Jemma Haldane
YARRAVILLE,VIC
Summary
Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Creative and well organized professional recognized for upholding highest standards and developing compelling seasonal menus whilst maintaining all food sanitation and safety standards to the highest level.
Overview
17
17
years of professional experience
Work History
Executive Chef
Charles & Gamon
Seddon, Vic
11.2021 - 02.2024
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Performed financial analysis and recommended effective methods to cut costs.
- Controlled labor costs through effective use of staff scheduling techniques.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Tracked sales figures for each dish served in order to identify popular items.
- Observed food safety and sanitation protocols to reduce germ spread.
Head Chef
Woven Cafe
YARRAVILLE, VIC
06.2021 - 11.2021
- Worked independently as a solo chef
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored food production to guarantee quality standards were met.
- Organized kitchen to ensure efficient operations during peak service hours.
- Established portion control guidelines to reduce waste and maximize profits.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Observed food safety and sanitation protocols to reduce germ spread.
- Monitored temperatures of prepared food and cold-storage areas.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Venue Consultant
Westside beverage group
Werribee South, VIC
03.2021 - 06.2024
- Developed and implemented customized strategies to meet client needs.
- Maintained strong relationships with key stakeholders throughout the duration of the project lifecycle.
- Coordinated activities among internal departments while ensuring compliance with all applicable laws and regulations.
- Organized meetings between stakeholders to discuss project details and timelines.
- Created comprehensive reports on project progress and results for clients.
- Identified risks and assessed potential impact, consulting with clients to prepare mitigation plan.
- Identified areas for improvement, narrowing focus for decision-makers in making necessary changes.
Executive Chef
Pekish - Costal Group
YARRAVILLE, GEELONG, QUEENSCLIFF, ALTONA, VIC
04.2014 - 02.2021
- Weekly stocktakes.
- Managed a rotating team of 15.
- Weekly rosters based on availability and capability of staff.
- Weekly management meetings to discuss upcoming functions, staff costs and food & beverage costs.
- Organizing and streamlining numerous on and offsite functions daily.
- Designing and costing seasonal menus and weekly specials.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Performed financial analysis and recommended effective methods to cut costs.
- Coordinated with front-of-house staff regarding reservations and table management.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Utilized local, fresh food products to support local economies and showcase community support.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Observed food safety and sanitation protocols to reduce germ spread.
Pj O`Briens
Red rock Group
Southbank - Melbourne CBD, VIC
05.2007 - 02.2014
- Weekly stocktakes.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices.
- Collaborated with Head Chef to create innovative dishes for special events.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Supervised cooks and other kitchen personnel during meal services.
- Complied with all health department regulations regarding proper food handling methods.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Performed as head chef to maintain team productivity and restaurant quality.
- Maintained accurate records for cost analysis purposes.
- Contributed to the successful execution of catered events from start to finish.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Liaised closely with Head chef and front-of-house personnel.
- Monitored temperatures of prepared food and cold-storage areas.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Education
HND - LEVEL 3 - COOKERY
Kirkcaldy High School
Scotland01-2004
Skills
- Forecasting and Planning
- Restaurant Operations
- Inventory Management
- Hiring, Training, and Development
- Safe Food Handling
- Budgeting and Cost Control
- Food Stock and Supply Management
- Sanitation Guidelines
- Cost Control
- Food Service Safety Training
- Strong Work Ethic
- Attention to Detail
- Hygiene Policy Implementation
- Menu Development
- Food Presentation
Affiliations
- Sports
- Travel
- Cooking
- Socializing
Timeline
Executive Chef
Charles & Gamon
11.2021 - 02.2024
Head Chef
Woven Cafe
06.2021 - 11.2021
Venue Consultant
Westside beverage group
03.2021 - 06.2024
Executive Chef
Pekish - Costal Group
04.2014 - 02.2021
Pj O`Briens
Red rock Group
05.2007 - 02.2014
HND - LEVEL 3 - COOKERY
Kirkcaldy High School
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