Christopher Hardcastle Email & Phone Number

Melbourne, Victoria, Australia

Melbourne, Victoria, Australia

Melbourne, Victoria, Australia

Australia

● Identify Requirements ● Manage Finances - Approval to Proceed (Expenditure against individual sections or Company Budget)● Obtain costings via quotations,● Supplier engagement / stakeholder management● Submit recommendation for purchase (Finance Manager)● Purchasing● Sign Off / ApprovalsWhilst considering:● Value for money● Provider agreements and past history● Industry development / knowledge● Market Testing Whilst working in the kitchen environment I was required to undertake a range of inventory management tasks with a high degree of precision and in accordance with company policy and industry regulations. These included: ● Constant monitoring to ensure sufficient stock levels were maintained and available● Verification of database stock entries – against stock take information● Identifiable product codes● Ordering / request register - quotes● Preferred supplier - supplier information, history and notes against performance● Financial Reporting - approval, budget register for allocation / expenditure ● Negotiation ● Effective Communication ● Goods transfer – availability, stock item number, quantity● Verify requirements and availability● Menu development (forecasting) – outcome / decision ● Perishable / wastage allowance● Stock take, rotation and transfer● Receipted goods Skills developed ● Train and supervise staff: ● Encourages high standards of individual performance whilst contributing to the achievement of team goals● Ability to organise workloads to meet required targets ● Prioritise activities and tasks together with flexibility to alter order if required● Take / Use initiative● Make preparation● Schedule own work● Ensure availability of resources (people / equipment)● Respond quickly● Monitor results● Complete tasks● Build rapport with all (staff / clients)● Keep supervisor advice to status of requests / task● Maintain accurate and concise records

St. Kilda, Victoria, Australia

Performed all duties required as a Head ChefDeveloped recipes and incorporated into menuControlled and directed the food preparation process and any other relative activitiesConstructed menus with new or existing culinary creations ensuring the variety and quality of the servingsApproved and “polished” dishes before they were servedMaintained par levels of all stockCoordinated all staff hours via work roster

Melbourne, Victoria, Australia

Worked multiple sections including breakfast a la carte/buffet, wood/pizza oven, deli, stove, wok, grill and overnight.Assisted with three 3-month internal pop ups with Burn City Smokers serving their menu, focusing on brining, marinating, braising, smoking, and cooking of pork rib, beef short rib, and duck leg. Assisted with two 3-month internal pop ups with Ladro serving their Italian-style menu, focusing on preparing and cooking pizza. Prepared multiple menus daily including Collins Kitchen, In-room Dining, Banquets, Grand Club, High Tea, and Sunday Brunch. Performed all duties and tasks in the assigned place of work to the standard set. Trained apprentices with basic knowledge of the kitchen including knife skills, misé en place, cooking techniques, sanitation practices, and quality of service. Produced a consistent and high quality product, provided a courteous, professional, efficient and flexible service at all times, following Grand Hyatt Melbourne Standards of Performance.

Houston, Texas

•Helped Executive and Sous Chefs develop new menu with more emphasis on fresh ingredients.•Worked all positions throughout the kitchen, wherever the chefs needed me. (Omelette station, hot and cold side of line, prep cook, banquets, room service)•Set up station according to restaurant guidelines.•Prepared all food items as directed in a sanitary and timely manner. •Followed recipes, portion controls, and presentation specifications as set by the restaurant. •Restocked all items as needed throughout the shift. •Cleaned and maintained station while practicing exceptional safety, sanitation and organizational skills. •Have an understanding and knowledge of how to properly use and maintain all equipment in the station. •Assisted with the cleaning, sanitation, and organization of the kitchen, walk-in coolers and all storage areas.

Houston, Texas

• Set up stations and collected all necessary supplies to prepare menu for service• Prepared a variety of foods; meat, seafood, poultry, vegetable, and cold food items• Arranged sauces and supplementary garnishes for allocated station• Covered, dated and correctly stored all bits and pieces and food prep items• Notified the Chef in advance of likely shortages• Served menu items compliant with established standards• Used food preparation tools in accordance with manufactures instructions• Closed the kitchen correctly and followed the closing checklist for kitchen stations• Maintained a prepared and sanitary work area at all times• Kept the work area fresh all through the shift• Made sure all storage areas were tidy and all products were stored appropriately• Constantly used safe and hygienic food handling practices• Returned dirty food preparation utensils to the appropriate areas• Assisted with all duties as assigned by Kitchen Manager Volunteered services for single-handedly catering a birthday party, serving guests and preparing foods.

Okinawa, Japan; San Diego, California

-Obtained Collateral Duty Inspector qualification, inspected all work and complied with the required Quality Assurance inspections during all maintenance. -Qualified Aircraft Electrical Systems Technician which saw me install, remove, inspect, tested, maintained, and repaired systems, components, and ancillary equipment of installed aircraft electrical systems at the OMA level. -Spot checked all work in progress and was familiar with the provisions and responsibilities of the various programs managed and audited by Quality Assurance. -Supported all other departments with required work to maintain flight status of KC-130’s. -Served one deployment to Afghanistan assisting with KC-130J conversion to Harvest Hawk (Hercules Airborne Weapons Kit).

Diploma Of Education, Logistics, Materials, And Supply Chain Management

Associate’S Degree, Culinary Arts/Chef Training, 3.3

Activities and Societies: Volunteered for a school fundraising Gala Wine Fundamentals, Sommelier 1&2 January 2014- September 2014 •Studied.