Joe McCallion

• Running day to day basis of a very busy bistro covering high covers daily.
• Making sure standards are met in a very high standard and maintained.
• Ordering and collecting stock from local producers.
• Writing and changing menus 3 times a year.
• Working with and developing young chef' s talents.
• Hired, managed and trained kitchen staff, maintaining competent service teams. Producing a weekly rota
• Making sure food hygiene standards are met and the safety elements of the kitchen are always in place.
• Contacting other professionals to maintain the equipment and having the professionals in place to do so.
  Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.

• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.

Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.

Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.

• Planned menus
• Made sure food was of the right quality and price
• Managed stock
• Ordered food from suppliers
• Worked within a budget and kept accurate records
• Managed health and hygiene procedures
• Organised the staff duty rota
• Recruited, trained and developed staff
• Help in the preparation and design of all food menus.
• Produce high quality plates both design and taste wise.
• Ensured that the kitchen operated in a timely way.
• Planning and directing food preparation when necessary.
• Resourcefully solved any issues that arose and seized control of any problematic situation.
• Maintained a positive and professional approach with co-workers and customers.

• Helped in the preparation and design of all food menus.
• Produced high quality plates both design and taste wise.
• Ensured that the kitchen operated in a timely way.
• Planned and directed food preparation when necessary.
• Resourcefully solved any issues that arose and seized control of any problematic situation.
• Managed and trained kitchen staff, established a working schedule and assessed staff's performances.
• Ordered supplies to stock inventory appropriately.
• Complied with and enforced sanitation regulations and safety standards.
• Maintained a positive and professional approach with co-workers and customers.

• Prepared food, cleaning, stock rotation,
• Cooked food to a very high standard. Prepared and cooked fresh pizzas made to order.
• Involved in improving and changing the menu.
• Key holder duties

• Customer service, till operations, processing, stock control, delivery of new stock.
• Recycling packaging, operator of cardboard recycling machine, merchandising, refreshing slogans and promotions work.

As and when required.

• Prepared food
• Cleaning duties
• Stock rotation
• Cooked food to a very high standard
• Prepared and cooked starters, mains and deserts.
• Any other duties required by head chef.

• Customer service, till operations, processing, stock control, delivery of new stock.
• Recycling packaging, operator of cardboard recycling machine, merchandising, refreshing slogans and promotions work.

• Provided technical support over the telephone for sky sports

and sky broadband.

• Communication skills.
• Escalating calls
• IT skills