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CV Head Chef

Head Chef

Resume built for oil and gas job opportunities by a jobseeker with experience in Head Chef - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 88970

Location (Residence): Wangaratta, Australia
Citizenship: Australia
  Native: English Australian
  Other: English Philippines
Education & Experience: Work Authorization & Relocation:
  Vocational in Cookery

Years of Experience: 12 years
Authorized to work in:
Present Location:
   Australia, Sydney
   Anywhere (International)
Category Subcategory Ability Experience
Other Catering Basic 21 years
Sales/Marketing Retail Sales Basic 1 year
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

It is with great interest that I am forwarding my CV/Resume for your consideration.

My professional career history demonstrates attributes that make me a valuable employee. I work well under pressure and am able to achieve deadlines. I enjoy meeting and working with new people and am able to teach junior members of staff effectively.I have been in the hospitality industry for 20 years, mainly working in fine dining restaurants and resorts. I have experience working in remote areas and am able to menu plan to fit a budget.
My CV/Resume is enclosed to provide you with details of my skills and accomplishments, but I am certain that a personal interview would more fully reveal my desire and ability to contribute to your organization.

Thank you for your time and consideration, and do not hesitate to contact me if you have any questions.

2. Work Experience - CV/Resume Part 2 [Mandatory]

May 2006- September 2007 Retail Operations Manager
I was responsible for the day-to day running of four food/retail outlets; two cafes, an ice cream shop and a pizza/convenience store in a mining town, managing 30 staff, main duties included recruiting staff, rostering, ordering, conflict resolution and hands-on training. I increased sales and profit margins and was responsible for the opening of one new outlet. I also used my knowledge of food to introduce new standards of cleanliness and different food items for sale.

Oct 2005- April 2006 Traveling
Traveling through S E Asia for six months to further my knowledge of S E Asian cuisine. I completed master classes in Thailand, Laos and Vietnam and also volunteered in "Three Elephants" in Luang Prabang, Laos

Nov 2004- Sept 2005 Sales Representative
I chose to take on this role as I was interested in learning more about the supply side of the food industry. I was still working closely with other chefs and purchasing officers. I was able to use my knowledge to help suggest products and I was responsible for attracting many new clients to this wholesale meat company. I was able to meet my sales and marketing budgets and deadlines by liaising closely with my clients, mainly hotels and restaurants in the local region

Nov 2003- Nov 2004 Head Chef
I was the Head Chef at a busy seafood restaurant. It was a 120-seat restaurant doing 300 covers a day. I oversaw all kitchen operations, implemented new menu, designed daily specials and supervised seventeen kitchen staff. I was also responsible for rostering, hiring and firing, upholding cleanliness and training of apprentices. The restaurant won an award in their first year of business for Best New Restaurant in Far North Queensland.

June 2003- Nov 2003 Head Chef
I was Head Chef for this 60-seat restaurant from right from pre-opening. I planned and costed a degustation and regular menu, arranged for advertisement of opening, organised suppliers and hired and trained staff. Once the restaurant was open I was responsible for rostering of staff, implementing cleaning rosters, ordering of food and non-food items and being hands-on in the kitchen every day. By the time I left the restaurant were doing 120 covers per day with strong repeat business. The restaurant won Best French Restaurant in Far North Queensland.

Nov 2001- June 2003 Sous Chef
This position was at a remote five star resort, comprising of sixteen villas, maximum of 32 guests, off the coast of Queensland. As Sous Chef, my duties included writing daily innovative menus, supervising a staff of seven chefs, ordering of supplies on a weekly delivery cycle and motivating and training apprentices. For special events e.g. Christmas, group function I was responsible for the writing and implementation of degustation menus. In the absence of the Executive Chef I was responsible for maintaining the high standards of food presentation, taste and quality, as well as cleanliness and hygiene levels using HCCAP guidelines.

April 2001- October 2001 Head Chef
As Head chef at this 120 seat well established Italian style restaurant, I was responsible for leading the kitchen team of five chefs, creating and producing daily specials and catering for large groups of Japanese tourists. I enjoyed working this position as I could concentrate on producing good food because it was a dinner service only.

Oct 2000- April 2001 Junior Sous Chef
This position was very exciting for me as I was involved in the opening of this dual outlet restaurant, comprising of 70 seat fine dining and 120 seat tapas bar in the first 6 star hotel in Australia. I assisted the Executive Chef to design an innovative and modern menus, upheld Health & Safety and was responsible for hands on running of the kitchen and training of new kitchen staff.

Sept 1999- Oct 2000 Head Chef
As Head Chef for this 50 seat Modern Australian restaurant situated in regional Victoria, I enjoyed working with a small team, as I was able to monitor and mentor each member closely. I enjoyed having free rein over the menu, as I was able to express my abilities through food.

Jan 1999- Sept 1999 Head Chef
This was a very enjoyable job for me: it was my first Head Chef position after many years of working my way up and gaining knowledge. This was a 40-seat cafe doing lunch and dinner seven days and breakfast on weekend with a staff of seven chefs. The menu I designed was Modern Australian style and I was featured in Mietta's Food Guide as an up and coming chef.

3. Education & Training - CV/Resume Part 3 [Mandatory]

Year 11 Intermediate Certificate Wodonga West High School
January 2009 Certificate of Safety Training Course STCW95,
Eastsail Manly, Sydney
1995 Cookery Apprenticeship
Gordon Institute of TAFE, Geelong, Victoria

4. Computer Skills - CV/Resume Part 4 [Mandatory]
Basic MS Word, emailing, internet research
5. Other Skills - CV/Resume Part 5 [Optional]
Knowledge of sous vide style cooking, butchery and production of small goods
Able to communicate effectively with team members
Able to handle problems and negotiate positive outcomes
Committed and dedicated to personal and team efforts
Flexible and co-operative within the workplace
Work effectively individually or as part of the team
Ability to work under pressure and meet deadlines
Enjoy challenges and exceeding expectations
Accustomed to working long and irregular hours
Strong team leadership qualities
6. Additional Information - CV/Resume Part 6 [Optional]
I love meeting new people and building a strong team around me, I enjoy challenge of a busy working environment. I am a motivated self starter with a natural ability to solve problems quickly and effectively.


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Head Chef
CV/Resume ID no.: 88970

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