Summary
Overview
Work History
Education
Skills
Timeline
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Hayley Dimoski

Mount Coolum,Australia

Summary

Professional management expert with comprehensive experience in leading culinary teams, ensuring high-quality food preparation, and maintaining kitchen efficiency. Strong focus on team collaboration, adaptable to changing needs, and dedicated to achieving operational excellence. Skilled in inventory management, staff training, and maintaining health and safety standards. Reliable, results-driven, and prepared to make significant impact in any culinary environment.

Overview

18
18
years of professional experience

Work History

Kitchen manager

Woodstack
05.2023 - Current
  • Preparation of ingredients used for service including butchery
  • Baking sweets/breads to sell in display cabinet
  • Recipe writing and execution, ordering/ OH&S officer
  • Coffee making/ barista
  • Customer service/ POS
  • Developed menu items in collaboration with culinary team to enhance customer satisfaction.
  • Oversaw kitchen operations, ensuring compliance with safety and sanitation standards.
  • Managed inventory levels, reducing waste through effective stock rotation practices.

Recipe/ Product Developer/ Senior Culinary Creative

Marion’s Kitchen Australia
05.2021 - 04.2023
  • Preparation of Ingredients used for Photography/Videography
  • Shopping of Top-quality ingredients, client relationships with suppliers
  • Testing and researching Ingredients for the use of food product development
  • Writing Recipes after testing
  • Creative process of different Meals used to make cooking videos
  • Content creating for META/YOU TUBE
  • Food styling
  • Use of google drive/ drop box/asana
  • Building a test kitchen, research, analyse products, appliances and material
  • Administration duties as required
  • Developed innovative product recipes aligning with market trends and consumer preferences.
  • Collaborated with cross-functional teams to streamline product development processes and enhance efficiency.
  • Implemented quality control measures to ensure consistency and compliance with food safety regulations.
  • Led brainstorming sessions to generate creative ideas, driving product innovation and differentiation.

Head chef

CK Whole foods
10.2019 - 04.2021
  • 80 seat café serving breakfast/lunch/functions
  • Preparation of Gluten free, Dairy free, Allergy based foods
  • Food costing/Rostering/ Ordering
  • Staff training
  • HACCAP officer (Health and Safety)
  • Customer Service/ POS
  • Oversaw food preparation processes, ensuring adherence to safety and quality standards.
  • Led culinary team in creating innovative, health-focused menus aligned with company values.
  • Implemented inventory management systems to reduce waste and optimize costs.
  • Collaborated with suppliers to source high-quality, organic ingredients for menu items.
  • Mentored junior chefs, fostering a collaborative environment that encouraged creativity and professional growth.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Head Chef

Primary@Pioneers Park Café
12.2015 - 08.2019
  • 180 seat café serving breakfast/lunch/functions- 300-800 covers daily
  • Food costing
  • Menu creating and weekly specials
  • Recruiting and rostering
  • Day to day service/ food preparation and running of food pass
  • Pastries/Cakes/Baking
  • Ordering food products
  • HACCAP Kitchen Compliance- Food safety Supervisor
  • Led culinary team in developing innovative menu items and seasonal dishes.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.

Head Chef

Ginger Jones Café
04.2013 - 11.2015
  • 60 seat café breakfast/lunch/functions- 100-300 covers daily
  • Cash handling/ end of day Cash up
  • Coffee making/ Latte Art
  • Pastries/ Cakes/ Baking
  • Staff training
  • Menu creating/daily specials
  • Food costing/ ordering of ingredients
  • HACCAP Kitchen compliance- food safety supervisor
  • Day to day running of service, cooking food, food preparation
  • Full time 40 hours weekly

Apprentice- Sous Chef

European Bier Café- Previously part of ALH Group
12.2007 - 12.2012
  • 200 seat restaurant/pub/hotel style 300-700 covers daily
  • Day to day service- food preparation
  • Ordering of ingredients
  • Menu creating/specials
  • Staff training
  • Note, throughout the 5 years of service here, I had moved through a number of venues, and worked in smaller various restaurants to gain more experience, also to work for myself.
  • Full time- 40 hours weekly

Education

No Degree - Food Safety Supervisor

Food Safety First

Commercial Cookery Certificate 3 - undefined

William Angliss Institute

Certificate - undefined

Franklyn Scholar Institute

No Degree - Identify & Report Children & Young People At Risk

College For Australian Early Childhood Educators

Skills

  • Multitasking and organization
  • Customer service
  • Food safety
  • Inventory management
  • Problem-solving
  • Operations management
  • Team collaboration and leadership
  • Conflict resolution
  • Recruitment and hiring
  • Staff training and development
  • Kitchen management

Timeline

Kitchen manager

Woodstack
05.2023 - Current

Recipe/ Product Developer/ Senior Culinary Creative

Marion’s Kitchen Australia
05.2021 - 04.2023

Head chef

CK Whole foods
10.2019 - 04.2021

Head Chef

Primary@Pioneers Park Café
12.2015 - 08.2019

Head Chef

Ginger Jones Café
04.2013 - 11.2015

Apprentice- Sous Chef

European Bier Café- Previously part of ALH Group
12.2007 - 12.2012

Commercial Cookery Certificate 3 - undefined

William Angliss Institute

Certificate - undefined

Franklyn Scholar Institute

No Degree - Food Safety Supervisor

Food Safety First

No Degree - Identify & Report Children & Young People At Risk

College For Australian Early Childhood Educators

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Hayley Dimoski