Stacy Walker
Munno Para,VIC
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate with strong organizational skills eager to secure entry-level chef position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
28
28
years of professional experience
Work History
Chef
Great Southern Rail - Journey Beyond
10.2022 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
Cafe Manager
Ventia
03.2022 - Current
- Trained cafe employees to consistently exceed customers' expectations and provide superior service.
- Handled business administration functions such as payroll, cash register counting, and supply ordering.
- Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
- Filled in for absent employees in any position in cafe, keeping operations efficient even when short-handed.
- Grew cafe sales by effectively marketing business and improving customer relations strategies.
- Secured daily cash by verifying totals and making nightly deposits.
- Introduced new menu items to add variety and selections and meet customer preferences.
- Oversaw calendar to manage staff schedule and organize shifts for adequate coverage.
- Developed and implemented strategies to promote cafe products and increase sales.
- Implemented cost saving measures to reduce operational costs and align with budget.
- Kept cafe in full compliance with health code standards and achieved consistent scores above Number.
- Motivated staff to perform at peak efficiency and quality.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Purchased food and cultivated strong vendor relationships.
- Developed unique events and special promotions to drive sales.
Apprentice Chef
Ventia
04.2020 - Current
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Maintained well-organized mise en place to keep work consistent.
- Operated commercial cooking and baking equipment in support of head chef.
- Performed other tasks as assigned by sous chef or chef
- Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.
- Learned over Number different procedures of food preparation.
De Boner
Inghams Enterprises
02.2005 - 11.2013
- Cut product into correct sizes and arranged in trays for packaging.
- Used vacuum packing equipment to seal final cuts for shipping.
- Operated grinding machines to prepare special items like sausages.
- Worked in associated departments like smoke houses and inventory movement.
- Performed meat inspections and checked temperature environment to maximize food safety.
- Prepared various meats by cutting, trimming and packaging in preparation for display cases.
- Inspected equipment, checking for proper functioning and safety.
Cook/ Kitchen Assistant
Federal Hotel
12.1996 - 09.2001
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
Commercial Cookery 3 -
Quality Hosputality College
Adelaide, SAKitchen Opperations 2 -
TAFE SA - International Centre For Hospitality, Tourism, And Food Studies
Adelaide, SASkills
- Meal Preparation
- Cost Control
- Workflow Optimization
- Complex Problem-Solving
- Menu Planning
- Kitchen Management
- Order Delivery Practices
- Food Safety and Sanitation
Timeline
Chef
Great Southern Rail - Journey Beyond
10.2022 - Current
Cafe Manager
Ventia
03.2022 - Current
Apprentice Chef
Ventia
04.2020 - Current
De Boner
Inghams Enterprises
02.2005 - 11.2013
Cook/ Kitchen Assistant
Federal Hotel
12.1996 - 09.2001
Commercial Cookery 3 -
Quality Hosputality College
Kitchen Opperations 2 -
TAFE SA - International Centre For Hospitality, Tourism, And Food Studies
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