Overview
Work History
Skills
References
Timeline
Generic

Jaspar Sinclair-Trevor

31/05/1989

Overview

9
9
years of professional experience

Work History

Chef De Partie

Ill Vicilo
Galway
04.2024 - Current
  • Cuisine Style: Italian.
  • Sections worked, hot and cold starters, pastry.
  • Stock rotation, as required.
  • Maintained accurate records of stock levels, ordering new ingredients when needed.
  • Organization of the daily mise en place in order to prepare meals efficiently.
  • Training of junior staff on culinary techniques.

Sous Chef

Bar Alba And Deli
Brisbane
12.2022 - 12.2023
  • Bar alba and deli awarded best bar food Australia 2023.
  • Cuisine style, Spanish.
  • Writing function menus in absence of head chef.
  • Training of junior staff.
  • Running of kitchen in absence of head chef.
  • Working all sections as required, pass, larder, fry, grill.
  • Butchery and fish prep for sections as required.
  • Cleaning duties and stock rotations.
  • Ordering for all restaurant sections.

Junior Sous Chef

Man O War
Waiheke Island
01.2022 - 06.2022
  • Cuisine style , casual new zealand.
  • Duties involved.
  • Ordering for restaurant as required.
  • Training of junior staff.
  • Stock rotation and cleaning duties.
  • Creation of Specials and menu item's with head chef.
  • Events and Functions.

Chef De Partie

Rata
Queenstown
05.2021 - 12.2021
  • Rata, Awarded two chefs hat. 2021.
  • Duties involved.
  • Prep for sections worked, Larder and hot garnish.
  • Ordering for sections worked.
  • Stock rotation and cleaning duties.
  • Full running of section during service
  • Training of junior staff

Chef De Partie

Trawool Estate
Seymour
08.2020 - 04.2021
  • Cuisine Style, Modern Australian.
  • Duties involved.
  • Section prep and stock rotation of sections worked, Grill, Pans. Pass.
  • Butchery prep of all meats on grill section.
  • Filleting of all seafood on Pans sections.
  • Training of junior staff.
  • Helping head chef with new menu items.
  • Weddings and functions.
  • Full running of section during service

Junior Chef De Partie

Coda
Melbourne
09.2018 - 03.2020
  • Awarded one chefs hat. Cuisine Style, French Vietnamese
  • Prep and ordering for sections worked. Grill, Pans, Fry, Larder.
  • Cleaning duties and stock rotation.
  • Full running of section during service.
  • Butchery and fish prep
  • Training of junior staff.

Apprentice Chef

Tonka
Melbourne
09.2017 - 09.2017
  • Awarded One chef hat. Cuisine style, modern Indian.
  • Duties involved.
  • Training with head chef.
  • Butchery for grill section and prep for all sections worked, Larder, fry.
  • ordering and stock rotation for section worked

Apprentice Chef

Crown Melbourne
Melbourne
06.2016 - 09.2017
  • Duties involved.
  • Training with head chef.

Skills

  • Curries and bases
  • Knife Skills
  • Fish filleting
  • Stocks
  • Butchery skills
  • Plating and presentation

References

References available upon request.

Timeline

Chef De Partie

Ill Vicilo
04.2024 - Current

Sous Chef

Bar Alba And Deli
12.2022 - 12.2023

Junior Sous Chef

Man O War
01.2022 - 06.2022

Chef De Partie

Rata
05.2021 - 12.2021

Chef De Partie

Trawool Estate
08.2020 - 04.2021

Junior Chef De Partie

Coda
09.2018 - 03.2020

Apprentice Chef

Tonka
09.2017 - 09.2017

Apprentice Chef

Crown Melbourne
06.2016 - 09.2017

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Jaspar Sinclair-Trevor