Summary
Overview
Work History
Education
Skills
References
Residency
Other Experiences
Timeline
Generic

Lucy Isles Heardman

Port Macquarie,Australia

Summary

Experienced and passionate hospitality professional with 17 years in the industry, predominantly as a chef, with broad expertise across both front and back-of-house operations.

Proven ability to manage multiple outlets, lead large teams, and deliver strong financial performance. Skilled in menu development, staff management, cost control, and creating exceptional guest experiences. Eager to take the next step in my career into a leadership role where i can grow, take on new challenges, and bring my experience and love for the industry to a bigger role.

Overview

7
7
years of professional experience

Work History

Chef

Frankie's cafe and catering
Port Macquarie , 2444
03.2025 - Current
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Day to day preparation and service of a busy breakfast and lunch cafe, whilst ensuring cleanliness of the kitchen and consistency of the product

Sous chef/head chef

Hook Wanaka - Lake to Plate
10.2021 - 11.2023
  • Worked as sous chef for 6 months then stepped in to head chef to cover 6 months leave, then returned to sous position
  • Wood fire pizza oven, serving homemade sourdough pizzas
  • Preparing and filleting freshly caught salmon from our lakes, either for restaurant menu items or customers requirements (cured, hot smoked, cold smoked, sashimi, ceviche)
  • Basic salary with an on target bonus for COG and WTS
  • Catering for functions, such as Ripe festival, agriculture shows, Christmas parties, weddings.

Resort Executive Chef

Cardrona Alpine Resort
Wanaka, Otago
02.2020 - 10.2021
  • Facilitated recruitment for eight different Restaurants, Cafes, and food stalls; creating job postings that attracted a varied team of head chefs, cooks and kitchen hands
  • Developed menus for each outlet reflecting the style and service standard, this encompassed a upscale restaurant, Asian fusion, a pizzeria, a grab and go cafeteria, a bakery, vegan bar, and hot dog stand
  • Created and implemented a new FCP, with digital system Chomp, for all outlets achieving an A Grade
  • Completed rostering for all outlets including 55 chefs, cooks, and kitchen hands, while ensuring WTS and COG targets are met
  • Trained and mentored staff, developing knife skills, building new recipes, and supporting with outlet ordering
  • Ensured that food produced in all outlets met kitchen standards and floated amongst outlets aiding as needed
  • Planned menus around local, seasonal and sustainable ingredients
  • Coordinated with front-of-house staff regarding reservations and table management.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.

Chef de Partie

Silvertip Resort Canmore, Alberta
Canmore, Canada
05.2018 - 11.2018
  • Company Overview: Rustica Seafood and Steak House
  • Manage 6-10 line staff
  • Train and mentor staff on all culinary tasks and recipes
  • Menu development
  • Create entrée and appetizer features
  • Butcher and prepare all proteins
  • Ensure food quality and time management of all orders
  • Guarantee all health and safety standards are enforced
  • Ensure that every plate produced for all outlets meets all kitchen standards
  • Responsible for all dealings with staff and guests in the absence of the Chef
  • Rustica Seafood and Steak House

Education

GCSE -

St. Aidans C of E Technology College
Poulton-Le-Fylde, England
01.2008

Skills

  • Creative Menu Development
  • Purchasing and Inventory Control
  • Special Event Planning
  • Cost Containment and Reduction
  • Food and Kitchen Safety
  • Staff Leadership and Training
  • Inventory management
  • Staff training
  • Team leadership

References

  • Hayley Lee, Hook Wanaka, +64272213345
  • Cherona Loomes, Edwards Providore, 0448161913
  • Kim Hartry, Cardrona Alpine Resort, Kim.Hartry@cardrona.com, +64221617881
  • Sally Donaldson, Old Green Bean, 0431331602

Residency

Australian permanent Resident

Other Experiences

  • Snowy mountain hotel, Aus
  • Mont Blanc, France
  • Bottoms bar & grill, Canada
  • Selwyn snow resort, Aus
  • Newman Hotel, Aus
  • Old green bean, Aus
  • Private catering, UK & Canada
  • Seven stars hotel, UK

Timeline

Chef

Frankie's cafe and catering
03.2025 - Current

Sous chef/head chef

Hook Wanaka - Lake to Plate
10.2021 - 11.2023

Resort Executive Chef

Cardrona Alpine Resort
02.2020 - 10.2021

Chef de Partie

Silvertip Resort Canmore, Alberta
05.2018 - 11.2018

GCSE -

St. Aidans C of E Technology College

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Lucy Isles Heardman