Lisa Geraghty

Head chef

Bridge House Hotel

Tullamore, Offaly

01.1999 - Current

I have been working in the hotel industry for 25 years, gaining experience across various departments. My responsibilities have included creating rosters, ordering stock, and staff training. These departments have included Carvery, Bar Food, Functions, and Pastry.
Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Reduced customer complaints by enforcing strict quality control procedures.
Streamlined kitchen operations for enhanced efficiency.
Enhanced team productivity with effective delegation of tasks.
Forecasted demand and orders optimum level of supplies to prevent spoilage.
Transformed under-utilised ingredients into special menu items.
Improved customer satisfaction by creating innovative and appetising menu items.
Demonstrated proficiency in various cooking techniques, improved dish presentation.
Maintained high safety standards during food preparation and serving procedures.
Coordinated recruitment and training of kitchen staff to develop high-performing team.
Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
Trained junior chefs to enhance their professional skills.
Offered friendly, efficient customer service and handled challenging situations with ease.
Handled high-volume telephone and email enquiries to minimise backlogs.
Promoted continuous improvement by problem-solving and sharing suggestions to optimise team operations.
Handled chemicals and waste in line with COSHH regulations.
Carried out day-to-day duties accurately and efficiently.
Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
Monitored inventory levels, ensured timely replenishment of stock.