Alvaro Tavares

• Managed a Team of 3 Chefs and 9 Kitchen Assistants
• Developed/Implemented New Recipes and Menus accordingly to Nutritional Value and New Zealand Health Department Standards
• Established and Maintained High Standards Meals within a budget and costs
• Lowered Costs utilizing suitable alternatives and through negotiation with suppliers by always been updated with the regional market
• Always successful through Internal, Council and Health Department Audits

Reference: Joanne Fenton or Gaye Jones

General Manager - Senior Admininistrator

Phone: 03 693 8299

• Trained New Staff alongside Head Chef (Kitchen of 5 Chefs and 8 Kitchenhands)
• Main person responsible for Cooking and Grill (Steaks, Fish, etc) in a busy kitchen environment (120+ meals evening)
• Assisted in menu development and recipe testing.
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
• Developed daily specials utilizing seasonal ingredients.

Reference: Roger Holdings or David Winter

Director - Head Chef

Phone: 03 688 4367

• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing.
• Trained kitchen workers on culinary techniques.
• Busy Kitchen Environment (300+ meals daily a la carte)

Reference: Peter Whittaker or Augusto Mello

Director - Head Chef

Phones: Peter: 021 759 350 or Augusto: 021 084 20762

• Organized the daily mise en place in order to prepare meals efficiently.
• Adhered to health and safety regulations while preparing food items in the kitchen area.
• Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.

Reference: Mellanie Hibbs

General Manager

Phone: 03 768 5135

• Prepared and cooked food items according to recipes, portioning, and presentation specifications.
• Performed basic knife skills such as dicing, slicing, mincing vegetables and cleaning seafood and meats
• Garde Manger

• It was my first job within Hospitality. I've learned to make Cocktails and Cook as needed and required in the business accordingly to situation