damien young resume[1] current 2017

Download Damien Young Resume[1] CURRENT 2017

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Damien YoungDate of birth10/12/1971

RESIDENTIAL ADDRESS10/36 First Avenue Mount LawleyTELEPHONEMOBILE0408 085599E-MAILdamien.young1@bigpond.comTmblr food page - http://chefdamo.tumblr.comCertificates R.S.A certificate Certificate of achievement level 2 Award in food safety for catering UK/EU Work place health and safety committee The Leederville Hotel Certificate for fire control and safetyRefereesJason Antczak, Director-GM Leederville Hotel - 0406 082 525Clint Nolan, Lavish Habits - 0439 483 040Jason Makara, Owner Operator 0467 192 147

EMPLOYMENT HISTORYSEPTEMBER 2015 CURRENTBleeding Hearts PTY United Kingdom Caterer International / European ToursMadonna, Rihanna, Foo Fighters, Kasabian, Mary J Bligh, MTV Awards Italy, Summer Time Ball (Wembley Stadium)Michael Ball/Alfie BowRESPONSIBILITIESLOGISTICS / Catering International tours require the organization of a full travelling commercial kitchen catering for up to 300 people including artists and crew for breakfast, lunch and dinner. This kitchen is packed in flight cases and transported by semi trailer to stadiums across Europe, unloaded and assembled. In conjunction with catering team, menus are devised daily and shopping is done procuring ingredients from markets and wholesalers from across Europe. Recognizing dietry needs for crew and artist, also catering to the whims of the artists themselves. Cooking in hot section, cold section and pastry.

THE LEEDERVILLE HOTEL EXECUTIVE CHEF THE GARDEN, BILLS BAR AND BITES, THE BLUE FLAMINGOOCTOBER 2013 OCTOBER 2015KEY RESPONSIBILITES Sourcing and developing relationships with suppliers, negotiating contracts and discounts. Kitchen design and implementation Menu development and implementation for 3 venues Hiring, training, motivating and supervising staff Personnel management and administrative duties Marketing, food cost control, food cost analysis Inventory control and purchasing Large scale functions and specialty dinners

The Butterworth Bar and Kitchen 50 seat restaurant venue capacity 300Modern Australian Restaurant www.thebutterworth.com.auOpened Jan 2013. Have been with company for 18 months.Briefing Responsible for complete kitchen renovation Responsible for staffing and staff training Menu design and implementation Wine dinners Large scale functions for up to 450 paxSince opening I have received excellent reviews from Gail Williams and Rob Broadfield and have held wine dinners including the National Qantas epicure dinner

The Brown Fox Restaurant / Bar. Seating for up to 200 peopleOpened March 2011.BRIEFING-Responsible for complete kitchen design and implementation.-Responsible for staffing, and staff training.-Menu design and implementation.-Full menu costings to achieve an average food GP of 71-75%

EmployerAtelier Cuisine and Consulting (own business) From February, 2010-February, 2011Position HeldConsultant ChefIndiana BrewHause Mindarie Marina -Briefing-To Develop and style new Mediterranean Grill Concept-To Assist the refurbishment and design of the kitchen-To Train current staff and assist in the restructure of the kitchen brigade.

The Boat Mindarie Marina-Styled and implemented new menu-Full menu costing- achieving an average food GP of 71-75%-Staff training-Implementation of new cooking systems incorporating cry-o-vac and sous-vide technology

The Garden Leederville-Restructure of kitchen staffing-Styled and implemented new menu including full menu costing, recipe manual and staff training front and back of house-Implementation of new cooking systems including the use of cry-o-vac and sous-vide technology-Achieved an average food GP of 71-75%

EmployerHarvest Restaurant, Fremantle WAEmployed fromFebruary, 2009- August, 2009 & December, 2009- February, 2010Position heldHead ChefMajor Responsibilities- Spent 3 months at Harvest as consulting Head chef-menu development and implementation including special events-responsible for ordering and management of stock-responsible for the management of the kitchen -management of team responsible for the training and development of kitchen brigade-Assisted in consulting at Winos, Margaret River where I was responsible for implementing the Summer menu, recruitment and training

EmployerBistro Felix, Subiaco WAEmployed from August 2007- January 2009Position heldExecutive Chef

Major responsibilities-as part of the restaurant redevelopment designed the kitchen, employed and trained kitchen brigade (8), established suppliers, implemented standards including Workplace Health and Safety, food safety and staff training-responsible for all food and labour costs achieving a weekly average of 14% labour and 26% food cost-menu design including special events-responsible for training and development of apprentice teamRestaurant Press-Gourmet Traveller On the Pass 2008-Gourmet Traveller Restaurant Guide 2008- 2009-Wine State Magazine 2007- Perth Grapevine-Scoop Magazine- Spring 2007- Eating Out-Spice Magazine- 2007-West Coast Living- Perths Leading Chefs- 2008

Specialty Dinners-Moet Hennessy Chardonnay Portfolio Dinner-West Cape Howe Benchmark Luncheon-2008 AMEX Penfolds Grange Dinner-2008 Gourmet Traveller Icons and Legends Dinner-Vintage Cellars Spanish Wine Dinner 2008-Torbreck Dinner with recent and past vintages with wine maker David Powell (All menus are available for perusal)

Charity-Starlight Foundation 5 chefs dinner 2007

Other-Invited to be a part of the West Australian Government Task force for apprentice chefs.-Attented the MLA Paddock to plate tour South Australia 2007

EmployerHarvest Restaurant, Fremantle WAEmployed fromNovember 2006- August 2007Position heldHead Chef

Major responsibilities-menu development and implementation including special events-responsible for ordering and management of stock-responsible for the management of the kitchen in the Executive Chefs absence-management of team responsible for the training and development of kitchen brigade

EmployerEssential Ingredient, Brisbane QldEmployed from2003- 2005Position heldState Wholesale Manager, Queensland

Major responsibilities-creation and development of procedures and systems for the wholesale business-development of company policies-responsible for all aspects of marketing for both the wholesale and 700 square metre retail business to ensure its reputation as a respected provedore of premium product and kitchen equipment-development of the monthly cooking school program-commissioning product from the international marketplace, including a visiit to the Sial Food Festival, Paris, 2004-organisation of specialty marketing events, involving the development of relationships with premium businesses e.g. the launch of the latest Citroen Motor Car with Bastille Day celebrations-responsible for developing and maintaining monthly budgets for both myself and the wholesale team-preparation and presentation of monthly sales results to management

-staff training and motivation to increase sales and productivity-responsible for ordering and management of stock-management of instore displays and window dressing to reflect the flow of stock control-daily sourcing of unusual food product and equipment-maintaining knowledge of current international food trends through journals, magazines, newspapers and the internet-development and maintenance of personal relationships with Executive Chefs and purchasing managers of all the major hotels and restaurants in Queensland-development of company rewards program- The Golden Goose

EmployerCirca Restaurant, Brisbane QueenslandEmployed from2000- 2003Position heldSous Chef

Major responsibilities-menu development and implementation-responsible for the running of all high profile functions and off premise events-specialised in the saucier section, however responsible for maintaining all other kitchen sections-responsible for ordering and management of stock-responsible for the management of the kitchen in the Executive Chefs absence-management of team of 12 chefs, responsible for the training of all staff

Employer CCG Group, Townsville, QueenslandEmployed from2000- 2001Position heldCompany Sous Chef

Major responsibilities-assisted Executive Chef in the planning and development of new establishment kitchens-contributed to the success of the team through leadership, productivity, quality, efficiency, creativity and attention to detail-provided guests, fellow employees and suppliers with exceptional customer service-managed and maintained company workplace health and Safety policies-responsible for all aspects of the training and assesment of apprentices and junior chefs-development of menus including special events and dinners-responsible for all ordering and stock control

EmployerHilton International, Cairns, QueenslandEmployed from2000Position heldSenior Chef d Partie, Main Hot KitchenMajor responsibilities-responsible for the efficient operation of the main kitchen- including the hot kitchen, production kitchen, a la carte restaurant and room service-management of all staff training including the supervision of all junior chefs and apprentices-maintenance of all occupational health and safety procedures including the management of HaccP control standards-menu development including specialty functions and dinners-daily ordering and stock control-attending weekly kitchen management meetingsEmployerRhiga Colonial Club, Cairns, QueenslandEmployed from1996- 1999Position heldSenior Chef d Partie, Jardines Restaurant

Major responsibilities-primarily responsible for the resorts signature restaurant- Jardines-assistant to the Executive Chef in all operations of the Lockhart Function Centre- with a capacity of 600 people, responsible for special events, conferences and weddings-managing the Executive Sous Chefs duties effectively and efficiently i