Deborah Houston
WEST HAVEN,NSW
Summary
Proven leader in high-volume dining, I significantly enhanced kitchen operations at Laurieton Lakeside Residential Care by streamlining processes and boosting team efficiency. Expert in food safety compliance and staff training, my strategies led to a notable improvement in service delivery and a reduction in waste, underscoring my commitment to excellence and team development.
Liasing with residents relatives staff and Management to enhance and improve the dining experience.
Open door policy to encourage inclusion for staff an residents a
like.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Laurieton Lakeside Residential Care
01.2020 - Current
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Checked and tested foods to verify quality and temperature.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Purchased food and cultivated strong vendor relationships.
- Oversaw food preparation and monitored safety protocols.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Developed and maintained courteous and effective working relationships.
- Proved successful working within tight deadlines and a fast-paced environment.
- Learned and adapted quickly to new technology and software applications.
- Adaptable and proficient in learning new concepts quickly and efficiently.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
Head Chef
NortHaven Bowling Club
03.2017 - 10.2023
- Hired, managed, and trained kitchen staff.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Arranged for kitchen equipment maintenance and repair when needed.
- Placed orders to restock items before supplies ran out.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Created recipes and prepared advanced dishes.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
Food Safety Supervisor
Marion Centre
01.2017 - 10.2019
- Developed and maintained a strong food safety culture within the organization, promoting awareness and responsibility among employees.
- Optimized employee performance within food safety roles by establishing clear expectations, providing ongoing feedback, and offering opportunities for professional growth.
- Met internal and external customer expectations through teamwork, respect and willingness to help and support others.
- Ensured compliance with local, state, and federal regulations by conducting regular inspections and audits.
Education
Cert 111 Commercial Cookery - Chef
Port Macquarie TAFE
Port Maquarie Skills
- Multitasking and Organization
- Customer Service
- Food Safety
- Inventory Management
- Staff Supervision
- Food Preparation
- Staff Training and Development
- Kitchen Management
- Inventory Control
- Attention to Detail
- Waste Reduction
- Problem-Solving
- Safe Food Handling
- Kitchen equipment operation and maintenance
- Cleaning and sanitation
- Ordering Supplies
- Staff Management
- Vendor Relations
- Operations Management
- Team Collaboration and Leadership
- Sanitation Standards
- Health Code Compliance
- Food production management
- Recipes and menu planning
- Product Rotation
- Supply Ordering
- Kitchen Equipment Maintenance
- Food Safety Compliance
- Goal Setting
- Menu development
- Order delivery practices
- Employee Scheduling
- Food plating and presentation
- Productivity Improvement
- High-volume dining
- Kitchen staff coordination
- Staff Coaching
- ServSafe Certification
- Cost Control
- Health Inspections
- Shift Scheduling
- Flexible Schedule
- New Employee Recruitment
- Policy and Procedure Enforcement
- Expediting Orders
- Sanitation
- Motivational style
- Purchasing
- Recipe creation
- Quality Assurance
- First aid knowledge
- Verbal and written communication
- Vendor Relationship Management
- Performance Improvement
- Workflow Planning
Certification
Food saftey supervisor
Hand hygiene
On going environment courses online.
Continuing self improvement by doing online training in dealing with day to day issue in my current
Roll as kitchen manager/head chef
Computer course Excel and Microsoft
Timeline
Kitchen Manager
Laurieton Lakeside Residential Care
01.2020 - Current
Head Chef
NortHaven Bowling Club
03.2017 - 10.2023
Food Safety Supervisor
Marion Centre
01.2017 - 10.2019
Cert 111 Commercial Cookery - Chef
Port Macquarie TAFE
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