Douglas Henwood

• Proud to say this club is a food first venue then bar then gaming in regards to revenue
• In charge of a kitchen brigade with approximately 25 staff members on roster ranging from chefs, cook, apprentices & kitchen hands
• High volume, fast paced bistro with breakfast, lunch and dinner services 7 days a week, off peak approx 400 covers per day, peak times approx 1000 meals per day
• Development of seasonal menus, maintaining a consistency in club favorites as well as a selection of on trend items while meeting the needs of customer dietary requirements in mind
• Developed strong supplier relationships with commitment to maintain a consistency in quality products and purchasing power
• Functions including corporate, weddings, birthdays, sportsman's luncheons, club awards annual dinners and private high end dinners
• Full menu costings using a costing program with desired percentage. currently with a food cost under industry benchmark
• Monthly stocktakes to maintain food cost, and price monitoring
• Staff rostering using humanforce program, balancing of strong and efficient teams inline with wage percentages and staff work life balance

Head chef in charge of 4 venues for taphouse hotel group, Kingscliff Beach hotel, Babalou weddings and events, coolangatta sands hotel, Chinderah Tavern. I was based out of Kingscliff hotel and coolangatta sands

responsibilities included

• hiring of staff
• staff development
• rostering
• wage percentage
• oversight of head chefs at each venue
• menu development and costings
• food cost percentages
• stocktaking
• purchasing and supplier relations
• oversight of all kitchen operations neede to maintain constancy in food quality and standard

• Supervised kitchen food preparation in demanding, high-volume environments.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Abided by company standards in terms of portion and serving sizes.

• work alongside french chef , learning classic french methods and cuisine
• started understanding food cost, ordering and kitchen operations

• First job in Australia , Serranos was a 5 year Hatted restaurant
• learnt high end modern cuisine skills
• techniques and methods with which i base my food on today

• Passed basic training and branch training
• passed with distinction london city and guilds chefs exam

• Started my trade as a chef
• involved in buffets, carvery, functions, ala carte and room service