 - 01.2013
Second Chef
Chefs 2 U.
01.2009 - 01.2011
Certificate IV -
Hospitality Management
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