The Menu

by Kim Neville catering
Menu for Long Lunch on the Promenade – Friday 19^th December 2014

Entrée  – Smoked Trout Pated w’ Thin Toasts – Beetroot & Goat Cheese Tart

Main     – Beef w’ Béarnaise Sauce- Lamb w’ Fig Feta & Balsamic Glaze-Potato Salad- Roquette Salad

Dessert -Selection of sweet treats including Bite size delights from Tracie at East Jindabyne.

Wines By Mount Tumbarumba Vineyard

The Set up

The production Centre

Service

Lunch time

JINDABYNE NSW 2627

Mobile: 0408 213 324

kim.neville@bigpond.com

www.kimnevillecatering.com.au

Summary of skills 

• Passion for food

• Focus on client and customer service

• Create seasonally inspired menus

• Prepare food to the highest standard of hygiene and presentation

• Design, plan and prepare full buffets for in house events

• Have a keen commercial eye

• Proven track record of introducing cost saving innovation and ideas

• Have an enthusiastic drive and a positive ‘can do’ attitude

• Flexibility to meet the demand of the clients

• Excellent time management skills 

• Employment History

2000 to Present: 

Kim Neville Catering – Owner Manager 

Duties include:
Creating and customising menus for general public and corporate clients

• Provide advice to customers/clients on meals and beverages
• Ordering supplies
• Organising venues
• Monitoring the quality of food
• Recruiting, training and managing staff
• Liaising with suppliers, customer/clients and venue providers
• Maintaining accurate financial and administrative records
• Ensuring compliance with health and safety guidelines
• Ensuring compliance with Alcohol Licencing
• Ability to cater for small or large functions/events (weddings, special birthdays, events)  2010 to Present:
• Duties include: Catering three meals a day, 6 days a week for up to 20 people

Dulmision Ski Club Thredbo – Private Ski Club – Manager (Winter Season) 

• Catering for people with special food requirements
• Making sure supplies are ordered on time due to location challenges and the limited supplies available in the resort
• Creating menus and refreshing them regularly due to the high number of returning guests
• Maintaining a clean and inviting environment
• Keeping good relations in a challenging environment of mixed personalities2002 to 2010
  

  Lifestyle Jindabyne Café & Gift Shop – Owner Manager
*  Excellent customer service skills.
* Exceptional communication skills, face to face, on the phone and via e-mail
* Provision of fresh quality food
*Ability to recreate menus to keep customers interest
*Liaise with suppliers, customers & employees on a daily basis
*Recruit, train and manage staff
*Comply with rules and regulations

• Other work experience which influenced my personal development and skills and gave me experience in this industry:
• 1999 – Cactus Cafe – Owner Manager
• 1999 – Kosciuszko First National Real Estate and Snow Holidays – Co-Owner/Manager
• 1988 – lake Jindabyne Hotel – Catering Manager (counter lunches and bus groups)
• 1985 – Ski Tube (lunches and ‘smokos’ for workers while building the ski tube)       
• 1982 – Lake Jindabyne Hotel – Cocktail Bar (Drinks & cocktails and table service)
• 1987 – Underglass Restaurant - Balcony Bistro (Chef  -a la carte menu)
• 1989 – Il Panorma Restaurant – Front of House Manager (a la carte menu)

Qualifications

2014     Responsible Service of Alcohol (RSA) – TAFE
2014     RCG – TAFE
2014     First Aid – St Johns Ambulance Service
2014     Certificate IV in Training and Assessment – TAFE
2012     Food Safety Officer – TAFE
2012     Safe Food Handling – TAFE

I have noted  some ideas below that should help you work out the style of cuisine you will like.

Pricing depends on choice of dish, the location, the numbers obviously, the style of service – ie table service, smorgasboard style, wait service etc. Tobget  get a quote, please call me first. Once I know what you want, you do not have to worry about the dining side of your event. That’s my job – and I am good at it. Cheers -Kim

Bar b Que ideas 

Thai BBQ Chicken - Chicken Marinated in Moroccan Spices,
Lamb Cutlet Marinated in Mint & Mustard - BBQ Pork Ribs W’ Chilli Plum Sauce
Marinated Calamari - Tandori Salmon Strips- BBQ Thai Style Green Prawns
Marinated Rump Steak Strips,

Cold Canapés

Smoked Salmon Pancakes w’ Horseradish Cream  - Sushi,Tomato Tarts w’ Feta & Pesto
Garlic Toasts w’ Peperonata  - Vietnamese Spring Rolls – Prawn & Avocado Cevich
Bloody Mary Oyster Shoo

Cold Buffet

Seafood Platter W’ Herb Aioli- Thai Beef Salad - Chicken Satay Salad
Roasted Vegetables W’ Pesto Dressing - Smoked Trout & Goat Cheese Salad
Asian Prawn & Noodle Salad - Chicken Salad W’ Coconut Mango &  Sweet Chilli

 Greek Menu

Dolmades - Tatziki Dip - Eggplant Dip w’ Faltbread
Spanakopita w’ Yogurt  - Chickpea Patties w’ Tahini Sauce
Main
Prawn, Fish, Mussel & Calamari Casserole -Moussaka
Lamb Kleftiko - Greek Salad
Sweets
Baklava - Carrot & Apple Cake - Honey & Walnut Biscuits

Hot Buffet

Roast Beef W’Bernaise Sauce - Veal W’ Mushroom Cream Sauce
Seafood Bouillabaisse - Roast Lamb W’ Spicy Leatherwood Honey Sauce
Chicken, Beef or Lamb Curry- Chicken W’ Tomato Olives & Caper Sauce
Dressed & Baked Ham on the Bone

A pictorial of some of the amazing action . And don’t forget the first 4 pics are the view from The Point- (A premier accommodation offering)

and Kim Neville  Catering will look after your energy and indulgence needs.

My web site will be  source of ideas for you and I will be able to help with the WHAT DO I DO now type questions.

A work in progress this web site.