Anita Gibbons

• 3000 students per week (school).
• Delegated tasks wisely amongst staff members; created balance and harmony in the workplace.
• Managed daily kitchen operations efficiently whilst maintaining high quality standards.
• Identified necessary equipment repairs before breakdowns could disrupt service. Created dishes for special events, impressing guests and elevating the schools and olive dining's reputation.

• (NEW OPENING )
• 80K FOOD SALES A WEEK
• Ensured high-quality dishes over 16 different food concepts with high volume.
• Collaborated with market kitchen designers to open the new food concept.
• Maintained exemplary hygiene standards in the kitchen area.
• Trained 80 members of junior staff for optimal performance and skill development including F.O.H , B.O.H and various rolls.
• rota , stocks , payroll ect.

I have worked with this company ongoing for the last few years since opening .

doing various rolls from head chef to C.D.P.

• Coordinated with front-of-house staff to ensure seamless service delivery.
• Instituted a rotation system to minimise food waste.
• hosted young Michelin chef of the year on site with chef mike Reid.
• had extensive knowledge on specialised beef and cuts imported from japan , Argentina , France and many more including wagyu from japan. Dry ageing onsite.
• Established strong rapport with team members through effective communication skills.

• won employee off the year 2016!
• Conducted staff training sessions to enhance culinary skills and knowledge.
• Streamlined kitchen processes by implementing effective time management strategies.
• Fostered a positive working environment through clear communication and team motivation.
• Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
• creative new work flow systems.
• worked in all sister sites and

• 1 Michelin star
• Carried out day-to-day duties accurately and efficiently.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Successfully delivered on tasks within tight deadlines.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• helped out here with pervious head chef while reopening the kitchen.

• Carried out day-to-day duties accurately and efficiently.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Successfully delivered on tasks within tight deadlines.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• 3aa rosette
• Michelin star
• Working in all three kitchens from 2 aa rosette , high class banquet to 1 Michelin star.