geraldine merrick

head of department - juniper

About

I am an all rounder when it comes to cooking, I can switch from bulk to a la carte in an Instant. I can cater for school children one day then turn my hand to a five course wedding the next. I belive I have artistic flair and although I dont know it all I will give anything a go, I improve myself each time I tackle something unfamiliar. I menu plan to include all manor of food allergies and intolerance, when it comes to weddings I will guide the person but on you special day I think you should not be limited to the menu I choose for you, we can work together and as a qualified chef you can have it your way. I love the reaction of the people when they get a dish thats tasty, fresh, and everything you could hope for. And that is why I am a cheffette.

Country

canada

City

fort mcmurray

Industry

hospitality

Skill

cooking, chef, weddings, customer service, catering, hospitality, microsoft excel, restaurants, microsoft office, management, event management, hotels, event planning, hospitality management, hospitality industry, budgets, menu development, food, culinary skills, food and beverage, pre opening

Experience

head of department - juniper

chef

camp quaranup wa

small business owner

geraldine’s restaurant

2017-9 - 2018-1 · 5 mos

I work in a hospital bulk cooking and weekends in my home restaurant a la carte

chef

katanning motel

2016-8 - Present · 10 yrs 2 mos

chef

meals on wheels albany wa

2012-1 - 2012-12 · 1 yr

Cooking meals with altered textures and special dietary needs

breakfast chef

compass group

2010-4 - 2010-10 · 7 mos

Cooking breakfast and pastries for a mining camp

store manager

thingz gifts

2008-1 - 2009-3 · 1 yr 3 mos

Running a small gift store money handling rostering customer service

chef manager

silver chain group

2004-1 - 2006-12 · 3 yrs

All aspects of running a large kitchen

assistant manager

hungry jack's australia pty ltd

2000-1 - 2005-12 · 6 yrs

Staff training, food safety, shift running, keeping food and labour in line with budget allowance, customer service, trouble shooting, money handling, end of day reports, management of young people.