Croydon Cole

Temp position for the Palma Boat Show. Joined in Vilanova providing the crew with well rounded meals twice a day and the usual provisioning that goes along with it on a budget of 20 euro a day. Also helping the captain to coordinate with his new crew who were green and any general deck work as needed.

All the usual facets of being the chef on a delivery, provisoning, cooking on a lean in rough weather, standing watch.

• Managed daily operations, ensuring high standards of food quality and service efficiency.
• Trained and mentored staff on operational procedures, fostering a collaborative team environment.
• Implemented inventory management systems to reduce waste and optimize supply chain effectiveness.
• Oversaw financial performance, managing budgets and controlling costs to maximize profitability.
• Enforced health and safety regulations, maintaining compliance with local food safety standards.
• Established strong community relationships through local partnerships and events, increasing brand visibility.
• Managed payroll, daily deposits, and cost controls.
• Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose to the best of my ability.
• Set employee schedules, delegated work, and monitored food quality and service performance.
• Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
• Supervised daily activities of restaurant and 12 employees.
• Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.

I hired managers to run the daily ops and I went in and cooked on the 'PITS' anywhere from 3am start doing Brisket, Pork Butt, Ribs and my signature dish 'MEAT CANDY' pork jowl and wriitng all recipes.

2nd time on KOO with Captian Brendon Crawford this was a delivery gig only no guests.

The previous job 2014 - 2015 was an owner trip Tahiti - Costa Rica - Panama Canal - Sandblass Islands - Grenada - St Barts for the regatta for their classic racing boat ROWDY. Owners joined in Costa Rica for christmas and were on board throughout.

All facets of long voyages, remote provisioning and the logists to keep the boat provisioned and owner's and crew happy.

• Facilitated training sessions for new staff on café policies and procedures.
• Collaborated with the owners to implement strategic initiatives enhancing service, food and training of back of house staff.
• Monitored inventory levels and coordinated restocking efforts to minimize shortages.
• Implemented best practices for food safety and hygiene compliance across operations.
• Evaluated customer feedback to drive adjustments in service offerings and quality standards.
• Trained all kitchen staff in food safety protocals
• Set up proviosners for the owners, negotiating fixed pricing for everyday products for best COGS
• Wrote detailed recipes for the incoming chef and trained him for taking over the kitchen

This postion started out in Auckland as the temp chef whilst the boat was in the yard with a very troublsome 18 month refit which after 3 months providing lunch and dinner ANTARES finally went back in the water bound for Vanuatu. Which the captain at the time aske dme to do the delivery and do a couple of owner meals when they arrived.

This turend into an eight month voyage across the Pacific and Indian Oceans with full time loive aboard owner with two young sons, a permamanent guide a local guide and 6 crew.

Never again will I do a live aboard family yacht. IYKYK

Hi Andy,

I've sent the oldest CV I had on file that shows the majority of the freelance jobs I did in this period for your referall. In that CV are numerous refernces to call. If you need any further names or numbers please dont hesitate to ask.

There a few gaps but I wanted to send you something.