Experience

The Park Cafe

• Australia
• Hospitality
• 1 - 100 Employee

• Senior Sous Chef

  • Feb 2023 - Present



COSTELLO CATERING PTY LTD

• Travel Arrangements
• 1 - 100 Employee

• Sous Chef

  • Feb 2022 - Nov 2022

  • To maintain a high standard of food hygiene, safety and cleanliness in accordance with the company and client policies and requirements • Assisting the Head Chef in all BOH operations • Overseeing the kitchen, menu creation and preparation, food ordering and stock taking. • Ensuring and controlling levels of guest satisfaction, quality, operating and food cost on an ongoing basis. • Organising and coordinating multiple food offerings and serving events of all sizes from gala dinner to buffets to running a Café on site • Organisation of weekly rotas and weekly planning in accordance with bookings and ongoing events • Training of new staff members Show less



The Ivy Collection

• United Kingdom
• Hospitality
• 700 & Above Employee

• Sous Chef

  • Oct 2018 - Feb 2022

  •Assisting in the running of all daily kitchen operations and managing a team of 40+ kitchen staff • To recruit, train, lead and motivate new and existing kitchen staff • To oversee service from breakfast/lunch, dinner and private dining, managing workflow to ensure all sections of the kitchen are to at least par level with all MEP for daily service and everything is well organized and performing to the highest of standards • Adhere and implement to all hygiene and safety standards including carrying all food health and safety related checks in the back of house/kitchen • Ensure all service standards and timings are being met consistently • Daily ordering and administrative duties including weekly stock takes, invoicing, recording wastage and monitoring all HACCP records • Communicate with supplier/reps to ensure all stock items are available and to organize new product information to go with any menu changes • Create and cost new menu items when needed • To ensure all equipment and utensils are cleaned correctly, in good working condition and fixed when needed Show less



Crowne Plaza Dublin Airport

• Ireland
• Travel Arrangements
• 1 - 100 Employee

• Senior Chef de Partie

  • Sep 2015 - Sep 2018

  • Back up to head chefs and sous chefs in daily operations • To prepare and cook food to the highest standard • Have a full knowledge of all menus (bar, breakfast, restaurant, banqueting) • To supervise and direct kitchen and service staff as required • To create and produce new menu items on a seasonal basis • Training of new kitchen staff • Completing all stocktaking/stock rotation and waste management procedures • Complete all HACCP procedures and documentation as required Show less



Jamies Italian

• Dublin, County Dublin, Ireland

• Chef De Partie

  • Sep 2012 - Aug 2015

  • Preparation of all mise en place for any section in the kitchen • Be able to be flexible and work on any section of the kitchen (pasta, pastry, grill, pizza, anti pasti, fish and sides) • Training of new kitchen staff • To help with creating and preparation of daily specials • To cook and serve food to the highest standards with great time management • Preparation of all mise en place for any section in the kitchen • Be able to be flexible and work on any section of the kitchen (pasta, pastry, grill, pizza, anti pasti, fish and sides) • Training of new kitchen staff • To help with creating and preparation of daily specials • To cook and serve food to the highest standards with great time management