Chef
Gallagher Hotels
Terrigal, NSW
2016 - Current
- Planned menus, ordered supplies and managed kitchen staff.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Prepared high-quality dishes according to established recipes.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Checked quality of raw materials before use.
- Monitored quality, presentation and quantities of plated food across line.