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CV Experienced chef 10 years, Hotel and restaurant

Experienced chef 10 years, Hotel and restaurant

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CV/Resume ID no.: 91020

Location (Residence): West Hobart, Australia
Citizenship: Australia
  Native: English Australian
  Other: None
Education & Experience: Work Authorization & Relocation:
  High School in 1996

Years of Experience: 11 years
Authorized to work in:
Present Location:
   Australia, Hobart
   Anywhere (International)
Category Subcategory Ability Experience
Other Catering Experienced 20 years
Sales/Marketing Retail Sales Basic 1 year
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

An Introduction

Career Objective
Having recently completed three years in the hotel industry in Tasmania under the Accor brand and now working in one of Victoria’s most popular fine dining restaurants The Stokehouse, I am naturally keen to continue my professional career in the hospitality and service industry elsewhere in Australia and overseas. I pride myself on producing a diverse range of cuisine that will meet and exceed all expectations. I am able to bring a degree of maturity and life skills to any position I obtain, whether it is catering for small numbers in a fine dining atmosphere or larger group functions on a day to day basic. I am actively seeking a position in remote or off shore industries especially charters aboard super yachts where I can both use and further extend my organisational capabilities and hospitality experience.

Personality Snapshot
I am a friendly and outgoing person with a sense of fun and a love of adventure. For this reason, I am best suited to a role that requires people skills. I thrive on challenge and opportunities to learn and grow. At work, I am focused, hardworking and professional. I enjoy being part of a results-oriented team and I am a natural communicator. On a personal note, I lead a fit and active lifestyle that includes outdoor activities and socialising with friends and family. I have a passion for organising successful events and have done so on many occasions while employed as executive chef of the Mercure Hotel Hobart. These events include preparing meals for the prime minister and his staff, National pharmacy dinners for up to 500 people, catering for the Morilla women’s national tennis championship as well as many other interstate sporting events.

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

Current Position Profile

Sous chef Stokehouse
St Kilda Beach
January 2008 – Present

Placed in a management capacity with Stokehouse, I work in a team of up to 15 chefs and kitchen aids within a busy a la carte restaurant. My primary purpose is to oversee the day to day running of the kitchen including, rosters, menu planning, payroll, ordering and quality checks to ensure a consistent and high level of customer satisfaction in all products and services.

Duties & Responsibilities

 Day to day training of staff in practical hands on cookery
 Weekly rostering of chefs and kitchen aids
 Aiding superiors in menu development and implementation
 Weekly signing off of payroll
Daily ordering and monthly stocktakes

Knowledge & Skills Required

• An exceptional knowledge of commercial cookery methods.
• Excellent ability to communicate with others in a positive motivating manner. Including staff, suppliers and superiors
• Thorough product knowledge of food item both local, interstate and overseas
• Flexibility of working hours
• Time management and organisational skills
• Positive teambuilding experience in a high pressure restaurant

Previous Position Profile

Head Chef
Mercure Hotel Hobart
156 Bathurst st, Hobart, Tasmania
June 2006 – December 2007

After working through my apprenticeship for nearly 3 years at the Mercure I was picked by the general manager and owners for the position of head chef. The Mercure is one of the 3 largest hotels located in the Hobart area, consisting of 140 rooms including 8 function sites and a 120 seater a la carte restaurant. The Mercure also boasted one of the best off site catering operations over my years of involvement. During these 3½ years with the company, I had the opportunity to develop a broad range of skills in a multifaceted and interesting role. My primary purpose was to meet and exceed company budgets on a monthly basis while controlling the day to day running of the entire cookery department.

Duties & Responsibilities

 Liaised with staff and management to maintain company gaols and budgets
 Complete control over menu planning and implementation for a la carte, function and off site catering
 Weekly rostering of 12 kitchen staff
 Handling customer service and complaint issues
 Provide training on practical cookery and product knowledge to staff
 Weekly ordering and supplier correspondence
 Record keeping and percentage projection for food and wage costs
 General administrative duties
Work experience training for local schools
Implementing of company policies and procedures

Knowledge & Skills Required

• The ability to work with minimal supervision and direction, and organise my time effectively to meet deadlines and budgets
• The ability to remain calm and professional in a busy and demanding role
• Exceptional interpersonal skills, most particularly a friendly and outgoing personality
• Excellent organisational and team leading skills
• Accuracy and meticulous attention to detail
• The ability to adhere to organisational policy and procedures

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

Certificate 111 in commercial cookery
Drysdale institute of Tasmania
Conferred December 2005

Certificate 1V in Hospitality Management
Chec institute tafe, Coffs Harbour, 2001

STCW95 certificate in sea safety

4. Computer Skills - CV/Resume Part 4 [Mandatory]
Computer operations 1 and 2
(Hospitality Managenent)

Proficient in excel and photoshop
5. Other Skills - CV/Resume Part 5 [Optional]
6. Additional Information - CV/Resume Part 6 [Optional]
Fit and healthy and ready to take on anything that might come my way. Bring it on!!


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Experienced chef 10 years, Hotel and restaurant
CV/Resume ID no.: 91020

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