Chef De Cuisine (Executive Chef)
Melbourne, Australia
Responsible for delivering on the Crown Resorts Melbourne Food and Beverage vision, standards, and objectives as the Executive Chef, of the former Crown Towers Hotel 150 capacity “Margo’s Seafood Brasserie and Grill” Australian and French Contemporary Fusion Restaurant, through a strategic approach managing the $6 Million (AUD) annual food, beverage and labour budget operation which focused on strong leadership, developing business strategies, entrepreneurism and innovation, high team involvement and creating organisational best practice.Key Responsibilities: 1. Developed Seasonal and Promotional Menus, Recipes, Yield tests, BCG Matrices and portion specifications in accordance with consumer trends, nutritional needs, product specifications, 2. Coordinated all training activities for the kitchen, restaurant other production and service employees, including the identification and analysis of training needs 3. Purchasing and requisition of all restaurant equipment, food, beverage and general supplies from vendors approved by the company and ensured stock, waste and inventory control4. Planned, created and managed the $6 Million (AUD) annual food, beverage and labour budget 5. Managed the fast paced high volume (150 PAX), seven operational days a week kitchen of 40+ kitchen staff whilst maintaining food costs to 38% and labor cost to 26% 6. Consistently maintained a clean and safe environment by adhering to all internal Crown Melbourne Food Safety Plan policies including Maintenance Schedules, federal, state and local council food safety, HACCP, and work health and safety requirements.