Grant Reynolds

Clifton Beach, Cairns, QLD

040*******

ob4d7u@r.postjobfree.com

Demonstrated Skills and Abilities

Plan Menus

Plan staff rosters and supervise the Chefs and food service staff

Order Food, Kitchen supplies and Equipment

Demonstrate techniques to Chefs and advise on cooking procedures

Prepare and cook food

Discuss catering arrangements and dietary requirements with guests

Ensure that standards of service are maintained

Good rapport with suppliers and Industry co workers

Highlight and enforce HACCAP and WH&S regulations

Training Completed

STCW95 January 2011 Cairns Maritime Academy/ AMSA

- Personal Survival Techniques

- Fire Prevention and Fire Fighting

- Elementary First Aid

- Personal Safety and Social responsibility

Elements of Shipboard Safety May 2010 Cairns Maritime Academy. QLD

Senior First Aid October 2011,First Aid Academy Cairns. QLD

Oxygen Resuscitation October 2011, First Aid Academy Cairns. QLD

Certificate of Commercial Cookery July 1995, TORGAS Townsville QLD

Employment History

Chef de Cuisine

November 2009 - Current

Research Vessel, Australian Institute of Marine Science. Great Barrier Reef, QLD.

Responsibilities

Design and prepare 3 meals per day on a daily changing basis for scientists and crew, Ordering, Stock Control, Cleanliness of Galley, Dining Room and all food storage areas.

Sous Chef

November 2008 – September 2009

Rydges Esplanade Resort, Cairns QLD

Responsibilities

Assist in overseeing the operations of Coral Hedge Brasserie, Private and corporate functions, Stocktake, Ordering and HACCAP regulations.

Sous Chef

February 2007 – October 2008

Angsana Resort and Spa, Palm Cove, QLD

Responsibilities

Including acting as Executive Chef for 3 months, Overseeing and assisting the running of Far Horizons Restaurant, Private Functions, Ordering, Stocktake, WH&S representative.

Head Chef

July 2006 – February 2007

Turtle Cove Resort and Spa, Port Douglas QLD

Responsibilities

Design, prepare and cook Table d Hote Dinner Menues on a daily basis as well as A la Carte Lunch menu, Ordering, Stocktake and special function themed catering.

Sous Chef

June 2005 – May 2006

Crowne Plaza Hotel, Alice Springs. N.T.

Responsibilities

Relieve and support Executive Chef in Balloons Restaurant, Private and Corporate Functions, Oversee Staff Dining Room, Assist Chefs and Kitchen Stewards, Liaise with Hotel Management, Guests and inter-company colleagues.

Employment History Continued

Junior Sous Chef

January 2005 – June 2005

Nautilus Restaurant, Port Douglas QLD

Responsibilities

Design and Create daily changing Tasting Plates and Specials, Oversee Cold Larder section and support hot section where required.

Chef de Partie

June 2002 – December 2004

Longitude 131. Voyages Hotels and Resorts, Uluru, N.T.

Responsibilities

Write, Prepare and Cook four course Dinner menu on a Daily Basis, Created an inter-active “Open Kitchen” Concept for Discerning Guests to Learn, Ask, and Try. Australian themed Lunch Buffet, A La Carte Breakfast and alternating Outdoor “Under the Stars” Dinner. Catering for Odyssey Tours and Safari’s.

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