KERRI STONELEY
Geelong
Summary
A seasoned culinary professional, I have elevated businesses with my exceptional kitchen management and customer service, boosting repeat business significantly. Skilled in banquets and catering , my leadership at Kerris Kitchen showcased my ability to merge meticulous planning with creative menu development, ensuring memorable dining experiences and operational excellence.
Overview
27
27
years of professional experience
Work History
OWNER/CHEF/Manager of Operations
THE COAST SIDE CAFE
07.2023 - 02.2025
- Managed day-to-day business operations.
- Developed and maintained strong relationships with customers, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Trained and motivated employees to perform daily business functions.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- 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.
- 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- 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.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
Cook
The Coffee Hit
03.2022 - 07.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Chef
The Groove Cafe
12.2021 - 03.2022
- 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.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Owner Caterer
Kerris Kitchen
01.1998 - 10.2019
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Consulted with customers to assess needs and propose optimal solutions.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Trained and motivated employees to perform daily business functions.
- Adapted quickly to last-minute changes in guest counts or dietary restrictions, ensuring smooth execution of events despite challenges.
- Maintained strict hygiene standards throughout the entire event catering process.
- Ensured safety compliance in accordance with industry regulations and guidelines at all times during event preparations.
- Developed strong relationships with clients through consistent communication before, during, and after their events.
- Enhanced client satisfaction by providing exceptional catering services for various events.
- Collaborated with event planners to create seamless experiences for clients and guests.
- Reduced food waste through careful planning, inventory management, and portion control measures.
- Increased repeat business by building a reputation as a reliable caterer known for superior customer service.
- Streamlined food preparation processes to ensure timely delivery and setup at events.
- Managed a team of catering staff, ensuring quality service and professionalism at all times.
- Conducted post-event evaluations for continuous improvement and client feedback implementation.
- Sourced local ingredients whenever possible to support sustainability efforts and enhance menu offerings.
- Provided friendly, courteous service to create memorable moments for guests.
- Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
- Replenished banquet stations and verified food temperatures and cleanliness of service areas.
- Transported meal and beverage trays from kitchen and bar areas to serve guest tables.
- Set up and disassembled food service stations, equipment and furniture per contract specifications.
- Designed catering menus containing ethnic food options to meet needs of diverse customer base.
- Tested recipes before inclusion in catering menu to verify accuracy of ingredients and preparation methods.
Education
Certificate IV - Commercial Cookery
The Gordon Institute of TAFE
Geelong, VIC12-2021
Diploma - Hospitality Management
The Gordon Institute of TAFE
Geelong, VIC12-2021
Certificate III - Commercial Cookery
The Gordon Institute of TAFE
Geelong, VIC12-2020
Skills
- Food safety and sanitation
- Inventory management
- Banquets and catering
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food presentation
- Recipes and menu planning
- Portion and cost control
- Food service operations
Timeline
OWNER/CHEF/Manager of Operations
THE COAST SIDE CAFE
07.2023 - 02.2025
Cook
The Coffee Hit
03.2022 - 07.2023
Chef
The Groove Cafe
12.2021 - 03.2022
Owner Caterer
Kerris Kitchen
01.1998 - 10.2019
Certificate IV - Commercial Cookery
The Gordon Institute of TAFE
Diploma - Hospitality Management
The Gordon Institute of TAFE
Certificate III - Commercial Cookery
The Gordon Institute of TAFE
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