Raymond Steplin

• In charge of Manchester restaurant BOH operations, leading and guiding a team of 26 to achieve the upmost top quality of service, fine food and overall experience.
• Closely monitoring weekly orders and sales, making sure to always hit targets and GP.
• Stock taking and reconciliation on a weekly basis to make sure controls are in place.
• Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
• Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
• Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.

• Planned and organised a full venue relaunch with an entire new Japanese cuisine sharing concept, restaurant capacity of 220 seats, 2 private function rooms and an exclusive fine dining experience
• Fully redeveloped menu and costed to keep with current trends and food value
• Running and organising daily restaurant operation alongside several private events reaching covers up to 500 per day
• Achieving fast and consistent service plus absolutely delicious food
• Implemented budgeting plans, tracked financials and inventory, and identified areas for cost savings
• Prepared weekly work schedules for kitchen personnel in accordance with staffing guidelines and forecasted labor costs
• Developed seasonal and promotional menus to increase sales
• Trained kitchen associates on fundamentals of great cooking, totally new concept, excellent plating and consistency
• Monitored sanitation and safety standards, as well as local health regulations

• Company Overview: private members clubs
• Maintained business compliance with applicable regulations, including safety and sanitary guidelines
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques
• Catered for large corporate and special events with 200+ guests
• Private members clubs

• Managed kitchen staff team of 30 and assigned various stages of food production.
• Negotiated with suppliers to secure high-quality and excellent value produce.
• Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
• Estimated food and labour costs and kept operations within budgets.
• Developed recipes and menus to align culinary trends with consumer
demand.
• Recruited and trained kitchen staff to meet high expectations for
performance and quality.
• Prepared rotas to optimise coverage while balancing payroll costs.

Monitored sanitation and safety standards, as well as local health regulations.

• Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Catered for large corporate and special events with 200+ guests.

• Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour
• Plated food according to restaurant artistic guidelines for attractive presentation
• Supervised all kitchen food preparation, operating in demanding, high-volume environment
• Helped staff adhere to tough restaurant requirements through effective discipline and motivation

• Developed high-quality fine dining dishes for guests, including starters, mains and desserts
• Managed kitchen waste control, monitoring waste to reevaluate portion sizes and recommend actions to head chef
• Assisted in stocktaking, ordering supplies for planned events and service
• Ensured minimal waste by accurately portioning ingredients, meats and dishes when preparing meals
• Butchered meat to minimise wastage and deliver quality cuts
• Followed strict health and safety guidelines in kitchen

• Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts
• Managed ingredient deliveries and stock rotation, maintaining optimum product quality
• Performed opening mise-en-place duties, maintaining professionalism of restaurant