Christopher Ross

• Developed strong interpersonal and communication skills
• from interacting professionally with Dr surgeries , Hospitals upper management.
• Improved safety procedures to create safe working conditions for workers.
• Was promoted after 6 month from driver to courier supervisor
• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Answer Phones and assign drivers for the tasks and determine their urgency.
• Roster over 43 drivers over a 7 day roster
• Fleet Manage 27 Cars including interstate cars.
• Developed a Spread sheet to predict when cars needed service keeping the cars safe and compliant to Australian road rules
• I take cars out of the fleet when issues are found and have them repaired
• When Accidents occur I implement our protocol ,police , making sure everyone is safe, collecting details to add to the police reports,insurance forms and our incident reports and risk management .
• I am involved in risk management of missing specimens and following up with the drivers involved
• I step up to the Managers position during her absence
• I am on call 24 hours a day for building and courier related issues

• Help with the building Maintenance issues
• Maintained professional, organized, and safe environment for employees.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Onboarded new employees with training and new hire documentation.

Sourced second hand Items from Auction Sites and estate sales

repaired items and resold them .

Sent items or customers would pick them up from me .

• Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
• Insure all recipes were written so all chefs can follow the methods
• implementing spread sheets with the old head pastry chef formula to help with consistancy
• Compiled working specifications and food cost estimates for new products to broaden pastry offerings in the upstairs cafe.
• Managed a team of 6 pastry chefs in the functions Kitchens
• Trained new pastry chefs into our style of food
• Helped develop new function menus for large functions up to 500 people.
• Developed different desserts for the various dietary requirements in each function.
• Coordinating multiple functions at the same time
• Ordering stock daily
• complying to all health and safety laws
• creating a safe environment for all staff

• Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
• Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
• Prepared European and Australian pastries to meet customer order requirements.
• Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
• Operated clean pastry cooking station and complied with applicable health and safety standards.
• Cycled menus to keep offerings fresh and interesting for customers.
• Compiled working specifications and food cost estimates for new products to broaden pastry offerings.

• Built the restaurant from the ground up
• Liaised with the building owners, architects, builders and trades men took 9 months to build
• Insured it complied with the current health and building standards
• Obtained and maintained an Alcohol licence
• developed the style of food and beverages to complement each other and the venue.
• Employed a full new team while maintaining my other cafes staffing.
• worked with the hotel on room service and room charges Daily .
• Identified team weak points and implemented corrective actions to resolve concerns.
• Managed payroll, daily deposits, and cost controls.
• Recruited, hired, and trained talented staff to fill vacancies.
• Insured a safe and inclusive environment in my business
• Supervised daily activities of restaurant and 35 employees.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Motivated staff to perform at peak efficiency and quality.

• Trained and motivated employees to perform daily business functions.
• Developed and implemented marketing strategies to generate new customers and increase sales and profit margins.
• Put together realistic budgets based upon costs and fees for successfully operating business.
• Prepared bank deposits and handled business sales, returns and transaction reports.
• Introduced new methods, practices, and systems to reduce turnaround time.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

• Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
• Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
• Prepared French pastries to meet customer order requirements.
• Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Personalized creations for holidays, weddings, graduations, and personal events.
• Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
• Managed in-store, pick-up orders and catering needs.