Ashley Hunter

As the owner of a catering business, I am responsible for overseeing all aspects of operations, from client consultations to event execution. My role includes menu planning, budget management, and ensuring top-quality food preparation and presentation. I work closely with clients to customize menus that meet their specific needs, dietary requirements, and event themes. In addition, I manage vendor relationships, handle staffing, and oversee logistics to ensure smooth service delivery. My focus is on delivering memorable culinary experiences with exceptional attention to detail, customer service, and quality, helping my clients bring their vision to life through creative and personalized catering solutions.

• As a chef through IPA recruitment, I am responsible for all aspects of chef and kitchen duties at various mine sites throughout Australia
• I have flown to many different mine camp/sites and have worked in extreme weather conditions while serving customers and ensuring their nutritional needs
• Conducted frequent line checks to keep food at proper temperatures in holding zones
• Developed waste reduction process ensuring a huge decrease in wastage and improving supply turnover significantly

As the Catering Manager I was responsible for overseeing the planning, preparation, and delivery of nutritious and appetizing meals tailored to meet the dietary needs of elderly residents. My key responsibilities included

• Menu Planning and Development: Collaborated with dietitians and healthcare professionals to create balanced meal plans that catered to various dietary restrictions and preferences, ensuring compliance with nutritional guidelines and enhancing residents’ overall health and well-being

• Team Leadership and Management: Led and supervised a diverse team of kitchen staff, providing training and support to ensure high standards of food quality, safety, and hygiene. Fostered a collaborative and efficient working environment.

• Inventory and Budget Management: Managed food inventory, procurement, and budget, optimizing costs without compromising on quality. Ensured the timely and efficient ordering of supplies while minimizing waste.

• Quality Control and Compliance: Implemented rigorous quality control measures to maintain food safety standards and comply with health regulations. Conducted regular audits and inspections to ensure adherence to established protocols.

• Resident Engagement and Feedback: Engaged with residents and their families to gather feedback on meal satisfaction and dietary preferences. Made necessary adjustments to improve meal offerings and enhance the dining experience.

• Event co-ordination: Organized and managed special events, themed meals, and holiday celebrations, creating a vibrant and enjoyable dining atmosphere for residents.

• Assist in managing a team and daily kitchen duties for a large venue
• Was in charge of smoking meats, running the pass directing and training staff
• Ordering, keeping within budgets
• Catering for large events
• Menu planning
• Amazing job great food great management

• Daily operating and running of a small café, staffing, rosters, budgets and menu planning

• Managing ex partners mechanical workshop while learning the mechanical side of things, while also starting and running Department of Transport Vehicle Testing Station
• Accounts payable and receivable, customer bookings, advertising, customer quotes, parts ordering, stocktake, job and time management of all employees
• Trade assistance to mechanics working with them to complete jobs
• Vehicle servicing and diagnostics
• Covid regulations and implementations, workplace health and safety

As the Sous Chef at a large FIFO camp site, I assisted in managing high-volume food service operations, catering to over 1500 plus individuals. Working closely with the Head Chef, I oversaw the preparation and service of nutritious, well-balanced meals that meet diverse dietary requirements. My responsibilities include assisting in menu planning, ensuring food safety and hygiene standards, and maintaining quality and consistency across all meal services.

I supervised kitchen staff, managed food preparation processes, and assisted with ordering and inventory to maintain efficient operations in a remote setting. This role requires strong leadership, time management, and problem-solving skills to handle the demands of a high-traffic, 24/7 environment. My goal was to deliver excellent food and service that supports the well-being and morale of all camp residents.