Joshua Rozen

I've been in the hospitality industry from the age of 15 when I started my career as a chef which I continued cooking as senior sous chef in many good restaurants and moved up to head chef. I am currently the purchasing manager which I buy all the frozen seafood in my current role and I have a vast knowledge of buying products and quality and with my experience I would be a massive asset to any employer. I have a freezer crew of 4 people which must maintain my high standards of excellence on all rotating shifts in the freezer. I am also involved in the day to day running of the restaurant despatch area which I control the pricing of every individual restaurant order,I also inspect the quality of the VIP customers and there requirements on a daily basis of up to 600 orders.