VIC SEECHURN
Ballarat,VIC
Summary
Enthusiastic Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods, and ready to help team achieve company goals.
Overview
11
11
years of professional experience
Work History
Chef De Cuisine
St John Of God Health Services
Ballarat, VIC
08.2023 - 03.2024
- Helped with the smooth transition and Introduction of à la carte menu at the hospital.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated with team members to prepare orders on time.
SOUS CHEF
Aunty Jacks Restaurant & Brewery
Ballarat, VIC
02.2022 - 08.2023
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding customers expectations on each occasion.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Participated in menu planning meetings, offering creative input that led to new menu ideas
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen junior staffs to perform various preparation tasks under pressure.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Sous Chef
Craig's Royal Hotel
Ballarat, VIC
01.2015 - 01.2022
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef and head chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Sous Chef
Golden City Hotel
Ballarat, VIC
02.2013 - 07.2015
- Created tasty dishes using popular recipes, delighting patrons and generating return for business.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow
- Duties and Responsibilities included but are not limited to; Lead a Chef kitchen brigade of 10 staffs, or more.
Education
Certificate IV In Hospitality - Cookery
Carrick Institute of Education
Melbourne, VICBACHELOR OF BUSINESS HOSPITALITY - Business Management
Carrick Institute of Higher Education
Melbourne, VICSkills
- Food preparation techniques
- Industry Trends
- Regulatory compliance
- Hospitality Management
- Portion and cost control
- Staff Supervision and Coordination
- Critical Thinking
- Staff training and OHS
- Signature Dish Creation
- BOH Operations
- Food Preparing, Plating and Presentation
- Purchasing Management
- Recipe creation
Languages
French
Native or Bilingual
Timeline
Chef De Cuisine
St John Of God Health Services
08.2023 - 03.2024
SOUS CHEF
Aunty Jacks Restaurant & Brewery
02.2022 - 08.2023
Sous Chef
Craig's Royal Hotel
01.2015 - 01.2022
Sous Chef
Golden City Hotel
02.2013 - 07.2015
Certificate IV In Hospitality - Cookery
Carrick Institute of Education
BACHELOR OF BUSINESS HOSPITALITY - Business Management
Carrick Institute of Higher Education