TAI PALMER
Newtown,Wellington
Summary
I am a passionate and driven chef with over 15 years of experience in various culinary environments. I became a Head Chef at the age of 21, where I oversaw restaurants and bars with a strong focus on creating memorable dining experiences. I am skilled in Mediterranean cuisine, menu development, and team leadership. Currently, I am seeking a part-time, daytime role (approximately 15–20 hours per week) with the flexibility to adapt to changing schedules. I held the position of Head Chef before pursuing a degree in Architecture during the COVID pandemic.
Overview
16
16
years of professional experience
Work History
Operations & General Manager
Teddy and Co Funland
12.2018 - 11.2023
- Oversaw daily operations, from staff coordination to budgeting
- Implemented efficiency measures that reduced costs and boosted service quality
Chef
Little Greek Taverna
03.2015 - 06.2019
- Prepared authentic Greek and broader Mediterranean dishes
- Balanced heavy prep loads during peak service hours
- Casual/periodic position
- Checked quality of food products to meet high standards.
- Monitored quality, presentation and quantities of plated food across line.
General Manager
Pour Choices Bar & Restaurant
02.2017 - 12.2018
- Managed front-of-house and back-of-house operations
- Led menu revamps and promotional events to increase foot traffic
Head Chef
Lychee Lounge
12.2015 - 02.2017
- Headed a culinary team of 6–7, maintaining high-quality standards
- Monitored stock levels, controlled kitchen costs, and streamlined workflow
Apprentice Chef/Chef De Partie/ Sue Chef
Noci
Raby Bay, Brisbane
02.2010 - 02.2015
- My responsibilities grew over the years, including managing the kitchen and overseeing a team of 6 to 7 people during busy nights. I was responsible for all larder preparation and maintaining par levels. During my time there, I reorganized and streamlined that section of the kitchen.
Crew Trainer
McDonald’s
02.2008 - 12.2010
- Trained new staff and handled shift management across all service areas
- Promoted from Crew Member to Crew Trainer in under one year
Education
Masters of Architecture -
AUT
true11-2025
Bachelor of Architecture - future environments
AUT
11-2023
Cert III -
Commercial Cookery
Skills
- Expertise in Mediterranean Cooking
- High-Volume Kitchen Operations
- Process Optimization Leadership
- Collaborative Teamwork
- Food Safety Standards Knowledge
- Logistics Coordination
- Quickly Adjusting to Change
- Problem resolution
Availability
True, 15–20, weekdays, daytime, occasional evening or weekend work if required
Hobbies and Interests
- SSI Master Diver
- Writing, design, and 3D modelling
- Creating, building, and problem-solving
- Reading and continuous learning
- Aid work and community-focused initiatives
References
- Domna Papas, Owner/Operator, Little Greek Taverna, domna@littlegreektaverna.com.au, +61 408 644 399
- Roberto Vargo, Teddy and Co Funland, +61 415 386 157
Timeline
Operations & General Manager
Teddy and Co Funland
12.2018 - 11.2023
General Manager
Pour Choices Bar & Restaurant
02.2017 - 12.2018
Head Chef
Lychee Lounge
12.2015 - 02.2017
Chef
Little Greek Taverna
03.2015 - 06.2019
Apprentice Chef/Chef De Partie/ Sue Chef
Noci
02.2010 - 02.2015
Crew Trainer
McDonald’s
02.2008 - 12.2010
Masters of Architecture -
AUT
Bachelor of Architecture - future environments
AUT
Cert III -
Commercial Cookery
Similar Profiles
Krystal Mary BridgeKrystal Mary Bridge
Sales Representative at Teddy Co FunlandSales Representative at Teddy Co Funland
Kylie KimeKylie Kime
Guest Services, Party Hostess, Even Coordinator at Central Park FunlandGuest Services, Party Hostess, Even Coordinator at Central Park Funland
Debriana E. ButlerDebriana E. Butler
Ride Attendant / Team Member at Funland Of FredericksburgRide Attendant / Team Member at Funland Of Fredericksburg