This candidate has had experience running kitchens of all sizes and capacities. From smaller venues that do around 200-300 covers a day to multi-level venues that have 5 different departments, multiple kitchens to run at any one time and up to 1500 covers. He strives to please, is well respected by his peers and team and can cook lots of various styles from fine dining, to bistro to function catering. He is definitely a people person, and a crowd pleaser which would reflect positively on his team in the kitchen and flow through service. He is proficient in forecasting, financial reporting, maintaining COGs Labour and wastage and of course can do rostering, stocktake and ordering in line with budgets.