Sean Thompson
Beach Haven
Summary
I am a very hard working, creative and passionate person. I am great at thinking on my feet and problem solving under pressure. I have good leadership skills and lead by example in order to earn the respect of my team.
Overview
19
19
years of professional experience
Work History
Senior Sous Chef
Urban Gourmet
08.2021 - 12.2024
- Promoted from sous chef to senior sous chef
- Managed day to day of busy events kitchen,including ordering, delegation of jobs to staff and logistics of outcatering.
- Cooking proteins and reheats of large events upto 2000 pax
Sous chef
Falls Retreat Bistro
01.2020 - 04.2021
- Running the Meat and Fish section
- Very high volume ala carte day to day and wedding functions during summer
- Everything prepped from scratch and to a high standard,often using ingredients harvested from the onsite organic vegetable gardens.
Sous chef
Collective hospitality
08.2019 - 01.2020
- Prepping and running functions of all sizes
- Supervision of junior chefs and temps to work efficiently and to meet deadlines
- Driving van or truck to and from functions
Sous chef
Duke of Marlborough hotel
08.2018 - 01.2019
- Started as a line cook working the fish section but due to my catering background I was trained to do catering at Eagles Nest luxury villas, which was contracted out to us at the duke
- Over summer I ran functions at the duke and managed all of eagles nests catering requirements
Sous chef
True food and yoga
09.2016 - 01.2017
- Employed with a focus on supporting the head chef to have less of a hands on role in the kitchen
CDP - Sous chef
Dawsons Catering
09.2014 - 09.2016
- Started here as a casual CDP and was offered a fulltime position when one came available not long after I started
- Ran the canapé section for around 8 months before moving to sauce section, prepping all main courses and entrees.
Chef de partie - Head chef
Verbena bar and bistro
01.2010 - 09.2014
- Neighborhood 40 seat bistro with lounge bar serving entrees, mains, desserts and tapas
- 4 wine makers degustation dinners every year
Demi chef
Orbit restaurant, Skycity
01.2009 - 12.2009
- Busy150 seat ala carte restaurant, night service has two sittings and regularly exceeds 300 covers
- Worked mainly hot entree and fish section
Apprentice chef
Sky city
01.2006 - 01.2009
- Worked 3 months in every kitchen whilst working towards my level4 professional cookery qualification
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Allergy awareness
- Forecasting and planning
- Kitchen staff management
- Catering and events
Timeline
Senior Sous Chef
Urban Gourmet
08.2021 - 12.2024
Sous chef
Falls Retreat Bistro
01.2020 - 04.2021
Sous chef
Collective hospitality
08.2019 - 01.2020
Sous chef
Duke of Marlborough hotel
08.2018 - 01.2019
Sous chef
True food and yoga
09.2016 - 01.2017
CDP - Sous chef
Dawsons Catering
09.2014 - 09.2016
Chef de partie - Head chef
Verbena bar and bistro
01.2010 - 09.2014
Demi chef
Orbit restaurant, Skycity
01.2009 - 12.2009
Apprentice chef
Sky city
01.2006 - 01.2009
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