Jarred Laurie

Ran the day to day of a store of 15 employees.

Maintained, OHS and Food safe standards.

Solely responsible for rosterering.

Maintaining stock levels through ordering and stock take.

Balancing tills and Cash deposits.

Hiring and training of employees.

Ordering required equipment to maintain the store.

Organised repairs within a timely manner.

Regularly hit all KIP's assigned to me including Wage % and cost of goods.

Developed and maintained close relationships between suppliers.

Updated and streamlined procedures and recipes, which then were adopted company wide.

Actively worked on RnD and specials.

Conducted performance reviews.

Maintained all HACCP food safety sheets to a high level.

Finished my apprenticeship.

Worked within 2 different restaurants (Ascua, Heno & Rey).

Participated in various in house functions, events, catering as well as staff canteen.

Competently worked all sections within both kitchens

First apprentice to work on the Ascua Grill.

Maintained a high standard of prep on all sections.

Filed all required HACCP paperwork within the kitchen.

Followed all procedure hotel wide.

Helped maintain the ordering list to maintain stock for my section.

Worked in closs accord with a variety of different chefs.

Trained new employees and apprentices.

Participated in menu tastings.

Cooked for Ascuas, Tomahawk masterclass.

Maintained an up to date list of all available steaks and tomahawks, and communicated this to front of house.

Hotel quarintine chef during covid lockdowns:

Maintained a high level of cleanliness and sanitisation.

Cooked a high velocity of foods while staying within strict dietry requirements for 250+ guests.

Performed all tasks assigned to me.

Prepped daily menu items.

Ran kitchen on Head chefs day off.

Assisted with deep cleaning of entire restaurant.

Developed my skills on various sections.

Participated in apprentice of the year.