Haraldur Petursson

I was a chef on a fishing troller with a crew of 24 people. My job included everything from cleaning the mess hall and kitchen to cooking and baking from morning to night everyday. I had to decide the menu for the whole month, make orders from suppliers for the month as well.

• Delivered profit margin targets through monitoring and evaluation of consumables pricing.
• Implemented policy and procedure to standardize all bar and food service operations.
• Established comprehensive training programme for bar and kitchen staff.
• Forecasted, ordered and managed food and beverage inventory worth £20.000 in weekly turnover.
• Maintained positive relationships with suppliers.
• Implemented R&R programs to motivate and reward high performing staff.
• Managed and implemented product offerings across five venues.
• Resolved customer issues, working with kitchen and bar staff to compensate guests.

• Directed daily operations with strong focus on efficiency and resource management.
• Recruited top-quality talent by promotion vacancies on job boards and social media platforms.
• Conducted annual performance reviews, offering constructive feedback and development opportunities to foster team growth.
• Supported employee morale and retention through regular staff events and team-building activities.
• Oversaw inventory control, reconciling shipment paperwork and physical goods to reduce errors.
• Coordinated employee schedules to provide adequate shift coverage.
• Enforced compliance with company-wide health and safety measures and emergency management plans.
• Built favorable partnerships with industry leaders through networking at industry events.
• Devised operating budget and worked with accounting personnel to monitor and enforce adherence.
• Selected and mentored senior staff, creating successful leadership team.
• Controlled expenses and allocated financial resources to reach budget goals.

• Monitored quality, presentation and quantities of plated food across line.
• Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
• Developed recipes and menus to align culinary trends with consumer demand.
• Managed kitchen staff team of 6-10 and assigned tasks for various stages of food production.
• Incorporated customer recommendations and feedback to modify and update menu.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Catered for large corporate and special events with up to 1200 guests.
• Controlled and directed food preparation and service in high volume kitchen.
• Produced or amended menus and item selections in conjunction with restaurant manager.
• Negotiated with suppliers to secure high-quality and excellent value produce.
• Supervised preparation of specialities and customer requests to verify accuracy in production.