VINCENT HARDY
Pooraka,Australia
Summary
Proven to be efficient and highly pro-active in previous career experience, and highly functional employee that can deliver results and exceed expectations. Willing to always go above and beyond, and have solved problems using critical thinking and great initiative to provide notable outcomes. Works passionately with dedication to accomplish desired results and have significant attention to detail. Possess a warm personality that maintains positive connections to colleagues and holds a solid work ethic that knows the value of team work and collaboration. Believes that the right attitude is vital for any success and confident that can carry out professionalism in every aspect. Currently seeking for a new challenge in a different career settings that can add to personal development and skills and to gain life-long knowledge and experience that is achievable by determination and hard work.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Head Chef (FIFO)
Hays Recruitment
09.2023 - Current
- Maintained a well-organized place to keep work consistent
- Prepared meals from scratch using authentic, popular recipes to make workers happy.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- 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.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
- Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
- Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
- Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
- Spearheaded community outreach events to raise brand awareness and cultivate local partnerships.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
- Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
- Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
- Engaged with customers to gather feedback, using insights to refine dishes and service.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
- Initiated sustainability audit, reducing environmental impact with eco-friendly practices and sourcing.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Senior Chef De Partie
East end Cellars
01.2022 - 08.2023
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Assisted with interviewing, hiring and training kitchen personnel.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
Senior Chef De Partie
The Savoy Hotel (4 Star)
11.2019 - 05.2020
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Improved performance of team members resulting in high-quality meals produced daily
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Promoted a positive work culture among team members by emphasizing open communication channels and addressing concerns promptly.
- Collaborated closely with other senior kitchen staff in daily operations, fostering a unified team environment conducive to high-quality food production.
Senior Chef De Partie
Le Toiny Hotel (5 Star)
09.2018 - 05.2019
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Trained kitchen workers on culinary techniques.
- Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Collaborated with the executive chef in the development of innovative menu items, resulting in positive guest feedback and repeat business.
- Contributed to the establishment''s excellent reputation through consistent creation of visually appealing, delicious dishes using fresh ingredients.
- Expedited smooth service through clear communication with front-of-house staff regarding order statuses, special requests, or potential delays due to unforeseen issues in the kitchen.
Demi Chef De Partie
The Vineyard Hotel (5 Star)
08.2017 - 06.2018
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Followed complex recipes to create delicious meal according to the head chef.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Actively participated in staff meetings to share ideas, provide feedback, and contribute to the ongoing improvement of kitchen operations.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Maintained a clean and sanitary work environment in compliance with health department standards.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef De Partie
The ST Regis Bora Bora Luxury Resort (5 Star)
12.2015 - 05.2017
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Managed food usage with proper stock rotation to prevent spoilage
- Monitored food products, driving quality, freshness and integrity.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Les Jambons de Marinette
09.2014 - 10.2015
- Supervised kitchen food preparation in demanding, high-volume environments
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Commis Chef
Aux Bons Amis
08.2011 - 07.2014
- Prepared variety of foods according to exact instructions and recipe specifications
- Supervised kitchen food preparation in demanding, high-volume environments
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
Apprentice Chef
Restaurant Steinkeller
06.2009 - 06.2011
- Received and stored food and supplies
- Handled advanced thawing and food pre-preparation for upcoming meals
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
- Performed other tasks as assigned by sous chef or chef
- Continuously expanded culinary knowledge by attending industry events and workshops, staying informed of the latest trends in food preparation and presentation.
- Acquired knowledge of diverse cooking methods including grilling, frying, sautéing and steaming to produce high-quality dishes efficiently.
- Displayed strong attention to detail by consistently plating dishes according to established specifications in an aesthetically pleasing manner.
- Operated commercial cooking and baking equipment in support of head chef.
- Collaborated with senior chefs to develop innovative menu items, attracting new clientele.
Education
Professional Restauration Bac - Restaurant And Culinary Management
CEFPPA Adrien Zeller
Strasbourg, France06.2013
CAP (Certificate of Professional Aptitude) -
CEFPPA Adrien Zeller
Strasbourg, France06.2011
Skills
- Warm, friendly personality
- Great Communication skills
- Flexible and Adaptable
- Self-disciplined with emotional intelligence
- Willingness to negotiate and resolve conflict
- Great initiative and common sense
- Decisive and reliable
- Responsible leader and good role model
- Attention to detail and organized
- Optimistic and goal getter
- Confident and focused
- Maintains professionalism and Integrity
- Uses critical Thinking
- Manage time efficiently and effectively
- Quality standard customer service
- Quality assessments and management
- Documentation and Standard compliance
- Language knowledge (Bilingual)
- Computer skill and technology proficiency
- Accurate data entry and interpretation
- Planning and risk management
- Learns easily to operate new equipment
- Basic knowledge of artificial intelligence
- Research and development Skills
- Project management and Event planning
- Problem-solving and troubleshooting
- Strategic planning and cost saving analysis
- Adhere to standard policies and procedures
- Food Safety
- Nutritional knowledge
- Culinary expertise
- Waste Reduction
- Menu Planning
- Menu development
- Food Safety Regulations
- Special Event Catering
- Food presentation
- Cost Reduction
- Seasonal Menu Planning
- Workflow Optimization
- Grilling
- Health regulations
- Equipment Maintenance
- Food spoilage prevention
- Plating and presentation
- Customer Retention
- Creative Thinking
- Food Preparing, Plating, and Presentation
- Garnishing and Plating
- Coaching and Mentoring
- Prioritization and Organization
- Hiring, Training, and Development
- Cleaning and sanitation
- Staff Scheduling
- Staff Supervision and Coordination
- Vendor Sourcing
- Problem and Complaint Resolution
- Kitchen Equipment Operation
- Attention to Detail
- Customer Service
- Food Stock and Supply Management
- Signature dish creation
- Budget Development
- Fine-dining expertise
- Banquets and catering
Accomplishments
- Supervised team of [Number] staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Oversaw foodservice operations for 5-star [Establishment type].
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
Certification
- OSHA Certified
- [State] Driver's License
- First Aid Certification
- Basic Life Support Certification (BLS)
- [Name of Certification] [Issuing Organization] [Year Month]
Languages
French
Native or Bilingual
Timeline
Head Chef (FIFO)
Hays Recruitment
09.2023 - Current
Senior Chef De Partie
East end Cellars
01.2022 - 08.2023
Senior Chef De Partie
The Savoy Hotel (4 Star)
11.2019 - 05.2020
Senior Chef De Partie
Le Toiny Hotel (5 Star)
09.2018 - 05.2019
Demi Chef De Partie
The Vineyard Hotel (5 Star)
08.2017 - 06.2018
Chef De Partie
The ST Regis Bora Bora Luxury Resort (5 Star)
12.2015 - 05.2017
Chef De Partie
Les Jambons de Marinette
09.2014 - 10.2015
Commis Chef
Aux Bons Amis
08.2011 - 07.2014
Apprentice Chef
Restaurant Steinkeller
06.2009 - 06.2011
- OSHA Certified
- [State] Driver's License
- First Aid Certification
- Basic Life Support Certification (BLS)
- [Name of Certification] [Issuing Organization] [Year Month]
Professional Restauration Bac - Restaurant And Culinary Management
CEFPPA Adrien Zeller
CAP (Certificate of Professional Aptitude) -
CEFPPA Adrien Zeller
Similar Profiles
Helen BrowneHelen Browne
Professional Temporary Assistant at Troocoo Recruitment & Hays RecruitmentProfessional Temporary Assistant at Troocoo Recruitment & Hays Recruitment
Mareta SelauMareta Selau
Data Entry Officer at Hays RecruitmentData Entry Officer at Hays Recruitment
Jacques Janse van RensburgJacques Janse van Rensburg
Exam Invigilator at Notre Dame University (Hays Recruitment)Exam Invigilator at Notre Dame University (Hays Recruitment)