BRIAN DAVIS
Wyndham Vale
Summary
I began working in my family’s restaurants in Halls Gap at the age of 12, which gave me a strong foundation in hospitality from an early age. At 16, I commenced my apprenticeship, and while completing my Certificate IV in Commercial Cookery, I developed skills across a range of culinary styles, including gelato production, American smoking techniques, classic French methods, and traditional Italian wood-fired pizza.
I am an adaptable, collaborative team member who enjoys taking on new challenges. Since relocating to Melbourne in March 2024, I have undertaken a variety of support shifts and am now seeking a position that will allow me to further expand my knowledge, refine my skills, and continue growing as a chef.
Overview
6
6
years of professional experience
Work History
Chef De Partie
Jolimont House
08.2025 - 12.2025
- Managed inventory levels, reducing waste through effective stock rotation strategies.
- Participated in daily team briefings to align on prep tasks and service expectations.
- Implemented quality control measures, ensuring consistency in dish presentation and taste.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Complied with portion and serving sizes as per restaurant standards.
- Ran multiple functions, canapes and la carte menus.
Chef De Partie
The Empress Hotel
05.2025 - 08.2025
- Assisted the Head chef with the service
- Prep chef
- Run lunch service when required
- Assure a high standard of the food being served
- Knife Sharpening
- Run pizza section on Monday (pizza night)
- Collaborated with head chef to streamline kitchen workflows and improve service speed.
Smoking Sous Chef
Reine And La Rue
06.2024 - 12.2024
- Help the Head chef with the smoked meats and fish pass
- Record fridge temperatures for my section of the kitchen
- Record stock levels for meats, fish and wood
- Assist with menu creation regarding smoked foods and desserts
Chef De Partie
Hall Gap Fish N’ Chip Shop
08.2023 - 02.2024
- De-bone and fillet multiple species of fish
- Stock check and ordering
- Prep and roll 25kg batches of pizza dough
- Fridge Temperatures
- Serve customers at POS
- Bi-weekly deep cleans
- Run and manage the pizza section
Gelato Chef
Gelato Guys
05.2022 - 08.2023
- Maintain strict cleaning to eliminate cross contamination
- Help create and adjust sorbets and flavour combination
- Record fridge temperatures
- Serve customers at POS
Sous Chef
Flame Brothers
11.2019 - 03.2022
- Record fridge temperatures
- Create and maintain cleaning schedules/ clean ups
- Help with ordering, deliveries, stock checking and top ups
- Manage food safety and food processing stations
- Help the head chef create and run seasonal menus, run and manage the wood fire pizza oven
Education
Cert IV - Commercial Cookery
Australian Federation College
undefined
Stawell Secondary College
Stawell, VICFood Safety Supervisors - SITXFSA006 - Hospitality
William Angliss
William Angliss Institute 555 La Trobe Street07-2024
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Vendor relations
- Sanitation procedures
- Recipes and menu planning
- Inventory management
- Cost control
- Food allergy safety
Timeline
Chef De Partie
Jolimont House
08.2025 - 12.2025
Chef De Partie
The Empress Hotel
05.2025 - 08.2025
Smoking Sous Chef
Reine And La Rue
06.2024 - 12.2024
Chef De Partie
Hall Gap Fish N’ Chip Shop
08.2023 - 02.2024
Gelato Chef
Gelato Guys
05.2022 - 08.2023
Sous Chef
Flame Brothers
11.2019 - 03.2022
undefined
Stawell Secondary College
Cert IV - Commercial Cookery
Australian Federation College
Food Safety Supervisors - SITXFSA006 - Hospitality
William Angliss
References
- Anton Henricksen, Owner, 0408 171 182, Flame Brothers
- Jamie Lehan, Head Chef, 0423 905 535, Flame Brothers
- Anton Henricksen, Owner, 0408 171 182, Gelato Guys
- Anton Henricksen, Owner, 0408 171 182, Halls Gap Fish N’ Chip Shop
- Izzy Uyan, H.R, 0414 433 216, Reine And La Rue
- Josh Patullo, Head Chef, 0417 930 768, The Empress Hotel
- Michelle Bergelsohn, Head Chef, 0477 563 246, Jolimont House
- Mitch Cumming, Sous Chef, 0439 566 040, Jolimont House