This Head Chef has done it all. Managed kitchens that produce 1200 + covers a day, exclusive event venues managing ala carte service and functions simultaneously while holding down the kitchen, training and development, costing menus, rostering, stocktake and processes, financial reporting to name and few and not opposed to the long days and nights of the industry. He is truly a hospitality veteran and will be a great asset to any team. His Ideal role is in a venue he can stay in for the foreseeable future, that has good staff retention where he can teach his skills, and do what he does best, cook good quality food.