Chef / supervisor
Charcoal Chicken
Botany , New Zealand
12 2020 - Current
- Collaborated with suppliers for fresh ingredient delivery and better price point.
- Designed charcoal cooked halal menus employing strict halal guidelines. Designed and costed burgers and sides.
- Fostered an environment of teamwork amongst staff, boosting morale and productivity.
- Conducted regular equipment maintenance checks ensuring uninterrupted kitchen operations.
- Managed a team of cooks, ensuring high-quality food preparation.
- Provided daily oversight of kitchen operations, resulting in smooth service.
- Recording of food plan obligations.