Rachael Brown
Port Fairy,VIC
Summary
Hard Working, honest Individual, always willing to learn new skills, I am friendly, helpful & polite, Love to have a laugh & be hands on, I enjoy making decision's that contribute to the team, always put in 110% effort into the job, very good communicator.
Overview
14
14
years of professional experience
Work History
General Manager
Southside Espresso & Gin
Warrnambool , Vic
08.2023 - Current
- Developed and implemented operational strategies to improve efficiency, reduce costs and maximize customer satisfaction.
- Established and maintained effective communication with staff members to ensure efficient operations.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
- Coordinated training activities for employees to ensure compliance with company policies and procedures.
- Maintained relationships with vendors to obtain the best pricing on supplies and materials.
- Oversaw product development initiatives from concept through completion stages.
- Created a positive work environment by developing team building activities that encouraged collaboration among departments.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
Head Chef
Southside Espresso Gin Bar
Warrnambool , Victoria
09.2022 - Current
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Distributed food to service staff for prompt delivery to customers.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Established portion control guidelines to reduce waste and maximize profits.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Supervised the preparation of meals according to customer orders in a timely manner.
Sous Chef
Hotel Warrnambool
Warrnambool , Vic
01.2019 - 09.2022
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted with interviewing, hiring and training kitchen personnel.
- Liaised closely with kitchen and front-of-house personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Developed long-term business relationships with food vendors to find and purchase ingredients at cost-effective rates.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
- Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
Sous Chef
The Whalers Hotel
Warrnambool , Vic
01.2017 - 12.2019
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Trained kitchen workers on culinary techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Performed financial analysis and recommended effective methods to cut costs.
- Utilized local, fresh food products to support local economies and showcase community support.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Managed kitchen staff team and assigned various stages of food production.
- Purchased ingredients from local farms to benefit environment and reduce costs.
Apprentice Chef
Hotel Warrnambool
Warrnambool, Victoria
01.2012 - 12.2017
- Checked dates on food to maintain proper rotation, discarding expired items.
- Worked with head chef to master cutting and preparation techniques.
- Used commercial baking and cooking equipment.
- Handled presentation standards and portion control requirements.
- Rotated food stock, using up older items first and rejecting expired goods.
- Handled food deliveries, processing items and accurately placing into inventory.
- Checked food portioning for optimal presentation and cost control.
Cook
Port Fairy Roadhouse
Port Fairy, Vic
01.2010 - 12.2012
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Set up and performed initial prep work for soups, sauces and salads.
- Chopped, diced, and sliced vegetables and fruit ahead of rush periods.
- Grilled and deep fried various foods from meats to potatoes.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Made meals in accordance with company standards and requirements.
- Received and stored food and supplies.
Education
Certificate II- Provide first aid. HLTAID002- Provide basic emergency life support. HLTAID001 - Provide cardiopulmonary resuscitation. -
01.2015
HLTAID003 -
Brauer College
Warrnambool 01.2010
Certificate III in Commercial Cookery -
Brauer College
WarrnamboolSkills
Communication
Leadership
Problem Solving
Organization
Time Management
Teamwork
Decision Making
Planning
Flexibility
References
References: Erin O’Grady- 0409022764 Sue Hallowell - 0401875565 Tehlia Sharp - 0408205591
Timeline
General Manager
Southside Espresso & Gin
08.2023 - Current
Head Chef
Southside Espresso Gin Bar
09.2022 - Current
Sous Chef
Hotel Warrnambool
01.2019 - 09.2022
Sous Chef
The Whalers Hotel
01.2017 - 12.2019
Apprentice Chef
Hotel Warrnambool
01.2012 - 12.2017
Cook
Port Fairy Roadhouse
01.2010 - 12.2012
Certificate II- Provide first aid. HLTAID002- Provide basic emergency life support. HLTAID001 - Provide cardiopulmonary resuscitation. -
HLTAID003 -
Brauer College
Certificate III in Commercial Cookery -
Brauer College
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