Joanne Belcastro
Riddells Creek,VIC
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
3
3
years of professional experience
Work History
Assistant Head Chef
Duck Duck Goose and Larder
Kyneton, VIC
01.2021 - 05.2023
- Collaborated with management team on various projects such as cost-cutting initiatives and menu changes.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Distributed food to service staff for prompt delivery to customers.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maintained a high level of cleanliness and organization within the kitchen area.
- Supervised food preparation staff to deliver high-quality results.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Scheduled shifts for kitchen staff based on forecasted guest volume.
- Assisted Head Chef in menu planning, food ordering and inventory control.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Trained kitchen workers on culinary techniques.
- Ensured that all health standards were met according to local regulations.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Sous Chef and Food Production
Textured Concept Foods
Craigieburn, VIC
07.2020 - 06.2022
- Complied with all health department regulations regarding proper food handling methods.
- Monitored temperatures of prepared food and cold-storage areas.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Observed food safety and sanitation protocols to reduce germ spread.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Delivered products to customer locations on time.
Education
High School Diploma -
MacKillop Catholic College
Werribee, VIC11-1994
Associate of Applied Science - Marine Sciences
A.C.S Distance Education
OnlineSkills
- Forecasting and Planning
- Dish Preparation
- Inventory Rotation
- Banquets and Catering
- Performance Assessments
Affiliations
- Passionate, with attention to detail, very fast learning and a people person. Very efficient, hard working and very loyal.
- After having to abruptly leave the hospitality industry after suffering from a brain aneurysm in May of 2023. And spending 1 month in hospital.
- I have finally been given clearance to return to employment.
- I am looking for a career change, without all the stress of running a restaurant. And something that will fulfill my career goals, in being able to help others.
- And finally being able to spend more time with my children.
References
References available upon request.
Timeline
Assistant Head Chef
Duck Duck Goose and Larder
01.2021 - 05.2023
Sous Chef and Food Production
Textured Concept Foods
07.2020 - 06.2022
High School Diploma -
MacKillop Catholic College
Associate of Applied Science - Marine Sciences
A.C.S Distance Education
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