Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
Generic

Corrinne Walsh

Peregian Springs,Australia

Summary

Dynamic and Results-Driven Culinary Professional A dedicated leader, I thrive on providing guidance and training staff, ensuring the maintenance of exemplary standards and fostering a cohesive team environment. Highly skilled in menu planning and execution, I have a proven track record of enhancing the dining experience by incorporating culinary trends into meticulously crafted menus. A keen focus on efficient venue management, & excel in overseeing operations, including inventory control, supply procurement, and waste reduction, to optimise productivity and profitability over multiple venues. Continuous commitment to excellence and a proactive approach to staying abreast of industry trends.

Overview

19
19
years of professional experience

Work History

Head Chef

University of Sunshine Coast
, QLD, Australia
06.2024 - Current
  • Responsible for kitchen operations across two venues, overseeing menu development, staff training, and ensuring high standards of food quality and presentation.
  • Manage a culinary team of 20-25 chefs, kitchen staff, and Front of house staff while fostering a positive work environment focused on innovation, collaboration, and efficiency.
  • Recruit, train, and mentor kitchen and front-of-house staff, ensuring continuous skill development and high performance within the te
  • Develop and implement seasonal menus, utilising fresh, sustainable ingredients while ensuring all dietaries are met.
  • Ensure compliance with health and safety regulations, maintaining exceptional standards of cleanliness and hygiene in the kitchen.
  • Control kitchen budgets and costs, achieving the required % reduction in food waste and improved inventory management.
  • Negotiate with suppliers to source premium ingredients while maintaining cost-effective purchasing strategies.
  • Demonstrate strong leadership in high-pressure environments, maintaining quality and consistency during peak service hours and large-scale events.

Chef

Cafe C, University of Sunshine Coast
QLD, Australia
02.2024 - Current
  • Plan and execute menus incorporating culinary trends
  • Manage kitchen operations, including inventory control & ordering supplies
  • Supervise & Lead kitchen staff, providing training & guidance
  • Control food costs and minimise waste
  • Ensure compliance with food safety regulations and kitchen hygiene standards
  • Handle special requests and dietary accommodations with attention to detail and professionalism.

Back of House Manager

Falco Bakery
Collingwood, VIC
06.2023 - 01.2024
  • Coordinate with front of house staff and management to ensure seamless communication and efficient service delivery
  • Wholesale Invoicing and Accounts Receivable
  • Cultivated and upheld a strong social media presence for an established brand
  • Assisting in a high volume of daily food preparation
  • Monitor inventory levels, order supplies, and manage food costs to meet budgetary goals
  • Optimise kitchen layout and organisation for maximum efficiency and productivity
  • Conduct regular inspections of equipment, facilities, and storage areas.

Head Chef

Falco Bakery
Collingwood, VIC
04.2020 - 05.2023
  • Managing and planning daily prep lists for the team.
  • Developed and managed creative, seasonal menus, balancing flavour innovation with cost efficiency to enhance guest satisfaction and profitability.
  • Led a team of 10 chefs and kitchen staff, ensuring high standards of food quality, presentation, and consistency across all dishes.
  • Trained staff in kitchen operations, focusing on food safety, hygiene, and culinary techniques to maintain operational excellence.
  • Managed inventory and purchasing, reducing food waste through effective stock control and cost-saving measures.
  • Collaborated with suppliers to source quality ingredients within budget, maintaining strong vendor relationships to support kitchen needs.

Sous Chef

Caffe Un Po Di Piu
Montreal, Canada
02.2019 - 12.2019
  • Calling the line during service
  • Running events & large table bookings
  • Team Management - hiring, training and scheduling
  • Inventory Ordering of perishables
  • Liaising with suppliers
  • Rolling out new menu items.

Apprentice Butcher

Boucherie Lawrence
Montreal, Canada
02.2019 - 11.2019
  • Boucherie Lawrence butcher shop received whole animals from local farms
  • I worked 2 days a week without pay in order to learn how to break down pigs, beef, lamb, chicken
  • Also assisted with Sausage making and their Charcuterie program.

Sous Chef

Olive et Gourmando
Montreal, Canada
06.2014 - 12.2018
  • Calling the line during service
  • Weekly Scheduling
  • Hiring of new staff
  • Managing a team of 15 people
  • Inventory & Ordering of perishables
  • High volume food preparation.

Catering Manager (Part Time)

Brokenwood Productions
Montreal, Canada
10.2011 - 12.2013
  • Management & Delivery of catering options for various film sets
  • Liaising with producers & directors
  • Managing dietary requirements & menu planning
  • Adapting to an unpredictable schedule of filming
  • Budgeting.

Team Administrator

Damar Trading International
Montreal, Canada
08.2011 - 12.2013
  • Provide administrative support to the team including managing calendars, scheduling meetings, and coordinating appointments
  • Manage office supplies inventory & ordering
  • Answering and transferring phone calls
  • Dictaphone typing & Proof Reading.

Recruitment Agent

EMPLOY
Sydney, Australia
02.2009 - 03.2011
  • Source and recruit candidates for temporary job openings
  • Screen resumes and applications
  • Conduct initial phone screenings and interviews to assess candidate qualifications, availability, and suitability for temporary positions
  • Coordinate and schedule interviews between candidates and clients
  • Negotiate pay rates, terms of employment, and contract details with candidates and clients
  • Facilitate the onboarding process for selected candidates.

Team Administrator

EMPLOY
Sydney, Australia
06.2008 - 02.2009
  • Working on a busy switchboard, transferring calls, taking messages, answering general enquiries
  • Reference Checking and verification
  • Resourcing candidates
  • Setting up meeting rooms
  • Organising company social and corporate events
  • Training new staff members on all company procedures
  • Preparing procedure manuals
  • Payroll - processing, invoicing.

Guest Service Agent/ Banquet Staff

Crowne Plaza Hotel
Sydney, Australia
06.2005 - 05.2008
  • Running various events for the functions team
  • Set up of rooms for various functions hosted within hotel
  • Reception duties including cash handling, foreign exchange, bookings, general enquiries
  • Check guests in and out of 4.5 star hotel
  • Telephonist - answer reservation and general hotel enquiries
  • Concierge - organising tours, assist guests with luggage, valet parking
  • Taking and amending hotel reservations
  • Liaising with group leaders for group stay bookings.

Banquet & Event Assistant

The Rimrock Resort
Banff, Canada
05.2007 - 01.2008
  • Provide on-site support during events, including setup, registration, and troubleshooting
  • Assist in the planning and execution of various events, including conferences, meetings, and social gatherings
  • Coordinate logistics such as venue selection, catering, transportation, and accommodations
  • Communicate with vendors, sponsors, and other stakeholders to ensure smooth event operations
  • Bar Service
  • Other duties as required - assisting Room Service and Restaurant departments & Housekeeping during peak periods.

Education

Cert IV Leadership & Management -

Queensland TAFE
QLD, Australia
08.2024

Cert III Tourism Operations -

Hornsby TAFE
Sydney, Australia
11.2003

Advanced Diploma of Hospitality Management -

Ryde TAFE
Sydney, Australia

Higher School Certificate -

Mount Saint Benedict College
Pennant Hills, Sydney

Skills

Streamline processes

Leadership

Networking & Maintaining Relationships

Professionalism

Teamwork & Collaboration

Attention to Detail

Strategic Planning

Clear Communication

Analytical Thinking

Problem Solving

Languages

  • English
  • Basic French

References

References available upon request.

Timeline

Head Chef

University of Sunshine Coast
06.2024 - Current

Chef

Cafe C, University of Sunshine Coast
02.2024 - Current

Back of House Manager

Falco Bakery
06.2023 - 01.2024

Head Chef

Falco Bakery
04.2020 - 05.2023

Sous Chef

Caffe Un Po Di Piu
02.2019 - 12.2019

Apprentice Butcher

Boucherie Lawrence
02.2019 - 11.2019

Sous Chef

Olive et Gourmando
06.2014 - 12.2018

Catering Manager (Part Time)

Brokenwood Productions
10.2011 - 12.2013

Team Administrator

Damar Trading International
08.2011 - 12.2013

Recruitment Agent

EMPLOY
02.2009 - 03.2011

Team Administrator

EMPLOY
06.2008 - 02.2009

Banquet & Event Assistant

The Rimrock Resort
05.2007 - 01.2008

Guest Service Agent/ Banquet Staff

Crowne Plaza Hotel
06.2005 - 05.2008

Cert IV Leadership & Management -

Queensland TAFE

Cert III Tourism Operations -

Hornsby TAFE

Advanced Diploma of Hospitality Management -

Ryde TAFE

Higher School Certificate -

Mount Saint Benedict College

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Corrinne Walsh