Kathleen Harrison

Lead cook in charge of daily meal preparation for hospital inpatients and staff.

I am responsible for cooking breakfast, morning tea, lunch, afternoon tea, dinner and supper.

We also manage catering services for business meetings across all hospital departments.

Graded and processed premium fish fillets and squid aboard a 70m deep sea fishing vessel.

Executed 12 weeks on 6 weeks off rotations as a FIFO factory Grader at Sea.

Served as Port Chef during docking periods

Unloaded and loaded items from conveyors, machines, and conveyances.

Carefully packaged finished products and prepared for shipment.
Exceeded daily production targets consistently due to efficient time management skills and strong attention to detail.

Operated number machines proficiently and in compliance to safety standards.

Collaborated with team members to meet production deadlines, ensuring customer satisfaction.