Summary
Overview
Work History
Skills
Supported Causes
Hobbies and Interests
Timeline
Generic
Bobby Learmonth

Bobby Learmonth

Stoke,New Zealand

Summary

I am a loyal and focused team player who has worked in the food and hospitality industry for over 16 years and 11 years in 1 job. In this time I have learned a lot and I'm now looking for a new challenge and change in life.

Overview

12
12
years of professional experience

Work History

Head Chef

Nelson Lone Star
04.2017 - Current
  • Staff management and training
  • This includes the rostering of all kitchen staff and training them in their role to expand their skills and knowledge
  • With my help, kitchen staff have advanced in their roles, and even moved into management positions
  • Daily running of the kitchen
  • This includes managing food/stock levels, food preparation, closing down the kitchen, running service and overseeing all food going out of the kitchen
  • Ordering and receiving stock
  • This includes using ordering sites to order fresh meats, frozen items, fruit and vegetables to ensure the smooth running of food services
  • Completing food control plans to make sure the kitchen is running to government standards.

Sous Chef/Chef De Party/Larder Chef/Kitchen-Hand

Nelson Lone Star
03.2012 - 04.2017
  • 2IC (Sous Chef)
  • In this job, I was responsible for the kitchen when the Head Chef was not there
  • I also maintained kitchen equipment, ordered stock and completed Food Control Plans
  • Chef De Partie
  • This job involved looking after one area of the kitchen for the night, including all food preparation for that area, and ensuring all food was sent out to a high standard
  • Larder Chef
  • I was in charge of the cold section which involved making all salads to order, preparation of desserts and ensuring there are enough desserts to cover food service
  • Kitchen Hand
  • My job as the Kitchen Hand was to keep up with everyday services by cleaning dishes, maintaining the cleanliness of the kitchen, putting stock away, retrieving anything the chefs needed and learning the basics of everyday kitchen tasks.

Skills

  • Leadership skills: I lead by example, and wouldn't ask the team to do anything that I wouldn't do myself My team respect this style of leadership, which is noted in the relatively low turnover of kitchen staff
  • Communication skills: I manage the flow of information between kitchen and front of house teams This is especially important on busy nights when the teams are stressed and need calm and clear information
  • Multitasking: I can complete or work on more than one task at a time I have demonstrated this by overseeing the running of the entire kitchen while cooking food and managing communication between the front and back of the restaurant
  • Problem solving: I see a problem like a puzzle that needs to be solved This is something I do a lot in my spare time, fixing and repairing my friends computers
  • Good under pressure: I keep a clear mind and think positively, even in stressful situations
  • Time management: I demonstrate this skill by prioritising and allocating jobs within my team in order to maximise efficiency
  • Performance Assessments: As leading a team is important, making sure my team is getting the right training and correct reviews for what they do
  • Food Safety Regulations: In a kitchen it is important to be doing the correct meals but just as important to be following the all food regulations I have followed and learned to use food control plans (IE Chomp and Food Safe Pro)

Supported Causes

IHC Foundation

Hobbies and Interests

  • Archery
  • Building computers
  • Gym
  • Gaming

Timeline

Head Chef

Nelson Lone Star
04.2017 - Current

Sous Chef/Chef De Party/Larder Chef/Kitchen-Hand

Nelson Lone Star
03.2012 - 04.2017

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Bobby Learmonth