Tracey Julie
Ballarat Central,Australia
Summary
Forward-thinking professional offering more than over 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven communication skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level chef/cook position. Ready to help team achieve company goals. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
9
9
years of professional experience
Work History
Retail Assistant
House
06.2023 - Current
- Used POS system to process sales, returns, online orders, and gift card activations.
- Greeted customers, helped locate merchandise, and suggested suitable options.
- Stocked merchandise, clearly labelling items, and arranging according to size or colour.
- Collaborated with team members to accomplish sales goals and improve overall store performance.
- Interacted with customers proactively, identifying needs and offering suitable product recommendations.
- Enhanced store appearance through diligent merchandising and regular upkeep of displays.
- Demonstrated flexibility by adapting to various roles within the retail environment as needed.
- Processed transactions accurately, balancing cash registers at the end of each shift.
- Assisted in training new employees, contributing to the development of a knowledgeable workforce.
Barista
Bowser Bean
05.2023 - Current
- Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
- Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores.
- Cleaned counters, machines, utensils and seating areas daily.
- Controlled line and crowd with quick, efficient service.
- Memorized recipes for specialty coffee beverages and seasonal offerings.
- Recommended products based on solid understanding of individual customer needs and preferences.
- Maintained regular and consistent attendance and punctuality.
Chef/Cook
Pine View Supported Residential Service
03.2020 - 05.2023
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Placed orders to restock items before supplies ran out.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift
Barista
Bowser Bean
03.2019 - 03.2020
- Pleasantly interacted with customers during hectic periods to promote fun, positive environment.
- Created wide variety of hot and cold drinks in average shifts with consistently positive customer satisfaction scores.
- Cleaned counters, machines, utensils and seating areas daily.
- Controlled line and crowd with quick, efficient service.
- Memorized recipes for specialty coffee beverages and seasonal offerings.
- Recommended products based on solid understanding of individual customer needs and preferences.
- Maintained regular and consistent attendance and punctuality.
Cook/Chef
Westside Petroleum
08.2018 - 08.2019
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Communicated closely with servers to fully understand special orders for customers.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Developed relationships with local suppliers to obtain freshest ingredients available.
- Coordinated checklists to keep kitchen clean, stocked and sanitary
- Kept kitchen clean and organized by performing daily maintenance tasks
Chef/Cook
Table 48
08.2018 - 12.2018
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Implemented food cost and waste reduction initiatives to save money.
Chef/Cook
Cattle Yards Inn
04.2018 - 12.2018
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Modernized work processes to reduce guest wait times and boost daily output.
- Interacted with guests to obtain feedback on product quality and service levels.
- Cooked memorable dishes that brought new customers into establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Utilized culinary techniques to create visually appealing dishes.
Chef/Cook
The Bays ( Aged Care )
03.2015 - 03.2017
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Monitored food production to verify quality and consistency.
Chef/Cook
Royal Hotel
03.2015 - 12.2015
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Cooked memorable dishes that brought new customers into establishment.
- Interacted with guests to obtain feedback on product quality and service levels.
- Trained kitchen staff to perform various preparation tasks under pressure.
Cook/Chef
Peninsula Residential Care
03.2015 - 03.2015
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Education
Certificate - First Aid Course
Australia Wide First Aid
Ballarat, VIC02.2023
Chef/Cook
Certificate II And Hospitality/ Food Handlers
2007
Responsible Service of Alcohol
Responsible Service of Alcohol
2006
Skills
- Baking and Broiling Skills
- Food Preparation and Safety
- Order Delivery Practices
- Process Improvement
- Food Preparation Techniques
- Food Spoilage Prevention
- Company Safety Standards
- Waste Control
- Complex Problem-Solving
- Customer Assistance
- Multitasking Competence
- Patience and Empathy
- POS System Operation
Additional Information
Referees
Gus- Owner, Table 48
0353388818
Daniel Birkett-Vipont, Pineview
0414274365
Jason Densley
0439418359
Timeline
Retail Assistant
House
06.2023 - Current
Barista
Bowser Bean
05.2023 - Current
Chef/Cook
Pine View Supported Residential Service
03.2020 - 05.2023
Barista
Bowser Bean
03.2019 - 03.2020
Cook/Chef
Westside Petroleum
08.2018 - 08.2019
Chef/Cook
Table 48
08.2018 - 12.2018
Chef/Cook
Cattle Yards Inn
04.2018 - 12.2018
Chef/Cook
The Bays ( Aged Care )
03.2015 - 03.2017
Chef/Cook
Royal Hotel
03.2015 - 12.2015
Cook/Chef
Peninsula Residential Care
03.2015 - 03.2015
Certificate - First Aid Course
Australia Wide First Aid
Chef/Cook
Certificate II And Hospitality/ Food Handlers
Responsible Service of Alcohol
Responsible Service of Alcohol
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