Julie McGonnell

• Provided courteous and informative customer service in open kitchen format.
• Ordered and received products and supplies to maintain well-stocked kitchen areas.
• Enforced appropriate work-flow and quality controls for food quality and temperature.
• Prepared identical dishes numerous times daily with consistent care and attention to detail and quality.
• Thoroughly prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Purchased required quantities of necessary restaurant items, including food, beverages, equipment and supplies.
• Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.
• Established safe and secure dining environment with strong sanitation standards.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Coordinated and organised all restaurant inventory.
• Helped general management develop prices based on inventory costs and portion sizes.
• Hired and managed all kitchen staff.
• Purchased food and cultivated strong vendor relationships.
• Oversaw food preparation and monitored safety protocols.
• Maximised quality assurance by completing frequent checks of line.
• Resolved customer concerns with food preparation in timely manner.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
• Created email notifications, invitations and agendas for meetings, events and appointments.
• Kept and maintained accurate filing system for preservation of office information.
• Provided printing, photocopying scanning support to colleagues.
• Coordinated and facilitated company social outings and lunches, showing up to event venues in advance to make preparations.
• Dealt with routine enquiries at reception or by telephone and referred more complex matters to appropriate members of staff.
• Called maintenance team to perform repairs and inspections on office equipment.
• Typed and proofread documents produced by other staff members.
• Prepared, reviewed and submitted team expense reports.
• Acted as main contact for internal and external clients.
• Ordered office supplies and researched new deals and suppliers.
• Took detailed minutes at meetings following instructions from senior team members.
• Made travel arrangements and booked accommodation for staff members.
• Received, sorted and distributed incoming mail.
• Assisted managers in compiling and organising materials for meetings.
• Sourced and ordered office supplies within allocated budget.
• Screened incoming phone calls and relayed detailed messages.
• Arranged supplies, documents and spaces for meetings.
• Kept files organised and up-to-date for accurate record-keeping purposes..

Run school kitchen make everything from scratch. Put orders to catering company's make cakes and make main meals. Serve children.

• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
• Practiced safe food handling procedures at all times.
• Ordered and received bakery products and supplies.
• Expertly prepared an assortment of chocolate bark, truffles and other hand dipped and moulded chocolates.
• Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
• Prepared all pastry items in accordance with standards of quality, quantity control, taste and presentation.
• Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business.
• Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
• Created ice sculptures for major events such as weddings and private corporate parties.
• Mixed dough, scaled breads and cakes, fried doughnuts and performed all baking duties.
• Expertly managed 6 staff and maintained appropriate staffing levels throughout shifts.
• Maintained a skilled kitchen staff by properly coaching, counselling and disciplining employees.
• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
• Maintained updated knowledge of local competition and restaurant industry trends.
• Verified proper portion sises and consistently attained high food quality standards.
• Created and managed budgets for operations and capital equipment.
• Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
• Verified freshness of products upon delivery.
• Led shifts while personally preparing food items and executing requests based on required specifications.
• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
• Achieved and exceeded performance, budget and team goals.
• Decorated and merchandised quality bakery goods.
• Enhanced and maintained the central standardised recipe and ingredient repository, including nutritional and cost information.
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
• Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends.
• Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
• Promptly reported any maintenance and repair issues to Executive Chef.
• Comprehensive knowledge of food and catering trends
• Regularly interacted with guests to obtain feedback on product quality and service levels.
• Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries.
• Recommended menu items to the Executive Chef for new dish development, holidays, special events and promotions.

I was trained by costa to be a costa champion. 

I help manage our team at Compass. I step up when the unit manager is out of the business for months at a time and run the unit deal with complaints and concerns. Each week we have to do a full stock take and input into the computer. I input the wages and hours into nexus, write rotors and close the books and send then off to our head Office.i put orders into our suppliers each week. I do menus for our staff room ,also I shop daily using a pda then down load the shopping and then print off and get it checked.

in the unit I make dishes from scratch following our saffron recipes for our clients.

• Led shifts while personally preparing food items and executing requests based on required specifications.
• Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
• Comprehensive knowledge of food and catering trends