GENE THORSTENSEN

Taking care Salad bar..smokos(cold).

Helping out where needed.

Very busy 270 pob.

Barrossa project Darwin.

4 week swings.

Preparing breads,pastrys, baked goods.

Taking care of salad bar.

Chef Mains.

Cooking for +750 on a daily basis +900 with regular shutdowns.

Preparing wet dishes..roasted meats..pasta dishes..soups ..sauces etc.

Complying to HACCP principles.

The client taking a Hot Crib resulting in a very busy kitchen.

14/7 rotation.

Fifo.

RELIEF CHEF-MINESITES.

FIFO.

Supporting Sodexo sites/Rio Tinto

Covering Breakfast/Dinner/Crib shifts

14/7 Fifo.

Bulk Catering -Catering for up to 1600.

Breakfast Chef-Roy Hill.1000 pax.

Vegetable Chef-Eramurra Village.1600+

General cleaning & kitchen maintenance.

FIFO.

Marine Chef-vessel.

Ichthys LNG Project,Broome Western Australia.

Catering for crew/extras,fresh daily menus.

Catering for crew with specific dietary requirements/allergys ect.

Ordering of stores and monitoring quality of stores.

Following all safety and sanitation policies while working at sea.

4 week rotation(swings).

Very busy Bar-Family stlye Restaurant.

Pans/Grill Chef up to 300 meals per night.

Creating specials.

Helping out for a month until permanent chefs employed. Previous kitchen team walked out the day before the AFL grand final.

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• Marine Chef-Vessel.Ichthys LNG Project,Kupang Indonesia.
• Catering for crew,fresh daily menus.
• Sourcing local ingredients,stock ordering.
• Followed all safety and sanitation policies while working at sea.
• Catering for crew with cultural/specific needs, ie- gluten free.
• Developing and maintaining positive working relationships with crew.
• 4-5 week rotation(swings).

• Marine Chef-Vessel.Gorgon LNG Jetty Project,Barrow Island,W.A.
• Catering for crew/extras,Menu compilation,Stock ordering/rotation.
• Followed all safety and sanitation policies while working at sea.
• Working within a budget.
• Developing and maintaining positive working relationships with crew.
• Following and meeting all marine quarantine policies of Gorgon Project-Barrow Island.
• 5 week rotation(swings).

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Reduced food costs by [number] percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
• Verified proper portion sizes and consistently attained high food quality standards.
• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
• Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
• Led shifts while personally preparing food items and executing requests based on required specifications.
• Regularly interacted with guests to obtain feedback on product quality and service levels.
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

Professional Chef agency specializing in assisting Hotels,Motels,

Restaurants,Cafes,Function Centres,Clubs,etc with experienced Chefs for temporary placements.Some of the sites worked at include-

*Sheraton on the Park -Sydney

*Sydney Opera House

*Sydney Convention Centre

*Kurrajong Hotel Canberra-Australian Hotel School.

*Cradle Mountain Chateau Tasmania.

*Mercure Inn Continental Broome.

*Allseasons Hotels Kunnunara, Port Hedland,Karratha.

*Best Western Carnarvon.

Often living in house working from Chef de Cuisine level to Chef de Partie.At times for up to 9 months.

Five Star Hotel,Zurich,Switzerland.

Chef de Partie.

Saucier- La Rotonde-Mediteranian Fine Dining.

Room service menu.

Banquets 800pax.

Catering for VIPs.

Confering with Sous Chef/kitchen brigade on a daily basis.

80 seat Cafe,specialising in Continental/Jewish Cuisine.

Duties included Pans/Grill,some ordering of stock,staff supervision,

kitchen maintainance and hygiene.

Pastry-cakes etc.

• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste guidelines.
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
• Verified proper portion sizes and consistently attained high food quality standards.
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
• Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.