Tina O'Neill has over 25 years of experience in the catering industry, including roles as a chef, catering supervisor, executive chef, and restaurant owner. She has expertise in menu planning, staff supervision, financial management, and compliance with food safety and workplace regulations. Most recently, she has worked as a chef for Sodexo Catering NSW providing meals for aged care facilities. She is passionate about her work in the catering industry and strives to continually improve her skills and knowledge.

1. 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

2. 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

3. 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

4. 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