Head Chef/Sous Chef
The 7s Bar and Eatery
Upper Hutt, WGN
- Developed and executed innovative seasonal menus to enhance customer dining experience.
- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Streamlined food preparation processes to improve efficiency and reduce waste.
- Managed inventory control, optimizing stock levels for cost-effective operations.
- Led kitchen staff in high-pressure environments, maintaining quality service during peak hours.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.