Anthony Halkiotis
Brisbane,QLD
Summary
Warehouse Manager at Garment and Product Solutions with expertise in logistics coordination and inventory management. Proven track record in enhancing order fulfilment accuracy and resolving customer complaints. Skilled in supplier negotiation and staff training, consistently delivering high-quality service and maintaining operational efficiency.
Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
27
27
years of professional experience
Work History
Warehouse Manager
Garment and Product Solutions
Brisbane, Qld
11.2021 - Current
- I currently work in our family owned business, running the warehouse / 3PL.
- I coordinate and monitor the receipt, storage, and dispatch of goods in warehouse.
- Operate forklifts to manage overhead stock efficiently.
- Utilize inventory management software for accurate stock tracking and record maintenance.
- Prepare inventory for shipment by attaching tags and labels promptly.
- Manage logistics operations, overseeing incoming deliveries and personnel tasks daily.
- Resolve customer complaints regarding product quality and delivery issues effectively.
- Provide shipping and receiving personnel with relevant inventory information.
- Ensured timely fulfilment of all orders with high accuracy.
Hospitality Manager
Hillsong Church
UPPER MOUNT GRAVATT, Qld
10.2013 - 11.2021
- I started off as a volunteer at Hillsong Church, running the hospitality department after selling my café in 2013. After a number of years, I was employed to run the hospitality department.
- I negotiated contracts with suppliers to secure competitive prices for ingredients.
- Checked quality of food products to meet high standards.
- Prepared workstations with ingredients and tools to increase efficiency.
- Monitored kitchen area and a team of volunteers to maintain overall safety and establish proper food handling techniques.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Stored foods correctly using correct storage containers and labelling systems.
- Exercised portion control for items served, eliminating waste.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Monitored temperatures of prepared food and cold-storage areas.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Managed the volunteer team and assigned tasks for various stages of food production.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Supervised team members during meal service to ensure accuracy of orders.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Observed food safety and sanitation protocols to reduce germ spread.
- Planned menus, ordered supplies and managed kitchen and hospitality volunteers.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Worked successfully with diverse group of co workers and volunteers to accomplish goals and address issues related to our products and services.
- Operated a variety of machinery and tools safely and efficiently.
Cafe Owner
The Roundabout Cafe
West End, Qld
12.2010 - 06.2013
- Operated a successful café, overseeing daily kitchen and front-of-house operations.
Managed staff recruitment, training, and performance evaluations.
Implemented efficient workflows to enhance service quality and customer satisfaction. - Oversaw food preparation, production and presentation according to quality standards.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Conducted regular inventory checks of food items stored in the kitchen area.
- Oversaw hiring process for new staff members, conducting interviews and making hiring decisions.
- Distributed food to service staff for prompt delivery to customers.
Chef
Various
London, United Kingdom
11.1997 - 10.2010
- Accumulated extensive experience in diverse Chef and Management roles across multiple establishments.
Worked at The Greek Club in Brisbane, enhancing culinary offerings.
Served at The Waldorf Hotel, delivering high-quality dining experiences.
Contributed to Fortnum and Mason in London, known for its exceptional service.
Education
High School Diploma -
Brisbane State High
Brisbane, QLDSkills
- Inventory management and tracking
- Logistics coordination
- Forklift operation
- Order fulfilment
- Customer service
- Menu planning
- Food safety
- Staff training
- Time management
- Supplier negotiation
- Food and beverage costing
- Portion and cost control
- Menu item pricing
- Food storage
- Food and beverage service
- Attention to detail
- Menu supervision
- Food presentation
References
References available upon request.
Timeline
Warehouse Manager
Garment and Product Solutions
11.2021 - Current
Hospitality Manager
Hillsong Church
10.2013 - 11.2021
Cafe Owner
The Roundabout Cafe
12.2010 - 06.2013
Chef
Various
11.1997 - 10.2010
High School Diploma -
Brisbane State High
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