Summary
Overview
Work History
Education
Skills
Certification
Affiliations
Professional Development
Languages
Timeline
Generic

Pamela Schembri

Summary

As a Full-Time Trainer and Assessor for Certificate III in Commercial Cookery to Advanced Diploma of Hospitality Management, I am dedicated to providing effective training. With 20 years of culinary training and experience as a professional Chef, I strive to share my knowledge while developing resources to meet Language, Literacy, and Numeracy (LLN) needs.

I specialise in menu design and service across hotel, café, and restaurant settings. In my role as a Leader of Operations, I manage food catering, staff rostering, procurement, OH&S, HACCP compliance, and Food Safety Programs, while also creating specialised menus to meet guest expectations.

I build strong professional relationships across diverse backgrounds and prioritize tasks to maintain high standards. My attention to detail and customer-focused approach set me apart, and I utilize engaging methods to enhance team performance in my training programs.

Overview

21
21
years of professional experience
1
1
Certification

Work History

Casual Chef

Catering by Camesasca
11.2023 - Current
  • Manage kitchen operations, including managing staff, everyday kitchen operations, managing food costs and wastage, implementing and training on sustainability
  • Organise, prepare, package, and present ready-to-eat meals
  • Prepare and present hot and cold food items in various settings in banqueting functions including, but not limited to; hot and cold canapes, stir fries and various Asian dishes, hot and cold seafood dishes, Hot and cold meat and poultry dishes, Petite fours
  • Use Critical thinking for business work practice and collaboration
  • IT Training and implementation for 2-way communications, POS systems
  • Use Interpersonal skills for current stakeholders
  • Follow, implement, and keep up to date with local government regulations regarding food safety requirements and standards
  • Use substitute ingredients to meet any dietary requirements and create special dietary menus
  • Follow, implement, and keep up to date with current OH&S Policies and Procedures
  • Discuss and implement new strategies to help grow the business
  • Menu costings, evaluation and revision
  • Food ordering and stock control
  • Develop, implement, and revise rosters
  • Conduct and record temperature checks
  • Training of new staff members on all aspects of the business, policies and procedures, and all the dishes on the menu
  • Developed innovative menu items to enhance client satisfaction and cater to diverse dietary needs.
  • Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
  • Streamlined food preparation processes, increasing efficiency and reducing waste in operations.
  • Trained junior chefs on culinary techniques and best practices, fostering skill development and teamwork.
  • Collaborated with event planners to create tailored catering solutions that met client expectations.
  • Managed inventory levels, optimizing supply chain logistics to minimize costs while maintaining quality standards.
  • Implemented seasonal menu changes based on ingredient availability and customer feedback for enhanced dining experiences.
  • Conducted quality control assessments during service to ensure consistency and excellence in food presentation and flavor.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.

Trainer and Assessor

TAS College
10.2023 - Current
  • Provide Advanced facilitation practice.
  • Design and develop learning strategies.
  • Understanding of support to address adult language, literacy and numeracy skills.
  • Maintain and enhance professional practice.
  • Lead and assessment validation processes
  • Ability to navigate and use Outlook and Axcelerate
  • Create group projects and activities to engage students learning
  • Conduct demonstrations for practical classes, supporting students throughout by providing feedback and formative assessment.
  • Provide student support by providing contextualised Slides/printed handouts for post-reflection and learning
  • Evaluate training programs and provide feedback to management
  • Recipe development for practical class sessions, assuring all Performance criteria and evidence and assessment conditions are mapped and compliant
  • Conduct theory class using PowerPoint, Learner resources, and PowerPoint.
  • Organise Food ordering and adhere to cost control food wastage and stock take for Practical Class sessions
  • Document and keep track of student progress, including attendance, Assessment due dates, and overall course progression
  • Facilitate, lead, and participate in validation and moderation.
  • Assessed training needs through comprehensive evaluations and employee feedback mechanisms.
  • Evaluated the effectiveness of training initiatives by tracking participant progress and gathering feedback for continuous improvement.

Trainer and Assessor

Milestones International College
03.2023 - Current
  • Provide Advanced facilitation practice.
  • Design and develop learning strategies.
  • Understanding of support to address adult language, literacy, and numeracy skills.
  • Maintain and enhance professional practice.
  • Evaluate training programs.
  • Ability to navigate and use Google Classroom and Axcelerate
  • Conducted theory class using PowerPoint and learner resources.
  • Create group projects and activities to engage students learning
  • Conduct demonstrations for practical classes, supporting students throughout by providing feedback and formative assessment.
  • Provide student support by designing and providing contextualised Slides/printed handouts
  • Facilitate, lead, and participate in validation and moderation.
  • Collaborated with academic departments to align training initiatives with institutional goals.
  • Mentored new hires, resulting in stronger staff development and increased productivity.
  • Enhanced trainee engagement through interactive workshops and hands-on activities.
  • Delivered dynamic presentations to facilitate learning and retention among diverse audiences.
  • Facilitated team-building exercises to foster collaboration between department members.
  • Streamlined processes for creating, updating, and distributing training materials, resulting in significant time savings for staff members involved in these tasks.
  • Enhanced training accessibility, converting traditional materials into e-learning formats.
  • Promoted culture of continuous improvement by initiating regular training feedback loops.

Chef De Partie

FIVE Vineyard, Mernda
05.2023 - 11.2023
  • Adhered to food safety regulations and culinary best practice in preparation of ingredients and meals.
  • Monitoring stock levels and Check ordering
  • Co-ordinate effectively with service staff
  • Adhere and implement food safety/modification around allergies/intolerances
  • Adhere and implement HACCP
  • Identify hazards and conduct risk assessments
  • Participate in food costs, menu costs and annual budget meetings within the kitchen team
  • Wear the required Personal protective equipment as per the organisation requirements.
  • Follow strictly the rules and regulations of the business entity.
  • Satisfy the needs of the customers and resolve issues.
  • Ensure that proper cooking methods and procedure are followed at all times.
  • Ensure the food has been displayed as per the standards set up by the organisation.
  • Ensure the food ingredients, stock was maintained at all times.
  • Practice Time management skills utilized to serve the customer on time.
  • Follow organisational sustainability policies and procedures and work practices – by recycling, reduction of water wastage, food wastage, reducing overheads usage. Reporting of any sustainability issues. Using and implementing recycle containers.
  • Reporting of any sustainability issues and breaches
  • Mise en place and A la Carte service in all sections of the kitchen including:
  • Grill section/responsible for all meat/poultry/seafood/game/sauces
  • Pan Section/responsible for hot side dishes, hot farinaceous items, sauces, hot vegetable dishes
  • Cold larder/pastry section/responsible for salad, cold entrée, pastry/dessert menu items and specials
  • Fryer Section/ all fried food including farinaceous, battered items, seafood, poultry.
  • Function Service (birthdays, weddings, christenings) / Organisation of equipment, mis en place, plating, garnishing, temperature control

Chef De Partie

Panton Hill Hotel, Panton Hill
09.2022 - 06.2023
  • Adhered to food safety regulations and culinary best practice in preparation of ingredients and meals.
  • Monitoring stock levels and Assist with ordering
  • Co-ordinate effectively with service staff
  • Adhere and implement food safety/modification around allergies/intolerances
  • Adhere and implement HACCP
  • Identify hazards and conduct risk assessments
  • Wear the required Personal protective equipment as per the organisation requirements.
  • Follow strictly the rules and regulations of the business entity.
  • Ensure that proper cooking methods and procedure are followed at all times.
  • Ensure the food has been displayed as per the standards set up by the organisation.
  • Ensure the food ingredients, stock was maintained at all times.
  • Practice Time management skills utilized to serve the customer on time.
  • Follow organisational sustainability policies and procedures and work practices – by recycling, reduction of water wastage, food wastage, reducing overheads usage. Reporting of any sustainability issues. Using and implementing recycle containers.
  • Reporting of any sustainability issues and breaches
  • Mise en place Preparation for A la Carte and Function Service up to 500 plus guests per day

Sous Chef, Banquet

Marriott Hotel
01.2009 - 01.2023
  • Extensive experience in Breakfast a La Carte and buffet, Lunch, Dinner, and banqueting
  • Support and guide my team in daily mise-un-place and assigned preparation projects.
  • Participate in banqueting rosters according to the level of business/events.
  • Manage Food Costs, P&L, Manage Food wastage, design and implement menus and specials to minimize wastage and further profitability
  • Leading Role – Sous Chef, in charge of banqueting operations, staff rostering, ordering, OH&S, Menu development and implementation, Conduct BEO Meeting, develop specialized menus to meet guests’ dietary requirements, meet with guests and discuss menu ideas, concepts and expectations.
  • Extensive experience in Breakfast a La Carte and buffet, Lunch, Dinner and Banqueting
  • Mise en place of all food items, including entrée, salad, salad dressings, hot and cold sauces, sous vide, meat, seafood, farinaceous dishes, desserts
  • Assisting with the development of new menu items, re-searching, and workshopping recipes compatible with new menus including Updating the Menu as per the availability of goods
  • Reduced Cost and Losses through Regular Rotation of fresh food items and waste reduction Through food prep techniques.
  • Adhered to food safety regulations and culinary best practice in preparation of ingredients and meals.
  • Support and guide my team in daily mise-un- place and assigned preparation projects.
  • Monitoring stock levels and Check ordering
  • Co-ordinate effectively with service staff
  • Participate in banqueting rosters according to level of business/events.
  • Adhere and implement food safety/modification around allergies/intolerances
  • Adhere and implement HACCP
  • Develop and implement JSA documentation
  • Identify hazards and conduct risk assessments
  • Participate in food costs, menu costs and annual budget meetings within the kitchen team
  • Wear, organise and demonstrate the required Personal protective equipment as per the organisation requirements.
  • Follow strictly the rules and regulations of the business entity.
  • Satisfy the needs of the customers and resolve issues.
  • Ensure that proper cooking methods and procedure are followed at all times.
  • Ensure the food has been displayed as per the standards set up by the organisation.
  • Ensure the food ingredients, stock was maintained at all times.
  • Practice Time management skills utilized to serve the customer on time.
  • Follow organisational sustainability policies and procedures and work practices – by recycling, reduction of water wastage, food wastage, reducing overheads usage. Reporting of any sustainability issues. Using and implementing recycle containers.
  • Reporting of any sustainability issues and breaches
  • Oversaw kitchen operations, ensuring high-quality food preparation and presentation.
  • Developed and implemented new recipes, enhancing menu offerings and customer satisfaction.
  • Trained and mentored junior kitchen staff, fostering skill development and teamwork.
  • Managed inventory control, optimizing ingredient usage while minimizing waste.
  • Collaborated with front-of-house staff to ensure timely service and guest satisfaction.
  • Enforced food safety standards, maintaining compliance with health regulations and policies.
  • Streamlined kitchen workflows, improving efficiency during peak service hours.
  • Conducted regular quality inspections of dishes to ensure consistency and excellence in presentation.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.

Senior Chef De Partie

Appret Restaurant
02.2016 - 10.2022
  • Assisting with the development of new menu items, re-searching, and workshopping recipes compatible with new menus including Updating the Menu as per the availability of goods
  • Monitoring stock levels and Check ordering
  • Assist with the training of new and existing staff members
  • Co-ordinate effectively with service staff
  • Adhere and implement food safety/modification around allergies/intolerances
  • Adhere and implement HACCP
  • Identify hazards and conduct risk assessments
  • Ensure that proper cooking methods and procedure are followed at all times.
  • Ensure the food has been displayed as per the standards set up by the organisation.
  • Practice Time management skills utilized to serve the customer on time.
  • Follow organisational sustainability policies and procedures and work practices – by recycling, reduction of water wastage, food wastage, reducing overheads usage. Reporting of any sustainability issues. Using and implementing recycle containers.
  • Reporting of any sustainability issues and breaches
  • Mise en place and A la Carte service in all sections of the kitchen including:
  • Grill section/responsible for all meat/poultry/seafood/game/sauces
  • Pan Section/responsible for hot side dishes, hot farinaceous items, sauces, hot vegetable dishes
  • Cold larder/pastry section/responsible for salad, cold entrée, pastry/dessert menu items and specials

Commis/ Demi Chef

The Meat and Wine Co.
01.2005 - 03.2008
  • Training of sauces, bread and other items involving diverse baking and cooking techniques
  • Training on different cuts of meat, poultry, and fish
  • Assisted other chefs with ingredient preparation in support of recipes.
  • Responsible for the dessert and larder section and creating specials and new menu ideas. Followed Work health and safety food safety requirements at the workplace.
  • Wear the required Personal protective equipment as per the organisation's requirements.
  • Follow strictly the rules and regulations of the business entity.
  • Satisfy the needs of the customers and resolve issues.
  • A keen eye on delegation to support the employees.
  • Updating the Menu as per the availability of goods.
  • Ensure that proper cooking methods and procedure are followed at all times.
  • Ensure the food has been displayed as per the standards set up by the organisation.
  • Ensure the food ingredients, stock was maintained at all times.
  • Time management skills utilized to serve the customer on time.
  • Ability to work under pressure, meeting deadlines.

Education

Advanced Diploma - Hospitality Management

William Hospitality School
01.2024

Certificate IV - Kitchen Management

William Hospitality School
01.2023

Certificate IV - Training and Assessment

Melbourne Polytechnic
01.2022

Certificate III - Hospitality (Commercial Cookery)

NMIT -Northern Institute of TAFE
01.2009

Certificate II - Hospitality

NMIT -Northern Institute of TAFE
01.2005

Skills

  • Follow health, safety & security procedures (HACCP)
  • An ability to organise, prepare and present food professionally as per different cuisine
  • Prepare food according to dietary and cultural needs
  • Food and beverage training has been provided
  • Promote products and services to customers as per the organisation requirement
  • Ability to Deal with conflict situations and manage it independently
  • Coach others in job skills due to the experience in hand
  • Select catering systems for the organisation if required
  • Support with Food costing and revenue for the organisation
  • Advanced in Innovative Menu Design and creating new recipes
  • Lesson planning
  • Course development
  • Materials preparation
  • Lesson plan development
  • Remote learning
  • Student engagement
  • Learning styles
  • Student rapport
  • Presentations and demonstrations
  • Quality assurance
  • Training material development
  • Proficient and knowledgeable about different cultures and their cuisines
  • Managing of Teams, rostering, Conduct BEO, OH&S, P&L, De-Brief Meetings
  • Managing staff, Food Costs, P&L, Manage Food wastage, design and implement menus and specials to minimize wastage and further profitability
  • Kitchen management
  • Food presentation
  • Effective communications
  • Kitchen operations
  • Team collaboration
  • Ingredient knowledge
  • Recipes and menu planning
  • Hospitality service expertise
  • Allergen awareness
  • Sanitation guidelines
  • Recipe creation
  • Inventory management
  • Sanitation practices
  • Staff coordination
  • New hire training

Certification

  • Working with children check
  • Police Check
  • Victorian Driver’s License

Affiliations

  • Member of S. B. Consultancy
  • Member of VELG
  • Schoolinary Online Academy of Culinary Development
  • Member of VDC
  • Fine Foods Australia
  • Australian Culinary Federation
  • Hospo Dojo

Professional Development

Professional Development Log available upon request

Languages

English
Full Professional

Timeline

Casual Chef

Catering by Camesasca
11.2023 - Current

Trainer and Assessor

TAS College
10.2023 - Current

Chef De Partie

FIVE Vineyard, Mernda
05.2023 - 11.2023

Trainer and Assessor

Milestones International College
03.2023 - Current

Chef De Partie

Panton Hill Hotel, Panton Hill
09.2022 - 06.2023

Senior Chef De Partie

Appret Restaurant
02.2016 - 10.2022

Sous Chef, Banquet

Marriott Hotel
01.2009 - 01.2023

Commis/ Demi Chef

The Meat and Wine Co.
01.2005 - 03.2008

Certificate IV - Kitchen Management

William Hospitality School

Certificate IV - Training and Assessment

Melbourne Polytechnic

Certificate III - Hospitality (Commercial Cookery)

NMIT -Northern Institute of TAFE

Certificate II - Hospitality

NMIT -Northern Institute of TAFE

Advanced Diploma - Hospitality Management

William Hospitality School

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Pamela Schembri