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Our Job Search Specialist Mark Beltran will facilitate the next steps:

Mark will let our client know that you have shown an interest in their professional skills.

You will receive a full job application from our client and might want to offer them a formal job interview if you see the right potential in this candidate.

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Candidate Details

Name :

Bradley Wyatt
Qualification :
Head Chef
Industry :
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Candidate ID:
This candidate has been hired.

Head Chef

About our Client

Confident and reliable chef with 4+ years’ professional experience, and exposure to different cuisines and menus. Excellent attention to detail with the ability to follow instructions and comply with policies, procedures and standards. Calm and competent under pressure and able to communicate clearly and respectfully with team members and customers from all backgrounds. Good knowledge of kitchen hygiene practices, and occupational health and safety standards, and a strong desire to share knowledge, learn from others, and grow my own skills.


Professional Experience

Head Chef  

  • Ordering supplies to serve 15-20 workers each day, as well as supplies for the bar and housekeeping
  • Budgeting, stock management, pricing and setting up menus
  • Keeping records of supplies and opening / closing of the kitchen
  • Menu planning including changing the menu every 2 weeks
  • Cooking a variety of cuisines from Papua New Guinean to Western to Italian

Commis III

  • Food preparations for events in the banquet kitchen and preparation for staff lunches and dinners
  • In the Feast Restaurant, was responsible for basic food preparations and spent most of my time at the fryer
  • Worked as part of a team and delegated tasks to ensure the success of large functions


  • Provided lunch and catering services
  • Ensured supplies were ordered and delivered on time, whether catering for a crowd or for lunch orders for daily customers
  • Menu planning and costing to purchasing and food preparations
  • Served lunch to 20-30 people a day and catered for up to 150 people


  • Started in the butchery section, prepping, portioning various meats and fish
  • Moved to Bacchus Restaurant where I prepared entrées and any other preps needed for the lunch and dinner


Diploma in Culinary Management

Certificate in Food and Beverage Safety and Hygiene Policies and Procedures

Certificate III in Cookery


I love rugby, my favourite team is the Waikato Chiefs, and league, the Melbourne Storm. I used to play in our local competition for Harlequins Rugby Club. I currently keep fit by going to the gym. I am very interested in Gastronomy and the Culinary World, transforming simple cultural food into something new but still maintaining its traditional flavours. Another interest is reading War/Military Novels fiction and non-fiction.


Technical Skills

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