Blayden Hardie

I have been the happy owner of a food catering company called Today's Menu, which i started at the start of 2024.

i have since expanded the business to cater to private functions and events, specializing in local markets and weddings.

I created the company as i was wanting to offer a food service that would fully cater to your needs, which i have now done and am looking to expand further.

In my time as head chef at this large cafe, i was tasked with correcting the flow in the kitchen along with training staff on the proper use of kitchen equipment.

i also added a number of new dishes to the menu, most of which are very popular and well liked.

• Placed orders to restock items before supplies ran out.
• Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
• Trained kitchen staff to perform various preparation tasks under pressure.

As acting head chef of this boat i was tasked with creating new dishes for guests along with sticking to traditional dishes for the crew, who most of had specific dietary requirements,we also attended the Monaco yacht show where i had many many guest comin g on board to view the boat, and i provided canapes for them.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

During my time on this boat, we were trying to sell the boat so we did a lot of moving around, however i was in charge of all the food on the boat, cooking for crew and guests that came onboard for the day to view the boat.

I mainly prepped and cooked food for crew and lunches and canapes for guests.

I joined the crew of M/Y Anya for the Cannes film festival, where we had a static charter for over 200 people, during this time i was tasked with preparing crew food, aswell as prepping for the 12 on board guest that would have 3 meals per day.

On the starting day of the festival, the head chef went into anaphylactic, due to her having a severe pineapple allergy.

the captain then asked me to step up as acting head chef for the remainder of the time that the had chef was away.

the Captain was so happy with my abilities that he called me back after the festival to assist further with the guests and crew.

• Worked well in a team setting, providing support and guidance.
• Led training sessions for new hires, fostering a supportive learning environment that promoted skill development and job satisfaction.
• Demonstrated exceptional problem-solving skills when faced with unexpected challenges such as equipment malfunctions or ingredient shortages during peak service times.
• Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.

• Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
• Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
• Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
• Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.

• Maintained a clean and sanitary work environment in compliance with health department standards.
• Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
• Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
• Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.