Manage a 10-man brigade, cooking, delegating tasks and prep, ensuring high standards and quality food for delivery to clients in and around PerthEnsure highest level of hygiene and food safety on location, whether private residence, public/private venue or boatCreate new menus, write recipes and implement them in the company style and standard, as well as audit inventory, restock, order for the teams and for weekly menus and spontaneous bookingsSupervise, train, motivate and collaborate with all levels of the brigade to foster a positive and safe atmosphere

-Leading a 40-man kitchen staff on a rotating-shift system to prepare meals for our 700+ active senior residents and 200+ employees-Constantly reinventing meal plans with fresh ingredients for our in-house production using the Cook-Chill system as well as maintaining a complex recipe inventory with Orga Filing Systems-Using local products and working with farms and small businesses to assure quality to our residents while maintaining a monthly budget by keeping tight control on expenses-Banquet and festival catering / menu planning and management-Introduced pandemic-era regulations: - Developed new strategies for socially distanced meetings/interviews and contactless deliveries - Shifted from dining room to in-room food delivery, accounting for all hygiene-related contact points - Adjusted menus to increase portions and include more comfort-food and highlights for improved morale - Created new daily schedules for employees to maintain personal distance where possible - Appointed a Hygiene Manager to educate employees on and enforce the stricter rules/expectations

Head Chef for a kitchen staff of 22 at a 200+ resident Catholic nursing home -Maintained high standards for quality control, hygiene, along with health-focused and organic meal planning -Kept a strict protocol/documentation of transactions -Menu planning and scheduling for daily operations as well as multiple annual banquets and festivals -Reduced costs on average by 10% through negotiation with suppliers

-Managed kitchen office and prepared meals in a 180-resident home-Supervised 14 employees-Health-care oriented catering, with various meal options for diabetics and other nutritional focuses-Lowered costs, trained new employees, and gained important relevant senior-citizen-based catering experience