BurnsideHead Chef, Sous Chef, Manager
Over 2 Years Experience:Hancock Co Ltd, New Zealand Hospo.com, AucklandTransfield Services (New Zealand) Limited, Waiouru
Transfield Services (New Zealand) Limited, Waiouru Head Chef 5/2007 - 8/2012
Head Chef, Sous Chef & Temp Chef. Prep, cooked Field rations, Mess Meals, Packed lunches and Functions. Approximately 2000 - 4000 per service time. Monitor menu nutrition, purchasing, production, food control plan. Staff rosters and uniform maintenance. Manage temperature , food wastage, kitchen hygiene and rodent control plans. Meeting monthly food audit compliance and KPI targets.
Hospo.com, Auckland Sous Chef 2/1992 - 0/
Temp Chef. Client kitchens nationwide Hospitals, NZDF kitchens, Function Kitchens, Cafes, A La Carte kitchens
Hancock & Co Ltd, New Zealand Manager 2/1982 - 2/1992
Kitchen Manager. Managed a team of chefs and kitchen hands to deliver a standardised menu targeting the traditional family market. This company was a leader in this market as a consequence was a very successful concept at the time. The concept basically happened by chance a Cobb & Co restaurant was opened in Auckland based on a Bernie's Inn (UK) and the idea was an instant success especially for families. New Zealand operation grew swiftly from one restaurant in 1979 to 25 by 1984. With a further 4 Cobb & Co restaurants in Australia by 1990.
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Focused on delivering service and products to the customer in a timely manner
What uniform and tools of the trade do you have?
Uniforms and Safety boots. Knives
What's your favourite cuisine to cook?
Asian & Farm kitchen fare
What separates a 'great' manager from a 'good' manager?
All round performance focus on the kitchen and dining room. Work with your teams on the floor. Listen to your team and most important deliver or exceed our customer service experience