Kate O'Neill
Summary
Hospitality professional with comprehensive experience in high-pressure kitchen environments, driving quality, consistency and efficiency. Reliable team collaborator with focus on achieving excellence and adapting to evolving needs. Known for having a cracking sense of humour.
Overview
2025
2025
years of professional experience
1
1
Certification
Work History
Head Chef
Good Gnocchi
07.2024 - 10.2024
- Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
- Managed Inventory and ensured timely order placements to maintain stock levels.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed positive relationships with all staff (both FOH & BOH) to boost productivity and ensure smooth working processes during peak service times.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Arranged for kitchen equipment maintenance and repair when needed.
Delivery Driver, Chef De Partie, Sous Chef
1800 Lasagne
06.2021 - 06.2024
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Self-motivated, with a strong sense of personal responsibility.
Pitmaster
Le Bon Ton
12.2017 - 05.2021
- Maintained clean and organized workspaces, adhering to strict sanitation guidelines for safe food handling.
- Demonstrated expertise in various smoking techniques using both commercial and offset smokers, resulting in tender meats full of complex flavors.
- Demonstrated expertise in the butchery of proteins.
- Implementation of new work processes and stock management during Covid.
- Regular preparation of high volume dishes (sides, salads and sauces.)
- Optimized cooking processes to maintain consistent flavors and textures across all dishes.
- Cleaned and maintained kitchen equipment (including both smokers) regularly.
- Efficiently managed time by prioritizing tasks according to importance and urgency.
- Responsible for ordering and managing all proteins, fruit and vegetables.
Sous Chef
Bluebonnet BBQ
02.2017 - 11.2017
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Specialized in preparation, butchery (including sausage making) and smoking of all proteins using Offset Smokers.
- Establishment of operational systems and procedures to the benefit of the Kitchen, Management and the overall business.
- Preparation and management of all food for the Restaurant, Mabel the Food Truck and varied offsite functions.
- Ordering and stock control.
Senior Chef De Partie
The Standard Hotel
05.2016 - 01.2017
Chef De Partie
Fancy Hanks BBQ Joint
06.2015 - 04.2016
Senior CDP, Sous Chef
Hofbrauhaus Restaurant & Bier Hall
07.2014 - 04.2015
Sous Chef
The Palace Hotel
08.2013 - 07.2014
Sous Chef
The Montague Hotel
01.2013 - 08.2013
Chef De Partie
The Grand Hotel
08.2011 - 01.2013
Available Upon Request
Prior Work History
Education
Victorian Certificate of Education -
Echuca High School
Echuca, Victoria1997
Skills
- Kitchen management and operations
- Team management
- Leadership qualities
- Excellent communicator
- Highly motivated
- Ability to problem solve under pressure
Certification
HLTAID011 Provide First Aid, Life Saving First Aid Sept '23
Recruitment & Selection, Eldred Hospitality Feb '16
Train the Trainer, Eldred Hospitality Oct '15
The Hospitality Supervisor, Eldred Hospitality Aug '15
Hygiene for Food Safety Supervisors, William Angliss '09
Workplace Hygiene, William Angliss '05
Responsible Service of Alcohol, Victorian Bar School '05
Timeline
Head Chef
Good Gnocchi
07.2024 - 10.2024
Delivery Driver, Chef De Partie, Sous Chef
1800 Lasagne
06.2021 - 06.2024
Pitmaster
Le Bon Ton
12.2017 - 05.2021
Sous Chef
Bluebonnet BBQ
02.2017 - 11.2017
Senior Chef De Partie
The Standard Hotel
05.2016 - 01.2017
Chef De Partie
Fancy Hanks BBQ Joint
06.2015 - 04.2016
Senior CDP, Sous Chef
Hofbrauhaus Restaurant & Bier Hall
07.2014 - 04.2015
Sous Chef
The Palace Hotel
08.2013 - 07.2014
Sous Chef
The Montague Hotel
01.2013 - 08.2013
Chef De Partie
The Grand Hotel
08.2011 - 01.2013
Available Upon Request
Prior Work History
Victorian Certificate of Education -
Echuca High School
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