Kelly Fitzpatrick
Port Fairy,VIC
Summary
Professional with experience in customer service leadership, prepared for this role. Skilled in team collaboration, conflict resolution, and driving performance improvement. Strong focus on achieving results and adapting to changing needs. Known for reliability, communication skills, and fostering positive team environment.
High-performing Chef offering Number years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
19
19
years of professional experience
Work History
Manager on Duty
The Star of the West
02.2017 - Current
- Trained employees in essential job functions.
- Responded to customer concerns by providing friendly, knowledgeable support, and maintaining composure and professionalism.
- Handled employee-related issues to improve performance, professional conduct, and attendance reliability.
- Provided exceptional customer service, addressing concerns promptly and ensuring repeat business from satisfied clients.
- Enhanced customer satisfaction through consistent monitoring of service quality and staff performance.
- Collaborated with other managers on strategic initiatives, sharing best practices to achieve common goals across the organization.
- Mentored junior team members for career development, offering ongoing guidance on goal setting, skill-building, and performance improvement strategies.
- Improved team productivity by implementing efficient scheduling and task delegation processes.
- Proactively identified potential issues within the workplace, taking corrective actions to maintain seamless operations at all times.
- Initiated plans to improve customer relations, quality standards, and service efficiency.
Chef
The Star of the West
02.2017 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
Customer Service Manager
Cobbs Bakery
08.2016 - 11.2016
- Resolved customer complaints while prioritizing customer satisfaction and loyalty.
- Took ownership of customer issues and followed problems through to resolution.
- Managed a team of customer service representatives, fostering a positive work environment focused on teamwork and collaboration.
- Reduced customer complaints, proactively addressing issues and implementing effective solutions.
- Trained and regularly mentored associates on performance-oriented strategies and customer service techniques.
- Followed through with client requests to resolve problems.
- Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
- Developed strong relationships with key clients, ensuring their needs were met consistently and promptly.
Chef
The Last Coach
06.2016 - 11.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
Chef
Bella Clair Restaurant
08.2012 - 02.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Chef
Great Western Pub
01.2009 - 01.2012
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
Customer Service Cashier
Waccks Bakery
01.2006 - 02.2009
- Collaborated with other skilled laborers on complex tasks, resulting in efficient problem-solving and timely project progression.
- Increased productivity by effectively operating various power tools and heavy machinery for diverse tasks.
- Contributed to overall site cleanliness, maintaining an organized workspace that minimized hazards and facilitated efficient operations.
- Maintained accurate inventory records by conducting regular stock checks and reporting discrepancies to management for prompt resolution.
- Maintained a safe work environment with consistent adherence to safety protocols and proper use of personal protective equipment.
Education
Responsible Service of Alcohol Program
Victorian Gambling And Casino Control Commission
Food Safety Supervision -
Nationally Recognised Training
08.2018
Certificate III - Commercial Cookery
Gordon Institute of TAFE
Geelong, VIC01.2000
Ararat Secondary Collage
Ararat, VIC1997
Skills
- Customer service
- Problem-solving
- Microsoft outlook, word, and Excel
- Customer focused
- Time management
- Training and mentoring
- Decision-making
- Cash handling
- Excellent time management skills
- Adherence to high customer service standards
- Team building and leadership
- Effective workflow management
- Customer relationship management (CRM)
- Relationship building
- Handling escalations
- Issue resolution
- Staff training
- Deadline oriented
- Training and coaching
- Product knowledge
- Staff management
- New hire training
- Staff education and training
Timeline
Manager on Duty
The Star of the West
02.2017 - Current
Chef
The Star of the West
02.2017 - Current
Customer Service Manager
Cobbs Bakery
08.2016 - 11.2016
Chef
The Last Coach
06.2016 - 11.2016
Chef
Bella Clair Restaurant
08.2012 - 02.2016
Chef
Great Western Pub
01.2009 - 01.2012
Customer Service Cashier
Waccks Bakery
01.2006 - 02.2009
Responsible Service of Alcohol Program
Victorian Gambling And Casino Control Commission
Food Safety Supervision -
Nationally Recognised Training
Certificate III - Commercial Cookery
Gordon Institute of TAFE
Ararat Secondary Collage
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