Bex Kaye

• Development of menu operating at 25% costings. Sourced local produce only.

• Design, budgets/quotes, legislative compliance & liaison for kitchen fit out

I run all aspects of the day to day runnings of the kitchen from sourcing produces locally, staff training, rostering, meeting with suppliers, organising functions and group purchasing.

I work closely with the Directors and Management to on day to day runnings of the restaurant.

Oversea business operations, inventory control, and customer service for restaurant.

Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.

Maximized profitability by effectively managing food costs through portion control and minimizing waste. COGS are rolling at 25-27%

Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.

I started my time at SPK with the re-launch of the business after renovations were done. I redesign their menus to be in line of Melbourne cafes were offering.

I was heavy involved in resetting the kitchen for re opening. I brought in new suppliers to ensure food costs were kept low. Rolling COGS are 24-26%

Working closely with owners and management I created menu heavy on gluten free dishes. I also created the famous Potato Cake.

I put in ordering systems so all staff can easily order stock. i was in charge of rostering, food handling, hiring and training. During my time I developed strong working relationships with suppliers and fellow staff members

Management of kitchen. Local Victorian Produce sourced only. Local Charity partnership during COVID. Employee development, menu design and supplier liaisons.

Menu Design. Development of produce garden.

Supplier relationships. Working to budgets and procedures. Rostering up to 10+ kitchen employees.

Supplier relationships. Produce sourcing. Management of team. UberEATS implementation.

Development of nutritional food plan, cookbook & food stylist

Co-Creation of venue & menu concept

Direct management of a team of staff (ESL) & Visa Applications