## Leadership & Management- Oversee operations of three kitchen facilities in a high-volume venue- Manage and lead a team of 35+ culinary staff members- Coordinate with sous chefs to ensure effective kitchen operations- Implement staff development initiatives including: - Recruitment and hiring - Performance evaluations - Career advancement opportunities - Professional development programs## Financial & Business Operations- Conduct weekly inventory analysis using proprietary systems- Monitor and optimize gross profit percentages- Maintain strict budget controls- Generate performance reports for senior leadership focusing on: - Key Performance Indicators (KPIs) - Strategic business objectives - Operational metrics## Production & Quality Control- Manage production of 1,000+ food items during peak service- Maintain consistent quality standards across all operations- Develop and standardize new menu items- Implement quality assurance programs including: - Customer feedback analysis - Staff training initiatives - Performance improvement measures## Safety & Compliance- Implement modern food safety systems- Establish standardized reporting procedures- Maintain rigorous cleanliness protocols- Ensure compliance with health and safety regulations## Strategic Initiatives- Collaborate with venue management on marketing strategies- Focus on revenue generation during off-peak periods- Partner with executive leadership on business improvement projects- Drive operational excellence through systematic improvements## Menu Development- Lead complete menu development process- Create and standardize new recipes- Implement menu changes through corporate channels- Ensure smooth integration of new menu items

# Multi-Venue Culinary Management RolePosition Overview: Executive management role overseeing culinary operations across multiple venues (Cru and Crudo) with function capabilities.## Key Responsibilities:- Strategic Personnel Management - Develop and manage staff rosters across multiple venues - Execute recruitment, performance management, and team development initiatives - Foster a positive kitchen culture to enhance staff retention- Menu Development and Cost Control - Conceptualize and implement weekly specialty offerings - Design and cost menus aligned with organizational profit targets - Conduct a comparative analysis of menu item profitability - Optimize supplier relationships to maximize cost efficiency- Operational Excellence - Standardize recipe development and documentation across venues - Coordinate simultaneous function execution across multiple locations - Oversee kitchen operations during service periods - Maintain exceptional sanitation standards through staff training and supervision- Quality Assurance and Training - Implement comprehensive staff training programs - Establish and maintain superior culinary standards - Ensure consistent food quality and presentation across venues- Event Management - Collaborate with the function planning team to execute concurrent events - Oversee food preparation and service for both regular service and special functions

This role began at code black Brunswick to open no.100 Flinders Lane. • Hiring and firing staff• Using supplier relationships to beat existing pricing and lower food costs.• The creation of menus and costing them to the companies' desired food cost percentages• Doing menu tastings for shareholders to approve and critique dishes. • Creating weekly specials• rostering of the kitchen team• working with the teams to improve and create consistent recipes for everyone to follow.• opening of new venue and building the kitchen team to support the venue.• maintaining and training others in a high level of food safety and kitchen cleanliness• cooking and directing the team through services to ensure the quality of the food is to high standards.• using supplier relationships to beat existing pricing and lower food costs.• Creating stocktake• prepping food for venues• creating a positive kitchen culture that results in low staff turnover.• maintaining food spending to keep in line with food cost percentages.

my roles as the executive chef include - hiring and firing staff.-rostering of the kitchen team - the training and development of existing and new staff to the level required. - creating a positive kitchen culture that results in low staff turnover - ordering supplies for multiple venues - using supplier relationships to beat existing pricing and lower food costs. - the creation of menus and costing them to the companies desired food cost percentages- opening of new venues and building the kitchen teams to support the venue. - prepping food for venues -cooking and directing the team through services to ensure the quality of the food is too high standards. - maintaining and training others in a high level of food safety and kitchen cleanliness. - working with the general manager and owners to plan the direction of the business's food.- creating weekly specials-working with the teams to improve and create consistent recipes for everyone to follow

my roles as a head chef were the following -rostering the kitchen staff on a weekly basis-hiring and firing of staff -training and development of the staff.- maintaining food spending to keep in line with food cost percentages. -creating and costing seasonal menus to suit the style of the restaurant. -creating function menus and planning with the general manager on upcoming functions -creating weekly specials -ordering supplies for the restaurant, making contact with different suppliers, and sourcing better pricing through building relationships with suppliers. - cooking and running of the pass.- picking up ingredients from suppliers when required. - maintaining high standards of food safety hygiene practices in the kitchen and training others to keep the same standards. - having meetings with the general manager about future planning events for the restaurant to build excitment to the customer base.

My role was to go to different sites around Melbourne for shifts and perform tasks required by the chef of those kitchens working at venues such as - parliament house, government house, Flemington racecourse, Caulfield racecourse, Moonee valley racecourse, and more. these venues required me to complete tasks in different styles of food from large catering to fine dining.

I was part of a team that served 200 people a day through the busy restaurant/cafe. My responsibilities included:-Administering and practicing food and hygiene practices.-Preparation of food in accordance with detailed menu plan. -Sourcing of food and resources for food preparation

At the Collins square team I managed the wholesale division in the pastry kitchen which included the following responsibilities:-Communication with customers and vendors through several platforms including emails, phone and face to face -Management of POS System and cash management-Upskilling of existing staff as required for new products and customer focused business improvements -Development of menu including pricing and stock control-Ongoing stock control including stakeholder management with key vendors-On-boarding and training of new staff-Administering and practicing food and hygiene practices.-Preparation of food in accordance with detailed menu plan.

This role included:-Administering and practicing food and hygiene practices.-Preparation of food in accordance with detailed menu plan. -Sourcing of food and resources for food preparation

Responsibilities included:-Administering and practicing food and hygiene practices.-Preparation of food in accordance with detailed menu plan. -Sourcing of food and resources for food preparation-Innovation and creation of new products -Event management of specialised pop up nights including menu development and presentation to guests.-Participation in key community events through service of the community and food preparation.