Dean Taoussa

My name is Dean Taoussa, and I am a highly experienced culinary professional with over 14 years in the industry, specialising in leading teams and overseeing high-end, high-volume culinary operations. I am particularly interested in exploring opportunities with your team, specifically the Executive Chef position, as I believe my background aligns perfectly with the role.

Throughout my career, I have had the privilege of working in renowned restaurants and catering major events such as the Australian Open and large-scale concerts. I have developed expertise in menu planning, team management, quality control, and maintaining exceptional standards in fast-paced environments. I’m passionate about culinary innovation, and I bring a creative approach to both classic and contemporary cuisine.

In addition to my technical and leadership skills, I am highly adept at managing kitchen operations, training and motivating teams, and ensuring that every dish meets the highest standards of taste and presentation. I am confident that my experience and drive will contribute to achieving your team’s goals and maintaining the excellence for which your establishment is known.

I look forward to discussing how I can contribute to your team and help drive continued success in the Executive Chef role.

Best regards,

Dean Taoussa

Passionate and results-driven Chef with 13+ years of experience in high-end culinary establishments. Expertise in innovative menu development, team leadership, and optimizing kitchen operations. Proven track record of delivering exceptional dining experiences and driving operational efficiency. Seeking to contribute culinary expertise and leadership skills to a forward-thinking team. Collaborated with renowned chefs including Curtis Stone and Scott Pickett, Shane

Delia culinary professionals, & cooked for a number of A list celebrities including Will Smith, Ed Sheeran, Alicia Keys, Emma Watson, etc.

WORK EXPERIENCE

Head Chef

2020 – Present

• Developed & launched a new seasonal menu item, increasing customer satisfaction by 20% across multiple dining venues. 
• Led a diverse culinary team of 30+ staff achieving a 50% improvement in kitchen efficiency & food quality. 
• Collaborating with the Executive chef on strategic menu planning & execution for five restaurants, retail outlets, private suites, banquets & large-scale events.
• Elevating food standard in fine dining restaurant by implementing 8 successful menu rotations, leading to 25% increase in guest retention. 
• Training kitchen staff on stringent food safety protocols, resulting in 100% compliance rate with Health regulations during inspections. 
• Tailoring menus to suit client events, themes, preferences, & dietary requirements as well as overseeing the set up & presentation ensuring high quality of service. 

Chef De Cuisine 

Oct 2019 – Dec 2020

• Assisted in the comprehensive management of kitchen operations, contributing to a 10% 
• reduction in food waste and labour costs.
• Negotiated with suppliers to secure high-quality ingredients at reduced costs, saving the 
• restaurant 12% annually on procurement expenses.
• Coordinated daily kitchen activities, ensuring smooth operations and timely service for a 
• high volume, upscale dining environment.
• Contributed creative ideas for menu development, resulting in popular seasonal dishes that increased overall customer engagement.
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Lizard Island Resort| Queensland, Australia

Nov 2016 – Oct 2019

• Assisted in the Executive Chef with kitchen operations, menu planning & development.
• reduction in food waste and labour costs.
• Negotiated with suppliers to secure high-quality ingredients at reduced costs, saving the 
• restaurant 12% annually on procurement expenses.
• Coordinated daily kitchen activities, ensuring smooth operations and timely service for a 
• high volume, upscale dining environment.
• Contributed creative ideas for menu development, resulting in popular seasonal dishes that increased overall customer engagement. 

Jan 2012 – Jan 2015

• 2 Star Michelin restaurant

Jan 2011 – Jan 2012

• 1 Star Michelin restaurant

Hospitality bachelor