Alexander Morvai

Executive Head Chef

Wildginger

Huskisson

11.2011 - Current

Conducted regular meetings with kitchen staff to discuss operational issues or changes in procedures.
Oversaw portion control and garnishing of dishes before they are served.
Managed relationships with suppliers to secure competitive prices for ingredients used in preparing meals.
Developed innovative meal ideas, ensuring cost-effectiveness while maintaining high quality standards.
Directed the cleaning of kitchen equipment, storage areas, walk-in refrigerators and freezers.
Reviewed invoices from vendors for accuracy prior to payment approval.
Trained new chefs on proper cooking techniques, knife handling skills, menu items, recipes, sanitation practices.
Supervised food preparation activities of cooks and other kitchen workers.
Determined staffing needs by analyzing work schedules and job assignments.
Planned menus based on seasonal availability of ingredients and customer preferences.
Ensured adherence to health and safety regulations in the kitchen area.
Provided input into budget development processes related to food costs and labor expenses.
Organized special events such as banquets or parties by planning menus and ordering supplies.
Monitored food inventory levels and placed orders for supplies as needed.
Investigated new products available in the market to determine which ones should be added to the menu.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
Planned and prepared food product orders to maintain appropriate stock levels.
Streamlined kitchen processes to shorten wait times and serve additional guests.
Planned kitchen staff schedules to maximize coverage and encourage collaboration.
Monitored temperatures of prepared food and cold-storage areas.
Complied with Federal, state and local government Food Safety Laws and council legislations
Cleaned and sanitized kitchen equipment, utensils and workstations.