Andrew Prasad Email & Phone Number

Sydney, New South Wales, Australia

• Engage, grow and maintain relationships and use creative thinking to increase distribution of healthy fresh produce into food service, cafes, restaurants, and fresh produce
• Built from a 28-year journey as an executive chef leverages excellent understanding of back-of-house operations to engage professionally with proprietors, managers, chefs, and procurement to supply fantastic fresh.
• Apply financial skills to understand the commercials and logistics skills to oversee optimal fulfilment outcomes and of course, as will always happen, from time to time when things go wrong – resolve issues efficiently
• With a full understanding of what venues need from their key suppliers I am a foodie supplying foodies, a communicator and a ‘partner’ adding value to establishments to optimise their customers’ customer experience

Sydney, New South Wales, Australia

• Accountable for achieving the highest standards in this $4M turnover F&B operation employing a team of 30 kitchen and 40 front of house
• Senior management role mentoring and overseeing kitchen activities and collaborating with executive management to ensure all group needs and expectations are met
• Menu development and function menu design
• Procurement of all key supplies, stock control and inventory management
• Implementing HAACP procedures of which each venue has a five-star food rating and implementation of environmentally friendly practices and waste removal
• Project manage physical venue - floor plan design and kitchen reconfiguration

Sydney, New South Wales, Australia

• Led a team of 10 kitchen and 6 FOH staff running the kitchen and off-site catering from a prep kitchen in Marrickville alongside chef-owner Jasper Hanson consistently exceeding all performance expectations
• Responsible for the daily operation of the kitchens production and consistency of quality catering and seasonal brasserie menus for CYCA
• Proven ability to run multiple kitchens whilst doing offsite catering
• Developed seasonal menus to ensure the restaurant's reputation for fine food continued to grow.
• Effectively managing special events and all associated menu planning, including New Year's Eve

Sydney, New South Wales, Australia

• Perspective: acquired the caterer contract when the Royal Motor Yacht Club Port Hacking was struggling to support itself then the Club Rose Bay contract
• Accountable for the operational and commercial performance of F&B
• Development, budgeting and costing of all menus from a la carte to functions
• Commercial responsibilities in purchasing, store and stock control, food cost control, payroll cost control and effective rostering of permanent and casual staff
• Control of 16 kitchen and 12 front of house staff and looking after all rosters, POS, daily specials, food costs and ordering and staff management
• Established a trusting report with club members and management to achieve these results for both Aloft dining and the clubs; upon departure the RMYCPH club was running at a ten year high

Sydney, New South Wales, Australia

• Leader in the daily operations of the Fort Denison Restaurant and a senior role in the development and implementation of business strategies to improve sales and growth

Sydney, New South Wales, Australia

Sydney, New South Wales, Australia

Sydney, New South Wales, Australia

Sydney, New South Wales, Australia

Sydney, New South Wales, Australia

Sydney, New South Wales, Australia