Curriculum Vitae Chef in Australia Brisbane – Free Word Template Download with AI

Name: James A. Thompson

Contact: +61 405 876 345 | [email protected]

Location: Brisbane, Queensland, Australia

A dedicated and passionate Chef with over 10 years of experience in the hospitality industry, specializing in contemporary Australian cuisine. Proven expertise in managing high-pressure kitchen environments, developing innovative menus, and leading teams to deliver exceptional culinary experiences. Committed to sustainability, local sourcing, and creating dishes that reflect the unique flavors of Australia Brisbane. A strong advocate for culinary education and mentorship programs to empower aspiring chefs.

Head Chef

The Brisbane Bistro | Brisbane, Queensland, Australia | January 2018 – Present

• Overseeing daily kitchen operations, including menu planning, staff management, and food quality control.
• Developing a seasonal menu that highlights local ingredients from Queensland’s markets and farms.
• Leading a team of 12 chefs and kitchen staff to achieve consistent service excellence and customer satisfaction ratings above 95%.
• Collaborating with local farmers and suppliers to implement sustainable practices, reducing food waste by 30% in two years.
• Receiving recognition as "Best Restaurant in Brisbane" by the Queensland Culinary Awards (2021).

Sous Chef

The Riverview Café | Brisbane, Queensland, Australia | June 2014 – December 2017

• Assisting in menu development and kitchen management for a casual dining venue with a focus on modern Australian fare.
• Training and mentoring junior chefs, resulting in a 40% reduction in staff turnover.
• Implementing hygiene protocols that achieved a 100% compliance rating during health inspections.
• Crafting signature dishes such as "Grilled Barramundi with Lemon Myrtle Glaze" and "Brisbane Bush Tomato Risotto."

Chef de Cuisine

Gold Coast Catering Co. | Gold Coast, Queensland, Australia | March 2011 – May 2014

• Managing large-scale catering events for weddings, corporate functions, and community festivals in the Brisbane region.
• Designing themed menus that incorporated native Australian ingredients like wattleseed and macadamia nuts.
• Collaborating with event planners to ensure seamless execution of food service at 50+ events annually.

Certificate III in Commercial Cookery

Brisbane Institute of Culinary Arts | Brisbane, Queensland, Australia | 2009 – 2011

• Completed advanced training in classical cooking techniques, food safety, and kitchen management.
• Received the "Excellence in Menu Development" award for a project showcasing Indigenous Australian ingredients.

Diploma of Hospitality Management

Australian Institute of Management | Online | 2015 – 2016

• Gained expertise in business operations, leadership, and customer service strategies tailored for the hospitality sector.

• Cooking Techniques: Grilling, roasting, sous-vide, and pastry making.
• Menu Development: Creating seasonal and culturally inspired dishes with a focus on Australian ingredients.
• Leadership: Supervising teams of 10–20 kitchen staff in fast-paced environments.
• Sustainability Practices: Implementing waste reduction strategies and sourcing locally produced goods.
• Culinary Software: Proficient in using POS systems and inventory management tools.
• Languages: Fluent in English; basic knowledge of Italian (for international cuisine exploration).

• Winner of the "Emerging Chef of the Year" award by the Brisbane Food Network (2019).
• Featured in "The Australian Culinary Guide" for innovative use of native ingredients.
• Contributed to a charity event that raised $50,000 for food security initiatives in Queensland.

• Australian Chefs’ Association (ACSA) – Member since 2016.
• Brisbane Hospitality Network – Active participant in regional culinary events and workshops.

Available upon request. Contact: [email protected].