Chris Jones
Invercargill
Summary
Energetic professional with a great work ethic and blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings And Can help motivate and get the best out of staff. Punctual , honest and reliable.
Overview
35
35
years of professional experience
Work History
Ground Services
Air New Zealand
07.2022 - Current
- Baggage make up weigh bridge certifications using Quantum workstation for Turbo props and jets.
- Marshalling Turbo props and Jets
- Loading and unloading of aircraft using variety of equipment both Jet and turbo props.
- Directing junior staff safely in the arrival and departure of aircraft.
- Headset departure for aircraft.
Executive Sous Chef
Homestead
02.2019 - 06.2022
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
Sous Chef
Oyster Cove
01.2017 - 02.2019
- Plated in an attractive manner according to restaurant standards.
- Maintained total control to maximize guest satisfaction and team productivity.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Planned and directed food preparation in a fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Managed staff schedules to optimize coverage of peak times.
- Cultivated positive relationships with vendors to source the best ingredients at the best prices.
- Handled customer complaints with poise and grace, immediately resolving issues by contacting the customer
- Received, inspected and logged all products for accuracy of shipment, temperature and quality.
- Established and maintained a positive work environment.
- Tended to the buffet and made sure food items were replenished as soon as they ran low.
Chef/Kitchen Manager
Elmwood
01.2015 - 06.2017
- Catered for different groups and locations utilizing and preparing and cooking in outcatered caravans as well as in house kitchen and functions.
- Caterers for different sport and theater groups
- Food safety control planning
- Ordering and stock control for out ctarering caravan's
- delivery and on site cooking of vast array of meal's from canape through to 5star plated meal's.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Managed and maintained a skilled kitchen team through correct coaching.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Promptly reported any maintenance and repair issues to Executive Chef.
- Mixed dough, scaled breads and cakes, fried doughnuts and performed all baking duties.
Chef
HMS Kings
09.2011 - .1 -1
- Prepared and correctly stored a variety of seafood dish's
- Prepared and made a variety of deserts
- Was required to run the pass occasionally
- Took control of junior staff during busy services
- Did pan and grill work
- cleaned and maintained kitchen.
Head chef
Bella Kai
10.2013 - 12.2014
- Menu design and budgeting
- recipe design
- portion control through recipe design and portion controlled plating.
- Staff training
- Health and safety food control planing
- General running of an extremely busy fast paced environment
- Running and controlling the pass during service.
- direct interaction with customers to help keep quality and up to date menu idea's and planning as to meet the demands of and ever changing industry.
Chef
The Kelvin Hotel
09.2011 - 01.2012
- Succesfully ran the pass and Grill for Al la cart service
- Varied and numerous unsupervised shifts
- Helped prepare and run functions for up to 300px
- imlemented recipe and menu idea's by reporting directly to head chef for increased revenue and patronage.
- Part of the Rugby World cup team 2011 that supplied all catering and food to two International team's
- Maintained dietary and nutrional guide lines set by World cup team's nutrionaists and coache's
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Maintained updated knowledge of local competition and restaurant industry trends.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
Chef
Mash Catering
10.2010 - 09.2011
- Mobile catering
- Carved for buffet carvery
- Prepared and cooked functions for up to 2000 pax.
- prepared and cooked meals for T.V and Film.
- Worked in Extreme conditions while out catering on site for T.V and Film productions
- Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
- Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
- Mixed dough, scaled breads and performed baking duties.
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes.
Chef
Self employed
10.2009 - 07.2011
- Did a variety of small private home magic box dinner evenings
Chef
The Ascott Park Hotel
06.2009 - 10.2010
- Prepared variety of meals for al a carte and functions.
- Ran the pass and grill for al a carte service
- Came up with Daily seafood specials
- Helped Desert/pastry Chef prepare Deserts for functions
Sales/manager
Guitar world
10.1996 - 07.2007
- Staffing and rostering.
- Banking
- Customer service and sales
- Repairing and servicing of instruments
- Stock control and ordering.
- Staff knowledge training
- participating in school work experience programs
Barman
The Golden Gate Hotel
11.1999 - 07.2001
- General public bar duties
- Tab service
- General house bar duties
- Cocktail and barista services.
- Cooked and prepared a variety of bistro meals.
- prepared and cooked after hour room service meals.
- managed Both house and public bars
- Staff roster and banking
Production manager
Errol Jones Productions
11.1989 - 08.1997
- Designed and made variety computer graphics and animations
- Live and pre-recorded camera work
- Designed and made large scale Audio visuals for live product launch's and special events.
- Set up and ran Audio and lighting grids for live shows and special events
- Assisted in organizing all production events and tasks
Education
Professional Commercial cookery
Southern Institute of Technology
2010
Skills
- Marshalling aircraft
- Driving Loaders
- Headset departure
- Quantum workstation qualified
- Good problem solving skills
- Strong leadership
- Team focused
- Takes health and safety seriously
- Stays calm even under the most stressful situations
- Adaptable and efficent
Timeline
Ground Services
Air New Zealand
07.2022 - Current
Executive Sous Chef
Homestead
02.2019 - 06.2022
Sous Chef
Oyster Cove
01.2017 - 02.2019
Chef/Kitchen Manager
Elmwood
01.2015 - 06.2017
Head chef
Bella Kai
10.2013 - 12.2014
Chef
HMS Kings
09.2011 - .1 -1
Chef
The Kelvin Hotel
09.2011 - 01.2012
Chef
Mash Catering
10.2010 - 09.2011
Chef
Self employed
10.2009 - 07.2011
Chef
The Ascott Park Hotel
06.2009 - 10.2010
Barman
The Golden Gate Hotel
11.1999 - 07.2001
Sales/manager
Guitar world
10.1996 - 07.2007
Production manager
Errol Jones Productions
11.1989 - 08.1997
Professional Commercial cookery
Southern Institute of Technology
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