Oct 2010 to May 2011              Head Chef

                                                      Fine Fish, Neutral Bay

                                                      Sydney,AUSTRALIA

 

Responsibilities

• Managing the entire running of the kitchen, stocktaking, ordering and rostering. This includes managing a kitchen staff consisting of 2 other chefs, a kitchen hand and front case staff of generally 2 salespeople.

• Overseeing and being responsible for all cleanliness of the building, kitchen, scullery, bathrooms and restaurant floor.

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Achievements:

• Bringing on board new ranges of prepared foods for the fresh fish counter for customers instead of buying in commercial products, for example, house smoked salmon, house beetroot gravalax and standard dill gravalax, fish sausages etc.

• Had my profile as Head Chef in the ‘Food Service’ magazine promoting seafood for chefs to buy sustainable produce.

• Was successful in promoting the business for achieving “Best Fresh Fish Business” for 2010 in the Good Food Guide.

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Reason for Leaving

• The business owners revised their original plan to re-open the attached fine dining restaurant which I was employed to lead.