CORPORATE HEAD CHEF AND OPERATIONS / 2016 - PRESENT - The Daily Café Group
Menu development
- Costing to ensure optimal profit margins.
- Training culinary operations for all new stores opened
- Recruiting staff for new shops, opening supplier accounts, training staff, purchasing, layout of kitchens.
- Sourcing suppliers and new products, negotiating to ensure better group pricing.
- Food control/quality of all stores
- Monthly store audit visits and feedback reports to franchisees and head office
- Constant support and retraining where needed.
- Assisting franchisees with the day to day running of stores.
- Building and writing SOP’s
HEAD CHEF / 2014 - 2015 - Madame Zingara - Company Gardens Restaurant
- Menu planning and costing
- Set all standard operating procedures in place
- Recruiting the team
- Food quality
- Food cost, capturing invoices/ menu reports
- Stock control, ordering and costing
- Managing team (15+)
- Reason for leaving: Moved internally to the tent same owners
EXECUTIVE CHEF / 2015 - 2016 - Madame Zingara - Theatre of Dreams
- All admin for kitchen including staff admin (leave forms, recruitment, schedules, transport)
- Weekly food cost sheets, ordering, stock control
- Menu development
- Quality control
- Health and safety
- Co-ordination of food leaving the kitchen (average of 600 pax per night – 4 course meal)
- Managing the team (50+)
- Reason for leaving: Theatre of Dreams closed
KITCHEN MANAGER / 2013 - 2014 - The Bay Hotel
- Kitchen co-ordination, quality control
- Menu development
- Stock control and costing (using Micros), ordering
- Training staff
- Created manuals for annual workshops to upskill teams
- Managing staff (40 +)
- Weekly rosters/ staff files/ performance reviews/ leave etc.
- Function planning
- Health and safety
- Taking care of group’s kitchen with regards to costing Health and safety regulations etc.
- Reason for leaving: No growth opportunities
