David Javens

I have sixteen years experience as a chef across a multitude of environments. I have experience as an Executive Chef in a number of restaurants, I have been a duty manager in a number of pubs, I have been the live in general manager of a 25 room motel and onsite restaurant, i was also General Manager of The Amaroo Tavern, Moree. Most recently i have been a supervisor/duty manager at the Paragon Hotel. I take pride in working hard to ensure that budgets are met and costings remain at a low and acceptable level. If a fault is identified and costings are exceeding the limit I had allocated for them, I ensure that the issue is rectified immediately and budgets remain in tact. I have an extensive experience in menu planning which I ensure to incorporate into the budget. I ensure the menu is appealing to customers, meets or exceeds the standard previously attained, and is as cost effective as is possible. I am mathematically and cost-saving minded and every action taken within my duties, regardless of the role, is ensured to meet all requirements of the customer, whilst remaining appealing to management and financing. I am a strong leader and believe in leading by example. I take pride in having the ability to share my skills in all fields, however I ensure that any issue or misconduct is met appropriately. I pride myself on my ability to skill-fully and successfully overcome and manage each challenge placed before me, and thoroughly enjoy bettering myself in any field.

• Current NSW RSA, RCG and ARCG