Create/ cost seasonal menus and recipes for two a la carte restaurants (breakfast, lunch, dinner and bar menus), conferences, in house and off site functions.Write cost effective rosters for 25+ kitchen staff over two restaurants.Staff management, training and hiring. Create/ cost beer and wine tasting degustation menus to match and complement beverages. Planning/ organisation of conferences, in house and off site catering. Ordering/ dealing with suppliers (including food, cleaning products and equipment) Organising Food control plans, monthly stock takes, portion control and wastage records for two restaurants. Cooking on the line during busy a la carte services. Maximising production of staff and kitchens by using the larger kitchen at Wahi to prep Schnappa Rock menu items. Run two kitchens as sustainably as possible by reducing waste, and only using free range chicken and eggs, freedom farmed pork, local line caught fish and where possible produce from our restaurant gardens.

Create/ cost seasonal a la carte menus and recipes. (breakfast, lunch, dinner, dessert and bar menu) Create/ cost seasonal funtion/ conference menus and recipes.Write cost effective rosters for a team of 12+ kitchen staff.Staff management, training and hiring. Planning/ organising conferences, in house and off site cateringPlanning/ organisation of conferences, in house and off site catering. Ordering/ dealing with suppliers (including food, cleaning products and equipment) Organising Food control plans, monthly stock takes, portion control and wastage records. Cooking on the line during busy a la carte services. Run the kitchen as sustainably as possible by reducing waste, and only using free range chicken and eggs, freedom farmed pork, local line caught fish and where possible produce from our restaurant gardens