Tony Hart

• Managed kitchen operations and staff for seamless workflow and high-quality output.
• Developed innovative recipes while ensuring top-tier food quality standards.
• Oversaw inventory, ordering supplies to maintain optimal stock levels.
• Trained junior chefs, enhancing culinary skills and expertise.
• Ensured health and safety compliance throughout kitchen operations.
• Collaborated with front-of-house for effective service delivery.
• Created seasonal menus aligned with current trends and preferences.
• Implemented cost-control measures to optimize expenses.

• Managed kitchen operations to optimize meal preparation and service efficiency.
• Trained and supervised kitchen staff on food safety and cooking techniques.
• Ensured compliance with health regulations while maintaining a clean kitchen environment.
• Conducted inventory management to enhance food supply levels and minimize waste.
• Maintained a sanitized work environment by following sanitation policies and procedures.
• Prepared high-quality dishes in accordance with established recipes and standards.
• Checked quality of raw materials prior to use, ensuring freshness and safety.
• Collaborated with team members to complete maintenance tasks efficiently on schedule.

• Maintained equipment by performing regular inspections and routine repairs.
• Recorded daily activities and observations in farm management logs.
• Adhered to safety protocols while handling chemicals and operating machinery.
• Weeded gardens by hand or with hoes when necessary.
• Repaired fences, gates, buildings, and other structures on the property.
• Maintained and repaired farming equipment to provide consistent usability, prime operational condition, and alleviate downtime.
• Applied troubleshooting methods to repair malfunctioning equipment.
• Performed general maintenance tasks such as painting barns or repairing fences.
• Followed safety protocols while operating machinery such as tractors or ATVs.
• Operated tractors and other farm equipment to plow fields, dig ditches and move trees.
• Operated chainsaw for constant firewood collection
• Operated zero turn mower to maintain Lawns throughout the camp
• Weed spraying via a tank on the back of a 4wd
• Operate tractor for track repairs, firewood collection etc

• Maintained boilers during nights and weekends to ensure operational efficiency.
• Resolved issues outside of business hours, enhancing client satisfaction.
• Greeted clients to create a welcoming environment.
• Managed financial transactions with accuracy and integrity.
• Performed rubbish removal and general cleaning while guests were on site.

• Presented menu items with emphasis on quality and visual appeal.
• Managed inventory levels and ordered supplies to optimize kitchen efficiency.
• Collaborated with kitchen staff to ensure smooth operations during service hours.
• Trained new team members on food preparation techniques and safety standards.
• Maintained kitchen cleanliness and organization to comply with health regulations.
• Monitored cooking times and temperatures for consistent dish quality.
• Implemented portion control practices to reduce waste in food preparation.
• Coordinated meal preparation activities with chefs during peak service hours.

Optimized inventory management by maintaining appropriate stock levels for kitchen operations.

• Streamlined food preparation processes to enhance efficiency and reduce wait times.
• Developed seasonal menus featuring local ingredients to meet customer preferences.
• Trained new kitchen staff on cooking techniques, safety protocols, and food safety regulations.
• Supervised kitchen staff to ensure compliance with hygiene standards and safety practices.
• Collaborated with front-of-house team to facilitate smooth service during peak hours.
• Monitored food production quality, presentation, and portion control to minimize waste.
• Established effective communication channels with vendors for optimal ingredient procurement.

• Prepared diverse menu items using fresh, locally sourced ingredients to enhance dining experience.
• Collaborated with team members to optimize kitchen operations and workflow efficiency.
• Maintained cleanliness and organization of workstations throughout shifts to uphold hygiene standards.
• Monitored food preparation methods and portion sizes to ensure adherence to recipes and presentation.
• Followed food safety guidelines rigorously for safe meal preparation and handling.
• Inspected kitchen equipment for cleanliness and functionality before use to prevent operational issues.
• Trained kitchen staff on culinary techniques and best practices for consistent quality.
• Resolved customer complaints promptly regarding food quality or service issues.

• Established and operated a vegan market stall at Eumundi, Noosa, Kawana, Marcoola, and various festivals.
• Prepared diverse menu items using fresh, locally sourced ingredients.
• Ensured cleanliness and organization of workstations throughout shifts.
• Managed inventory and ordered supplies to meet operational needs.
• Adhered to food safety guidelines for safe meal preparation.
• Inspected kitchen equipment for cleanliness and functionality before use.
• Implemented portion control practices to minimize waste.
• Resolved customer complaints regarding food quality and service issues.

• Developed seasonal menus that highlighted local ingredients and aligned with customer preferences.
• Supervised kitchen staff to ensure compliance with food safety standards and hygiene practices.
• Optimized inventory management by ordering supplies to maintain efficient stock levels.
• Collaborated with front-of-house team to enhance service efficiency during peak periods.
• Trained new kitchen staff on proper cooking techniques and safety protocols.
• Streamlined food preparation processes, significantly improving kitchen operational efficiency.
• Maintained cleanliness of kitchen equipment and work areas throughout service shifts.
• Monitored kitchen area and staff to uphold safety standards and proper food handling protocols.

• Managed daily kitchen operations, ensuring compliance with food safety standards.
• Assisted head chef in menu planning and ingredient selection for seasonal offerings.
• Trained and supervised kitchen staff on food preparation techniques and best practices.
• Coordinated inventory management, maintaining optimal stock levels of kitchen supplies.
• Prepared high-quality dishes according to established recipes and presentation standards.
• Monitored cooking processes, adjusting techniques to maintain dish consistency.
• Implemented sanitation procedures to uphold cleanliness throughout kitchen environment.
• Directed kitchen staff in operations, emphasizing food production, safety practices, and personnel management.

• Supervised daily grill operations, ensuring adherence to food quality and safety standards.
• Trained new staff on grilling techniques and kitchen safety protocols.
• Managed inventory levels for grill supplies and ingredients efficiently.
• Coordinated meal preparation processes with kitchen staff to enhance overall efficiency.
• Ensured compliance with health regulations during food handling and cooking procedures.
• Monitored cooking times and temperatures to optimize grill performance.
• Maintained cleanliness and organization of grilling area consistently.
• Resolved conflicts between employees and customers professionally.

• Company Overview: Young
• Al a carte meals
• Start up and shut down of kitchen
• Training staff
• Ordering stock
• Stock control
• Menu planning
• Young

• Company Overview: Bowral
• Food prep
• Cleaning of kitchen
• Breakfast menu
• Stock rotation
• Bowral