Chris Robinson is a professional chef seeking employment. He has over 15 years of experience in various chef roles, including head chef, sous chef, and commis chef. His skills include teamwork, meeting KPIs, performance management, reporting, creating a positive culture, and people management. He has a Certificate 1, 2, 3, and 4 in hospitality and provides four references.

1. Chris Robinson
Address: 270 east hill dve, Robina, QLD, 4226.
Mob: 0403481468
Email: chris__robinson999@hotmail.com
Date of birth: 10/12/1986
Hobbies: Soccer, tennis, and reading and cooking.
Introduction:
I am a professional chef with a great work ethic and a positive attitude. Skills I
have learnt in my time as a chef and manager, these include:
• Team work orientated philosophy
• Hitting KPI’s
• Performance management
• Reporting to chain of command
• Creating a positive culture
• People management
• Dealing with conflict
As you can see, these skills can relate to being able to work within a team
environment, dealing with different personality types, the ability to stay
composed in stressful scenarios while creating a good outcome and the ability
to hit KPI’s.
Employment history:
2015-2016: (December-Jan), Sous Chef at The dog and Parrot Tavern:

2. • Ordering
• Delegation
• Creating efficient systems
2015: (may-august), sous chef at 150 public house.
Included:
• ordering daily
• weekly rostering
• cleaning schedules
• Kitchen operations and managing staff.
2015: (march-may), commis chef at weylandts cafe.
2013-2014: (April- November), Head chef at a mine site for ISS facility
services.
• Includes doing the ordering a week in advance, weekly management
reports, dealing with conflict, ensuring food quality and presentation.
2012-2013: (February – March), Sous chef at woodie mine site for ISS facility
services
• Includes bulk catering for 300+ miners, doing the ordering for the head
chef when he is on R n R and in general managing the kitchen.
2009-2012: (February – January) - Commis chef at Southport sharks
• Included working in the function area, fine dining restaurant, ala carte
bistro and the buffet.
2009: (March – June) – Volunteer work at surfers paradise church cooking
and cleaning.
2008: (July - November) - Commis Chef at Northcliffe S.L.S.C
• Busy surf club bistro with a wok station.

3. 2005-2008: apprentice chef at Northcliffe S.L.S.C
2004/05 – kitchen hand, dishwashing at Kingscliff Hotel – Quirk Restaurant,
waiting occasionally.
2003 – Catalogue delivery in Kingscliff.
Education:-
Higher School Certificate – Tweed Valley College, 2005.
Certificate 1 in hospitality – experience as a kitchen hand at Kingscliff
Bowls Club, 35 hours – included cutting, cooking and cleaning.
Certificate 2 in hospitality – 35 hours experience, at Choux Box, doing
kitchen hand work, including dishwashing, food preparation, cooking, baking.
Certificate 3 in hospitality (commercial cookery) – involved
commercial experience in a restaurant and attending Tafe to finish the
required modules as per enclosed certificate.
Certificate 4 in hospitality (management) – involves food cost reports,
financial activities, management styles and conflict resolution.
References:
Chris Watson – 0405449839 (head chef-former employer)
Mark Connell – 0405529570 –Executive chef, (Southport sharks).
Marisa Goss – 0417590186 - Site manager, (ISS facility services, WA).
Anthony Morris – 0409044911 – Regional food and beverage manager,
(ISS facility services, WA).