Employed as EXECUTIVE SOUS CHEF where my responsibilities included but were not limited to; " Effective rostering skills " Food cost / Food GP " Time Management " Innovative approach to food and presentation " Training staff and Chefs " Managing 30 to 40 Chef and apprentice Chefs " Team Management " Ability to demonstrate strong leaderships and motivate and lead kitchen staff " Ability to work under pressure and handle volumes from 200 - 1000 pax " Ordering / Liaising with suppliers " Day to day operation of the kitchen " Function and A 'la cart " Stock take and stock control " Menu planning " Problem Solving " Outstanding organisational skills to manage multiple restaurants and venues

Employed as HEAD CHEF where my responsibilities included but were not limited to; " Seek Challenge and thrives on been part of a team to deliver results through my kitchen staffs and chefs " Ability to work under pressure and handle volumes from 200 - 1000 pax " Ability to demonstrate strong leaderships and motivate and lead kitchen staff " Effective rostering skills " To train and develop staff members " Outstanding organisational skills to manage multiple restaurants and venues " Menu Planning " Following Budgets " Innovative approach to food and presentation " Following weekly target and sales " Customer service " Food costing / stock take " Ordering weekly stock " Function and A 'la Cart menus " Liaising with suppliers

Employed as SOUS CHEF where my responsibilities included but were not limited to; " Outstanding organisational skills to manage multiple restaurants and venues " Liaising with suppliers " Time Management " Passion for quality and excellence to assist running the kitchen " Problem solving " Ability to work under pressure and handle volumes from 200 - 1000 pax " Ability to demonstrate strong leaderships and motivate and lead kitchen staff " Effective rostering skills " Food cost / Food GP " Training staff and Chefs " Managing 30 to 40 Chef and apprentice Chefs " Team Management " Innovative approach to food and presentation

Employed as HEAD CHEF where my responsibilities included but were not limited to; " Food cost / Food GP " Training staff and Chefs " Managing 10 Chef and apprentice Chefs " Menu Planning " Outstanding organisational skills to manage multiple restaurants and venues " Liaising with suppliers " Customer Service " Team Management " Stock control " Target Sales " Food Cost / Food GP " Time Management " Passion for quality and excellence to assist running the kitchen " Problem solving " Ability to work under pressure and handle volumes from 200 - 500 pax " Ability to demonstrate strong leaderships and motivate and lead kitchen staff " Effective rostering skills