Errol Syme
Chef
Glendene,AUK
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
20
20
years of professional experience
Work History
Chef De Cuisine
Self Employed
Papakura, Auckland
05.2020 - Current
- Liased with customers to meet their dietry needs and concerns
Chef De Cuisine
Self employed
05.2019 - Current
- Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
- Ordered supplies and equipment when necessary.
- Determined portion sizes for all dishes served in the restaurant.
- Evaluated employee performance regularly and provided feedback.
- Resolved conflicts among team members quickly and effectively.
- Developed strategies to increase efficiency in the kitchen.
- Managed staff of chefs, dishwashers, and other kitchen personnel.
- Created recipes that kept customers coming back for more.
- Scheduled shifts for kitchen staff according to restaurant needs.
Education
London City Of Guilds 706/1 706/2 - Cookery For The Catering Industry
AUT
06-1984
Websites
Work History
- 1985 Oscars Seafood Restaurant Surfers Paradise AU
- 1986 Hyatt Hotel Auckland
- 1987 Alhambra Garden Restaurant (Head Chef) Ponsonby
- 1989 Waterjump Tavern Mission Bay (One year contact for Restaurant)
- 1990 Alligator Pear Restaurant Parnell (Owner/ Partner)
- 2003 Parnell Bistro and bar (Owner /Partner)
- 2005 Black Sugar Restaurant And Bar Mission Bay (Owner/Partner)
- 2010 Parnell 149 (Owner/Partner)
- 2019 Red Earth Bistro And Bar (Owner/Partner) to present
Timeline
Chef De Cuisine
Self Employed
05.2020 - Current
Chef De Cuisine
Self employed
05.2019 - Current
London City Of Guilds 706/1 706/2 - Cookery For The Catering Industry
AUT
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