Little cafe bar/ pizzeria,I have Control and directing the food preparation process, I Managed and working closely with other Chefs of all levels.I have extensive knowledge Creating menu items, recipes and developing dishes ensuring variety and quality,Determining food inventory needs, stocking and ordering.responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelinesBeing responsible for health and safetyBeing responsible for… Show more Little cafe bar/ pizzeria,I have Control and directing the food preparation process, I Managed and working closely with other Chefs of all levels.I have extensive knowledge Creating menu items, recipes and developing dishes ensuring variety and quality,Determining food inventory needs, stocking and ordering.responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelinesBeing responsible for health and safetyBeing responsible for food hygiene practicesCalculate food cost percentageManage stocktakeTraining others Show less

I am a senior sous, in a restaurant that caters for up to 400 guests for breakfast and dinner, i have around 25 chefs under me that I support and train, I also give a lot of admin support to my head chef, preparing rosters, training jr and Commi chefs, during and end of shift temperature checks and label checks, delivery sheets and stock controls.I am very passionate and like to build a happy and productive team around me.

My roll as a chef was to create top quality 5 star Restaurant food for the resident’s and there guests, as well as catering for food allergies, ordering, and running the kitchen on my own at most times.My roll as a manager was to man the reception as well as be the first aider on site I also helped with the resident’s for anything they needed, I ran the bar, served the food out of the restaurant, arrange activity’s as well as doing all the paper work that needed doing.

Due to covid, I worked as a solo sous chef cooking for 40 residence and staff, without kitchen assistant.I have great knowledge of dysphasia meals as well as fortified meals and nutrition skills when it comes to weight loss and weight gain.Knowledge of ordering food on a very tight budget, and creating and designing a menu that covered all necessaries diets.i also picked up care shifts and domestic help due to staff shortages.

My role is an Assistant Manager and Colour Design Consultant.I have 5 Staff members working under me who I have full responsibility to train and upskill. I oversee Visual Merchandising, ordering and sending out products, and the Dangerous goods limits.I have successfully helped clients colour design the exterior and interior of their houses and Apartment Buildings. I have also been involved with construction projects. My latest project was for the New Westfield Mall in New Market… Show more My role is an Assistant Manager and Colour Design Consultant.I have 5 Staff members working under me who I have full responsibility to train and upskill. I oversee Visual Merchandising, ordering and sending out products, and the Dangerous goods limits.I have successfully helped clients colour design the exterior and interior of their houses and Apartment Buildings. I have also been involved with construction projects. My latest project was for the New Westfield Mall in New Market, Auckland, NZ. Show less