David Albert Email & Phone Number

Melbourne, Victoria, Australia

Melbourne, Victoria, Australia

Melbourne, Australia

Reporting directly to the EAM, I am responsible for ensuring the smooth day to day operation and planning of all kitchen outlets and also overseeing the purchasing and Stewarding departments.Manage a team of up to 20 chefs and 10 stewardsCreate and develop menu concepts that strengthens our business ambitions Analyse and understand consumer habits to develop menu strategiesfor continued growth and exceed customer satisfactionOversee the appropriate receiving and storage of food Oversee the appropriate rotation of stores Meet agreed food cost and labour cost targets Prepare and distribute department rosters Meet agreed wage cost targets Maintaining food and safety procedures and practices Foster sound relationships with front of house staff and kitchen staff Maintain kitchen equipment and plant in good condition Preparation of yearly capital submission

Reporting directly to the Food and Beverage Director, I am responsible for ensuring the smooth day to day operation and planning of all kitchen outlets and also overseeing the purchasing and Stewarding departments.Manage a team of up to 20 Chefs and 15 stewardsCreate and develop menu concepts that strengthens our business ambitions Analyse and understand consumer purchasing habits to develop menu strategiesfor continued growth Oversee the appropriate receiving and storage of food Oversee the appropriate rotation of stores Meet agreed food cost targets Prepare and distribute department rosters Meet agreed wage cost targets Maintaining HACCP procedures and practices Foster sound relationships with front of house staff and kitchen staff Maintain kitchen equipment and plant in good condition Attendance at all department meetings Preparation of yearly capital submission

Manage a team of up to 15 Chefs and 5 stewards.Create and develop menu concepts that strengthens our business ambitions Analyse and understand consumer purchasing habits to develop menu strategiesfor continued growth Oversee the appropriate receiving and storage of food Oversee the appropriate rotation of stores Meet agreed food cost targets Prepare and distribute department rosters Meet agreed wage cost targets Maintaining HACCP procedures and practices Foster sound relationships with front of house staff and kitchen staff Maintain kitchen equipment and plant in good condition Attendance at all department meetings Preparation of yearly capital submission

Sabah, Malaysia

Was part of the opening team for the hotel including staff recruitment, purchase of equipment for the kitchen, implement policies and procedures, creating menus for 3 outlets and the Banquets departmentManage a team of up to 35 Chefs and 15 stewards.Oversee the appropriate receiving and storage of food Oversee the appropriate rotation of stores Meet agreed food cost targets Prepare and distribute department rosters Meet agreed wage cost targets Maintaining HACCP procedures and practices

New Caledonia

: Oversee the appropriate receiving and storage of food Oversee the appropriate rotation of stores Meet agreed food cost targets Prepare and distribute department rosters Meet agreed wage cost targets Maintaining HACCP procedures and practices Manage a team of up to 8 Chefs and 3 stewards

Sydney, Australia

Opening of the hotel Staff recruitment, purchase of equipment for the kitchen, implement policies and procedures, creating menus for 3 outlets and BanquetManage a team of up to 35 Chefs and 15 stewards.Oversee the appropriate receiving and storage of food Oversee the appropriate rotation of stores Meet agreed food cost targets Prepare and distribute department rosters Meet agreed wage cost targets Maintaining HACCP procedures and practices Worked closely with 3 Michelin star chef Michel Rostang

Worked in the main kitchen and the San Francisco Grill.During that time i had the opportunity to work with 3 michelin star chef Jean Georges Vongeristen.

Brussels Area, Belgium

5 star hotelWorked from entremetier, garde manger and chef saucier at "la Maison du Boeuf" 1 michelin star restaurant.During that time i had the opportunity to work with several 3 michelin star chefs such as Pierre Gagnaire, Emile Yeung

Paris Area, France

Cook for 2000 people and the officer's quarter< this was the main air force base in France with 20 Generals on base at all time.

Cholet

Looking after the basketball centre of formation for future proffessional athletes

Cholet

BEP cookery apprenticeship

Chemille

CAP of cookery apprenticeship