Andrew Tatlow

In charge off running a mess hall for mine camp and caravan park.

ordering menu planning supervising stocktake cribbs salad bar and wraps desserts cooking for 40 to 100 people per day.

Managed a small Motel 40 bedroom soul charge position and 3 kitchen assistants cooking for about 30 to 40 people mainly miners and some in house guests.

Supporting the Head Chef in this very busy resort managing the junior kitchen staff training cost control organising a very busy service over the summer period .

Had awards for best wedding venue in Queensland.

• Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
• Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

Employed as a Chef De Partie running a smooth operation off each department ie fryer section, grill, and larder.

Supporting the Head Chef And Sous Chef helping create new dishes and costing.

Supporting the Head Chef in smooth operation of a very busy club.

Was in charge in chef absence taking care of al la carte and ordering and functions.

Was a sole charge chef in a 35 bedroom motel.

Cooking of al la carte meals to a high standard, menu costing and menu design, functions and weddings.

A contract chef covering shifts for a very busy roadhouse, cooking wet dishes and a al la carte menu.

Was also working at the Norseman motel Restaurant as part of the BP roadhouse.

• Oversaw food preparation and monitored safety protocols.
• Helped general management develop prices based on inventory costs and portion sizes.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Carried out supervisory responsibilities in accordance with company policies and applicable laws.
• Maintained an atmosphere of enthusiastic customer service.
• Adhered to safe work practices.
• Demonstrated genuine hospitality while greeting and establishing rapport with guests.
• Verified all deliveries against invoices and completed shortage and overage reports.
• Handled customer complaints with poise and grace.
• Supervised, trained and developed team members in accordance with company policies and procedures.

• Hired and managed all kitchen staff.
• Reported accidents, injuries or unsafe work conditions to manager.
• Relayed orders to bar and kitchen by quickly and accurately recording guest selections and keying into the register.
• Addressed diner complaints with kitchen staff and served replacement menu items promptly.
• Monitored temperature of cases, shelves and storage areas and reported failures to the manager.
• Motivated staff to perform at peak efficiency and quality.
• Helped general management develop prices based on inventory costs and portion sizes.
• Checked and tested foods to verify quality and temperature.
• Purchased food and cultivated strong vendor relationships.
• Established and maintained a positive work environment.
• Reported on weekly sales to management.
• Prepared and maintained inventory records.