Jared Hudson Email & Phone Number

Marrangaroo, Nsw, Au

Lithgow, New South Wales, Australia

Langford, British Columbia, Canada

pinnacle 2023 winner!!

Lloydminster, Alberta, Canada

2 time operations team of the month

Langford, British Columbia, Canada

3 x GSM of the Month2 x Region of the year :Pacific Region

3 x Sales Associate of the Month

Sooke, British Columbia, Canada

Tarbet, Scotland, United Kingdom

Tarbert, Scotland, United Kingdom

Camden, New South Wales, Australia

Sydney, New South Wales, Australia

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.Coordinates daily tasks with the Sous Chef.Responsible to supervise junior chefsAble to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.Full awareness of all menu items, their recipes, methods of production and presentation standards.Follows good preservation standards for the proper handling of all food products at the right temperature.Operate and maintain all department equipment and reporting of malfunctioning.Ensure effective communication between staff by maintaining a secure and friendly working environmentEstablishing and maintaining effective inter-departmental working relationshipsHave excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food businessPersonally responsible for hygiene, safety and correct use of equipment and utensilsAbility to produce own work in accordance with a deadline and to assist and encourage others in achieving this aimChecks periodically expiry dates and proper storage of food items in the section.Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute eventsGuide and train the subordinates on a daily basis to ensure high motivation and economical working environmentShould be able to set an example to others for personal hygiene and cleanliness on and off duty

Lithgow, New South Wales, Australia

Achiving my Certificite III In commercial Cookery after Completing my apprentaship 1 year and 1 month early at 18 years old.Completion date was set for March of 2018Learn different procedures for food preparation• Prepare ingredients for dishes upon the instructions of chefs• Assist in operating commercial cooking equipment such as stoves, cookers, ovens, and fryers• Make sure that food supplies are stored properly and used resourcefully• Ensure that food items are properly rotated in refrigerators and any near expiry ones are dealt with according to the restaurant’s policies• Help chefs in cooking activities by providing input and managing work• Set up food stations by following chef’s orders• Make sure that recipes are followed properly during food preparation and cooking time• Handle portion control requirements and presentation standards• Arrange food items aesthetically on serving plates• Make sure that the kitchen is clean and organized at all times• Ensure that best food practices and kitchen hygiene protocols are adhered to• Guide kitchen staff in upholding high culinary standards• Assist chef in developing menus and provide suggestions for alternates such as sauces and levels of spice for each entrée• Make sure that all leftover food is stored properly• Assist in checking food deliveries for both quantity and quality standards• Provide input into stock rotation activities and make sure that food inventory is in check• Learn and employ the basics of food aesthetics in sync with the restaurant’s set instructions• Maintain a “clean as you go” work ethic

Commercial Cookery And Management

High School Diploma, 10