benreardon_77 2013-07-07 14:57:41

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:

  • Training junior staff

  • Running kitchen, in chef's absence

  • Ordering

  • Butchery

  • Fish preparation

  • Cooking food using sous vide

  • Menu development

  • Costing

  • Stock take

  • Preparing and serving food for functions/ A la carte

  • Organising deep cleaning

 

Lead chef: Creekside Restaurant, Sunshine Village, Banff, Canada

Date: November 2012- April 2013

Duties:

  • Running kitchen when head chef is away

  • Training and controlling junior staff members

  • Helping with ordering

  • Accepting and storing large deliveries

  • Preparing food for large numbers of people

  • Preparing and serving daily specials for 50+ staff members

  • Cleaning of kitchen

  • Washing dishes

 

Sous chef: Zirkys Restaurant/Café, Maisano Alpine Catering Company

Date: July- September 2012

Duties:

  • Training and controlling junior and inexperienced staff members

  • Running kitchen when head chef is away

  • Ordering on a large scale

  • Accepting and storing large deliveries

  • Rotating and preparing large amounts of food product

    • Meat preparation

    • Seafood preparation

    • Veg preparation

    • Stocks/ sauces

  • Time management

  • Breakfast, lunch and dinner services of 500+ covers

 

 

Chef de Partie: The National Hotel (Richmond)

Date: January 2012- May 2012

Duties:

  • Veg/ Garnish section

  • Grill section

  • Fish cookery

  • Butchery

  • Fish preparation

  • Ordering

  • Sous-vide cookery

  • Breakfast on weekends

 

Apprentice Chef: Restaurant Money Order Office

Date: March 2011- December 2011

Duties:

  • Larder/ Pastry sections

  • Veg/ garnish section

  • Sous-vide cookery

  • Prep for functions

  • Ordering

  • Molecular cookery

 

Apprentice Chef: 3 Station Pier (Port Melbourne)

Date: January 2010- March 2011

Duties include:

  • Pans section

  • Grill section

  • Larder/Pastry section

  • Seafood preparation

  • Prep for functions

  • Ordering

  • Stock take

  • Breakfast

 

Apprentice Chef: Court House Hotel (Ballarat)

Date: November 2008- January 2010

Duties include:

  • Setting up kitchen

  • Making bread/ pizza dough

  • Wood fire oven

  • Pans section

  • Larder section

  • Grill section

  • Ordering

  • Stock take

 

Kitchen Hand: Snow Pony (Mt. Buller)

Date: July 2008 – October 2008

Duties include:

  • Preparing food for service

  • Assisting chef’s with service

  • Dishes

  • Cleaning all cooking equipment

  • Sweeping/ Mopping kitchen

  • Packing down restaurant

at the end of the season

 

FURTHER TRAINING:

  • Responsible Service of Alcohol

  • Responsible Service of Food

  • Statement of Attainment: Occupational Health and Safety

  • Use and maintain workplace tools and equipment

 

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