Isla Rechner

• Curating menu's for a variety of clients in their individualised requirements
• Costing and client liaison
• Practicing the highest level of hygiene and cleanliness at all times
• Recipe development for online content
• Catering for clients of the Harvest table kitchen
• Training staff in the staff canteen
• Ensuring adequate ordering and FIFO systems were implemented
• Maintaining hygiene procedures were maintained in the staff canteen
• Met budget targets through responsible planning and resource allocation
• Implemented more efficient processes and reduced wasted resources
• Collaborated with team members to achieve target results
• Inspected products and services to comply with quality standards
• Produced content for websites and social media channels to enhance brand visibility
• Planned menus for daily use, special events and seasonal promotions
• Devised tasty dishes using popular recipes, delighting guests and generating return business
• Experimented with new dish creations by incorporating customer recommendations and feedback
• Developed speciality foods and complex dishes using interesting season mixes
• Created decorative displays of food items to attract customer attention and boost sales

I was responsible for creating an array of dishes from breakfast to dinner for their summer season

Purely on a consultant contract basis, I helped developed a few dishes with the head chef

• Company Overview: London
• Ensure pastry standards across all sites are up to an excellent standard
• Responsible for training and mentoring pastry chefs
• Head of recruitment for all sites
• Involved in the day to day running of pastry sections
• Development of pastry display items and desserts
• London

• Company Overview: London
• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc
• Following traditional and modern recipes
• Decorate pastries using different icings, toppings etc
• London

• Running a pastry stall at the Shongweni Farmer's Market
• Catering for events
• Wedding cakes