Tennille Owens
St Kilda,VIC
Summary
Dynamic professional with a proven track record at Gilson Restaurant, excelling in team leadership and workflow optimization. Recognized for enhancing productivity and creativity in menu development, while ensuring compliance with food safety standards. Adept at training staff and implementing effective production scheduling to achieve high-quality results.
Overview
15
15
years of professional experience
Work History
Sous Chef
Gilson Restaurant
South Yarra, VIC
11.2024 - Current
- Directed recruitment, training, and staff development to build skilled, cohesive kitchen team.
- Maximized productivity and efficiency across restaurant operations, improving workflow and service quality.
- Collaborated with executive chef, head chef, managers, and owners on menu planning.
- Contributed creatively to recipe testing and new restaurant opening initiatives, ensuring menu innovation and alignment with concept.
Head Chef
reddrop group
Wye River, VIC
03.2023 - 02.2024
- Ensured compliance with food safety and occupational health standards through supervision and training.
- Managed inventory and orders to maintain optimal stock levels, supporting menu execution.
- Created diverse menus while catering to high-volume holiday and weekend trade.
- Oversaw café service, including fryer and bain marie operations.
- Trained inexperienced team in leadership skills, fostering development and enhancing overall team capability.
- Baked cakes, cookies, slices, and donuts consistently meeting quality standards.
- Implemented effective budget management strategies to control costs efficiently.
Lead Baker
Lakehouse
Daylesford, VIC
11.2021 - 02.2023
- Led a small team producing viennoiserie, sourdough bread, cakes, and biscuits.
- Managed production across Lakehouse, Wombat Hill Café, and Daylesford Market, ensuring consistent quality and timely delivery.
- Oversaw stock ordering and implemented food safety protocols, maintaining compliance and reducing waste.
- Supervised daily production schedules, optimizing bakery workflow to enhance output and meet demand.
Baker
Wye River General store and Cafe
Wye River, VIC
09.2020 - 11.2021
- Prepared a variety of baked goods including sourdough bread, viennoisserie, cakes, biscuits, and donuts.
- Trained staff in baking techniques and store procedures to enhance team skills.
- Developed innovative recipes for specialty pastries and breads, elevating product offerings.
- Developed recipes for specialty pastries and breads creatively.
Head Baker
COLES GROUP
Bentleigh, VIC
03.2020 - 09.2020
- Managed production schedule to enhance quality and streamline output.
- Managed inventory levels by ordering supplies and controlling stock movements.
- Trained and managed staff to optimize team performance.
- Ensured compliance with OHS and food safety plans.
Baker
STREAT
Collingwood, VIC
09.2019 - 02.2020
- Mixed, shaped, baked Sourdough Bread and Pastries our cafe and restaurant.
- Empowered disadvantaged youth by teaching essential bakery and kitchen skills to enhance their employability.
Apprentice Baker
Zeally Bay Sourdough
Torquay, VIC
04.2018 - 12.2019
- Crafted organic artisan sourdough bread using hand molding techniques for superior quality.
- Mixed high-quality ingredients to optimize fermentation and enhance flavor profiles.
- Operated ovens to maintain ideal baking temperatures for perfect sourdough results.
- Operated forklift for efficient unloading and storage of pallets.
Baker
Wye River General store and Cafe
Wye River, VIC
11.2017 - 03.2018
- Hand molded sourdough bread, doughnuts, cakes, and viennoiseries to meet customer demand for artisanal baked goods.
- Baked fresh bread, pastries, and desserts daily for café customers.
- Trained junior staff on baking techniques and food safety practices, improving overall team competency and compliance.
Demi Chef
Delaware North- El Questro
Durack, WA
04.2017 - 06.2017
- Prepared and presented high-quality dishes for diverse clientele in high-volume catering.
- Monitored ingredient inventory, ensuring effective stock management.
- Operated in remote locations to maintain catering services.
- Executed breakfast chef functions with attention to quality and efficiency.
- worked autonomously and within a tight knit team
Chef de Partie
Delaware North- Heron Island
Great Barrier Reef, QLD
09.2016 - 04.2017
- Executed high-volume catering functions as breakfast, Pastry chef and Staff Chef.
- Designed and collaborated on diverse menu options for a la carte and buffet service.
- Maintained meticulous forward planning and stock control to optimize kitchen operations on a remote island.
- Supervised junior kitchen staff and trained new team members.
Chef de Partie
John Gorilla Cafe
Brunswick, VIC
02.2016 - 07.2016
- Managed daily kitchen operations, ensuring compliance with food quality standards to maintain high culinary reputation.
- Collaborated with chefs to design and prepare seasonal menus for brunch and lunch service.
- Oversaw brunch and lunch dining service, enhancing guest experience through attentive service and quality dishes.
- Coordinated kitchen staff, streamlining workflow during peak hours to maximize service efficiency.
Pastry Chef
Humble Patisserie
Hawthorn, VIC
11.2015 - 05.2016
- Managed inventory levels to ensure freshness of ingredients for daily production..
- Oversaw daily production of cakes and biscuits and pastries to meet customer demand.
Chef de Partie
Peter Rowland Catering
Melbourne, VIC
06.2014 - 09.2015
- Managed pastry section, ensuring high-quality production of desserts and pastries.
- Oversaw hot section operations to maintain consistency and quality in entrees.
- Coordinated larder functions, including preparation of cold dishes and garnishes.
- Created canapes for events, focusing on presentation and flavor balance.
Chef
TWO on Rathdowne
Carlton, VIC
02.2014 - 06.2014
- Delivered breakfast and lunch service efficiently to enhance customer satisfaction.
- Prepared pies and cakes using high-quality ingredients for optimal flavor.
- Baked biscuits to complement breakfast offerings and improve menu variety.
Cafe Supervisor
Peter Rowland Catering
Melbourne, VIC
01.2011 - 02.2013
- Directed operations of high-traffic café within NGV.
- Trained and mentored new team members on exceptional service standards.
- Collaborated with NGV members and gallery staff to enhance customer experience.
Education
How To Lead- 2 Day Workshop
Evolve 3
Melbourne, VIC11-2025
Food Safety Supervisor Certificate
Australian Institute of Food Safety
Brisbane, QLD12-2023
Certificate III in Retail Baking (Bread) FDF30610 - Hospitality
William Angliss Institute of Tafe
Melbourne, VIC12-2019
Patisserie Intensive - Foundation Skills
Australian Patisserie Academy
Sydney01-2017
Patisserie Intensive- Level 2 -
Australian Patisserie Academy
Sydney01-2017
Sourdough Workshop -
Redbeard Bakery
Trentham, Victoria01-2017
Lavazza Professional Espresso Certificate -
Lavazza
Melbourne01-2012
Year 12 -
STRATHMORE SECONDARY COLLEGE
Strathmore, VIC01-2000
Level 5- TEFL
The TEFL Academy
Online04-2026
Skills
- Production scheduling
- Workflow optimization
- Team leadership
- Problem solving
- Attention to detail
- Autonomous work ethic
- Professional demeanor
References
References given upon request.
Languages
French
Elementary
Russian
Elementary
Japanese
Elementary
Affiliations
Volunteer- The Lost Dogs Home - Dog Walker 2025-current
Timeline
Sous Chef
Gilson Restaurant
11.2024 - Current
Head Chef
reddrop group
03.2023 - 02.2024
Lead Baker
Lakehouse
11.2021 - 02.2023
Baker
Wye River General store and Cafe
09.2020 - 11.2021
Head Baker
COLES GROUP
03.2020 - 09.2020
Baker
STREAT
09.2019 - 02.2020
Apprentice Baker
Zeally Bay Sourdough
04.2018 - 12.2019
Baker
Wye River General store and Cafe
11.2017 - 03.2018
Demi Chef
Delaware North- El Questro
04.2017 - 06.2017
Chef de Partie
Delaware North- Heron Island
09.2016 - 04.2017
Chef de Partie
John Gorilla Cafe
02.2016 - 07.2016
Pastry Chef
Humble Patisserie
11.2015 - 05.2016
Chef de Partie
Peter Rowland Catering
06.2014 - 09.2015
Chef
TWO on Rathdowne
02.2014 - 06.2014
Cafe Supervisor
Peter Rowland Catering
01.2011 - 02.2013
How To Lead- 2 Day Workshop
Evolve 3
Food Safety Supervisor Certificate
Australian Institute of Food Safety
Certificate III in Retail Baking (Bread) FDF30610 - Hospitality
William Angliss Institute of Tafe
Patisserie Intensive - Foundation Skills
Australian Patisserie Academy
Patisserie Intensive- Level 2 -
Australian Patisserie Academy
Sourdough Workshop -
Redbeard Bakery
Lavazza Professional Espresso Certificate -
Lavazza
Year 12 -
STRATHMORE SECONDARY COLLEGE
Level 5- TEFL
The TEFL Academy