Executive Sous Chef, Kitchen coordinator and second in charge to general manager. managing of front of house staff as well as back of house staff. opening and closing of restaurant. cash ups. building customer relations. menu costing. menu development. menu design. marketing and advertising (social media) training of staff. stock control. administration. food and wine pairing. daily balancing of electronic stock system. run of pass in peak hours. staff rosters

Executive Chef and Kitchen coordinator of three kitchens (Functions Venue Kitchen, Country Club restaurant and Halfway house . Menu designing and costings there of. Managing pass in restaurant during peak hours, coordinated all kitchen staff. Stock control.

Second in charge to General Manager. Managing front and back of house staff, staff training (waiters and kitchen staff), control of rosters and shifts. Running kitchen pass in peak hours. Stock control (orders, stock take, receiving of stock and inputting and balancing of the electronic stock system with actual supplies) assisting with cash ups, kitchen closure as well as opening and closing of the restaurant.