Peter Hunter

• Led operational initiatives to enhance process efficiency and compliance with safety standards.
• Developed training materials and mentored new staff on best practices and procedures.
• Streamlined workflow processes, resulting in improved productivity across teams.
• Implemented quality control measures to ensure adherence to organizational policies.
• Collaborated with cross-functional teams to identify areas for improvement and optimize operations.
• Conducted regular assessments of operational performance and recommended strategic adjustments.
• Managed inventory systems, ensuring accurate tracking and timely restocking of supplies.
• Oversaw daily operations, coordinating tasks among team members to meet organizational goals.
• Mentored junior staff members, helping them develop their skills and advance in their careers.
• Maintained strict adherence to industry regulations, minimizing risk exposure for the organization.
• Coordinated cross-functional teams to address complex issues, leading to more efficient problem-solving processes.
• Maintained database systems to track and analyze operational data.
• Conducted regular reviews of operations and identified areas for improvement.
• Helped meet changing demands by recommending improvements to business systems or procedures.
• Devised and implemented processes and procedures to streamline operations.
• Evaluated staff performance and provided coaching to address inefficiencies.

• Led kitchen team to ensure high-quality food preparation and presentation are met.
• Developed innovative menu items, enhancing customer satisfaction and repeat business.
• Collaborated with front-of-house staff to synchronize service flow for improved dining experience.
• Implemented seasonal menu changes based on local ingredient availability and trends.
• Monitored kitchen operations to ensure compliance with health regulations and safety protocols.
• Fostered positive team environment, promoting collaboration and professional growth among staff.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Hired, managed, and trained kitchen staff.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
• Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
• Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
• Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
• Streamlined inventory management processes, reducing waste and optimizing supply orders.
• Conducted staff training sessions to improve culinary skills and maintain safety standards.

OZ Café was nestled in the heart of Tokyo’s Embassy’s area and housed the Diplomats pertaining to that embassy. A management team and staff that spoke limited English.