Caroline COTTER

This is a brief selection of positions held over my career, highlighting some establishments , restaurants , burger joints , wedding and events catering , Hotels , private yacht , cafes , and temporary hospitality staffing agency which have all contributed to my skill set. Exposure to varying guest expectations , cuisines and business models has resulted in my adaptability and rounded understanding of the Hospitality Industry.

• Daily food preparation / mise en place duties ensuring section/s are ready and to standard for service.
• Supervision and training of kitchen staff, ensuring food quality and expected standards of production are met.
• Monitored safety and food handling practices throughout kitchen areas, ensuring compliance with government health regulations. Staff safety , accident prevention and food safety are always a priority for me.
• Monitored and taught preparation techniques and processes to ensure consistent quality production and efficient time management of kitchen staff.
• Checking off of incoming produce and deliveries against ordering forms, resolved any anomalies.
• Stock rotation and effective implementation of food waste management.
• Implemented streamlined preparation, service and cleaning processes to shorten wait times, potential hazards and minimise wastages.
• Liaised closely with kitchen and front-of-house personnel for efficient, enjoyable and consistent services.
• Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labour
• Interviewing, hiring, training kitchen personnel.
• Dismissal of kitchen personnel.
• Staff rostering. Kept up-to-date records of employee attendance and vacation time requests.
• Ensuring staff morale and cohesion throughout the team through effective listening and communication.