Jennifer Shaw
Melbourne,VIC
Summary
With a diverse background spanning many years in the tourism and hospitality industry, including roles as chef, front of house, bar manager, event manager, tour operator, and business owner, I possess a unique set of skills that enhance my employability. Whether working independently or as part of a team, I think I excel in delivering exceptional customer service and have a talent for building strong relationships. Equipped with strong problem-solving abilities, willingness to learn and excellent communication skills. Ready to contribute to team success and achieve positive results. Keen to tackle new challenges and advance organisational objectives with dedication and enthusiasm. Pursuing new full-time role that presents professional challenges, offers career development and leverages interpersonal skills, creativity, and problem-solving skills.
Overview
24
24
years of professional experience
Work History
Catering Supervisor
Whittlesea Community Connections
2024.05 - Current
- Created new catering and cafe concept and offering for a local social enterprise.
- Introduced fresh, healthy, culturally appropriate and diverse menu offering to the customers of the cafe.
- Streamlined catering operations by implementing efficient processes and systems for ordering, food preparation, service, and cleanup.
- Managed a team of catering staff members, ensuring proper training and adherence to company standards for quality and food safety.
- Work alongside trainees of refugee and migrant backgrounds, many with little English, guiding them in kitchen tasks and customer service experience.
- Created new recipes, outlined steps, and trained staff on correct preparation, including baking.
- Monitored food inventory and supplies to prevent waste, teaching staff the huge importance of stock rotation.
- Maximized team productivity by clearly delegating tasks to kitchen team.
- Sourced high-quality ingredients from local suppliers whenever possible, supporting community businesses, ensuring fresh, culturally diverse and interesting food.
- Fostered strong relationships with clients through clear communication about their needs and expectations during the planning process.
- Maintained compliance with government regulations regarding food safety and hygiene practices.
- Established an environment of respect among staff members by modelling professionalism in every aspect of our work together.
- Ensured timely setup and breakdown of event spaces and efficiency of food delivery.
- Enhanced client satisfaction by providing exceptional catering services for various events, including corporate meetings and and small to large scale social gatherings.
- Mentored junior team members in the art of attention to detail, fostering a culture of excellence and "going above" within the kitchen.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
Group Chef
Two Good Co.
2020.01 - 2024.05
- Started as a casual chef within a Social Enterprise Catering Kitchen, promoted to Head Chef within a few months, followed by Group Chef within 2 years.
- Responsible for consistency across 2 sites and the development of a third. Also the licensee for the second site.
- Created the concept for our second site, the fitting out of the kitchen and cafe spaces and a complicated service style due to building constraints.
- Responsible for menu development, costings, supplier relationships, and mentoring of trainees and other kitchen staff.
- Created the menu structure as well as a beverage menu, working closely with local suppliers and only showcasing those with ethical practices.
- Enhanced customer satisfaction by consistently delivering high-quality dishes and maintaining presentation standards.
- Created trainee skills development processes through checklists and milestones.
- Elevated brand reputation through participation in industry and local events such as food markets and festivals showcasing our products and services as well as our purpose.
- Assisted in the recruitment process of new chefs by writing job descriptions, conducting interviews and evaluating skill sets and personality against role requirements.
- Managed charity events involving meal donations, cooking demonstrations and fundraising dinners aimed at engaging community support towards social causes.
- Focus on sustainability and community engagement.
- Implemented continuous improvement initiatives within the kitchen team, fostering a culture of excellence and innovation in culinary creations.
- Mentored junior chefs and trainees, providing hands-on training in various cooking techniques and kitchen management skills as well as developing training programs, skills checklists....
- Developed seasonal menus, incorporating local ingredients for fresh, delicious and wholesome dishes.
- Streamlined kitchen operations, implementing efficient food preparation techniques and waste reduction measures.
- Worked closely with trainees and other kitchen staff on recipes so that they could be featured as donated shelter meals, in the catering menu or in a cookbook.
- Established close relationships with suppliers, negotiating competitive pricing on high-quality ingredients for the social enterprises benefit. Also worked with certain suppliers to receive their short dated or excess product for free or at heavily subsidised cost to reduce waste and food costs.
- Helped project manage two cookbooks, creating the concept, communicating with featured guest chefs, recipe writing and testing, food styling etc.
- Created festive gifting concepts throughout the years for Christmas, Mothers Day etc.
- Modified recipes to accommodate dietary restrictions and allergies.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in strategy meetings with upper management to identify focus areas within the food business.
- Created an atmosphere of encouragement, support and fun in the kitchen, allowing trainees to make mistakes without associated anxieties and to enhance the personal growth of fellow chefs and other staff. Everyone felt valued and heard.
- Mentored two sous chefs up into head chef positions.
Owner Operator
Apera Restaurant
2018.04 - 2019.12
- Designed concept for large community restaurant and bar.
- Assisted with fit out, sourcing of key design elements and furnishings. Sourced suppliers and trades.
- Recruited head chef and other staff.
- Worked with head chef to develop each seasonal menu.
- Built a strong community presence.
- Managed day-to-day business operations and food costs.
- Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
- Managed daily operations for optimal efficiency, streamlining processes to reduce costs.
- Established strong relationships with suppliers, ensuring consistent delivery of goods and services at competitive prices.
- Looked after the Instagram account, creating regular posts to engage the local community.
- Created a positive and fun, but professional work environment that was enjoyable for our customers and kept our staff engaged.
- Educated staff on local food and drinks, as well as waste reduction.
- Trained and motivated employees to perform daily business functions.
- Ensured compliance with relevant regulations, maintaining proper documentation and licensing requirements.
Events Manager/Creative Partnerships
Young Henrys
2013.03 - 2018.04
- Multifaceted role in events, bar management, marketing, and sales.
- Developed long-term partnerships and represented the brand.
- Executed small to large scale events from concept to wrap up. From intimate dinners and tastings to music festivals.
- Hired and cross-trained staff members for various event-specific functions and procedures.
- Managed RSA and security.
- Elevated brand experiences at trade shows and conferences by designing eye-catching booth displays.
- Selected and ordered beverages, decor and event materials.
- Implemented innovative strategies to reduce waste at events, promoting sustainability initiatives across multiple functions.
- Worked with local artists and chefs on event concepts and live activations as well as merchandise.
- Coordinated with sales and marketing teams to publicise and promote events.
- Managed budgets effectively, optimizing allocation of resources to maximize event impact.
- Coordinated travel and accommodations for event attendees.
- Managed administrative logistics of events planning, procurement and execution.
- Delivered exceptional customer service to attendees.
- Coordinated florists, photographers, and musicians for events.
- Managed bar teams and created drinks menu's.
- Sales representative for restaurants. Worked with the venues to make sure the items on the menu were the most appropriate for the food, working on beer collaborations, special activations, drink and food pairing dinners etc.
- Created the Young Henrys signature G&T as well as contributing to their ongoing event and styling aesthetic.
Head Chef
Suzie Q, Coffee and Records
2011.10 - 2013.03
- Helped establish the cafe, designed kitchen and menu concept.
- Worked efficiently in a very tight kitchen space with little storage.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Cooked memorable dishes that brought new customers into the cafe and kept the existing ones coming back!
- Spearheaded the elevated cafe offering in Sydney, creating a unique food and service experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan supplier orders.
- Developed strong supplier relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses as much as possible.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared dishes.
Owner/Chef
The Kitchen Nook
2008.05 - 2011.08
- Transformed a fish and chip shop into a popular cafe focusing on seasonal produce and good cooking.
- Created a safe place for local community, a meeting place.
- Produced fresh and wholesome food with seasonal produce, everything made from scratch, nurturing our customers.
- Made coffee and food of a very high standard, teaching by example the need for attention to detail.
- Hired all staff.
- Established foundational processes for business operations.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Interacted well with customers to build connections and nurture relationships.
- Fostered close relationships with suppliers and negotiated costs.
- Retained most staff for many years.
- Supported local charities and fundraising opportunities.
- Ran weekly dinners on Friday nights for 40 people which were consistently sold out.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
Tour Leader
Contiki Holidays
2001.01 - 2003.10
- Led tours for American student groups, coordinating logistics and providing historical and geographical information.
- Built personal relationships with guests to promote positive experiences.
- Answered questions, pointed out important features and offered further details about special exhibits to educate visitors.
- Guided groups of up to 40 people on scheduled tours.
- Researched information on the East Coast of Australia, from Sydney to Cairns, to provide accurate, detailed and fun tours.
- Implemented contingency plans in case of unforeseen circumstances or emergencies during tours, minimizing disruptions to itinerary plans.
- Provided informative commentary on historical sites visited during tours, enriching client understanding of destination history and significance.
- Developed strong relationships with local vendors, negotiating favourable prices and guaranteeing quality services for clients.
- Regularly reviewed feedback from clients and incorporated suggestions into future tours for continuous improvement of offerings.
- Delivered exceptional customer service, promptly addressing concerns and resolving issues to maintain client satisfaction.
- Contributed to positive company reputation by consistently receiving high ratings on post-tour evaluations from clients.
- Organized engaging cultural activities for clients during tours, promoting immersion in local customs and traditions.
- Established positive relationships with tour members through fun and engaging conversation.
- Conducted thorough research on new destinations prior to leading tours there, ensuring accurate information delivery to clients.
- Fostered a sense of camaraderie among group members through ice-breaking activities and creating inclusive group dynamics.
Education
RSA -
Express Online Training
09.2024
Food Safety Supervisor And Allergen Management
Australian Institute Of Food Safety
Online2023
Project Management Fundamentals
Australian Institute Of Management
Sydney, NSW2022
Licensee
Clear To Work
Sydney2022
Cert 3 in Hospitality - Sommelier Course -
Tafe NSW (Ryde)
01.2013
Cert 3 in Landscape Design and Plant Recognition -
Tafe NSW
01.2005
Diploma of Travel and Tourism -
Tafe Ultimo
01.2002
Skills
- Team Building and Staff Management
- Written and Verbal Communication
- Food Safety Practices and Allergen Management
- Relationships and Customer Service
- Waste Reduction
- Cooking and Food Preparation
- Team Leading
- Sales and Partnerships
- Event Planning & Projects
- Problem-Solving and Creative Thinking
Camping, Food Markets, Op Shopping, Entertaining, Local Bar and Restaurant Reviewing, Exploring
We have recently moved to Melbourne and are very excited to do all of our favourite things! We love to get away in our vintage caravan and can't wait to start exploring the local area's for weekends away with the kids. We like to walk our dogs, go to the pub, do the weekly shop at one of the many excellent markets. Having friends over makes us so happy, I love to feed people! We enjoy natural wine and are lucky enough to have winemaker friends. Op shopping is my favourite kind of shopping, reduce waste and be excited by the treasures to be found. Melbourne is wonderful for all these things and more!
Timeline
Catering Supervisor
Whittlesea Community Connections
2024.05 - Current
Group Chef
Two Good Co.
2020.01 - 2024.05
Owner Operator
Apera Restaurant
2018.04 - 2019.12
Events Manager/Creative Partnerships
Young Henrys
2013.03 - 2018.04
Head Chef
Suzie Q, Coffee and Records
2011.10 - 2013.03
Owner/Chef
The Kitchen Nook
2008.05 - 2011.08
Tour Leader
Contiki Holidays
2001.01 - 2003.10
RSA -
Express Online Training
Food Safety Supervisor And Allergen Management
Australian Institute Of Food Safety
Project Management Fundamentals
Australian Institute Of Management
Licensee
Clear To Work
Cert 3 in Hospitality - Sommelier Course -
Tafe NSW (Ryde)
Cert 3 in Landscape Design and Plant Recognition -
Tafe NSW
Diploma of Travel and Tourism -
Tafe Ultimo
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