peter gillanders

creating menus
managing a team of chefs
Creating fresh food on a daily basis for that evening's service
Stock rotation and checking of products delivered
Kitchen cleaning to company standards
Responsible for chef de parties, Demi chef de parties, Commis chefs and kitchen porters

Part of the opening team of chefs
Running the kitchen in the head chefs absence
Training new recruits to Living Ventures Standards Ordering and stock rotation
Responsible to Head Chef

In charge of staff meals
Catering for Embassy led functions, including organizing budgets and shopping
Arranging, creating menus and catering for private functions, including hiring and sorting out pay for staff
Budget control
Creating menus to suit specific health requirements of the Ambassador
food sourcing

Reporting to the operations head chef
Working closely with my operations head chef to ensure that the restaurant meets company standards
Making sure all food going out in each unit is to the standard as laid out by operational chef
Training new staff for other Gusto restaurants in the North West UK
managing each units wastage control
Helping with ordering and running the kitchens while head chefs of units were away.
providing sickness cover for other restaurants and brands within the same company when needed
responsible for overseeing food operations at 6 gusto restaurants