Christopher Mcgrath

• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Oversaw kitchen operations for nightly tour up Katherine Gorge and off site locations.
• Disciplined and dedicated to meeting high-quality standards.

• Produced revolutionary menu offerings to put establishments on local, regional and national map.
• Planned and directed high-volume food preparation in fast-paced environment.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Acted as head chef when required to maintain continuity of service and quality.
• Established and updated staff schedules and assignments to optimize coverage of peak times.

• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Obtained fresh, local ingredients to lower grocery costs.
• Hired, managed and trained kitchen staff.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Assisted servers with specialty drinks orders by preparing on-demand items without delay.
• Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.

• Consulted with managers to organize special events and promotions such as trivia nights to bring in new customers.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Assisted servers with specialty drinks orders by preparing on-demand items without delay.
• Capitalized on opportunities to advance operations and mixology knowledge, enhancing customer service with refined and current expertise.

• Trained team members in successful strategies to meet operational and sales targets.
• Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.
• Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
• Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
• Assessed job applications and made hiring recommendations to bring in top candidates for key vacancies.
• Coached team on effective upselling and cross-selling methods.
• Managed inventory control processes to restore back stock, control costs and maintain sales floor levels to meet customer needs.
• Set and enforced policies focused on increasing team productivity and strengthening operational efficiency.

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Created recipes and prepared advanced dishes.
• Hired, managed and trained kitchen staff.

• Prepared cooking ingredients for chef.
• Ensured food inventory and supplies were maintained and used resourcefully.
• Maintained well-organized mise en place to keep work efficient and consistent.
• Set up food stations by following chef's orders.
• Performed other tasks as assigned by sous chef or chef
• Oversaw grill, stove and oven and cleaned all equipment after every shift.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

• Used hand and power tools and diagnostic equipment to complete various aspects of jobs.
• Maintained cleanliness and organization of work areas.
• Helped complete system installations, digging trenches and breaking up concrete.
• Installed new electrical components, fixtures and motors.
• Inspected and tested electrical systems to identify connection issues and other faults affecting system performance.
• Followed direction of senior electrical professionals to complete safe, efficient tasks.
• Tested wiring and other system parts for electrical flow and function.
• Worked closely with public utility companies to develop expertise in communication, systems cabling, circuitry and writing projects.
• Adhered to work site safety protocols and reported potential hazards.

Assist in all aspects of federal post:

Bill pay

Parcel sorting

Barista ( the post office is a cafe too)

Cooking

Cleaning

Financial consolidation

Fuel management