Tom Pulfrey Email and Phone Number

In this role I was responsible for assisting in day to day running of the kitchen, consisting of a team of 9 chefs and 4 dish washer, building shift rotas, ordering produce, maintaining clean standards amongst many other aspects.This was a very fast paced environment, and often required me to have to make quick, In the moment decision's.Ultimately I decided to leave this role as after a 12 year career in kitchens and hospitality, all around the world, I was ready for a new challenge.

This was my only role in Canada as part of my planned 2 year working holiday visa that was ultimately cut short by the Covid-19 pandemic. In this position I was in charge of preparing food and cooking food to order daily as a breakfast chef, I was also responsible for stock control and also managing and organising a small team (3) of other chefs and dishwashers

Working very closely with the Hostel General Manager, who was also the Bar Manager, I was responsible for running the department and ensuring that the bar was run to Base Hostel brand standards, values, policies and procedures.Event promotion and organisation was also a very big aspect of this position.I was also responsible to pour stock in line with licensing requirements, company policy & procedures, up sell to customers to maximize revenue and enter sales into the Point of Sale System as per company policy & procedure.