Erryn-Lee McDermott
Rochedale South
Summary
Diligent Chef Supervisor with solid background in overseeing kitchen operations and team management. Successfully led diverse culinary teams to deliver high-quality dishes and maintain seamless kitchen workflow. Demonstrated expertise in staff training and ensuring compliance with food safety regulations.
Chef with a proven track record at Medirest, adept at enhancing kitchen operations and food safety management. Skilled in staff training and conflict resolution, I foster teamwork and ensure high-quality food presentation. Committed to waste reduction and maintaining sanitation standards.
Overview
13
13
years of professional experience
Work History
Chef Supervisor
Medirest
11.2014 - Current
- Streamlined food preparation processes for faster service times and better quality control.
- Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
- Ensured consistent presentation of dishes by establishing cooking standards and providing training to kitchen staff members.
- Resolved conflicts between team members amicably while taking steps to prevent future issues.
- Implemented cross-training programs for employees, increasing versatility within the team and allowing for smoother shift rotations.
- Fostered a positive work environment, promoting teamwork among kitchen staff members for improved productivity.
- Oversaw catering events from planning to execution, ensuring client satisfaction and repeat business opportunities.
- Collaborated with front-of-house staff to coordinate any issues or concerns,
- Maintained a clean and sanitary kitchen environment, ensuring compliance with health codes and regulations.
- Managed staff scheduling to ensure optimal coverage.
- .
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Catering Attendant
Bupa Aged Care
10.2014 - 09.2020
- Supported team members with efficient communication, fostering a positive working environment.
- Enhanced dinning experiences by providing exceptional food and beverage service to residence.
- Collaborated with kitchen staff to ensure accurate and timely preparation of catering orders.
- Maintained a clean and organized serving area for optimal efficiency.
- Contributed to successful meals by setting up tables, chairs, and linens according to specifications.
- Facilitated clear communication between clients, and internal teams for seamless coordination of all meals.
- Reduced waste by closely monitoring food consumption patterns during meals.
- Set up attractive buffet displays, adhering to company guidelines and quality standards.
- Consistently received positive feedback from residence due to excellent attention to detail.
- Delivered superior customer service by attending to guests'' needs promptly and courteously.
- Increased residence satisfaction by effectively addressing dietary restrictions and preferences.
- Responded to residence inquiries and resolved complaints to establish trust and increase satisfaction.
- Provided friendly, courteous service to create memorable moments for guests.
- Cleaned and organized kitchen stations to promote team efficiency.
- Greeted residence and answered inquiries regarding menu items and specials.
- Portioned and wrapped food to place directly on plates for service to residence.
- Cleaned and organized kitchen, dining and service areas.
- Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
- Verified prepared food met standards for quality and quantity before serving.
Cook
Sea Food on the Go
03.2012 - 02.2014
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Set up and prepared cooking supplies and workstations during opening and closing.
- Managed time by organising and prioritising kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximising customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Enhanced kitchen efficiency by streamlining prep work processes.
- Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Maintained food safety and sanitation standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in fast-paced environment.
- Prioritise and re-prioritised kitchen tasks based on fluctuating demands.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Education
No Degree - Commercial Cookery
MEGT
Brisbane, QLD10-2023
Bachelors - Business Management
Southern Cross University
Queensland 09-2013
Skills
- Scheduling staff
- Sanitation standards
- Kitchen operations / management
- Food presentation / Preparation
- Allergen awareness / Special Diets
- Waste reduction
- Food safety management
- Supervising food prep
- Verbal and written communication
- Kitchen organization
- Heavy lifting
- Detail-oriented
- Safe food handling
- Knife skills
- Staff training
- Inventory management
- Problem-solving
- Time management
- Multitasking
- Reliability
Timeline
Chef Supervisor
Medirest
11.2014 - Current
Catering Attendant
Bupa Aged Care
10.2014 - 09.2020
Cook
Sea Food on the Go
03.2012 - 02.2014
No Degree - Commercial Cookery
MEGT
Bachelors - Business Management
Southern Cross University
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