Michael Mckeever Email and Phone Number

Menu writing, costing, stock taking, cooking, updating cleaning records and procedures and implementing stock control measures, using the systems inplace to determine GP, spend and revenue on a daily,weekly,bi-weekly and monthly basis to achieve and maintain food revenue and investigate shortfalls.

Head Chef of large pub with function rooms, fine dining restaurant and beer garden, regularly serving up to 400 meals a day with bespoke menus,BBQs & al a carte. recruitment,rosters and events planning and execution often times multiple events simultaneously