Run the pass and a brigade of 8 cooks for up to 120 covers a night.

Cut food waste by 22% through tighter ordering and daily use of trimmings in staff meals and specials.

Hold food cost at 28% while redesigning the seasonal menu twice a year.

Trained 5 apprentices, 3 of whom were hired full-time.

Negotiate with 12 local suppliers, saving €18,000 a year on produce and dairy.

Managed the sauce and meat sections, plating 80 dishes a service in a one-Michelin-star kitchen.

Passed 4 hygiene inspections with the top rating.

Created 6 signature dishes that stayed on the menu for over 2 years.