Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

THEODORA DELJO

Sunbury,Australia

Summary

Business owner and head chef with a successful history at The Brandon Hotel, specializing in menu planning and customer engagement. Proficient in budget management and staff training, consistently achieving revenue growth and customer loyalty. Dedicated to operational excellence and innovative culinary practices in high-pressure settings.

Overview

12
12
years of professional experience

Work History

Business Owner

Fat Controller Coffee Bar
Newport, Vicotoria
11.2022 - Current
  • Operated and managed all business aspects of a high-turnover cafe.
  • Established and maintained strategic client relationships to drive customer loyalty.
  • Developed pricing strategies aligned with current market trends.
  • Ensured compliance with local regulations and operational procedures.

HEAD CHEF

The Brandon Hotel
Carlton
07.2021 - 10.2022
  • As head chef, I am primarily responsible for supervising the timely production and presentation of high quality meals.
  • I manage and ensure the smooth operation of a very busy kitchen and restaurant.
  • I maintain high cleanliness standards and ensure kitchen staff are wearing appropriate clothing and headwear.
  • I ensure all staff are working in strict accordance with relevant food safety and hygiene regulations and relevant policies and procedures.
  • I assist with cost control and menu planning to maximise revenue.
  • With my understanding of the customer demographic, I work with management making menu recommendations at an optimal price point.
  • My methods contribute towards reducing stock wastage as menus are planned according to dish popularity.
  • I am responsible for deciding food quantities and portion sizes to be served.
  • I provide on the job training, mentoring, rostering and overall supervision and direction of kitchen staff.

OWNER/OPERATOR

Wyld Thyme
Trentham
01.2016 - 06.2021
  • Company Overview: a thriving café/restaurant
  • Throughout this period, I owned and operated this thriving café/restaurant and was responsible for overseeing every aspect of the smooth daily operations.
  • I undertook cost budgeting and implemented financial management systems and planned menus to maximise revenue.
  • Using my experience, I planned for staffing levels and stock requirements to ensure maximum productivity and minimal stock wastage.
  • I further created and implemented kitchen management systems incorporating food safety and hygiene and OH&S policies and procedures.
  • Food and beverage menus were created with the local community and visitors needs in mind.
  • I created recipes and produced plating techniques that were easily replicated for consistent presentation.
  • Undertook staff hiring, training and constantly monitored staffing levels to ensure optimum staff coverage in the kitchen, dining areas and the bar.
  • I designed and created function menus for up to 140 guests. This involved balancing guest specific requirements with venue financial outcomes whilst simultaneously providing a full a la carte service.
  • A thriving café/restaurant

CHEF/PROPRIETOR

Salesian College
Sunbury
01.2016 - 06.2021
  • In this role, I created and executed innovative menus for staff and students in accordance with specialist nutritional requirements.
  • I oversaw all back of house cost controls including staff rostering, supplier negotiations, stock rotation and management.
  • At all times, I was responsible for implementing and ensuring all staff strictly adhered to and complied with all food safety systems and OH & S requirements.

OWNER/OPERATOR

Little King Café
Melbourne
01.2013 - 01.2016
  • Company Overview: a very busy café located in the heart of Melbourne CBD
  • During this time, I owned and operated this very busy café located in the heart of Melbourne CBD.
  • I was responsible for all aspects of fiscal and staff management.
  • I was responsible for the development and implementation of all operating systems, policies and procedures including safety, hygiene and overall OH & S.
  • This incorporated maintaining high cleanliness and hygiene standards and ensuring kitchen staff wore appropriate clothing whilst working according to relevant health and safety regulations.
  • I developed successful food and specialty coffee menus and became renowned for my in house baked pastries and spicy carrot cake.
  • I undertook cost budgeting and menu planning to maximise revenue.
  • Using my experience, I was able to plan staffing and stock requirements to ensure maximum productivity and minimal stock wastage.
  • A very busy café located in the heart of Melbourne CBD

Education

CERTIFICATE III - COMMERCIAL COOKERY

William Angliss Institute of TAFE
01.1991

Skills

Customer relations

  • Menu planning and compliance
  • Employee training
  • Customer service and training
  • Problem solving
  • Attention to detail
  • Work planning and prioritization
  • Budget control
  • Business development
  • Cost management

References

  • Michelle Bell, Manager, Roomba's Wine Bar & Restaurant, 0412 809 137
  • Phill Thomas, Manager/Owner, Wholesale Butchers, 0409 189 214
  • Andrew Boreham, Owner/Manager, The Brandon Hotel, 0477 563 246
  • Michelle Burgelshon, Head chef, 0413 944 347

Timeline

Business Owner

Fat Controller Coffee Bar
11.2022 - Current

HEAD CHEF

The Brandon Hotel
07.2021 - 10.2022

OWNER/OPERATOR

Wyld Thyme
01.2016 - 06.2021

CHEF/PROPRIETOR

Salesian College
01.2016 - 06.2021

OWNER/OPERATOR

Little King Café
01.2013 - 01.2016

CERTIFICATE III - COMMERCIAL COOKERY

William Angliss Institute of TAFE

Similar Profiles

CREATE PROFILE
THEODORA DELJO