Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Hi, I’m
MICHELLE HARDIE
Alexandria ,Australia
Summary
Overview
24
years of professional experience
1
Certification
Work History
Chefs On The Run
Head Chef
04.2024 - Current
Job overview
- Company Overview: Temporary Chef Agency
- Established and maintained high standards of food quality, hygiene, and safety in the kitchen
- Inspected supplies, equipment, or work areas to verify conformance to established standards
- Established quality control standards for food preparation and presentation
- Ensured proper storage of food items according to safety guidelines
- Supervised kitchen staff of up to 10 employees, providing feedback and training as necessary
- Received and examined food supplies to verify items met quality and quantity standards
- Collaborated with restaurant managers and front-of-house staff to ensure seamless service
- Gave staff feedback on performance to enable staff development
- Temporary Chef Agency
Coco Hill Restaurant & Bar
Owner & Chef
12.2014 - 03.2024
Job overview
- Company Overview: Small boutique resort on Bastimentos Island in Bocas del Toro, Panama, Central America
- Managed the daily operations related to customer service, inventory management, and marketing
- Maintained a high standard of customer service through quality assurance checks
- Developed print advertising, social media campaigns, and networking events to deliver messages to target audience
- Created innovative marketing plans to drive business growth
- Identified problems, made decisions, and interpreted results based on quantitative techniques
- Defined strategic plans and kept business on track to meet objectives
- Small boutique resort on Bastimentos Island in Bocas del Toro, Panama, Central America
Ali Babas RestaurantIos, Greece
Head Chef
03.2012 - 11.2013
Job overview
- Prepared variety of foods according to exact instructions and recipe specifications.
- Monitored quality, presentation and quantities of plated food across line.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
The Vego VanCoolangatta, Queensland
Owner/Chef
08.2007 - 02.2011
Job overview
- Created innovative dishes to attract more customers.
- Organized involvement in local events, meetings and parties to serve as caterers or food vendors.
- Coordinated with event organizers for food truck participation in local events and festivals.
- I juggled a high volume of orders during the rush, while making sure every customer received their food as ordered.
The Bayleaf
Owner & Chef
05.2001 - 01.2006
Job overview
- Company Overview: Cafe/Restaurant
- Managed the daily operations related to customer service, inventory management, and marketing
- Maintained a high standard of customer service through quality assurance checks
- Created innovative marketing plans to drive business growth
- Monitored industry trends to identify opportunities for improvement
- Developed comprehensive training programs for new hires as well as existing staff members
- Prepared staff work schedules and assigned specific duties
- Demonstrated and supported continuous improvement and growth mindset
- Spearheaded multiple projects from concept through completion while successfully managing budgets and timelines on each project
- Cafe/Restaurant
Education
Ryde TAFE
Commercial Cookery III
02.1983
University Overview
Umina High SchoolUmina
School Certificate
11.1982
University Overview
Skills
- Creativity in Menu Development
- Culinary Techniques
- Food Safety & Sanitation
- Banquets and catering
- Allergy awareness
- Cost control and budgeting
- Staff training
- Workflow optimization
- Food presentation
- Client relationships
- Operations management
- Workforce training
Certification
- Food Safety Supervisor Certificate, 11/01/24
- Commercial Cookery III, 1987
- Permaculture Design Certificate
Volunteering
Volunteering
Regularly volunteer with groups helping with supporting homelessness.
Including You've Got A Friend and Food not Wars.
Languages
English
Professional
Spanish
Professional
Timeline
Head Chef
Chefs On The Run
04.2024 - Current
Owner & Chef
Coco Hill Restaurant & Bar
12.2014 - 03.2024
Head Chef
Ali Babas Restaurant
03.2012 - 11.2013
Owner/Chef
The Vego Van
08.2007 - 02.2011
Owner & Chef
The Bayleaf
05.2001 - 01.2006
Ryde TAFE
Commercial Cookery III
Umina High School
School Certificate
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