Benjamin Morello Email & Phone Number

Maroubra

• Experienced and qualified head chef with complete management of restaurant and back of house. • Responsible for the complete management of the kitchen and delivery of a consistently high-quality product• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings• Comply with nutrition and sanitation regulations and safety standards• Plan orders of equipment or ingredients according to identified shortages• Accountable for the recruitment of all staff whilst managing all operational and financial aspects of the kitchen. Responsible for all hiring, managing and training of kitchen staff.• Excellent eye for detail and always on top of food trends • Controlling and directing all food preparation and any other related activities• First in command in the facilities. Creating and inspecting dishes before they are sent out ensuring high quality and contentment for all our diners. Approving and “polishing” dishes before they reach our valued diners• Arrange for repairs when necessary• Remedy any problems or defects• Oversee the work of subordinates• Estimate staff’s workload and compensations• Maintain records of payroll and attendance• Foster a climate of cooperation and respect between co-workers• Up-to-date with culinary trends and optimized kitchen processes• Good understanding of useful computer programs (MS Office, restaurant management software, POS)• Credentials in health and safety training

Leichhardt

• Coordinating daily restaurant management operations• Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff• Delivering superior food and beverage service and maximizing our valued diners’ satisfaction• Leading and overseeing all aspects of the restaurant• Deliver a high-quality menu and motivate our staff to provide excellent customer service• Maintaining the restaurant’s revenue, profitability and quality goals. • Ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.• Management skills and experience in both front and back of the house. Overseeing the dining room, check-in with customers and balance seating capacity. Back of house management experience: Hiring qualified cooks and wait staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations. Coordinate daily front of the house and back of the house restaurant operations• Always lead by example and uplift our staff during busy moments in our fast-paced environment. Ulti-mately, ensuring our restaurant runs smoothly and our diners’ have pleasant dining experiences.• Regularly review product quality and research new vendors• Organize and supervise shifts• Appraise staff performance and provide feedback to improve productivity• Estimate future needs for goods, kitchen utensils and cleaning products• Ensure compliance with sanitation and safety regulations• Manage restaurant’s good image and suggest ways to improve it• Control operational costs and identify measures to cut waste• Create detailed reports on weekly, monthly and annual revenues and expenses• Promote the brand in the local community through word-of-mouth and restaurant events• Recommend ways to reach a broader audience (e.g. discounts and social media ads)• Train new and current employees on proper customer service practices

Maroubra

• Ultimate responsibility for safeguarding the financial success of my business and maintaining a high level of respect and reputation within my industry amongst my diners and community as a whole• Ensuring that the restaurant delivers high-quality food and drink with exceptional diner experience• Managing and overseeing all operations including but not limited to finances, human resources, marketing, sales, people management and everything else in between• Organising stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security• Plan and work towards budgets, maximising profits and achieving sales targets to ensure my businesses economic viability. Control takings and administer payrolls• Recruit new staff, and train and develop existing staff. Coordinate staff scheduling and rosters• Always motivate and encourage staff to achieve and exceed their targets in a fun, empowering and up-lifting way• Ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations• Ensure high standards of customer service are maintained• Implement and instil in my team company policies, procedures and ethics• Handle customer complaints and queries• Implement branded promotional campaigns handling point-of-sale promotional materials• Prepare reports and other performance analysis documentation• Establish relationships with the local community and undertake activities that comply with my corpo-rate and social responsibility programmes

Dee Why

• Professional line cook preparing food to the exact chef’s specifications • Assisting the executive and sous chef with their daily tasks and contributing to our dinners satisfaction • Ensure that food comes out simultaneously, in high quality and in a timely fashion• Comply with nutrition and sanitation regulations and safety standards• Excellent understanding of various cooking methods, ingredients, equipment and procedures• Accuracy and speed in executing assigned tasks• Familiar with industry’s best practices• Setting up and stocking stations with all necessary supplies• Preparing food for service (e.g. chopping vegetables, butchering meat, preparing sauces, etc.)• Answer, report and follow executive or sous chef’s instructions• Clean up station and take care of leftover food• Stock inventory appropriately• Maintain a positive and professional approach with co-workers and customers

Ashfield, Nsw

• Unwrap, assemble and install furniture • Repair and paint dents and scratches in metal and wood• Replace damaged vinyl or fabric upholstery material• Clean, repair and replace safe and file drawers, locks, catches, and slides

Sydney, Australia

• Welcome visitors by greeting in person or on the telephone• Direct visitors by maintaining employee and department directories• Serve visitors by greeting, welcoming, and directing them appropriately, notifying company personnel of visitor arrival • Maintaining security and telecommunications system• Maintaining security by following procedures, monitoring logbook and issuing visitor badges.• Maintains telecommunication system by following manufacturer's instructions for house phone and console operation.• Answering or referring inquiries

Responsible Service Of Alcohol

Food Safety Certificate

Restaurant And Caterers Licensee Course

Responsible Conduct Of Gaming

Food Supervisory Certificate

Terza Media Tetti Francesi, High School/Secondary Certificate Programs