Trainer and Assessor

Trainer and Assessor

• Feb 2021 - Present

Participates in and contributes to validation and moderation of training and assessment resources Supports learners to complete their course based on their Training Plans and course schedules Conducts competency assessments both on and off the job, within the field of expertise, or in Conjunction with a subject matter expert, as outlined in the relevant training package Develops and delivers courses following Training Package and industry requirements Maintains regular contact with learners and supervisors and monitors progress Provides timely reports to RTO Manager on training activities, performance including assessment outcomes Ensures student and employers satisfaction benchmarks are met or exceeded. Show less

Head Chef

• Jan 2018 - May 2020

Direct kitchen operations, including food preparation, cooking, and cleanup Assign tasks; supervise chefs and cooks in the preparation and presentation of food Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively Resolve issues as they arise so that customers continue to receive their orders in a timely manner Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen Plan menus and set prices making adjustments as needed based on the availability of ingredients Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment Direct monthly inventory Maintain vendor relationships Recruit, hire, and train chefs, cooks, and kitchen staff Maintain kitchen equipment; schedule repairs and additional maintenance as needed Show less

Head Chef

• Apr 2016 - Dec 2017

Overall responsibility for the kitchen’s daily operations. Liaising with the relevant companies for food orders. Creating new dishes and menus. Interviewing and hiring new staff. Maintaining/raising the food’s profit margins for employers. Monitoring and controlling stock levels. Ensuring correct stock rotation procedures are followed. Implementation of health and safety procedures in the kitchen. Estimating costs and ensuring all purchases come within budget. ü Taking care of the kitchen’s accounts and creating a work roster Show less

Sous Chef

• Jan 2013 - Mar 2016

Maintained the standards of quality to ensure that cost of food remains economical. Kept an eye on the stock level and ordered appropriately. Ensured that a high standard of cleanliness was maintained throughout the kitchen areas at all times. Established controls to minimize food and supply waste and theft. Plan menus according to the popularity of various dishes. Plan menu for functions and weekly specials. Maintained the standards of quality to ensure that cost of food remains economical. Kept an eye on the stock level and ordered appropriately. Ensured that a high standard of cleanliness was maintained throughout the kitchen areas at all times. Established controls to minimize food and supply waste and theft. Plan menus according to the popularity of various dishes. Plan menu for functions and weekly specials.