Alexander Strobach

• Planned and directed high-volume food preparation in fast-paced environment.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Acted as head chef when required to maintain continuity of service and quality.

• Spotter
• Handy man
• Simple repair jobs
  
• Assisting technicians 
• Forklift driver
  

• Running a la carte service of average 350 pax per day
• Responsible for ordering up to 10k or more per day
• Managing staff 7-10
  
• Food safety
• Menu developing
• Staff training
  
• Microsoft Dynamics Supply chain
  
• Received and processed stock into inventory management system.
• Carried out day-day-day duties accurately and efficiently.
• Worked flexible hours; night, weekend, and holiday shifts.
• Identified issues, analyzed information and provided solutions to problems.

• Function, buffet & plated 500+ pax ( Eden Park and ANZ Event Center )
• Catering
• A la carte
• Canteen 
• Schools and retirement homes 

• Ordering
• Cooking sauce section
• 120 covers a la carte
• Modern upmarket Bistro food 

• New opening, kitchen setup and equipment purchasing 
  
• Staff hiring  
  
• Menu writing and development
  
• Breakfast, Lunch, Dinner
  
• Food & wage costs, rosters
  
• Goods ordering & purchasing, supplier negotiations and relationships  
• Management 3 chefs plus kitchen hands
  
• Upmarket modern bistro food
• 40 covers dinner menu
• 120 covers a la carte breakfast/lunch 

• New opening, kitchen setup and equipment purchasing 
• Staff hiring   
• Menu writing and development
  
• Breakfast, Lunch, Dinner, Bar food, Canapes
• Food & wage costs, rosters 
  
• Goods ordering & purchasing, supplier negotiations and relationships  
  
• Management 5 chefs plus kitchen hands
  
• Upmarket modern bistro food
  
• 70 covers a la carte or set menu
  

• Menu writing and development 
  
• Wine matching dinners and functions 
• Food & wage costs, rosters 
• Goods ordering & purchasing, supplier negotiations and relationships  
  
• Managing 7 chefs plus kitchen hands including hiring 
• Upmarket  classic bistro food 
• 80 covers a la carte or set menu

• Private  lunch & dinners upmarket bistro and fine dining
• Wedding and Stage due Bbq 
• Cooking for families breakfast lunch dinner on request 
• Canape functions 
• Cooking in domestic kitchens at homes or boats 

• Menu writing 
• Small kitchen
• Managing all kitchen duties as sole chef or 1 - 2 kitchen staff
• 30 covers a la carte bistro food

• All section
• Managing 6 - 8 Chefs
• Ordering
• 80 - 100 covers a la carte fine dining 
• Cookbook photo shoots 

• All section
• Managing 3 - 4 Chefs 
• Ordering and stocktake 
• 50 covers a la carte fine dining 

• Cold larder
• Hot Garnish 
• 1 Michelin Star 
• 30 - 50 covers a la carte 

• Grill section
• Fish section
• Cold larder section 
• Plating and pass 
• Room service 
• 250 - 300 covers a la carte 

• Chef Gardemanger (cold larder) including terrines and pates 
• Chef Entremetier (hot garnish)
• 80-100 covers upmarket bistro a la carte
• 200 cover set Menus 

• Cooking modern canteen food including running cooking station steaks & wok 300 meals 
  
• Managing kitchen staff
  
• Canape functions
  
• Working at the top floor Restaurant on sauce section 50 covers a la carte
  

• Managing 3-5 kitchen staff/Chefs
• Responsible for production up to 800 meals 
  
• Goods order and receiving  

• Commis chef on multiple sections 

Responsibilities:

• Trained to be a Chef on all section
• Breakfast & lunch buffet 
• 80 - 150 covers a la carte and buffet