Overview
Work History
Education
Skills
Timeline
Trudy Wilkie

Trudy Wilkie

Port Sorell,TAS

Overview

40
40
years of professional experience

Work History

Chef

Meercroft Care
04.2016 - Current
  • Developed and executed seasonal menus to enhance dining experiences for residents.
  • Trained and mentored junior kitchen staff on culinary techniques and best practices.
  • Ensured compliance with health and safety regulations in food preparation and handling.
  • Collaborated with suppliers to source high-quality ingredients for meal preparation.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
  • Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
  • Reduced food waste significantly, introducing composting program and revising portion sizes.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Disciplined and dedicated to meeting high-quality standards.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Chef Supervisor

Meercroft Care
12.2025 - 2026
  • Supervised kitchen operations to ensure high-quality meal preparations and presentation.
  • Trained and mentored kitchen staff on food safety standards and culinary techniques.
  • Developed weekly menus aligned with dietary restrictions and resident preferences.
  • Coordinated inventory management to optimize food supplies and reduce waste.
  • Collaborated with nutritionists to create balanced meals for residents' health needs.
  • Ensured compliance with health regulations through regular kitchen inspections and audits.
  • Streamlined food preparation processes for faster service times and better quality control.
  • Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
  • Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
  • Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
  • Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
  • Resolved conflicts between team members amicably while taking steps to prevent future issues.
  • Fostered a positive work environment, promoting teamwork among kitchen staff members for improved productivity.
  • Oversaw catering events from planning to execution, ensuring client satisfaction and repeat business opportunities.
  • Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
  • Maintained a clean and sanitary kitchen environment, ensuring compliance with health codes and regulations.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Evaluated food products to verify freshness and quality.
  • Monitored food production to verify quality and consistency.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Disciplined and dedicated to meeting high-quality standards.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Education

High School Diploma -

Devonport High, Devonport, TAS

Skills

Food safety and sanitation

Timeline

Chef Supervisor - Meercroft Care
12.2025 - 2026
Chef - Meercroft Care
04.2016 - Current
Devonport High - High School Diploma,
Trudy Wilkie