Rachelle Cox
South Plympton,SA
Summary
Experienced with food preparation, event setup, and customer service. Utilises organisational skills to ensure efficient and timely service. Knowledge of maintaining hygiene standards and managing supplies effectively. Hard working and enthusiastic with exceptional problem-solving abilities, ensuring high levels of customer satisfaction and team collaboration.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Food and Hospitality Teacher
Seaview High School
07.2024 - Current
- Promoted safe food preparation environment by adhering to strict food handling guidelines and maintaining cleanliness standards throughout two working kitchens.
- Assisted in maintaining positive work environment by fostering open communication and teamwork among staff members, resulting in improved collaboration.
- Utilised various teaching methods, such as hands-on activities or multimedia presentations, catering to different learning styles among students.
- Ordered consumables weekly in timely manner using online system. Edited data base ingredients and recipes according to needs to meet food allergies and intolerances.
Food Technology Teacher and Hospitality Trainer
Haileybury Rendall School
01.2018 - 12.2023
- Assessed student competencies through various assessment tools, allowing for tailored training approaches that addressed knowledge gaps.
- Developed comprehensive training program for 15 ESL students.
- Utilised culinary techniques to create visually appealing dishes.
Monitored food production to verify quality and consistency at catering events. - Trained and managed 15 kitchen personnel and supervised related culinary activity.
- Trained and mentored approximately 6 new staff members in kitchen safety, sanitation and cooking techniques.
- Conducted 3 monthly employee evaluations, identifying areas of improvement and offering constructive feedback.
- Collaborated with RTO manager and Director of Curriculum to develop targeted training initiatives for optimal results of 6 staff members.
- Managed and maintained equipment through annual stocktake. Identified replacement and new equipment, whilst adhering to budget.
- Optimised workflow processes within kitchen environment for greater efficiency during food preparation stages.
- Oversaw scheduling, inventory management, and weekly supply ordering to maintain fully stocked kitchen.
Volunteer
Community Clubs
04.2016 - 12.2023
- Supported engaging, fun, and smooth-running fortnightly events by helping with organisation and planning.
- Maintained clean, neat, and operational facilities fortnightly to serve program needs.
- Used strong interpersonal communication skills to convey information to others.
- Coordinated logistics for off-site catering events, including transportation of food, equipment, and personnel, ensuring timely arrival and setup at various locations.
- Cleaned and organized kitchen stations to promote team efficiency.
- Supervised and trained multiple junior catering staff to carry out correct tasks and apply best practices.
- Oversaw food preparation and monitored safety protocols fortnightly.
Kitchen Hand
Ratatouille
10.2018 - 04.2021
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment bi-weekly.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Plated and presented food following chef requirements.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display at special events.
- Transported food items from storage areas to kitchen for prepping.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Enhanced customer satisfaction by quickly resolving issues related to food quality or preparation times.
- Handled cash and EFT transactions accurately, maintaining balanced registers at shift end.
- Developed relationships with regular customers, fostering loyalty through personalized service and attention to detail.
- Coordinated seamless communication between front-of-house and back-of-house teams for optimal workflow efficiency during peak hours.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Prepared set up of banquet food stations and coordinated service to patrons during catered events.
Education
Certificate IV TAE 40116 - Training And Assessing
Ripponlea Institute
Melbourne01.2022
Bachelor of Education (Physical And Health) -
University of Wollongong
Wollongong, NSW04.1994
Skills
- Food Preparation and presentation
- Sanitation Standards
- Customer Service
- Reliable and Responsible
- Attention to Detail
- Problem-solving abilities
- Event Planning
Certification
- HLTAID009 Training - January 2024
- HLTAID010/011/012 Training - January 2024
- SITHFAB005 Training - September 2022
- SITXFSA001 Training - September 2022
Referees
Wendy Pickering-Tyers
Deputy Principal, Haileybury Rendall School, Darwin NT
Wendy.pickeringtyers@haileybury.com.au
0439 904 140
Helen Metcalfe
Treasurer, Darwin Athletics Club, Marrara NT
helenmetcalfe42@gmail.com
0414 591 626
Timeline
Food and Hospitality Teacher
Seaview High School
07.2024 - Current
Kitchen Hand
Ratatouille
10.2018 - 04.2021
Food Technology Teacher and Hospitality Trainer
Haileybury Rendall School
01.2018 - 12.2023
Volunteer
Community Clubs
04.2016 - 12.2023
- HLTAID009 Training - January 2024
- HLTAID010/011/012 Training - January 2024
- SITHFAB005 Training - September 2022
- SITXFSA001 Training - September 2022
Certificate IV TAE 40116 - Training And Assessing
Ripponlea Institute
Bachelor of Education (Physical And Health) -
University of Wollongong
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