clare o leary

Executive Sous chef

My duties include stock takes/controls, rotas, wage controls, forecasting revenue and wage costs, control of GP, food and chemical ordering, Health and Safety paperwork, training and recruitment, weekly and daily reports and representation at operation meetings. I also had the responsibility of running the kitchen in the absence of a Head Chef for 5 months. During this time I was able to pull back 10% off of the GP deficit. During this time I was also able to gain an insight into menu writing and implementation and the general responsibilities associated with the daily running of a 16 strong brigade kitchen.