Jay Byrne Email & Phone Number

Alexandra Hills, QLD, AU

Wandoan, Queensland, Australia

1. **Food Preparation and Presentation:** Proficient in preparing a diverse range of dishes with attention to detail. Skilled in culinary techniques to ensure optimal flavor, texture, and appearance.2. **Adherence to Dietary Requirements:** Extensive experience in catering to various dietary needs, including allergies, intolerances, and lifestyle choices..

Brisbane, Queensland, Australia

• Working at some of London’s top restaurants
• High quality of food service was maintained with adherence to food safety legislation
• Providing training to junior chefs to increase their knowledge of classic cooking techniques
• Developing optimum workflow of kitchen operations with senior management.
• Increased overall food production by working efficiently with chefs of all levels
• Built team sites to centralise training for chefs to supports their career progression by outlining key areas ofdevelopment into their next role

London, England, United Kingdom

- Working with Chef, Tom Griffiths across Between the Bridges and Market Halls Victoria with Flank London. As well as Latitude Festival, Wilderness and Meatopia Festivals with Burning Embers.- Implemented up to date Food Safety Policies for Flank London and Burning Embers.- Managed the production of food for 40,000 attendees at Latitude Festival in July.

Soho, London, England, United Kingdom

• Solely responsible for all aspects of catering operations for a 50 seat Café, 120 Seat formal dining and 50 seat Private Dining room, trading all day in the heart of Soho.
• Pre-opening recruitment and ongoing management of 10 kitchen staff including training, supervision, salary determination, scheduling and overall team.
• Created, produced, and costed all function, a la carte and casual dining menus, inclusive of front and back of house specification and allergen sheets.
• Utilise expertise and networking in procurement to consistently control costs and maintain premium supply for this £2M restaurant operation.
• Total ownership of P&L maintaining cost of sales at 25% and Labour cost at 28%.
• Uber Eats and Deliveroo menus were developed and launched in anticipation of the 2021 lockdown.

London Area, United Kingdom

• Overseeing daily operations of Scott’s private dining rooms, with an annual turnover above £2M "The Private Room" and " Platinum Arrowana Room" catered for intimate dining experiences of 6 - 30 seated or standing.
• Guest lists at Scott's consistently included HNWI as well as A-list celebrities and sporting professionals.
• Weekly meetings collaborating with the PDR Team, Maître d’ & reception, and Sommelier teams.
• Responsible directly for all pre-event production and procurement working within strict labour and food cost guidelines, including pre-event meetings with the events team and functions sheet preparation.
• Working directly with Executive and Head Chef on menu development including production of all dishes for bi-weekly tastings.
• Solely responsible for event scheduling and pre-event training for junior chefs involved in service.

Cleveland, Queensland, Australia

• 60 seat full-service á la carte Restaurant with 12 seat private dining, offering a rolling menu and beverage list showcasing limited release Australian wines.
• Averaging total restaurant covers 350-400 per week, 3-4 off-site catering events per month generating $1,500.000 in annual turnover maintaining 23% cost of sales and 28% labour cost.
• Doug and Pearl had a medium-sized menu with new features every week. We were able to gain supplemental revenue streams every month through offsite catering, private degustation and special functions.
• High quality of food service was maintained with adherence to food safety legislation.
• Strong focus on our Social Media Presence and corporate image continuity across all platforms. Maintaining 4-5 stars on trip advisor and consistently being rated certificate of excellence and Travellers choice.
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining, and catering.

Hail Creek, Queensland, Australia

• Remote mine site catering with 16 back of house staff, over two 10hr shifts per day.
• Providing plated breakfast and dinner as well as full crib services for a camp with 1065 beds.
• Oversaw and directed kitchen staff of 24 and individual position assignments.
• Trained and managed all kitchen staff, including employee development, issuing disciplinary action, and conducting performance reviews.
• Monitored linework processes to ensure consistency in quality, quantity, and presentation.
• Maintained inventories of food, ingredient, and supply stock to prepare and plan vendor orders.

Brisbane, Queensland

• Labour hire contracts across Resource, Stadium and Resort sectors.
• Catering up to 2500 daily covers in remote locations.
• Working on sites from 250 2000 man for companies such as* Cater Care, Spotless, Transfield Services, ESS over regional Australia and overseas.
• I also worked several months with DNC in the Tourism sector on the Great Barrier Reef at Heron Island Resort.

Raby Bay, Queensland

• Mixed purpose venue featuring 120 seat full-service ala carte All day dining serving a modern Australian menu.
• Awarded by QLD Restauranteurs Association in our first year in the best new opening category.
• Central Bar with casual dining and 80 alfresco seats. Function room Seating 80 or 150 standing casual.
• Provided hands-on expertise in areas that included menu planning, cost control and analysis, staffing, budgeting, and marketing.
• I managed the entire restaurant staff of 32 and controlled food and operating expenses while enhancing food and service quality whilst improving kitchen techniques.
• Increased food revenue in Icon from $156,000pa to $960,000pa in 16 months through an integrated assault on Brand Offering and most importantly changing company culture to a collaborative and inclusive environment.