Kate Wilkes

• Contract First Aid Trainer/Assessor role in the workplace as well as Griffith University and University of Queensland campuses
• Collaboration with North Coast Primary Health Network (Healthy North Coast) to provide access to regional and remote training and community support.
• Facilitated open communication among trainees to foster a collaborative learning atmosphere during group activities
• Provided immediate and constructive feedback to students individually and as a group
• Increased participant confidence by emphasizing the importance of quick and effective decision-making in emergency situations
• Ensured compliance with regulatory requirements during all training sessions, maintaining a safe learning environment.

Delivered comprehensive training and assessment in hospitality and commercial cookery to a diverse cohort of learners, ensuring alignment with national training standards.

• Engaged CRICOS students through both classroom-based lectures and practical off-site kitchen classes, adapting to various learning styles and needs, including those with LLN challenges and language barriers.
• Contributed to the development and validation of new training packages, including the creation of session plans and assessments, ensuring compliance with industry standards.
• Provided tailored support to students, helping them achieve positive learning outcomes and re-engage with education, often employing a flexible and student-centred approach.
• Managed course administration through the LMS, including setting course dates, enrolling students, and communicating with clients and students.

• Trainer & Assessor in hospitality and commercial cookery delivering to CRICOS students in classroom-based engaging lectures and practical kitchen classes off-site
• Contributed to rewriting new packages including assessments, session plans, validation, and industry consultation
• Performed continuous evaluations of content and plans to enhance delivery and improve effectiveness
• Delivered dynamic presentations to facilitate learning and retention among diverse audiences
• Established and maintained quality control standards
• Conducted comprehensive needs assessments to identify gaps in knowledge and skills, informing future program development.

• Trainer & Assessor in hospitality and commercial cookery working in the workplace alongside Mantra and Pivotal services as well as Workforce Australia to deliver skill sets to diverse students to help them gain employment
• Evaluated the effectiveness of training initiatives by tracking participant progress and gathering feedback for continuous improvement
• Delivered dynamic presentations to facilitate learning and retention among diverse audiences
• Prepared and presented supplementary learning material to support structured lessons
• Monitored and reported trainee progress, introducing new learning tools to address individual needs.

• Responsible for all aspects of running the kitchen and restaurant as well as front and back of house staff.
• Rostering and recruitment, training staff and apprentices, food safety and WH&S, incident management, HACCP, communicating/reporting with managers and owners daily
• Food prep and cooking in all sections of the kitchen including grill, pans, fryers, cold larder, desserts, banqueting and functions, ordering, managing and rotating stock (FIFO), event management for large-scale functions.
• Communicating with suppliers and invoicing, open and close procedures including EFTPOS, balancing, and banking.

• All-round experience of a busy, large-scale hotel kitchen servicing up to 400 guests daily
• Maintaining extremely high standards of quality in all aspects of work
• Strong understanding of allergens and dietary requirements
• FIFO/managing stock levels/par levels
• Garde Manger- Buffet and banquet prep and plating
• Frontline- live station cooking, breakfast, lunch, dinner buffets, and a la carte
• Pool Bar Kitchen operations- street food-style lunch menu
• Taskforce placement to Sheraton Grande Mirage Port Douglas and Aloft Hotel Perth
• Maintain HACCP and food safety standards across all sections
• The highest level of customer service across all areas of the business.