Robert Aparo Email & Phone Number

Australia

Melbourne, Victoria, Australia

My responsibilities at the Skinny dog hotel included the following:• Menu design for pub, function and canapé menu• Stock management and ordering• Rostering• Stock take(weekly)• Supplier invoice management • Maintaining relationship with suppliers• Controlling timesheets and hours in the kitchen• Controlling and maintaining wage cost (under 26%)• Controlling and maintaining food cost (30%) • Controlling and maintaining food GP (69%)• Quality control of food brought to the pass• Maintain kitchen to the high HACCP Control standard • Liaise with venue manager and FOH about daily menu and specials• Recruitment and Training kitchen staff (Chefs, apprentices and Kitchen hands) • Daily food preparation• Accepting of stock deliveries and stock rotation

Melbourne, Victoria, Australia

My responsibilities at the Post Office hotel included the following:• Menu design for pub menu, dining hall menu, function and canapé menu• Stock management and ordering• Rostering• Stock take• Supplier invoice management • Maintaining relationship with suppliers• Controlling timesheets and hours in the kitchen• Controlling and maintaining wage cost (under 26%)• Controlling and maintaining food cost (30%) • Working the pass daily• Quality control of food brought to the pass• Maintain kitchen to the high HACCP Control standard• Liaise with venue manager and FOH about daily menu and specials• Recruitment and Training kitchen staff (Chefs, apprentices and Kitchen hands) • Daily food preparation• Accepting of stock deliveries and stock rotation• Weekly management meeting with venue mangers and function team for both kitchens(pub and dining hall) functions and events• Organising and ordering for functions from 20-160 people (weddings, baptisms, ect.) • Preparing and cooking whole spit animals also break down and serve of whole animals.

Melbourne, Victoria, Australia

My responsibilities at the Station hotel included the following:• Menu design • Stock management and ordering• Rostering• Wages• Stock take (Weekly)• Supplier invoice management • Maintaining relationship with suppliers• Controlling timesheets and hours in the kitchen• Controlling and maintaining wage cost (under 26%)• Controlling and maintaining food cost (30%) • Working the pass daily• Quality control of food brought to the pass• Maintain kitchen to the high HACCP Control standard• Liaise with venue manager and FOH about daily menu and specials• Recruitment and Training kitchen staff (Chefs, apprentices and Kitchen hands)• Daily food preparation • Accepting of stock deliveries and stock rotation• Weekly management meeting with venue mangers and area mangers• Conflict resolutionAchievementsIn 2014 the Station Hotel rated 13/20 in The Age Good Food Guide, in 2015 I was able to raise the rating to 14/20

Melbourne, Victoria, Australia

Melbourne, Victoria, Australia

Melbourne, Victoria, Australia

Edinburgh, Scotland, United Kingdom

• 2 AA Rosettes for Rhubarb – the Restaurant at Prestonfield 2005-2010• Edinburgh’s only 5 Red Star Hotel 2006, 2007, 2008 & 2009• AA Inspector's Choice & five red star Hotel 2010• 5 gold star hotel Visit Scotland 2010 - one of just five in ScotlandPlease see the link below of the complete list of awardshttp://www.prestonfield.com/accolades.html

Melbourne, Victoria, Australia