Summary
Overview
Work History
Education
Skills
Hobbies
References
Timeline
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Chantelle Peters

Port Franklin,VIC

Summary

Dynamic entrepreneur and culinary leader with a proven track record at 19 At Foster Golf Club and Promontory Restaurant and Winery. Excelled in business growth, retaining a keen focus on cost control, and fostering strong customer relationships. Skilled in business management and development, alongside mentoring teams to peak performance. Achieved significant business expansion through strategic planning and market research.

Overview

6
6
years of professional experience

Work History

Small Business Owner

19 At Foster Golf Club
05.2021 - Current
  • Provided elite customer service and resolving escalated problems and calmly responding to shifting priorities.
  • Promoted business via social media platforms
  • Conducted performance evaluations and provided constructive feedback to employees.
  • Designed business plan to define concept, short-term and long-term goals and strategies.
  • Interacted well with customers to build connections and nurture relationships.
  • Recruited, hired, and trained all team members
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Manage Staff on a daily bases.
  • All aspects of bookwork, end of month accounts, invoicing, wages, daily cash flow, budgeting etc.
  • Ordering of stock.
  • Organising a variety functions, corresponding via email and phone consultations.
  • Leadership and mentoring staff. Ensuring a happy workplace.
  • OHS.
  • Starting and growing a business in a pandemic.
  • Running meetings with staff and committee members.
  • As well as running the business, I also am the head chef. Please see job description in previous employment, which also applies to 19.

Head Chef

Promontory Restaurant and Winery
01.2019 - 04.2020
  • Obtained fresh, local ingredients
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Created recipes and prepared advanced dishes.
  • Placed orders to restock items before supplies ran out.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Disciplined and dedicated to meeting high-quality standards.
  • Coordinated with team members to prepare orders on time.
  • Implemented food cost and waste reduction initiatives to save money.
  • Menu development and planning.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Education

Certificate IV in Mental Health

Upskilled
10-2025

Certificate III in Commercial Cookery - Certificate of Commerical Cookery

GippsTafe
Leongatha, VIC
11-2011

Skills

  • Business growth and retention
  • Human resources administration
  • Planning and execution
  • Payroll Administration
  • Employee Development
  • Business management and development
  • Cost control and analysis
  • Entrepreneurial leadership
  • Operations Management
  • Business Development
  • Business marketing

Hobbies

Spending time with family and friends.

Beach.

Reading.

Spending time out in nature.

Podcasts.

References

Matthew Hepburn, Sous Chef, 19 at Foster Golf Club

0409 464 885


Christopher Garms, Owner Promontory Restuarant and Winery

0455 502 733

Timeline

Small Business Owner

19 At Foster Golf Club
05.2021 - Current

Head Chef

Promontory Restaurant and Winery
01.2019 - 04.2020

Certificate IV in Mental Health

Upskilled

Certificate III in Commercial Cookery - Certificate of Commerical Cookery

GippsTafe

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Chantelle Peters