Misty Fitzgerald
Bulahdelah,NSW
Summary
Dynamic culinary leader with a proven track record at Plough Inn Hotel, excelling in food preparation and cost control. Recognized for enhancing customer satisfaction through high-quality dishes and effective team collaboration. Adept at maintaining sanitation standards and optimizing kitchen operations, driving performance improvement and waste reduction.
Culinary professional with solid history of overseeing kitchen operations and creating high-quality dishes. Known for strong collaboration skills and results-driven approach, ensuring smooth kitchen workflows and guest satisfaction. Reliable and adaptable, with proficiency in menu planning and team leadership.
Knowledgeable with kitchen management. Proven ability to lead kitchen operations and maintain high standards in food quality and presentation. Demonstrated expertise in menu development and staff supervision.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Head Cook
Plough Inn Hotel
02.2022 - 01.2025
- Self-motivated, with a strong sense of personal responsibility.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Promoted positive reviews from critics by consistently delivering high-quality dishes that exceeded expectations.
- Evaluated employee performance regularly, providing constructive feedback for improvement.
Rehabilitation Program Manager
John Cross (city Sleep Safe Rehab)
11.2021 - 04.2022
- Collaborated with interdisciplinary teams to create holistic care plans addressing the physical, emotional, and social needs of patients.
- Evaluated and advised employees on company policies and procedures.
- Evaluated patient progress using standardized assessment tools, adjusting treatment plans accordingly to maximize results.
- Reduced re-hospitalization rates by developing customized discharge plans for patients.
- Developed informative materials for patients and families outlining rehab processes, available resources, and expected outcomes.
- Improved patient satisfaction with progress assessments and goal setting in collaboration with multidisciplinary teams.
- Established strong relationships with community organizations to facilitate successful patient transitions back into society.
- Optimized resource allocation by regularly monitoring program budgets and adjusting as needed based on priorities.
Education
Rutherford Technology High
Year 10 Skills
- Food preparation
- Verbal and written communication
- Food storage
- Meal preparation
- Cost control
- Food spoilage prevention
- Recipe development
- Food safety
- Garnishing techniques
- Cleaning and sanitation
- Restaurant operations
- Food plating and presentation
- Recipes and menu planning
- Knife skills
- Baking and pastry
- Waste reduction
- Staff management
- Sanitation standards
- Performance improvement
- Inventory oversight
- Kitchen management
Certification
- Food Superviser Certificate
- OHS
- RSA
- Driver Licence
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Head Cook
Plough Inn Hotel
02.2022 - 01.2025
Rehabilitation Program Manager
John Cross (city Sleep Safe Rehab)
11.2021 - 04.2022
Rutherford Technology High
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