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Tina O’Neill
 Unit 55 – 75 Windsor Rd Northmead 2152 NSW  tinamoneill2@outlook.com
 Ph: 0438 816 360 DOB 19/01/1969
VALUE OFFERED
You will find me to be a passionate and motivated person, with specialised skills and expertise
currentlyinthe cateringindustryincludingbothcateringandbusinessmanagement.Ienthusiastically
immerse myself in this field of work. I have a wide range of cooking knowledge such as modern
Australian cuisine, al a carte, Mediterranean, fusion and baking. I am experienced in developing
organisations into professional environments that can produce a quality product along with
professionalcustomerservice. Ihave greatworkethicasImanagedtwoworkingenvironmentsatthe
same time butwithof course havinga greatteam supportingme thiswouldnothave beenachieved.
I also have a strong knowledge of relevant HR matters that business and local organisations
experience.Iconstantlystrivetoimprovemyknowledgeonbothmoderncateringandsoundbusiness
and marketingstrategies,asthisisa keyingredientformaintainingthe growthandwell-beingof any
organisation.
RECENT PROFESSIONAL EXPERIENCE
January2015 – Current
Chef- SodexoCateringNSW (AgedCare)
 Heldresponsibilityforpreparationof highvolumesof foodinthe agedcare industryusing
expertiseinmodernandtraditional cookingtechniques
 Workedinmenuplanningincludingprovisionsforspecial dietaryrequirements
 Responsible for waste managementpracticesaswell asstringentstockcontrol including
economicandefficientorderingof supplies
 Supervisedstaff ensuringemployeescomplied withemployment,OH&Sandemergency
policiesandprocedures
 Supervisedandorganisedcateringteamsregardingworkloadtomaximise productivityinthe
time framesavailable
February 2014 –December2014
ChefManager ReliefNSW – Cater Care
 Relieved Chef ManagersacrossNSW Cater Care siteswithinsectorssuchas aged care, cafés,
retirement villages, financial and education facilities.
 Responsible forstaff supervision,peoplemanagementandhumanresources,employee
training,businessadministration includingbudgetsandoperatingmargins
 Designedandmaintainedstaffingrosterswithintightbudgetparametersandnetworked
withagencystaff organisationsregardingshorttermcoverage of staff
 Responsible for maintaining documentation relevant to food handling and auditing
procedures
 Participatedinthe formulationandrevisionof policiesrelevanttocateringservicesincluding
food safety and
 Maintained workplace health and safety standards in all of my responsible areas of
management
 Workedinmenuplanningincludingprovisionsforspecial dietaryrequirementsand
managedcustomerservice

1996 – December 2013
Catering Supervisor– Meercroft Care Aged Care 5 star (Devonport Tas)
 HeldresponsibilityfordevelopingandimplementingtheongoingcateringneedsforMeercroft
Care including constant evaluation of new industry strategies
 Worked in menu planning including provisions for special dietary requirements
 Introducedandresponsiblefor waste managementpracticesaswellasstringentstockcontrol
including economic and efficient ordering of supplies
 Supervised staff ensuring employees complied with Employment , OH&S and Emergency
policies and procedures
 Undertook employee performance reviews as required
 Responsible for maintaining documentation relevant to food handling and auditing
procedures
 Participatedinthe formulationandrevisionof policiesrelevanttocateringservicesincluding
food safety
 Worked closely with finance department regarding catering budget and pricing structures
 Supervisedandorganisedcateringteamsregardingworkloadtomaximiseproductivityinthe
time frames available
 Conducted staff training as well as grievance handling
 National Police Checkinlinewithlegislationforworkinginthe AgedCare Industry
2010 – December 2013
Executive Chef– The Oval Function Center (DFC - Tas)
 Heldresponsibilityforpreparationof highvolumesof foodusingexpertiseinmodernand
traditional cookingtechniquesforlarge volume Functions andeventssuchasweddings,
sportingevents,businesslunches,Fundraisingevents andconferences.
 Coordinatingfunctionsandeventplanningincludingclientrelationships
 Responsible forcostcontrol includinglabourandoverheadcosts
 Implementedavarietyof newmenusanddietarydiversityoptionsforthe venue
 Implementedmarketingstrategiestopromote the functioncentre anddrive business
opportunities
 Rosteredandmanagedstaff as withthe coordinationrequired all Functions
 Managed andcoordinatedvolunteersinvolvedwiththe sportsclub(attachedtoFunction
Centre)
 EngagedwithGeneral Mangerof the facilityregardingcateringbudgetsandfinancial
mattersassociatedwiththe businessplan
 Implementedforthe firsttime foodsafetyandrelatedOH&Spoliciesforthe functioncentre
and sportsclub
 Conductedstaff trainingaswell asgrievance handling
OTHER PROFESSIONAL EXPERIENCE
2006 – 2008
Chef/Proprietor – Umm Trattoria Restaurant (East Devonport Tas)
2000 - 2002
Chef/Proprietor -Partnership – Gillies Restaurant (Latrobe Tas)
1996 – 1998

Chef/Proprietor -Partnership – The Old Rectory Restaurant (East Devonport Tas)
OTHER PROFESSIONAL EXPERIENCE
1994 – 1996
Contract Chef - Australian Defence Force – (Based in Hobart Tas)
 Menu Planning
 Manage stockcontrol
 Bulkcatering
 Staff supervision
AssociatedSkillswith All of The Above
 RestaurantBusinessPlans
 Employee supervisionandrostering
 Financial administrationof the businessincludingbudgetingandstockcontrol of foodand
beverage items
 Traditional and moderncookingmethods
 Front of house service
 Publicliasonwithbusinessclients,salesrepresentativesandcustomers
 Marketingof the business
 Staff trainingincludinggrievance handling
 Coordinatingof functions
KEY ACCOMPLISHMENTS
 DevelopedbothGilliesandthe OldRectoryRestaurantstobe widelyrespectedrestaurants
on the NorthWest Coastof Tasmaniawhichwere frequentlyvisitedbymembersof the
publicfromall overTasmaniaas well asinterstate.
 Responsible forintroducing acultural change of fine diningintothe restaurantswhichwere
situatedinthe workingclassareasof Tasmania
 Oversawthe expansionof the AgedCare facility MeercroftCarewhichresultedinnumber
the residentsandtheircateringneedsexpandfrom60 to 180 in a 10 year period.
 Engagedwithrelevantstakeholdersduringthe constructionof anew state of the art kitchen
facilityatMeercroftCare whichsaw a staff expansionof 20 to 30 cateringemployeesin
2012.
 Managed the renovationandlaunchingof the Oval FunctionCentre atthe DFCSports Club
whichsawfunctionsexpandfromapproximately10per yearto an average of 30 peryear.
EDUCATION & TRAINING
Trade Certificate IIICommercial Cookery FoodSafe, HACCP and WHS
DiplomaFrontline Management –Tafe Tas DiversityandInclusion
FoodSafetySupervisorCertificate- NSW Customerservice inthe SeniorEnviroment
EEO Harassmentand Bullying Manual Handling
HealthSafety ,EnvironmentandQualityHSEQ NutritionandDietetic
Fire and emergencyprocedures EBA Negotiation
InfectionControl Chemical Handling

IT SKILLS
Microsoft Office: Word, Excel, Outlook, Notebook
Web/Multimedia: Facebook, Twitter, Search Optimisation, Content Management Systems,
Membership Systems
REFEREES
WendyShearer
CEO MeercroftCare
ClementsStDevonportTas
Ph: 03 6421 0111
Shane Yates
PresidentDFC
SportsCommentator/Journalist
Ph: 0419 350412
Patrick Fagan
Private ClientAdviser
AreaManager - ShadforthFinancial GroupLimited
Ph: 0408 675241

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Tina O'Neill Resume October 19

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