Phillip cosgrove

Owner: Mark Hosie

Contact Number: 0422311573

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Mentored kitchen staff to prepare each for demanding roles.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Obtained fresh, local ingredients to lower grocery costs.
• Disciplined and dedicated to meeting high-quality standards.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Trained and managed kitchen personnel and supervised related culinary activity.

• Employer: John Coombes
• Contact number: 0408949242
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail and quality.
• Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
• Prepared food items such as meats, poultry and fish for frying purposes.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

• owner: paul drakos
• contact number:0457544976
• Completed on-time deliveries by choosing best and most efficient routes.
• Operated vehicle safely in highly congested areas with no traffic violations.
• Completed rush deliveries on tight timetables to satisfy customer needs.
• Communicated customer complaints, requests and feedback to company management for swift resolution.
• Contacted customers prior to delivery to confirm and coordinate delivery times.
• Fostered positive working relationships with regular customers.
• Loaded truck and properly secured items to prevent damage for deliveries.
• Performed walk around on delivery vehicle before beginning shift to verify correct and safe operating order.
• Oversaw product loading to keep items balanced, work efficient and items secure for safe delivery.

• Don hodge
• Number: 0418111121,
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Mentored kitchen staff to prepare each for demanding roles.
• Created recipes and prepared advanced dishes.
• Hired, managed and trained kitchen staff.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Placed orders to restock items before supplies ran out.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.

• Owner: Nick Vivian
• contact number:0417664639
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Hired, managed and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Mentored kitchen staff to prepare each for demanding roles.
• Created recipes and prepared advanced dishes.
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Placed orders to restock items before supplies ran out.

• Owner: Mark Hosie
• Contact number: 0422311573
• Maintained well-organized mise en place to keep work consistent.
• Operated all kitchen equipment safely to prevent injuries.
• Prepared items for roasting, sautéing, frying and baking.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Placed orders to restock items before supplies ran out.
• Mentored kitchen staff to prepare each for demanding roles.
• Complied with portion and serving sizes as per restaurant standards.
• Sanitized all counters properly to prevent food-borne illness.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• Owner: Andy Wright
• Contact number:0422311573
• Followed safety protocols to avoid accidents.
• Prepared worksite by setting up required tools and supplies.
• Prioritized and accomplished multiple tasks within established timeframes.
• Positioned and held materials for senior professionals to complete work.
• Provided knowledgeable, friendly service to increase customer retention.
• Reported unsafe situations or service-related issues to appropriate personnel.