References on request. Email me on benreardon_77@hotmail.com. Look forward to hearing from you.
EDUCATION OUTLINE:
2011: Certificate 3 in commercial cookery, at William Angliss Institute
2007: Completed Year 12 at Mt Clear College
WORK HISTORY:
Sous chef: The Metropolitan Hotel, North Melbourne, Australia
Date: April 2013- Present
Duties:
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Training junior staff
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Running kitchen, in chef's absence
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Ordering
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Butchery
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Fish preparation
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Cooking food using sous vide
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Menu development
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Costing
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Stock take
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Preparing and serving food for functions/ A la carte
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Organising deep cleaning
Lead chef: Creekside Restaurant, Sunshine Village, Banff, Canada
Date: November 2012- April 2013
Duties:
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Running kitchen when head chef is away
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Training and controlling junior staff members
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Helping with ordering
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Accepting and storing large deliveries
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Preparing food for large numbers of people
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Preparing and serving daily specials for 50+ staff members
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Cleaning of kitchen
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Washing dishes
Sous chef: Zirkys Restaurant/Café, Maisano Alpine Catering Company
Date: July- September 2012
Duties:
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Training and controlling junior and inexperienced staff members
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Running kitchen when head chef is away
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Ordering on a large scale
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Accepting and storing large deliveries
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Rotating and preparing large amounts of food product
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Meat preparation
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Seafood preparation
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Veg preparation
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Stocks/ sauces
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Time management
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Breakfast, lunch and dinner services of 500+ covers
Chef de Partie: The National Hotel (Richmond)
Date: January 2012- May 2012
Duties:
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Veg/ Garnish section
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Grill section
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Fish cookery
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Butchery
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Fish preparation
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Ordering
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Sous-vide cookery
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Breakfast on weekends
Apprentice Chef: Restaurant Money Order Office
Date: March 2011- December 2011
Duties:
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Larder/ Pastry sections
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Veg/ garnish section
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Sous-vide cookery
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Prep for functions
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Ordering
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Molecular cookery
Apprentice Chef: 3 Station Pier (Port Melbourne)
Date: January 2010- March 2011
Duties include:
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Pans section
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Grill section
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Larder/Pastry section
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Seafood preparation
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Prep for functions
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Ordering
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Stock take
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Breakfast
Apprentice Chef: Court House Hotel (Ballarat)
Date: November 2008- January 2010
Duties include:
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Setting up kitchen
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Making bread/ pizza dough
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Wood fire oven
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Pans section
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Larder section
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Grill section
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Ordering
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Stock take
Kitchen Hand: Snow Pony (Mt. Buller)
Date: July 2008 – October 2008
Duties include:
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Preparing food for service
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Assisting chef’s with service
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Dishes
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Cleaning all cooking equipment
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Sweeping/ Mopping kitchen
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Packing down restaurant
at the end of the season
FURTHER TRAINING:
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Responsible Service of Alcohol
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Responsible Service of Food
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Statement of Attainment: Occupational Health and Safety
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Use and maintain workplace tools and equipment