Gary Mercado
About
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Academic Level Certificate
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Industry Hospitality
PROFESSIONAL SUMMARY
Experience
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2021 - 2023
Yorkeys Knob Boating Club
Chef
Developed special recipes and recommended menu item pricing. Researched and selected ingredients based on seasonal availability and quality. Continuously monitored and controlled food costs. Maintain continuity of service and quality, oversaw daily recipe preparation, food storage, cooking, and presentation
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2019 - 2021
Blue Moon Grill
Head Chef
Lead and provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organised for quality assurance Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standard
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2015 - 2018
Barrons Bistro
Head Chef
Developed menus, maintained expenses below budget through accurate planning, purchasing and scheduling and general cost-effective operating procedures Prepared and served daily meals for family and guests, including International Fusion Cuisine, Oriental Cuisine, French, Italian and others with particular attention to allergies and other health conditions. Planned menus, budgeted, and purchased supplies. Prepare meals and desserts for entertaining. Great leadership qualities, including a strong desire to develop and promote subordinates
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2012 - 2015
Herbert River RSL Club
Head Chef
Manage the day-to-day operation of the restaurant Responsible in hiring new staff Establish food presentation techniques and quality standards. Conduct training and manage all staff in the dining area and the kitchen personnel and supervise or coordinate all related culinary activities to ensure that employees have a complete understanding of the restaurant policies and procedures. Establish food presentation techniques and quality standards. Do Recipe costing and accounting
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2009 - 2010
Cast and Crew Cafe and Restaurant
Executive Chef
Establish food presentation techniques and quality standards. Monitor storage management, portion control, and food storage. Planning and developing recipes and menus for ala carte and buffet. Manage the day-to-day operation of the restaurant Responsible in hiring new staff Highly respect hygiene and sanitation standards. Tracking price increases. Maintain purchasing budget that management presents every year by avoiding theft, cost control, and waste.
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2007 - 2009
Amanyara Hotel and Resort ( 5 star)
Villa Chef
Responsible in menu planning for breakfast, Lunch and Dinner Establish food presentation techniques and quality standards. Highly respect hygiene and sanitation standards. Establish food presentation technique and quality standards create special menu for function
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2003 - 2007
Dusit Hotel Nikko (5 star)
Commis 3 / Chef de Parte
Responsible for the daily operation of the kitchen and take over in the absence of the head chef Review production schedule to determine food requirements, including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities. Provides functional assistance and direction for the kitchen’s daily operations.