Chef
Resume:
Grant Reynolds
Clifton Beach, Cairns, QLD
*****.********@*******.***
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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