Brandon Young

• Phone: +61 412 345 678
• Email: brandon.young@email.com
• Location: Sydney, Australia
• LinkedIn: brandon-young-chef

Summary

Led kitchen operations and culinary teams for 12 years, consistently achieving high guest satisfaction ratings and positive critical reviews in upscale dining venues. Developed and implemented innovative menu concepts that increased food revenue by an average of 15% annually.

Adept at managing kitchen budgets, optimizing inventory, and maintaining stringent health and safety standards. Proven ability to mentor and develop culinary talent, fostering a collaborative and high-performance kitchen environment.

Experience

Executive Chef, The Quay Restaurant -- Sydney, Australia

Mar 2018 – present

• Orchestrated menu development and execution for a 3-hatted restaurant, resulting in a 20% increase in critical acclaim and media features.

• Managed a team of 30+ kitchen staff, overseeing hiring, training, scheduling, and performance reviews, reducing staff turnover by 15%.

• Achieved a 95% positive guest feedback rate on food quality and presentation through rigorous quality control and innovative culinary techniques.

• Implemented sustainable sourcing practices, reducing food waste by 10% and supporting local Australian producers.

Head Chef, Aria Restaurant Sydney -- Sydney, Australia

July 2014 – Feb 2018

• Directed all kitchen operations, including daily service, inventory management, and food cost control for a 2-hatted establishment.

• Collaborated with the Executive Chef to create seasonal menus, contributing to a 12% growth in repeat clientele.

• Trained and supervised a brigade of 15 chefs, enhancing their skills in modern Australian cuisine and fine dining presentation.

• Maintained impeccable hygiene standards, consistently passing health inspections with top marks.

Sous Chef, Bennelong Restaurant -- Sydney, Australia

Sept 2011 – June 2014

• Assisted the Head Chef in managing kitchen workflow and ensuring smooth service during peak hours.

• Responsible for ordering and stock rotation, contributing to a 5% reduction in ingredient spoilage.

• Supervised the preparation of high-volume, complex dishes, ensuring consistency and adherence to recipes.

• Developed and implemented new staff training modules for junior chefs, improving kitchen efficiency by 8%.

Education

Le Cordon Bleu Sydney, Diplôme de Cuisine & Diplôme de Pâtisserie in Cuisine and Patisserie -- Sydney, Australia

Feb 2009 – Aug 2011

TAFE NSW Ultimo, Certificate IV in Commercial Cookery in Commercial Cookery -- Sydney, Australia

Jan 2008 – Dec 2008

Skills

Culinary Expertise: Modern Australian Cuisine, Fine Dining, Menu Development, French Techniques, Asian Fusion, Butchery, Patisserie, Food Plating

Kitchen Management: Team Leadership, Staff Training & Development, Inventory Management, Food Cost Control, Budgeting, Supplier Relations, Health & Safety Regulations (HACCP)

Operational Skills: Recipe Development, Quality Control, Waste Reduction, Kitchen Equipment Maintenance, Workflow Optimization, POS Systems

Languages: English (Native)