James Bastock

James Bastock

Sous Chef at Spicers Guesthouse
Lives in New South Wales, Australia
over 6 months ago

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*Career spanning over 20 years, the last 7 years in senior positions with oversight and management of noteworthy establishments. 
*Exceptional leader and strategic thinker with vast experience within the Food and Beverage (F&B) Industry. 
*Strong leadership, mentoring and coaching skills with the ability to produce high performing teams. 
*Self-driven and diligent. Pursues stretch responsibilities, with a desire to continually learn new skills.


  • Sous Chef

    Spicers Guesthouse - Pokolbin, Australia

    F&B kitchen
    October 2018 - Now · 4 months

    Responsible for managing and supervising kitchen team. Managing of day-to-day operations, ordering and staff training. Assist executive chef in menu planning, rostering and budgeting.

  • Private Chef- Technical Adviser

    Slave International - New South Wales, Australia

    October 2017 - October 2018 · 1 year and 1 month

    Private Chef for clientele in their home, boardrooms and consulting on catering events. Work together with clients to tailor menus specific to their needs. Worked closely as a Technical Adviser with the management team of Slave international on multiple high profile and large catering events.

  • Executive Sous Chef

    City Tattersalls Club - New South Wales, Australia

    F&B kitchen
    August 2003 - November 2010 · 7 years and 4 months

    Responsible for the management and oversight of 4 kitchens and 42 staff. The scope of the role included managing the kitchens, staff, administrative duties including payroll, budgets, setting and adherence for self and staff to standards and procedures, purchasing, supplier liaison, staff training, management of the high profile and large events / functions, interviewing and hiring of staff.


  • Certificate in Commercial Cooker

    East Sydney Technical College - New South Wales, Australia

    May 1993 - July 1996


  • English
    Native or fluent
  • Mandarin
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