Robert Tomlinson

· Managed kitchen staff team and assigned tasks for various stages of food production.

· Have meetings with residents and dietitians to discuss menus and meal options.

· Create menus catering to specific dietary needs and requirements.

· Assess inventory levels and place food orders

· Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

· Constantly check temperature levels of food and cool room.

· Solve any problems that may arise on shift

· Ensure consistency of quality and presentation for all meals.

· Collaborated with management to align kitchen operations and goals of the establishment.

Collaborated with management to align kitchen operations and goals of the establishmentmeals.

· Collaborated with management to align kitchen operations and goals of the establishment.

· Collaborated with management to align kitchen operations and goals of the establishment.

• Food preparation in collaboration with the chef manager
• Produce high quality, tasty and visually pleasing food
• Ensuring all produce is of the best quality, monitoring prep station and quantities
• Liaising with residents and getting their opinion on the food and ideas
• Maintain a clean the productive kitchen
• Solve any problems that may arise on shift
• Coming up with new ideas for menus
• Preparing puree and modified foods
• Implementing policies and procedures
• Manage staff
• Making sure

• Working in all outlets including nightly functions
• Cook and prepare nutritious meals, catering to special dietary and cultural needs
• Accurate Daily Ordering
• Temperature monitoring
• Oversee and supervising staff
• Delegating tasks to staff

• Cook and Prepare breakfast, lunch and dinner for 600+ people
• Maintaining quality and accuracy of food requirements
• Chemical handling and cleaning
• Food quality and temperature control

• Cook and prepare nutritious meals, catering to special dietary needs for up to 100 people including functions
• Creating and implementing budget spreadsheets, menus and procedures to keep accurate records and to improve work practices and productivity.
• Provide quality food and presentation of all dishes
• Attend managers and client meetings
• Adhering to HACCP and food safety
• Ordering all food and chemicals for the whole centre
• Maintaining budgets and looking at ways to save money
• Working as part of the centres management team

• Prepare all food including room service and functions, catering to special dietary needs for 300 plus patients
• Preparing seasonal menus using correct cooking methods
• Maintaining quality and accuracy of food requirements
• Ordering all food and stock control
• Food ordering and storage
• Chemical handling and cleaning