Kristopher

About me:

Candidate Info :
I enjoy being out on the road, but I also look forward to being home for my family too. I am honest, reliable, punctual, easy-going and enjoy a challenge.

Experience :
Worked As Truck Driver at gbr transport from January 2010 to June 2015
• HC Licence
• LF Licence

Employer: GBR Transport, Carrum Downs VIC
Employment Timeframe: 2010 – 2015
Position Title: Truck Driver
Achievements:
• Obtained Heavy Combination Licence (HC -August 2012, HR – May 2010)
• Induction training to Woolworths Sites
• Induction training to Americold Sites
• Induction training to Swires Sites
Responsibilities:
• Load/Unload stock to trucks
• Perform pre-trip, en-route and post-trip inspection of vehicle
• Multi load drop offs
• Multi load salvage pick ups
• Planned trip logistics and obtain necessary documents to transport good
• Ensured cargo is properly compliant with safety requirements
• Recorded cargo information, hours of service, distance travelled and fuel expenditure
• Maintained log books
• Communicated with dispatcher, other drivers and customer by means of wireless devices and on-board computers
• Reported any incidents to dispatcher
• Follow all appropriate traffic laws
• Reported mechanical problems to managers
• Kept truck and associated equipment tidy and in good working order
• Forklift responsibilities where required at sites

Worked As Storeman at Allseps Confectionary from January 2006 to January 2010
Employer: Allseps Confectionary, Clarinda VIC
Employment Timeframe: 2006-2010
Position Title: Storeman
Achievements:
• Obtained forklift licence
• Obtained HR Licence (May 2010)
Responsibilities:
• Warehousing – Picking/Packing
• Forklift driver
• Loading/Unloading of containers and trucks
• Delivery and Pick up in rigid truck
• Stock Control

Worked As Storeman at Growmac Imports from January 2001 to January 2006
Employer: Growmac Imports, Cheltenham VIC
Employment Period: 2001-2006
Position Title: Storeman
Responsibilities:
• Warehousing – Picking/Packing
• Forklift driver
• Loading/Unloading of containers and trucks
• Stock Control

Worked at Australian Crowd Control Services from January 1999 to January 2001
Employer: Australian Crowd Control Services
Employment Period: 1999-2001
Position Title: Security
Achievements:
• Certificate in Crowd Control
• Level 3 First Aid
Responsibilities:
• Ensuring safety of patrons and staff of venue
• Maintaining a safe environment within venue
• Controlling drunken and unruly behavior of patrons
• Administering first aid where necessary
• Adhering to laws to venue entry and alcohol consumption

Worked As Chef at JAM Hotel Management, Leighoak Club from January 1996 to January 1999
Employer: JAM Hotel Management, Leighoak Club (Oakleigh VIC) and Monash Hotel
Employment Period: 1996-1999
Position Title: Chef
Achievements:
• 6 months head chef at Monash Hotel
• 2 years as 2nd chef at Leighoak
Responsibilities:
• Estimate amounts and costs of required supplies, such as foods and ingredients
• Inspect supplies, equipment, and work areas to ensure conformance to established standards
• Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.
• Monitor sanitization practices to ensure that employees follow standard and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Recruit and hire staff, including cooks and other kitchen hands
• Analyze recipes to assign menu items, based on food, labor and overhead costs.
• Arrange for equipment purchased and repairs
• Meet with customers to discuss menus for special occasions.
• Meet with sales representatives in order to negotiate prices and order supplies.
• Prepare and cook food of all types, either on a regular basis or for special guests of functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and menu, taking into account factors such as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure standards are met.
• Check quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Coordinate planning, budgeting, and purchasing for all food operations within establishment.
• Plan, direct and supervise the food preparation and cooking activities of multiple kitchens in an establishment i.e., hotel chain.

Worked As Chef at Le Matou, French Restaurant from January 1996 to January 1999
Employer: Le Matou, French Restaurant, Toorak VIC
Employment Period: 1996-1999
Position Title: Chef

Worked As Chef at ALH group from January 1994 to January 1996
Employer: ALH Group (C.U.B), Village Green Hotel, Mulgrave VIC
Employment Period: 1994-1996
Position Title: Chef
Achievements:
2 years as 2nd chef
Responsibilities:
• Designing menus
• Estimate amounts and costs of required supplies, such as foods and ingredients
• Inspect supplies, equipment, and work areas to ensure conformance to established standards
• Instruct cooks and other workers in the preparation, cooking, garnishing and presentation of food.
• Monitor sanitization practices to ensure that employees follow standard and regulations.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Recruit and hire staff, including cooks and other kitchen hands
• Analyze recipes to assign menu items, based on food, labor and overhead costs.
• Arrange for equipment purchased and repairs
• Meet with customers to discuss menus for special occasions.
• Meet with sales representatives in order to negotiate prices and order supplies.
• Prepare and cook food of all types, either on a regular basis or for special guests of functions.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Collaborate with other personnel to plan and develop recipes and menu, taking into account factors such as seasonal availability of ingredients and the likely number of customers.
• Check the quality of raw and cooked food products to ensure standards are met.
• Check quantity and quality of received products.
• Demonstrate new cooking techniques and equipment to staff.
• Record production and operational data on specified forms.
• Coordinate planning, budgeting, and purchasing for all food operations within establishment.
• Plan, direct and supervise the food preparation and cooking activities of multiple kitchens in an establishment i.e., hotel chain.