Tiffany Genner
Umina Beach,NSW
Summary
Reliable and bilingual individual with the expertise needed to succeed in fast-paced settings. A true professional promoting a career spanning over 20 years in the restaurant industry in various roles, including Chef Manager.
Overview
26
26
years of professional experience
Work History
Sole Trader
Dust2Bling Cleaning Services
Umina Beach, New South Wales
07.2020 - Current
- Maintained relationships with clients long term.
- Used time management and efficient cleaning methods to meet deadlines.
- Delivered quality customer service to address urgent needs and cleaning requests.
- Clean large Airbnb's within a time frame
- Manage staff training and employment
Head Chef
Rubys Cafe & Books
Umina Beach, New South Wales
02.2014 - 05.2019
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Manage cafe, coffee making, sweets and savory
- Managed floor and kitchen staff
- Daily customer service
- Money handling
- Food ordering
- Menu design
Childcare Cook Casual
Good Start Learning Centre
Lake Munmorah, NSW
05.2015 - 05.2017
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours
- Design menus and adhere to allergies and needs
- Following daily food safety logs. Ensuring food safety practices where strictly followed
- Cook all healthy food types
- Ability to serve ontime
- Food ordering
- Kitchen appearance - Tidy, clean and safe
Executive Chef
The Orchards Aged Care
Lisarow, New South Wales
10.2014 - 09.2015
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Follow strict dietary needs
- Follow Food safety vulnerable persons program
- All HACCAP regulations
Executive Chef Manager
Patonga Beach Hotel
Patonga Beach, NSW
12.2009 - 09.2014
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Ability to organize a kitchen brigade of 12
- Complete successfully large functions and NSW holiday events
Corporate Executive Chef
Troon Golf
Wyong, NSW
01.2001 - 09.2013
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Supply all foods for on course consumption
- Organize and build staffing levels
Executive Chef Manager
University Of NSW
Kensington, NSW
01.1989 - 12.2002
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Develop menus for functions over 500 people
- Maintain food safety throughout the Universities kitchens
Executive Chef
Australian National University
Canberra, ACT
10.1997 - 11.2002
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Plan and organize functions
- International cuisine cooking
- Cater for over 5000+ students and teaches
Education
Chefs Qualifications - Hospitality
Brookvale Tafe
Brookvale, NSWUndergraduate - Applied Psychology
Swine Burne University
Online03.2014
Bachelor of Arts - Hospitality And Tourism
Willian Blue Collage of Hospitality Management
Sydney, NSW11.2010
Certificate IV Training & Assessment - Training And Assessment
Australian College of Training & Employment
Sydney, NSW07.2010
Skills
- Compliance risk management
- Cash management skills
- Food cost and ordering
- Workplace training
- Food Market trends
- Compliance adherence
- Skilled in all areas of the kitchen
- Sound Judgment
- Team leading, training and building
- Event planning
- Inventory Control, policy and program development
- Uphold companies culture and development
- Work fast and efficiently
Timeline
Sole Trader
Dust2Bling Cleaning Services
07.2020 - Current
Childcare Cook Casual
Good Start Learning Centre
05.2015 - 05.2017
Executive Chef
The Orchards Aged Care
10.2014 - 09.2015
Head Chef
Rubys Cafe & Books
02.2014 - 05.2019
Executive Chef Manager
Patonga Beach Hotel
12.2009 - 09.2014
Corporate Executive Chef
Troon Golf
01.2001 - 09.2013
Executive Chef
Australian National University
10.1997 - 11.2002
Executive Chef Manager
University Of NSW
01.1989 - 12.2002
Chefs Qualifications - Hospitality
Brookvale Tafe
Undergraduate - Applied Psychology
Swine Burne University
Bachelor of Arts - Hospitality And Tourism
Willian Blue Collage of Hospitality Management
Certificate IV Training & Assessment - Training And Assessment
Australian College of Training & Employment