John Rabone Email & Phone Number

Australia

Australia

Western Australia, Australia

Perth, Australia

Management of Catering Services within the Aegis Group, Food Safety compliance control and review. HACCP management and review, internal / external Auditing, Menu and Recipe development for over 3000 Residents. Quality Control. Procurement, Food cost, Budgets and KPIs.Development in Food Wastage initiatives. All Staff Recruitment with on boarding and full.

Murdoch, Western Australia, Australia

Oversee Hospitality Operations within Opal Murdoch Residential and Retirement villages within WA. Responsibilities included management of Cleaning, Laundry and active Chef Management. Duties included day to day kitchen Chef Management for 145 Residents, Management of Laundry and Systems / Logistics. Cleaning Management for the facility's. New electronic.

Australia

Overview of all Catering operations for all of Craig Care facilities in Victoria and Western Australia. Responsibilities included managed a team of 8 professional Chef Managers and Assistant Chefs. Introduced and managed new budgeting software rolled out new Electronic Resident Meal Ordering Systems, Controlled Procurement and new supplier leads with day.

Newman, Western Australia, Australia

Head chef for BHP. 900-man camp, Duties to run day to day operations of the Camp Kitchen. Compliance of HACCP and documentation, review of Food Safety Program, Risk assessments for staff. Manage a brigade of 10 chefs. Menu development, Stock Control, Ordering of supplies, inventory Management. Quality and compliance across all sections to include Crib.

Perth, Australia

Responsibility to support 28 Chef Managers cover facilities across the Perth and the Metropolitan area. Provide support, direction and advice to Facility Managers, Chef Managers. And Lifestyle. Mentored Chefs within all aspects for Food Management and systems. To Cover and relieve Chef Managers at all 28 facilities. Provided operational support for.

Bishopsgate London

Working for Compass Group running the Kitchen catering operations for the Investment Banks Staff Restaurant, Client meeting rooms and Directors dining lounge in estimation of 600 covers daily. To manage Kitchen brigade of 10 chefs and 15 Kitchen Assistants. Design, order, produce and budget all Menus working to given budgets. Implement kitchen design.

Southwalk Bridge London

Working for the Financial Times Newspaper for 6 years gaining experience in all kitchen sections to include Patisserie, Sauce, Larder, then moved after two years to concentrate on Client Lunches Directors Dinning and A la Carte. Promoted over the years from Commis Chef to Head Chef of the Directors Dinning lounge. large amount of weekly functions to.