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

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.

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.

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.

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

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.

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.