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HOMEPAGE
RESUMÉ |
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PERSONAL DETAILS |
| Name: |
GARY
JAMES LORD |
| Address: |
14 Mallee
Close
Caloundra QLD 4551 |
| Telephone: |
(07)
54 928 864 |
| Email: |
chef@gary-lord.com |
| EDUCATION |
| Secondary: |
Completed
Year 10 and attained School Certificate at Richmond High School. |
| Tertiary: 1991-1993 |
COMMERCIAL
COOKERY TRADE COURSE, RYDE TAFE
Served indentured apprenticeship with Richmond Ex-Servicemen's
Club, Richmond. |
| Workshops: |
Various,
including; HAACP, Human Resource Management, Fire Safety/Prevention.
I have competed in various salon culinare competitions, winning silver
and bronze medals.
Certificate
4 - Hospitality Food & Beverage Supervision
Occupational Workplace Health & Safety
St John’s Ambulance - CPR
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EMPLOYMENT HISTORY
| Employer: |
Beerwah RSL & Citizens Association |
Apr '02 - Feb '04
(full time)
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Head chef.
Responsible for all aspects of kitchen and staff management, including stock control, cost effective menu planning, safety and security of staff and application of safe working practices. Training of school based trainees
– left to commence with Bracks Transport (with view to purchasing part of the business) |
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| Employer: |
Alex
Surf-Supporters Association Limited |
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Aug
'01 - Apr '02
(full time)
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Head
chef. 220+ seat bistro.
Responsible for all aspects of kitchen and
staff management, including stock control, cost effective menu planning,
safety and security of staff and application of safe working practices. |
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| Employer: |
Noosa
Reef Hotel - ALH Hotel Group |
Feb
'01 - Aug '01
(full time) |
Head
chef. 300+ seat bistro.
Promoted to this position after ALH Group
acquired the Stewarts Group Sunshine Coast operations. Responsible
for all aspects of kitchen and staff management, including stock control,
safety and security of staff and application of safe working practices. |
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Employer:
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Vino's
Bar & Cafe - Stewart's Alexandra Hotel (new site) |
Oct
'99 - Feb '01
(full time) |
Head
chef. 120 seat a la carte restaurant.
Responsible for setting up the
new restaurant, including recruitment of all kitchen staff, writing
and costing menus, testing recipes, setting up standards, procurement
of kitchen equipment, setting and meeting budgets, ensuring workplace
health and safety issues were in place and maintained, weekly stock
control and reporting. |
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| Employer: |
Stewart's
Kawana Waters Hotel |
Mar
'98 - Oct '99
(full time) |
Head
chef.
Responsible for all aspects of kitchen management including
human resource management, stock control, meeting budgets, maintaining
health and safety issues and staff training.
Organisation
and administration of the annual Stewart's Winter Wine Festival,
3 week duration, culminating in a formal 5 course meal for 150 people.
('98, '99 and 2000 Festivals)
Out
catering for various formal charity functions for up to 250 people,
whilst maintaining usual a la carte and bistro services within the
hotel.
Returned
to the new Vino's at Alexandra Headlands to set up the new venue.
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| Employer: |
Vino's
Bar & Cafe - Stewart's Alexandra Hotel (original hotel) |
Dec
'95 - Mar '98
(full time) |
2nd
Chef. A la carte restaurant.
Functions for up to 400 people. Promoted
to another Stewarts venue, to take on a position as head chef. |
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| Employer: |
The
Sebel of Sydney, Elizabeth Bay |
Oct
'95 to Nov '95
(full time) |
Entremetier in the 'Encore' a la carte restaurant (100 seats).
Left position to move interstate. |
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| Employer: |
Lothar's
on Pymble Hill, Pymble |
| Jun
'95 to Oct '95 |
Worked
with Lothar Winkler during my holidays in June (full-time) and then
worked Fridays and Saturday.
My
duties included preparation of hot and cold entrees and desserts
for lunch and dinner for the a la carte restaurant. Also preparation
of meals for various functions, up to 95.
Lothar's award winning restaurant is well known for it's extremely
high standard of quality and presentation of exquisite dishes.
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| Employer: |
Richmond
Ex-Servicemen's Club, Richmond
|
1990
to Oct '95
(full time) |
Served
apprenticeship at the club, working in all sections of the catering
department such as Brasserie (250 seats), Functions and the Phillip
Restaurant, A la Carte (150 seats) |
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Responsibilities
included: supervision of all staff in the absence of the Executive
or Sous Chefs, commodity purchase and control, A la carte supervisor,
staff rostering. |
| INTERESTS |
Cooking, Entertaining, Travelling, Reading, Swimming, Bushwalking, Gym, all water sports, Motor Racing.
During 1990 my wife and I enjoyed travelling over a period of 4 months to the USA, UK, Ireland, France,Italy, Greece, Germany, Switzerland and Malaysia.
I would like to continue and further my education and I am keen to study and build my skill level in areas of assessment and workplace training, first aid and various computer applications. |
| REFERENCES |
Personal/Verbal:
Mr Rick Maude
(was my manager at Stewarts Hotel Group)
Tel: (07) 41 242 322(B/h)
Tel: 0448 890 088
Mr Colin Allen,
General Manager, Beerwah RSL
Tel: (07) 5494 6300 (B/h)
Mr Michael Foenander,
Food Services Manager, Stewarts Hotel Group
Tel: 0417 720633 (B/h)
Various written references and articles, editorials and awards are kept in my portfolio folder. |
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