Managing of a Mexican take away unit and preparation kitchen• Organising and preparation produce for other sites• Organising and Scheduling deliveries for other sites• Weekly stock takes• Due diligence & Health & Safety compliance• Rotas for kitchen staff and delivery drivers

LOMO Bar & Grill was a brand-new start up business in which I was employed as Head ChefDuring this time, I had many responsibilities, which include:• Designing and setting up a kitchen from inception• Sourcing and supplying equipment• Sourcing and setting up accounts with suppliers• Designing and costing of menus to 72% GP• Creating allergen matrix for all menus• Setting standards that comply with HACCAP & Safer Food Better Business• Creating due diligence and health & safety checklists• Employing and training of staff members• Creating and costing staff rotas to a 30% labour margin