Christopher Deland

• Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Prepare meals for lunch and dinner service
• Cater for functions and special events

• Placed orders to restock items before supplies ran out.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Assist in staff employment and training

• Placed orders to restock items before supplies ran out
• .Cook and prepare meals for breakfast, lunch and dinner
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Created recipes and prepared advanced dishes.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.

Worked for 4 years as an apprentice chef under the guidance of Manual Damien whilst completing Certificate 3 Commercial Cookery

After graduating I remained employed as assistant to Manual for 2 years and was promoted to Head Chef until The Little Snail was sold

My duties included preparing meals with a mediterranean and french flair.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Hired, managed, and trained kitchen staff.