Andrew Toh

Managed a team of 15 staff in the central kitchen and daily operations

· Oversaw HR functions including staff hiring, rostering, and training for administrative, operational, and culinary roles

· Conducted food quality control, and food safety, and hygiene audits to maintain high standards

· Designed menus and conducted food costing, contributing to profit and loss (P&L) management

· Set up new cafes and managed pop-up events, ensuring seamless operations and customer satisfaction

· Cultivated strong relationships with suppliers, ensuring high-quality food supply and cost-effective purchasing

· Handled food procurement and stock control to optimize inventory levels and reduce waste

· Managed overall budget and monetization strategies to enhance the company’s financial performance

· Hired, managed, and trained kitchen staff, ensuring a high level of skill and efficiency

· Inventoried food, ingredients, and supplies to prepare and plan vendor orders effectively

· Conducted food costing and menu planning to optimize profitability

· Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management

· Created recipes and prepared advanced dishes, enhancing the menu offering

· Developed and implemented standard operating procedures to improve kitchen workflow and productivity

· Ensured compliance with health and safety regulations to maintain a safe working environment

· Fostered a positive and collaborative team environment, leading to high staff retention and satisfaction

· Supervised the operation of grills, stoves, and ovens, ensuring equipments are cleaned and maintained after every shift

· Maintained a well-organized mise en place to ensure consistency and efficiency in food preparation

· Addressed dietary concerns and food allergies, creating customized dishes to meet customer needs and preferences

· Facilitated timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating

· Mastered the use of various cooking equipment, including ovens, grills, and fryers, to produce a diverse range of menu items with consistent quality

Managed and trained a small team of 4 staff, fostering a collaborative and efficient work environment

· Oversaw inventory management, ensuring optimal stock levels and minimizing waste

· Directed daily operations, including the mass production of food supplies for multiple EARL canteen stores in the CBD

· Developed and maintained staff rosters, ensuring adequate coverage and smooth operations

· Washed dishes and maintained cleanliness throughout the kitchen, ensuring a hygienic and organized work environment
· Disposed of rubbish and kept the area clean, contributing to overall kitchen sanitation and efficiency
· Assisted in cooking and food preparation, supporting the kitchen team in delivering high-quality meals