Chris Robinson

Address: 270 east hill dve, Robina, QLD, 4226.

Mob: 0403481468

Email: chris__robinson999@hotmail.com

Date of birth: 10/12/1986

Hobbies: Soccer, tennis, and reading and cooking.

Introduction:I am a professional chef with a great work ethic and a positive attitude. Skills I have learnt in my time as a chef and manager, these include:

Team work orientated philosophy Hitting KPI’s Performance management Reporting to chain of command Creating a positive culture People management Dealing with conflict

As you can see, these skills can relate to being able to work within a team environment, dealing with different personality types, the ability to stay composed in stressful scenarios while creating a good outcome and the ability to hit KPI’s.

Employment history:

2015-2016: (December-Jan), Sous Chef at The dog and Parrot Tavern:

Ordering Delegation Creating efficient systems

2015: (may-august), sous chef at 150 public house.Included:

ordering daily weekly rostering cleaning schedules Kitchen operations and managing staff.

2015: (march-may), commis chef at weylandts cafe.

2013-2014: (April- November), Head chef at a mine site for ISS facility services.

Includes doing the ordering a week in advance, weekly management reports, dealing with conflict, ensuring food quality and presentation.

2012-2013: (February – March), Sous chef at woodie mine site for ISS facility services

Includes bulk catering for 300+ miners, doing the ordering for the head chef when he is on R n R and in general managing the kitchen.

2009-2012: (February – January) - Commis chef at Southport sharks Included working in the function area, fine dining restaurant,

ala carte bistro and the buffet.

2009: (March – June) – Volunteer work at surfers paradise church cooking and cleaning.

2008: (July - November) - Commis Chef at Northcliffe S.L.S.C Busy surf club bistro with a wok station.

2005-2008: apprentice chef at Northcliffe S.L.S.C

2004/05 – kitchen hand, dishwashing at Kingscliff Hotel – Quirk Restaurant, waiting occasionally.

2003 – Catalogue delivery in Kingscliff.

Education:-

Higher School Certificate – Tweed Valley College, 2005.

Certificate 1 in hospitality – experience as a kitchen hand at Kingscliff Bowls Club, 35 hours – included cutting, cooking and cleaning.

Certificate 2 in hospitality – 35 hours experience, at Choux Box, doing kitchen hand work, including dishwashing, food preparation, cooking, baking.

Certificate 3 in hospitality (commercial cookery) – involved commercial experience in a restaurant and attending Tafe to finish the required modules as per enclosed certificate.

Certificate 4 in hospitality (management) – involves food cost reports, financial activities, management styles and conflict resolution.

References:Chris Watson – 0405449839 (head chef-former employer)Mark Connell – 0405529570 –Executive chef, (Southport sharks).Marisa Goss – 0417590186 - Site manager, (ISS facility services, WA).Anthony Morris – 0409044911 – Regional food and beverage manager, (ISS facility services, WA).