Summary
Overview
Work history
Education
Skills
Timeline
Generic

Conor Smyth

Antrim, United Kingdom ,antrim

Summary

As a chef, my objective is to gain more knowledge and more appreciation when dealing and working with all kinds of food, whether it comes from a different culture or different types of food, such as vegan or vegetarian foods. On the creative side of being a chef, I would love to learn and be more creative with the presentation of the dishes of food I present to the customers. I am also developing my skills and learning more skills to complement me and the jobs I work in. im willing to push to the next level.

Overview

10
10
years of professional experience

Work history

Sous Chef

Third Day, Café
, united kindom
2023.04 - Current
  • Short due to moving to Australia)
  • Breakfast Chef: Third Day is the second café I have work in as a breakfast chef
  • I was able to expand my knowledge and skill set as a breakfast chef again
  • As you know, every café and restaurant are different, at third day I was given more opportunity to be more creative and more self-management, like working on my own.
  • Plated food according to restaurant artistic guidelines for an attractive presentation.
  • Monitored food quality, reviewing plating and presentation to maintain highest quality standards.

sous chef

stanley barn
upper coomera , gold coast
2022.01 - 2023.02

Directing food preparation and collaborating with the head chef.

Assisting with menu planning, inventory and management of supplies.

producing high quality dishes, including both design & and taste.

overseeing and supervising kitchen staff along with training new kitchen staff.

assuming role as head chef when he wasn't absent.

assuring adherence to all standards of food quality, preparation, recipes and presentation in conjunction with specifications.

I've always fulfilled my position anywhere I've worked and to a high standard.

Chef De Partie

redz restarutant
, united kingdom
2013.06 - 2020.11
  • Butchered meat to minimise wastage and deliver quality cuts.
  • Planned dishes to reduce food costs and maximise gross profits.
  • Designed new ways to present and enhance dishes.
  • Prepped foods to be roasted, sautéed, fried and baked.
  • Learned starter station and expertly handled high volume of orders.

Breakfast chef

Freedom Hub, GC
, Australia
2018.11 - 2019.02
  • Freedom Hub gave me an opportunity to expand my skills as a chef, this is because I worked as a breakfast chef for the first time
  • None the less, my experience, even though it was different to the style of chef work I was doing, it was a very positive one as I learnt a lot of things from my time working here
  • I have never cooked as a breakfast chef nor had I cooked with and made vegan products beforehand, I develop skills I did not have before
  • Having worked as a chef beforehand, it was easy to get the hang of things in a new style of chef work and it was a great learning experience which I will carry on with me to other jobs.

Education

Certificate of Higher Education - commercial cookery level 3

Imagine education
Ashmore, QLD
2022

Skills

  • Communication skills- I am a good listener and understand what people need
  • Positive and professional
  • Forecasting and planning
  • Food preparation techniques
  • Signature dish creation
  • Pantry restocking
  • Food plating and presentation
  • Recipes and menu planning
  • Portion and cost control

Timeline

Sous Chef

Third Day, Café
2023.04 - Current

sous chef

stanley barn
2022.01 - 2023.02

Breakfast chef

Freedom Hub, GC
2018.11 - 2019.02

Chef De Partie

redz restarutant
2013.06 - 2020.11

Certificate of Higher Education - commercial cookery level 3

Imagine education
Conor Smyth