Kylie Ponting

• Enhanced overall production kitchen efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Collaborated with Head chef to develop innovative menu items, leading to increased client return rates and positive reviews.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion. Event sizes ranging from an intimate home setting to large scale events such as weddings, corporate events and spring racing carnival. (pre covid, in which Blakeaway was born).
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with staff members to create meals for large banquets.
• Monitored food and labor costs to verify budget targets were met.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Assisted with menu development and planning.
• Modified recipes to accommodate dietary restrictions and allergies.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• 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.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Collaborated with staff members to create meals for large banquets.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

• Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
• Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
• Enhanced team performance through continuous coaching, motivating, and providing constructive feedback to junior chefs.
• Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
• Demonstrated exceptional problem-solving skills when faced with unexpected challenges such as equipment malfunctions or ingredient shortages during peak service times.
• Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
• Monitored food production to verify quality and consistency.
• Set up and broke down kitchen for service.
• Utilized culinary techniques to create visually appealing dishes.
• Running the kitchen in the Head & Sous Chefs absence.
• Butchery and a multitude of cooking methods with a wide range of different proteins and cuts. A particular favourite, having the opportunity to use a Josper oven with excellent execution.

• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Assisted with opening a brand new venue.
• Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Positioned as a commis chef, however, due to the Executive Chef's confidence in me, I was in charge of the Fitzroy kitchen most days while the Executive Chef was working at the Prahran venue. (Ladro has two venues. Prahran & Fitzroy)
• Duties included: staff delegation and management.
• Calling the pass
• Stock control & ordering
• Working all sections, and confident with using a wood fire oven.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
• Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.

• In charge of hot entree and counter meal section.
• Worked the grill which led to gaining experience in butchery, the different cuts of meats and how to cook a large range of proteins.
• Stock control of my section and ordering.
• HACCP compliance.
• Training and mentoring Apprentices and other Chefs when required.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
• Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.

Only a short lived experience, but still a great one.

I was contacted by my previous employer who was checking in on my new journey, who then requested my return to work with them.

During that period at the Merchant, I was shown a great deal. Techniques, history of the food and grew a very strong appreciation for Italian Cuisine.

Where it all began...

Starting off on the larder & pastry, very quickly adapting to the section.

Pastry was a favourite from the get go, when I made my first souffle', and it rose to perfection.

Very quickly worked my way around the kitchen, learning as much as I could.

I was running the Fish, Larder & Pastry section within my first year of my Apprenticeship, then quickly moved up to sauce & grill.

One year in, an all rounder Apprentice.

• Maintained a clean and sanitary work environment, adhering to strict health and safety guidelines.
• Received positive feedback from guests on exceptional food quality and presentation, contributing to the restaurant''s reputation.
• Demonstrated versatility by working across various stations within the kitchen, enhancing overall productivity.
• Developed strong knife skills through regular practice under the guidance of experienced chefs.
• Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
• Displayed strong attention to detail by consistently plating dishes according to established specifications in an aesthetically pleasing manner.
• Set up food stations by following chef's orders.
• Prepared cooking ingredients for chef.
• Maintained well-organized mise en place to keep work consistent.
• Operated commercial cooking and baking equipment in support of head chef.