Jane Gallagher

• Developed operational strategies to enhance service delivery and customer satisfaction.
• Implemented inventory management systems to streamline product tracking and reduce waste.
• Conducted market research to identify customer needs and inform product offerings.
• Established vendor relationships to negotiate favorable terms and ensure quality supplies.
• Managed daily financial transactions, ensuring accuracy in cash handling and reporting.
• Trained staff on customer service protocols to improve team performance and engagement.
• Oversaw compliance with health and safety regulations, fostering a safe work environment.
• Managed day-to-day business operations.
• Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
• Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.

• Oversaw daily operations to ensure exceptional guest experiences and service quality.
• Analyzed guest feedback to identify improvement areas, driving strategic enhancements in service offerings.
• Led initiatives focused on enhancing customer satisfaction, resulting in positive reviews and repeat business.
• Maintained professional, organized, and safe environment for employees and patrons.

• Managed daily operations, ensuring high standards of food safety and quality control.
• Developed seasonal menus based on local seafood availability and customer preferences.
• Established strong relationships with local suppliers to ensure fresh product sourcing and timely deliveries.
• Oversaw financial management tasks, including budgeting, forecasting, and expense tracking for profitability enhancement.
• Coordinated marketing initiatives, including social media campaigns, to increase brand visibility and attract new customers.

• Developed and executed seasonal menus using locally sourced ingredients.
• Oversaw inventory management, minimizing waste through careful stock control practices.
• Trained junior chefs on culinary techniques and kitchen best practices for skill development. Junior chefs achieved Gold medals in Salon Culinaire.
• Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
• Placed orders to restock items before supplies ran out.
• Implemented cost-effective strategies to maintain quality while maximizing profitability in menu offerings.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

• Head Chef roles at Ship Inn South Brisbane and Rosie's Tavern, Brisbane,
• Developed and executed seasonal menus using locally sourced ingredients.
• Managed kitchen staff, fostering a collaborative and efficient work environment.
• Ensured compliance with food safety standards and regulations in kitchen operations.
• Streamlined food preparation processes to enhance service efficiency during peak hours.
• Catered for large functions including weddings, parties and corporate dinners.

Completed apprenticeship in cooking within the Weller Hotel Group, Brisbane.

• Assisted in preparation of ingredients according to chef's specifications for daily menu items.
• Maintained cleanliness and organization of kitchen equipment and workstations to ensure safety standards.
• Participated in training sessions to learn culinary techniques and enhance cooking skills under experienced chefs.
• Adhered to food safety regulations while handling, storing, and disposing of food products properly.
• Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.