Nicholas Taylor

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

• Operated kitchen including service, planning, purchasing to a weekly budget , overseeing and improving yields and labour cost,. whilst maintaining kitchen standards as to meet all necessary criteria from hygiene to presentation to customer interaction.
• Was promoted from CDP to Sous with in 5 months

• Oversaw Two kitchens with rostering, inventory management and ordering to maintain fully stocked kitchen to a budget
• Created recipes and prepared advanced dishes.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
• Hired, managed, and trained kitchen staff.

• Working with in sister restaurants Maintained well-organized mise en place to keep work efficient and consistent.
• Planned and directed high-volume food preparation in fast-paced environment.
• Ordering: controlled all meat, fish, drystore goods and over looked fruit and Veg orders done by other Chefs
• Sections: Controls the Sauce/Meat wok/grill section, Runs the pass when Head Chef/ sous Chef are out of the Kitchen
• Cleaning: Coordinated deep Clean of the kitchen

1 Hat restaurant

• Maintained well-organized mise en place to keep work consistent.