1. Referees
Mr Barry Ellis
Project Manager
ESS as part of Compass Group (Australia) Pty Ltd
Tel: 0448 426 589
Mr Anthony Chin
Key Account Manager, Gorgon Project
ESS as part of Compass Group (Australia) Pty Ltd
Tel: 0418 327 367
Jamie Alexander Farrer
Executive Chef / Head Chef / Sous Chef
Professional Experience Professional Experience
Executive Chef (current)
Barrow Island (ESS Remote Sites)
 Managing a large scale Brigade over various kitchens to
meet the strict requirements of our client, working closely
with a purchasing and logistics team to ensure that all stock
enters and gets distributed quarantine compliant from our
food consolidation center based out of Perth.
 Menu development, productivity & quality control, ensuring
all HACCP & FSP procedures are followed in conjunction w/
mentoring a brigade of 92 chefs.
Awards:
 Food Safe Plus 2014, 2015, 2016
 Site Contractor caterer of the year Award
 Gorgon Environmental Award
 CHESM (Chevron) A-grade Contractor
 Head Chef Of The year 2015
Head chef (2009-2011)
Vat2, Bunbury
 Managing a busy 180seat al a cart restaurant, menu
development, cost control, and sourcing new products and
staying up to date in food trends.
 Specializing in weddings, functions and outside catering
throughout the year.
Head chef (2007-2009)
Point Samson Resort, Point Samson
 Managing a small boutique hotel and fine dining restaurant,
in charge of all kitchen movements including ordering, stock
control, menu development
Head chef (2006-2007)
Oyster Bar on the Beach, North Fremantle
 Head chef of a very busy 320 seat restaurant breakfast
lunch and dinner restaurant, menu development, dealing
with our clientele in function organization, weddings, and
food costing’s and staff rostering.
Executive Chef (2005-2006)
Komodo (Marine Vessel), South East Asia
 Executive chef of a 180ft live aboard vessel,
responsibilities include ensuring stock was flown into port
as required on a very tight 2 day turn around between
ports.
 Ensuring that our high end American clientele are made
welcome and safe throughout their 2 weeks aboard the
vessel.
 Ensuring only the finest of ingredients were sourced to
meet the expectations of our guest to enjoy the fine
dining experience on the water as they would on land.
Head Chef (2004-2005)
Vat107, Margaret River
 Head chef of a boutique restaurant, ensuring that our
kitchen constantly delivers a high quality product while
only using as many organic & bio dynamic products as
possible all the while maintaining a star rating from
gourmet traveler
Sous chef (2003-2004)
Friends Restaurant, Hyatt, Perth
 Working closely with the executive chef running a hotel
restaurant, dealing with international clientele, whilst
maintaining a high standard of food
Chef de Partie (1999-2003)
Loosebox Restaurant, Mundaring
 Running the sous vide section of a French inspired fine
dining kitchen and ensuring that food safe practices were
adhered to, also learning sterilization and pasteurization
techniques, using the freshest of ingredients grown
onsite from the garden.
Training/Certifications


Trade Certificate
Senior First Aid Certificate
Unit 10/8 Riversdale Road
Burswood WA 6100
jamiefarrerchef@hotmail.com
Mobile: 0484 867 764
 Executive Chef / Head Chef / Catering Management
 Experience in delivering fine dining
 Food safety compliance
 Menu Development
 Experience in delivering large scale catering
 Events: weddings, functions and corporate
 People management
 Rostering / shift management
 Food Safe Plus Accreditation
 Costing and supply management