Anthony Beaton is a chef manager and head chef with over 20 years of experience in restaurants, cafes, aged care facilities, and schools. He has extensive experience in menu planning, staff management, food safety compliance, and budgeting. His resume highlights roles in the UK and Australia, demonstrating strong skills in European cuisine, cafeteria style food, and catering for special events and functions. References are available from his roles in aged care facilities, schools, and restaurants.

1. Résumé
ANTHONY BEATON
Mobile: 0438 277 753
Ph: (07) 5478 9725
Email: anthonybeaton@yahoo.co.uk
Private & Confidential Page 1
PROFILE
Chef Manager / Head Chef specializing in modern European cuisine (fine dining), cafe
and home style food.
Worked extensively in high profile restaurants, business institutions, cafes, boarding
schools and aged care facilities.
Excellent management, organisational and leadership skills.
QUALIFICATIONS
Harlow Technical College, Harlow, Essex, U.K
 City & Guilds 706 / 1 & 2 (College Diploma in Catering)
 City & Guilds 707 / 1, 705 / 1
 E.M.F.E.C Book-Keeping 1 & 2
KEY STRENGTHS & SKILLS
 Good work ethics & strong
integrity
 Competent in I.T.
 Adhere to budgets
 Food Supervisor’s
Certificate
 Able to work under
pressure to deadlines
 First Aider
 Committed
 Maintain good work
 Staff-Management.
 Achieve good profit
margins
 Good communication
 Trained in French Cuisine
EMPLOYMENT HISTORY
Casual Relief Chef/ Manager Present
CATER CARE AUSTRALIA
Chef / Manager
CATER CARE @ BEAUARABA LIVING, PITTSWORTH, QLD 2014 – 2015
 Catering for 81 residents in an aged care facility. Supplied packaged meals for Meals on Wheels
(Pittsworth). Dietary requirements catered for.
 Adhering to safe work procedures.
 Monitoring and supervising food hygiene compliance accreditation
 Liaised with Operations Manager andClientele.
 Staff management – motivating, delegating, leading and training /developing.
 Stock control, budget planning and purchasing.
 Seasonal menu planning.
 Staff rostering.

2. Résumé – ANTHONY BEATON
Private & Confidential Page 2
Chef
TOOWOOMBA GRAMMAR SCHOOL, TOOWOOMBA 2012 – 2014
 Catered for 300 boarders as well as additional functions.
 Staff management – motivating, delegating, leading and training /developing.
 Stock control and purchasing.
 Menu planning.
 Liaised with clients and staff.
Relief Chef
TOOWOOMBA MOTEL & EVENTS CENTRE, TOOWOOMBA,QLD 2012
 Catered for a la carte restaurant, functions and occasional outside events.
 Menu planning.
 Stock control and purchasing.
 Staff delegation, leading and training.
Relief Chef
PICNIC POINT CAFE & FUNCTION CENTRE, TOOWOOMBA 2012
 Catered for various events as well as helping within the restaurant.
Chef
THE ADELAIDE CLUB, ADELAIDE, S.A 2007 - 2008
 Prepared high quality à la carte and buffet cuisine within a gentleman’s club.
 Menu planning.
 Stock control and purchasing.
 Trained staff and delegated duties as required.
Head Chef
SPOTLESS CATERING, ADELAIDE, S.A 2006 – 2007
 Catered buffet style lunches within a busy cafe environment.
 Menu planning.
 Adhering to safe work procedures.
 Liaised regularly with clientele.
 Monitoring and supervising food hygiene compliance accreditation.
 Stock control, budget planning and purchasing.
ADELAIDE CRICKET GROUND, S.A 2005 - 2006
Chef (Seasonal)
 Catered high quality cuisine for corporate boxes and members restaurant.
 Lead and directed teams to meet deadlines.
 Regular customer interaction.

3. Résumé – ANTHONY BEATON
Private & Confidential Page 3
Chef / Manager
SODEXHO PRESTIGE (formally Director’s Table), LONDON 2000 – 2004
 Catered fine dining style cuisine for directors of predominately ING Barings and HSBC banks.
 Menu planning.
 Stock control, budget planning and purchasing.
 Monitoring and supervising food hygiene compliance accreditation.
 Adhering to safe work procedures.
 Staff management – motivating, delegating, leading and training /developing.
 Liaised with Operations Manager and Clientele.
Chef / Manager
THE WORX STUDIOS, LONDON 1999 – 2000
 Catered for film and photography studios that hosted famous clientele from various industries.
 Stock control, budget planning and purchasing.
 Produced healthy, simple and quality food to compliment the client’s desires.
 Staff management – motivating, delegating, leading and training /developing.
 Liaised regularly with clients.
 Menu planning.
Head Chef
DAN’S RESTAURANT, CHELSEA, LONDON 1997 - 1998
 Provided modern European cuisine for 60 a la carte
 Menu planning lunch and dinner.
 Adhered to budget plan.
 Stock control and purchasing.
 Staff rostering.
OTHER CAREER HIGHLIGHTS
 Head Chef - ARCADIA RESTAURANT, KENSINGTON, LONDON, 80 cover a la carte
restaurant serving European fine dining.
 Head Chef - CHESTER BOYD AT FOUNDERS HALL, LONDON, Function Venue for
Corporate Companies serving fine English & French Cuisine.
 Sous Chef / Head Chef - CAFE ROUGE, KNIGHTSBRIDGE, LONDON, 120 cover a la carte
restaurant serving French cafe style cuisine.
REFEREES
 SIMON COOPER – Operations Manager,CaterCare Australia – 0424509569
 ALEX METCALFE - Business Manager, Beauaraba Living - (07) 4619 8422
 PETER ROSS – Meals on Wheels, Pittsworth, Qld - 0429462998
 PAUL FIELD – Head Chef, Shangri-la Motel, Restaurant & Event Centre - 0424518502
 MATTHEW WELSBY – Executive Chef, Toowoomba Grammar School – 0423909211