Elizabeth Payne
Creswick
Summary
I am dedicated and passionate about producing high quality, creative and innovative experiences for the enjoyment of the public. I want to travel the world learning different things to put into practice eventually at my own hospitality or eco tourism business. I am an advocate for being environmentally conscious and wanting people to work for me, instead of have to work for me. I also enjoy finding employees secret skills and how they can benefit the business. Customer communication and their experience whilst in your ‘home’ is imperative to a venue’s experience and hospitality as a whole, which is something I always strive to excell at. I love being a team leader and training all staff as knowledge is one thing every one can benefit from and it costs us nothing to share and empowers employees with a sound understanding and a want to learn more & possibly inspire others.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Farmhand
Sandor’s Harvest
01.2024 - Current
- Assisted in the construction or repair of fences, barns, sheds, or other infrastructure necessary for successful farm operation.
- Supported successful harvests through diligent planting, weeding, and pruning efforts.
- Fulfilled market & private orders
- Responsible for market sales/stall/restocking
- Foraging local produce to sell at market stalls
- Logistics
- Quality Grading of produce
- Watering, planting seedlings, weeding
- Participated in seasonal harvest including picking fruits and vegetables, washing & sorting produce, and preparing products for market stall or storage.
- Monitored weather forecasts to plan work schedules, minimizing disruption from adverse weather conditions.
- Coordinated with local markets to sell farm produce, expanding farm's reach and customer base.
- Utilized organic farming practices to enhance crop quality, meeting demand for organic produce in market.
- Harvested crops at peak ripeness, ensuring highest quality produce for market.
Housekeeping Cleaner
Maid Kleen For You / Everything Clean by Lisa
01.2023 - Current
- Increased overall cleanliness ratings by consistently meeting or exceeding housekeeping performance standards.
- Contributed to positive guest experiences with meticulous attention to detail when sanitizing bathrooms, making beds, and restocking amenities.
- Enhanced guest satisfaction by maintaining a clean and welcoming environment in all areas of the property.
- Maximized workspace efficiency by organizing housekeeping carts, storage closets, and supply areas on a regular basis.
- Reduced allergens and improved air quality by regularly dusting and vacuuming rooms, hallways, and common spaces.
- Ensured timely room turnovers for check-ins by efficiently cleaning assigned rooms according to hotel standards.
- Upheld a professional appearance through adherence to grooming standards and wearing designated uniforms during shifts.
- Kept inventory organized and well-stocked, ensuring necessary supplies were always available for efficient work completion.
- Maintained clean and comfortable environments in commercial buildings by vacuuming, cleaning windows, and dusting.
- Used chemicals by following safety protocols and procedures to avoid burns and injuries.
- Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items.
- Operated electronic backpack vacuums and floor sweepers.
- Engaged with guests on room requirements and amenities to promote overall satisfaction.
- Scrubbed floors with special cleaners and equipment to achieve deep clean.
- Sorted, laundered and put away various laundry items.
- Ran special errands, including retrieving dry cleaning and making requested purchases.
Head Chef / General Manager
Los Fridays
10.2021 - 12.2023
- Rostering, training and mentoring staff
- Ordering and stock control
- Food preparation and service
- Creating and implementing all day to day operations eg, menus, kitchen and FOH procedures, staff policies, templates, accommodation procedures
- Liaising with customers in relation to events
- Promotion/social media
- Sales and customer service
- OH&S, cleaning and Food Safety & other compliance
- Special deals & promotion
Head Chef / F&B Manager
Six Brothers / Savoia Hotel - Hepburn Springs
05.2022 - 11.2023
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
- Boosted regional brand awareness by developing targeted marketing strategies.
- Increased lead generation by implementing targeted outbound marketing campaigns.
- Increased brand visibility by developing and executing channel marketing strategies.
- Maintained and distributed information for functions and events.
- Created, maintained, and distributed event orders.
- Worked under pressure and met deadlines while maintaining composure in difficult situations.
- Managed event logistics, ensuring seamless execution and positive experiences for all attendees.
- Developed strong client relationships, leading to repeat business and referrals from satisfied customers.
- Implemented innovative event concepts that increased attendee engagement and generated positive feedback.
- Managed event logistics and operations.
- Brainstormed and implemented creative event concepts and themes.
- Managed administrative logistics of events planning, event booking, and event promotions.
- Utilized social media to promote events and increase attendance.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Worked effectively in fast-paced environments.
- Excellent communication skills, both verbal and written.
- Worked flexible hours across night, weekend, and holiday shifts.
- Demonstrated strong organizational and time management skills while managing multiple projects.
- Communicated effectively with various departments to ensure consistent understanding and application of company-wide policies.
- Managed multiple policy-writing projects simultaneously, prioritizing tasks based on deadlines and importance levels.
- Maintained a detailed database of all company policies, enabling quick access to updated information when required.
General Manager / Head Chef
Farmers Arms Hotel Creswick
05.2023 - 11.2023
- Rostering, training and mentoring staff
- Ordering and stock control
- Food preparation and service
- Creating and implementing all day to day operations eg, menus, kitchen and FOH procedures, staff policies, templates, accommodation procedures
- Liaising with customers in relation to events
- Promotion/social media
- Sales and customer service
- OH&S, cleaning and Food Safety & other compliance
- Bar and floor work
Sales Representative
Daylesford Spirit
05.2023 - 10.2023
- Responsible for building the brand of a new distilling company
- All Wholesale Orders
- Liasing with existing & potential clients
- Monitoring sales tracker
- Marketing
- Flavour Development
- Bottling & Labelling product
- Dispatch & order fulfilment
Head Chef/Manager
Palais Hepburn
11.2020 - 05.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Improved safety procedures to create safe working conditions for workers.
- Improved marketing to attract new customers and promote business.
- Improved customer satisfaction scores by overhauling customer service protocols and training staff in customer engagement techniques.
- Developed comprehensive risk management plan, minimizing potential disruptions to business operations.
- Facilitated team brainstorming sessions that led to innovative solutions for long-standing operational challenges.
- Serviced the Green Room and performers/talent
- Deep clean of entire venue weekly
Head Chef/Manager
Palais-Hepburn
11.2020 - 01.2022
- Rostering, training and mentoring staff
- Ordering and stock control
- Food preparation and service of 3 separate dining areas (3 course menu)
- Creating and implementing menus and kitchen and FOH procedures
- Green Room attendant
- Liaising with clients and performers
- Promotion/social media
- Sales and customer service
- OH&S, cleaning and Food Safety
- Bar and floor work
Manager/Barista/Chef
Splinters Cafe
09.2020 - 11.2021
- Rostering, training and mentoring staff
- Ordering and stock control
- Food preparation
- Sales and customer service
- OH&S, cleaning and Food Safety
- Banking, float control
- Barista
Tradie/Labourer
Hammo Construction
05.2020 - 01.2021
- Working with heavy machinery and daily construction tools
- Renovation, demolition and building
- Floor and wall detailing
- Cleaning
Sous Chef
Tansy's
12.2019 - 01.2020
- Preparing dishes to the highest quality
- Working alongside an iconic Melbourne 3 hatted chef – Tansy Good
- Working with local and fresh produce with menu changing daily
Head Chef/Executive Chef
Peppers Mineral Springs - Accor Hotels
06.2018 - 12.2019
- Overseeing all operations of a large hotel including functions, conferences all aspects of Food and Beverage department to a boutique hotel standard
- Running daily operations of the restaurant, conferences, functions and room service
- Creating and implementing Victoria wide food allergy systems within the hotel chain
- Training new and old staff members
- Handling food cost, stock control, P&L, forecasting, menu design and implementation
Head Chef/Executive Chef/Chef Consultant
Bens Supernatural
01.2018 - 07.2018
- Overseeing all operations of a small business looking at franchising particularly the kitchen
- Looking at the business operations and thinking forward to satellite production kitchen and viability of the menu
- Helping with marketing and advertising
- Producing healthy, fast, dietary friendly dishes for grab and go food line and in house line
- Overseeing and training kitchen staff and educating all staff on nutrition and menu
Chef Contractor, Diversified Exhibitions/Talk 2 Media
Simmer Culinary
01.2010 - 01.2018
- Travelling Australia and New Zealand as Back of House Chefs assisting the celebrity chefs and talent for the Good Food and Wine Shows, Taste Festivals, Cake Bake and Sweets Show, Fine Food and Margret River Food Show
- Preparing dishes of the highest quality for celebrity chefs and instructing volunteer chefs on precision and quality
- Setting up and running temporary kitchens, and organizing, preparing, and overseeing stage shows
- Working alongside chefs such as: Miguel Maestre, Ainsley Harriot, George Columbaris, Matt Stone, Matt Moran, Manu Fieldel, Gary Meighan, Maggie Beer, Gordon Ramsay, Tobie Puttock, Kylie Kwong, Adriano Zumbo, Rick Stein, Paul West, Duff, Carlos (cake boss)
Head Chef
Tasmanian Walking Company - 12 Apostles Lodge Walk
01.2017 - 12.2017
- Adhering to strict dietary and logistics when creating menu’s for two of the lodges within the group
- Assisting the tour guides with spotting and classifying of native flora and fauna to the area
- Preparation and implementation of healthy and nutritious meals and snacks over a four day experience for the guests
- High end walking lodge
- Foraging and utelising native produce within menu’s and educating the guests about native produce
- Housekeeping, handyman, gardening and lodge management
Head/Executive Chef
Criterion Hotel -Sale, VIC
01.2013 - 01.2016
- Operation and management of a one hundred seat bistro area; a three hundred seat function area; plus a lounge-bar and additional function rooms that hold up to eight functions per night.
- Responsible for menu changes and costings every three months, and the implementation of said menus.
- Overseeing kitchen operations for both kitchens including: on site apprentice training; ordering; cooking; organizing; research; and function planning.
- Supervised and delegated to thirty kitchen staff.
Head Chef & Apprentice Chef Trainer
Advance TAFE Sale
01.2011 - 01.2013
- Responsible for menu planning and development.
- Acting manager/Head Chef of training restaurant Café Rossi.
- On the job trainer for apprentices and VET students at the training restaurant.
Sous Pastry Chef
The Pier/Baveras Geelong
01.2010 - 01.2011
- Running day to day operations of patisserie and café including pre-orders.
- Responsible for ordering and assisting the Head Chef with menu and experimentation and implementation of new dishes.
Apprentice Chef
Chateau Yering Yarra Valley (1 Chefs Hat)
01.2010 - 01.2011
- Training staff and day-to-day operation of breakfast functions and café.
- Stand-in Pastry Chef producing mass packaged products for orders.
Apprentice Chef
Pettavel Winery and Restaurant (1 Chefs Hat)
01.2008 - 01.2010
- Management of the patisserie: overseeing staff delegation and quality.
- Maintaining precision and quality working in Larder, Veg, and Fish sections.
- Assisted in planning and executing functions, costing menus, writing Standard Recipe Cards and stock-take.
- Assisted celebrity chef dinner preparation for their showcase dinners. (Frank Camorra from Movida, Ben Shrewery from Attica)
- Responsible for ordering and organizing cooking classes each week alongside the Head Chef for customers.
Education
Hospitality Commercial Cookery Certificate 3 - undefined
Holmesglen Institute of TAFE
MoorabbinHospitality Commercial Cookery/Management Certificate 4 - undefined
Advance TAFE
Gippsland01.2012
Pastry Bridging Course Certificate 3 - undefined
Gordon Institute of TAFE
Geelong01.2011
Hospitality Commercial Cookery Certificate 3 - undefined
Gordon Institute of TAFE
Geelong01.2009
VCE - undefined
Sale College
Gippsland01.2007
Skills
- Leadership
- Project & Event management
- Thinking outside the box
- Passionate
- Eager to learn new skills & improve on the skills I already possess
- Connecting with people
- Staff Teaching & Coaching
- Hospitality Consulting
- Policy & Process Writing & implementation
- Marketing & Social Media
- Looking ahead & at the ‘bigger picture’
- Handyman
- Going the extra mile
- Creative
- Process Driven
- Problem-solving
- Time management
- Dependable and hardworking
- Food safety
- Customer service & Upselling
- Cooking techniques
- Attention to detail
- Allergy, Menu & Recipe development
- Project management
Certification
- Cert 3 Commercial Cookery
- Cert 3 Patisserie
- Cert 4 Commercial Cookery Hospitality Management - Commenced
- RSA, FIRST AID, CPR, SMALL BUS/TAXI LICENCE
Accomplishments
- Stage at Terre a Terre in Brighton, England
- Silver medal at the ACF Battle of the Pacific Restaurant Competition 2016
- Gold Medal at AUS TAFE 2012 Culinary challenge section 4 State Final and Regional Final
- Overall Victorian Champion AUS TAFE Culinary Challenge 2012
- Holmesglen Most Outstanding Student graduating in Certificate III Hospitality 2010
- Silver and Gold Medals AUS TAFE Culinary Challenge National Final 2009,2010
- ‘Best Main’ Award AUS TAFE Culinary Challenge 2010 National Final
Timeline
Farmhand
Sandor’s Harvest
01.2024 - Current
General Manager / Head Chef
Farmers Arms Hotel Creswick
05.2023 - 11.2023
Sales Representative
Daylesford Spirit
05.2023 - 10.2023
Housekeeping Cleaner
Maid Kleen For You / Everything Clean by Lisa
01.2023 - Current
Head Chef / F&B Manager
Six Brothers / Savoia Hotel - Hepburn Springs
05.2022 - 11.2023
Head Chef / General Manager
Los Fridays
10.2021 - 12.2023
Head Chef/Manager
Palais Hepburn
11.2020 - 05.2022
Head Chef/Manager
Palais-Hepburn
11.2020 - 01.2022
Manager/Barista/Chef
Splinters Cafe
09.2020 - 11.2021
Tradie/Labourer
Hammo Construction
05.2020 - 01.2021
Sous Chef
Tansy's
12.2019 - 01.2020
Head Chef/Executive Chef
Peppers Mineral Springs - Accor Hotels
06.2018 - 12.2019
Head Chef/Executive Chef/Chef Consultant
Bens Supernatural
01.2018 - 07.2018
Head Chef
Tasmanian Walking Company - 12 Apostles Lodge Walk
01.2017 - 12.2017
Head/Executive Chef
Criterion Hotel -Sale, VIC
01.2013 - 01.2016
Head Chef & Apprentice Chef Trainer
Advance TAFE Sale
01.2011 - 01.2013
Chef Contractor, Diversified Exhibitions/Talk 2 Media
Simmer Culinary
01.2010 - 01.2018
Sous Pastry Chef
The Pier/Baveras Geelong
01.2010 - 01.2011
Apprentice Chef
Chateau Yering Yarra Valley (1 Chefs Hat)
01.2010 - 01.2011
Apprentice Chef
Pettavel Winery and Restaurant (1 Chefs Hat)
01.2008 - 01.2010
Hospitality Commercial Cookery Certificate 3 - undefined
Holmesglen Institute of TAFE
Hospitality Commercial Cookery/Management Certificate 4 - undefined
Advance TAFE
Pastry Bridging Course Certificate 3 - undefined
Gordon Institute of TAFE
Hospitality Commercial Cookery Certificate 3 - undefined
Gordon Institute of TAFE
VCE - undefined
Sale College
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