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 -
Skills
Food safety and sanitation
Timeline
Chef Supervisor - Meercroft Care
12.2025 - 2026
Chef - Meercroft Care
04.2016 - Current
Devonport High - High School Diploma,