Steve Koster Email & Phone Number

Vancouver, British Columbia, Canada

Operating in a team for film and television catering (100 to 400 people per day), my responsibilities include, but are not limited to:- Writing menus understanding client needs and requests (VIP, dietary, etc.)- Operating in Head Chef role on a rotation basis - Training staff and successfully delegating tasks- Managing inventory and ordering

North Vancouver, British Columbia, Canada

Responsible for overseeing all aspects of daily operation of the food production and staffing in a newly Executive Hotels self-sourced restaurant. I managed day to day kitchen administration by:- Recruiting, training/coaching and coordinating Kitchen Team staff tasks- Liaising with the Hotel General Manager and Food & Beverages Director to ensure budget.

Sydney, New South Wales, Australia

Senior Chef in high-end boutique catering:- Catered for high volumes (10 - 7000 people)- Coordinated optimal guest relations from initial contact through final check-out to ensure satisfaction - Determined portion sizes for optimal cost controls- Trained, collaborated and supervised Catering Team in a fast-paced environment-Assisted in menu and recipe.

Sydney, New South Wales, Australia

Pitmaster and Chef in a unique concept market/restaurant articulated around meat. I provided:- Dish creation and menu development by identifying trends and needs to comply with the new concept- Media liaison and brand representation- Cooking classes and food tours- Staff recruitment and training - Sourcing, ordering and managing stock rotation- Food health.

Sydney, New South Wales, Australia

For over a year, I expanded my professional horizons by developing experience across multiple aspects of culinary and hospitality including:- Sous-Chef contracts at: The Fish Shop, Fred's

Sydney, New South Wales, Australia

For over a year I expanded my professional horizons by developing experience across multiple aspects of culinary and hospitality including:- Chef contract - work in several restaurants and high-end catering corporate companies- Assisting owners/management with financial planning and budgeting - Staff recruitment (Front and back of house) - re-modelling and.

Sydney, New South Wales, Australia

In a fresh born establishment where creativity was encouraged, I contributed in its success by:- Being part of the initial menu writing, designing and executing team- Aiding writing the drinks menu- Working with the marketing team to create our launching and kick-starter strategies- Monitoring quality, presentation and quantities of plated food across.

Sydney, New South Wales, Australia

Variety of short-term contracts and kitchen placements across events, restaurants, corporate functions, in various kitchen staffing volumes (from 5 to 60) - To name a few: AMP Head Office Sydney, Commonwealth Bank at Darling Quarter, Merivale Group, Royal Agricultural society, Keystone Group

Naremburn, Australia

Sydney, New South Wales, Australia

Sydney, New South Wales, Australia

Sydney, New South Wales, Australia

Sydney, New South Wales, Australia

Sydney, New South Wales, Australia