Joanne Harvey
Rotorua,Holdens Bay
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced in cafe, bakery , catering evening and supper menus, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Duty Manager Supervisor
Fresh Choice Supermarket
02.2023 - Current
- Maintaining compliance with company policies, objectives, and communication goals.
- Achieved results by working with staff to meet established targets.
- Enforced rules and regulations outlined in company manual to set forth expectations comprehensibly and consistently.
- Identified unsafe or unhealthful workplace conditions or hazards to enforce safe work practices and procedures.
- Interacted well with customers to build connections and nurture relationships.
- In this role it has been customer focused, also supervising younger staff members working with selling of alcohol to get them ready to achieve their own alcohol license.
Bakery Team Member
Pack N Save Rotorua
07.2021 - 02.2023
- Helped customers locate ideal menu items by listening to needs and recommending specific products or services.
- Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
- Checked expiration dates and rotated products to verify freshness and avoid spoilage.
- Monitored display inventory by replacing stock and requesting new products from bakery to keep areas well-stocked for maximum sales.
- Answered customer questions about products and services, helped locate merchandise, and promoted key items.
- Used utensils and equipment to portion, wrap and display bakery items.
- Measured and mixed ingredients accurately to assist in baking process.
- Decorated and merchandised quality bakery goods to build business reputation and revenue base.
- Maintained tidy and organized work area to comply with cleanliness standards.
- Created inviting environment for customers by maintaining store organization and cleanliness.
- Stocked merchandise, clearly labelling items, and arranging according to size or colour.
- Wrapped, boxed and weighed bakery department products.
- In this role I was sole baker. This was a great experience dealing in the volumes of baking that was needed to supply to shelves. I was responsible for making of scones, muffins, all cakes, packing products, stacking cabinets and cake shelves. While some products were made from scratch there were also products made from premixed Bakel ingredients.
Executive Head Chef
Rotorua Golf Club
08.2020 - 07.2021
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Arranged for kitchen equipment maintenance and repair when needed.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- In this role whilst tending to our customers and staff I was also responsible for menus for lunches dinners and catering. Prepared and made cabinet food, sandwiches cakes scones muffins rolls and wraps, also learning some barista skills whilst in this position.
Duty Manager /Bartender
Four Winds Tavern
09.2018 - 11.2020
- Developed and maintained strong relationships with customers to increase loyalty, trust and satisfaction.
- Maintained clean and well-organized production areas to avoid any law violations.
- In this role I was Duty manager / barmaid whilst being customer based and hands on with gambling restricted areas achieving gambling certificates.
Motel Cleaner
Rotorua Citz Club
09.2017 - 09.2018
- Changed bed linens and collected soiled linens for cleaning.
- Restocked towels and amenities in bathrooms, bedrooms and kitchen spaces.
- Eliminated germs and minimized infection risk with expert bathroom and kitchen cleanings.
- Restocked cleaning storage cabinets, carts and baskets for easy use.
- Swept high ceilings, tight spaces and around furniture to remove built up dust and cobwebs.
- Scrubbed floors with special cleaners and equipment to achieve deep clean.
- Sorted, laundered and put away various laundry items.
- Returned emptied garbage receptacles to proper locations.
- Polished fixtures to achieve professional shine and appearance.
Breakfast Chef /Kitchen Manager
Silveroaks Hotel Geyserland
09.2013 - 03.2018
- Supervised staff of 5 and assisted with technique, food prep and presentation.
- Practiced safe food methods to avoid disease and prevent food poisoning.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with staff members to create meals for large banquets.
- In this role I was Head of Kitchen and breakfast cook. In charge of cooking breakfast buffets, continental breakfasts for room guests, catering for events.
Cook Shift Leader
Bupa Rest Home
06.2013 - 09.2013
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Managed opening and closing shift kitchen tasks.
- Followed strict standards for food handling and safety, minimizing risks.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Measured and mixed ingredients according to precise recipes for best results.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- This 3-month temporary role catered to elderly in hospice environment. As this was sole shift role and very fast paced, I was responsible for breakfast lunch and dinner snacks and puddings.
Executive Head Chef
Rose And Thistle Public House
08.2012 - 06.2013
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Arranged for kitchen equipment maintenance and repair when needed.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- In this role I was Head Chef responsible for lunches and dinners bar meals and snacks.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Obtained fresh, local ingredients to lower grocery costs.
- Interacted with guests to obtain feedback on product quality and service levels.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- In this role I was Head Chef responsible for the lunch and dinner menus.
Chef / Recruitment Agency
The Recruitment Network - Hospitality Specialists
06.2010 - 08.2012
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Collaborated with staff members to create meals for large banquets.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- In this role we were sent to different restaurants cafes hotels rest homes as recruitment chefs. This opportunity was amazing as pressure to fit in and cook, serve, bake in totally different environments everyday was a great way to learn lots of different dishes and quite often working with 300 chefs at Addington and Riccarton races became an exciting learning tool for myself.
Spit Roast /Manager of Operations
Canterbury Spitroast Company
09.2006 - 06.2012
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
- Identified and resolved unauthorized, unsafe, or ineffective practices.
- Set, enforced, and optimized internal policies to maintain responsiveness to demands.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Supervised operations staff and kept employees compliant with company policies and culinary techniques to create visually appealing dishes.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Trained new employees on proper protocols and customer service standards.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Reported issues to higher management with great detail.
- Assisted in recruiting, hiring and training of team members.
- Trained and guided team members to maintain high productivity and performance metrics.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- In this role (mainly weekends) I started as a junior catering assistant and worked my way up to manager. We were a mobile catering company bringing the party to your place. We cooked meat and potatoes in spits and supplied salads cakes and deserts. As manager I was responsible for rosters, training, taking orders from customers and ordering meat produce salads and desserts.
Bakery Team Member / Night and Day Store Etc
24 Hour Bakery
01.2008 - 08.2010
- Helped customers locate ideal menu items by listening to needs and recommending specific products or services.
- Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
- Checked expiration dates and rotated products to verify freshness and avoid spoilage.
- Monitored counter and display inventory by replacing stock and requesting new products from kitchen to keep areas well-stocked for maximum sales.
- Packaged customer purchases with care and strong organizational skills to facilitate easy carrying and prevent product shifting.
- Inspected goods to establish accurate pricing and labelling.
- Used utensils and equipment to portion, wrap and display bakery items.
- Collected payments accurately with cash, debit and credit card, using Point of Sale system to process transactions.
- Provided superior customer service to promote guest satisfaction, brand loyalty, and consistent revenue.
- Measured and mixed ingredients accurately to assist in baking process.
- Decorated and merchandised quality bakery goods to build business reputation and revenue base.
- Maintained tidy and organized work area to comply with cleanliness standards.
- Created inviting environment for customers by maintaining store organization and cleanliness.
- Stocked merchandise, clearly labelling items, and arranging according to size or colour.
- Wrapped, boxed and weighed bakery department products.
- Managed efficient cash register operations.
- Engaged in friendly conversation with customer to better uncover individual needs.
- Listened to customer needs and desires to identify and recommend optimal products.
- Maintained up-to-date knowledge of store sales, payment policies and security standards.
- Built customer loyalty and retention by delivering excellent shopping experiences.
- Developed strong rapport with customers and created positive impression of business.
- In this role I gained my liquor license and food handling certificates, This job was evening and nightshift where I served customers baked and wrapped bread rolls, bread, cakes, slices, sandwiches muffins scones and pies sausages rolls.
Education
High School Diploma -
Hagley High School
Christchurch, NZ1984
Skills
- Supervising Employees
- Safe Work Methods
- Food Handling
- Industrial Hygiene
- Service Quality
- Special Events
Certification
Qualified Dressmaker,
award winning designer,
pattern maker.
Duty Manager Licence (Alcohol)
Food handling certificate
Gambling harm certificate
Lotto operator certificate
Nz Arts Certificate
Timeline
Duty Manager Supervisor
Fresh Choice Supermarket
02.2023 - Current
Bakery Team Member
Pack N Save Rotorua
07.2021 - 02.2023
Executive Head Chef
Rotorua Golf Club
08.2020 - 07.2021
Duty Manager /Bartender
Four Winds Tavern
09.2018 - 11.2020
Motel Cleaner
Rotorua Citz Club
09.2017 - 09.2018
Breakfast Chef /Kitchen Manager
Silveroaks Hotel Geyserland
09.2013 - 03.2018
Cook Shift Leader
Bupa Rest Home
06.2013 - 09.2013
Executive Head Chef
Rose And Thistle Public House
08.2012 - 06.2013
Chef / Recruitment Agency
The Recruitment Network - Hospitality Specialists
06.2010 - 08.2012
Bakery Team Member / Night and Day Store Etc
24 Hour Bakery
01.2008 - 08.2010
Spit Roast /Manager of Operations
Canterbury Spitroast Company
09.2006 - 06.2012
High School Diploma -
Hagley High School
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