ROBERT JAMES YEAMAN

Support senior chefs with daily management of multi-outlet kitchen service.

• Produce weekly labour rotas aligned to labour budget and coverage needs.
• Monitor labour performance and productivity against contractual hours requirements.
• Manage monthly stocktakes and investigate stock variances to prevent shrinkage.
• Control food cost through accurate ordering, portion control, and waste reduction.
• Monitor transfers waste and purchasing to improve overall profitability outcomes.
• Order meat, seafood, produce, dry goods, and pastry with suppliers.
• Liaise with suppliers on product quality, seasonal availability, and pricing updates.
• Plan menus, develop dishes, and calculate menu costs for accuracy.
• Serve dishes meeting required GP and food cost percentages during service.
• Support recruitment of new kitchen team members during busy periods.
• Train, mentor, and develop junior chefs and chef de parties effectively.
• Maintain HACCP documentation and uphold food safety compliance across outlets.
• Assist with planning holiday schedules while maintaining staffing levels for service.
• Support senior chefs during high-profile events, delivering luxury guest experiences.

• Lead and oversee a section of the kitchen, ensuring the efficient preparation and service of high-quality dishes in a fast-paced, 5 star hotel environment.
• Manage and monitor stock levels, placing orders for necessary supplies, and ensuring timely delivery to meet operational needs while minimizing waste.
• Make sure HACCP rules are followed, including checking temperatures and food storage to avoid contamination.
• Train, mentor, and supervise junior chefs and kitchen staff, providing guidance and helping to develop their culinary skills and knowledge.
• Regularly monitor and record temperature controls for storage and food preparation areas, conducting checks to prevent contamination and ensure product safety.

• Developed new recipes, menus, and food concepts to promote sales.
• Monitored and controlled food and labor costs to support profitability.
• Developed and maintained systems to ensure food quality and freshness.
• Assisted executive chef with kitchen operations and preparation.
• Documented daily operational information detailing supplies used and labor hours worked.
• Liaised with suppliers to ensure that orders were placed.
• Operated and maintained equipment and reported malfunctions.

• Monitored and controlled food and labor costs to support profitability.
• Developed new recipes, menus, and food concepts to promote sales.
• Adhered to COSHH standards and ensured colleagues did the same.
• Ensured HACCP paperwork was completed daily for each department.
• Monitored inventory levels and enforced best practices, reducing waste.
• Guided kitchen personnel in line cooking, food preparation and dish plating.

• Instructed cooks and kitchen workers in preparing, cooking, garnishing, or presenting food.
• Monitored and controlled food and labor costs to support profitability.
• Developed new recipes, menus, and food concepts to promote sales.

• Prepped food items by cutting, chopping, and mixing sauces.
• Cleaned and sanitized cooking surfaces consistently throughout the shift.
• Verified that kitchen staff followed all recipes and portion servings correctly.
• Organized and managed catered events, ensuring quality food and service standards were met.

• Created lists for kitchen personnel for daily food preparation tasks.
• Labeled and stored raw food ingredients in appropriate storage room, walk-in refrigerator, or freezer.
• Stored and rotated food products properly, maintaining freshness.
• Cooked food according to recipes set by establishment.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Coordinated with other kitchen staff to ensure timely and efficient food production.

• Washed and peeled fruits and vegetables to prepare for consumption.
• All tasks required of me from my Head Chef.
• Operated industrial ovens, stoves and grills to prepare food.
• Cooked food items by grilling, frying, and sautéing according to recipes and standards.