Megan White

Baker & Chef is a condiments and preserves business established during the COVID-19 pandemic. It produces, jams, pickles, relishes, spice blends, biscuits, and pastries. Products are supplied to retail and commercial businesses.

Cooking 4 Kids empowers children to make healthier, smarter life choices.

• The teaching of children aged 3-18, offering after-school classes, school holiday programs and birthday parties.
• Facilitator of cooking classes tailored for children and adults with various physical and intellectual disabilities.
• Curator and administrator of catering events. Events hosted by Cooking 4 Kids and their students, private catering and charity events.
• Consult to Tangentyere Council, NT. Educating and assisting in implementing cooking programs for indigenous communities.
• Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
• Successfully navigated challenging economic conditions by making informed decisions that protected the business's financial stability.
• Diversified revenue streams by exploring new markets and developing innovative products or services tailored to those markets' needs.
• Developed and maintained strong client relationships, resulting in repeat business and referrals through customer satisfaction.
• Recruitment, hiring and training of staff members to achieve business goals.
• Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Managed food costs effectively through planning, accurate portion control, and utilisation of seasonal ingredients.
• Maintained high food quality standards by adhering to Victoria's food safety standards.
• Implement kitchen cleaning standards, equipment cleaning, and maintenance schedules, ensuring all areas meet the required hygiene standards applicable to a registered kitchen.
• Modified recipes to accommodate dietary restrictions and allergies.
• Developed strong vendor relationships. Negotiated contracts with suppliers for better pricing and terms to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.

• Managed ten staff front and back of the house.
• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Maintained a professional, organised, and safe environment for employees and patrons.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Established team priorities, maintained schedules and monitored performance through training, disciplinary action, and performance reviews.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Created recipes and implemented mise en place.
• Implemented new recipes and cooking techniques to continuously bring new customers into the establishment and improve the menu offerings and overall dining experience.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values and expectations within the workplace environment.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilisation of seasonal ingredients.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Hired, managed, and trained kitchen staff.
• Created recipes and prepared advanced dishes.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Maintained well-organized mise en place to keep work consistent.
• Worked closely with front-of-house staff to facilitate excellent customer service.

• Decorator of wedding and event cakes for all celebrations.
• Event chef, catering events with guests from 2-1500.
• Company consultant to VIP clients, ie. Mercedes Benz, Geelong and BMW, Doncaster.
• Packing, transporting and presentation of food and equipment to various locations.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Rotated stock to use items before expiration date.
• Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
• Complied with portion and serving sizes as per companies standards.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

• Events catering company.
• Packing and transporting and presentation of food and equipment to various locations.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

• 120 guests à le cart restaurant, hosting private events and weddings.
• Head Chef to 6 staff members.
• Restaurant cake decorator.

50-seat cafe, deli and provider show casing local and Victorian sourced produce.