Summary
Overview
Work History
Education
Skills
Timeline
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Deberah Healy

Forcett,Australia

Summary

Executive Chef with 20 plus years of experience cooking in high volume Restaurant environments. Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. While I love cooking, I am also a pastry chef, with a passion for creating delicious, visually appealing pastries and confections. I am also a Professional Photographer and while at previous and current positions I also styled and photographed all food for marketing purposes. Self-motivated professional successful in seizing viable opportunities for expansion and innovation in business. Background in increasing profits, reducing costs and transforming customer service standards. Experienced in leading and supervising operational and sales teams. Talented Owner with excellent marketing, customer service and facility oversight skills and more than 10 years of experience. Highly effective and comfortable working with people at all levels in organization.

Overview

27
27
years of professional experience

Work History

Owner

Deberah Healy Photography
02.2012 - 04.2022
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
  • Expanded product offerings by researching market trends and identifying potential growth opportunities.
  • Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
  • Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
  • Diversified revenue streams by exploring new markets and developing innovative products or services tailored to those markets needs.

Development and Training Chef

AFCANS-Army Air force Canteen Services - Gallipoli Barracks Enoggera
07.2015 - 01.2017
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
  • Verified proper portion sizes and consistently attained high food quality standards
  • Procured ingredients, trialed products, create recipes using these products to send out Nationally to all of our 33 Cafes on Military bases
  • Create descriptors with all relevant information and kilojoules as per Government standards
  • Developed and designed Production Schedules for each of the outlets throughout Australia, to create uniformity, variety for our customers, changing out each day, to also control waste
  • Photographed all dishes for recipe cards and also Marketing purposes
  • Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information
  • Coached and Trained kitchen staff and Managers on all outlets the importance of consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Instructed all staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Coached and Trained Staff to properly label and store all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, under bench fridges, cold-room, freezer
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business
  • Designed and trained the Catering menu throughout each outlet.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.

Executive Chef

Morgan’s Seafood Restaurant - Scarborough Boat Harbour
05.2000 - 11.2014
  • Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
  • Verified proper portion sizes and consistently attained high food quality standards
  • Maintained a skilled kitchen staff by properly coaching, counselling and disciplining employees
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
  • Maintained updated knowledge of local competition and restaurant industry trends
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
  • Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
  • Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
  • Led shifts while personally preparing food items and executing requests based on required specifications
  • Regularly interacted with guests to obtain feedback on product quality and service levels
  • Achieved and exceeded performance, budget and team goals
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
  • Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
  • Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.

Head chef

Virginia Palms International - Sandgate Road Virginia
05.1995 - 04.2000
  • Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies
  • Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
  • Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation
  • Led shifts while personally preparing food items and executing requests based on required specifications
  • Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
  • Maintained updated knowledge of local competition and restaurant industry trends.

Education

Professional Photography: Photography -

College of Photography and Art
01.2009

Sunshine Coast Institute of Tafe
01.2006

Certificate IV in Training and Assessment, Workplace Training: Workplace Training -

Cadet Training College
01.2004

Certificate 3 in Cooking: Chef -

Townsville Tafe College
01.1992

Skills

  • Strong attention to safe food handling procedures
  • Effective planner
  • Extensive catering background
  • Food presentation talent
  • Hospitality and service industry background
  • Menu marketing expertise
  • Executive Chef at Morgan’s Seafood Restaurant awarded many awards including 'Best Seafood Restaurant' in Australia from seafood industry awards
  • Maintain company specified profit margins on menu items
  • Coach and Train staff
  • KPI Management
  • Regulatory Compliance
  • Business Management

Timeline

Development and Training Chef

AFCANS-Army Air force Canteen Services - Gallipoli Barracks Enoggera
07.2015 - 01.2017

Owner

Deberah Healy Photography
02.2012 - 04.2022

Executive Chef

Morgan’s Seafood Restaurant - Scarborough Boat Harbour
05.2000 - 11.2014

Head chef

Virginia Palms International - Sandgate Road Virginia
05.1995 - 04.2000

Professional Photography: Photography -

College of Photography and Art

Sunshine Coast Institute of Tafe

Certificate IV in Training and Assessment, Workplace Training: Workplace Training -

Cadet Training College

Certificate 3 in Cooking: Chef -

Townsville Tafe College

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Deberah Healy