MARIO FALZON

I WAS OVERSEEING ALL THE DAY TO DAY RUNNING OF ALL THE CATERING OUTLETS WITHIN THE COMPLEX,ENSURING THAT ALL DEPARTMENTS COORDINATE TOGETHER.

• Optimised inventory management processes, avoiding unnecessary wastage and saving costs.
• Designed catering packages to increase sales and customer experience.
• Facilitated payment collection and payroll for employees bi-monthly.
• Collected payments and provided receipts and invoices to customers.
• Planned diverse catering services for corporate functions, resulting in repeat business deals.

• Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
• Prepared gourmet dishes with utmost precision and creativity.
• Devised cost-effective strategies resulting in better profit margins whilst maintaining quality.
• Sourced new suppliers to reduce kitchen expenses, boosting profitability by 20%.
• Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
• Maintained high standards of food hygiene for superior customer satisfaction.
• Adopted best practices from industry trends to enhance menu offerings continuously.

• Developed new vegetarian menu items that became bestsellers within 2 months of launch.
• Managed inventory effectively, reducing unnecessary wastage.
• Supervised junior chefs, ensuring adherence to recipe instructions and quality control measures.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Devised cost-effective strategies resulting in better profit margins whilst maintaining quality.
• Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.

• Streamlined kitchen operations with effective resourcing to minimise wait times.
• Demonstrated excellent leadership skills in overseeing the smooth operation of kitchen activities during busy periods.
• Assisted Head Chef to ensure smooth operations during peak hours.
• Devised cost-effective strategies resulting in better profit margins whilst maintaining quality.
• Contributed significantly towards achieving positive restaurant reviews on popular online platforms.
• Utilised excess stock by developing recipe adaptations and special menu items.
• Supervised junior chefs, ensuring adherence to recipe instructions and quality control measures.

• Trained kitchen staff in food presentation techniques, boosting customer satisfaction levels by 10%.
• Led daily prep routines, improving kitchen productivity levels significantly.
• Worked closely with team members to maintain harmonious work environment.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Maintained high standards of food hygiene for superior customer satisfaction.
• Improved menu variety with introduction of innovative recipes.
• Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
• Developed new vegetarian menu items that became bestsellers within [Number] months of launch.
• Collaborated effectively with kitchen staff for efficient meal preparation.
• Utilised excess stock by developing recipe adaptations and special menu items.

• Applied knowledge of dietary restrictions to prepare suitable dishes.
• Collaborated with kitchen staff for efficient meal preparation and delivery.
• Provided relief cover for permanent chefs during holiday periods.
• Utilised creative culinary skills to introduce innovative menu ideas.
• Demonstrated flexibility by adapting to different kitchen environments quickly.
• Coordinated closely with restaurant management to meet business goals.
• Prepared meals under time constraints without compromising on taste or presentation.
• Maintained kitchen hygiene standards whilst ensuring smooth daily operations.

• Maintained clean and tidy food preparation areas.
• Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
• Improved presentation of dishes by incorporating innovative plating techniques.
• Built and maintained strong working relationship with staff across business.
• Managed portion control effectively, reducing waste significantly.
• Incorporated seasonal produce into menus for freshness and variety.

• Conducted intensive safety audits and investigated reported issues, accidents and near-misses.
• Forecasted sales trends to plan team resourcing.
• Conducted research and gathered information from multiple sources to present clear results.
• Completed opening and closing procedures, from product replenishment to budget control.
• Operated machinery to achieve targets while following regulations.