Cove Catering

About Cove Catering


Background

Founded in 2003 by chef and managing director Gerard Franzoni, Cove Catering is an innovative and dynamic catering company backed by a dedicated team of hospitality and related industry professionals.

The company has an extensive background in providing catering and ancillary services to a wide range of clients, from work camps and film and TV sets to training facilities, conferences and seminars.


 

What sets us apart

  • Large enough to cope, small enough to care
  • A focus on staff selection and training
  • A focus on great tasting (and healthy) food
  • A focus on safety – our food and our people
  • We support local and Queensland business

Large enough to cope, small enough to care

Cove Catering can comfortably service even the largest client or event while still maintaining a flat corporate structure to guarantee that you as the client have access to management at the highest level.

A focus on staff selection and training

We believe a major strength and point of differentiation for Cove Catering is our unique blend of customer-based service, refusal to compromise on quality and the extra time and effort we put into staff selection and training. Staff selection criteria are based on not only experience and qualification level but also enthusiasm, attitude, team skills and willingness to go that little bit further to delight our clients.

A focus on great tasting (and healthy) food

Where possible all food is produced in-house by our own chefs. We have a strict policy of avoiding preservatives to ensure our products are as wholesome as possible. All our menus are geared around quality, nutrition, taste and value for money. Operating in a number of diverse facilities has given us a healthy respect for balanced menus which are nutritionally sound.

A focus on safety – our food and our people

Cove Catering Services track record with regard to health and hygiene in all of our venues is exemplary. At our operations at Queensland Combined Emergency Service Academy (QCESA) we have recently achieved the highest possible rating of 5 stars under the Brisbane City Councils new “Eat Safe” plan.

To ensure these standards are maintained at all our sites we implement the same food safety regime. This system is based on HACCP principles and controls. It ensures extensive records are kept on all critical points of the food production and handling process. All suppliers are vetted prior to acceptance and must adhere to our nominated guidelines for product specification and delivery procedures.

Incoming goods are checked for temperature, condition, use by dates and damage. Cooking and cooling temperatures are recorded. Extensive cleaning schedules are maintained. Points where product is held at specific temperatures such as chafing dishes, cool rooms and freezers are all temperature checked and recorded several times a day.

We are equally concerned for the safety of our own people: Cove Catering Services conducts a thorough induction process which introduces employees to the culture of Safe Work practices and Food Safety Plans from the commencement of their engagement. Ensuring this thought process is adhered to at all times has resulted in a reduction in workplace injuries to almost zero. As a result Cove Catering Services has not suffered the loss of a single day due to workplace injury.

We support local and Queensland business

One of the tenets of our business is to support local and Queensland business where possible. All of our main suppliers are Queensland and locally based companies. We only use top quality produce and demand this from all of our suppliers (a policy we have enforced in the past, replacing suppliers that failed to meet our standards).


Our Management Team

Gerard Franzoni – Managing Director

Gerard’s successful career in the hospitality and catering sector extends over 30 years, beginning at the Waldorf in England and the British Olympic Culinary team, spanning Head Chef at Dunk Island and continuing to the film and TV industry, where many of the world’s most famous celebrities have enjoyed his creations.

In 2001, as a Winston Churchill Fellow, Gerard received a scholarship to study and benchmark location catering in North America and Europe. Film Location Catering Research paper.

Realising the potential that the mining, corporate and industrial sectors represented, Gerard invested significant hands-on time to develop the most effective strategies and systems for clients in these industries.

During this time, Gerard has developed exceptional skills in contract and staff management. His respect for both clients and staff members allows him a unique perspective that is invaluable in issue resolution, viewing them as an opportunity to further develop and improve our services.

Gerard’s role is to bring together all of the elements of the company into a cohesive, dynamic team that is fully committed to the delivery of excellent products and services.

GLENN BROWN – OPERATIONS MANAGER

Glenn has worked in the catering industry for 17 years' with a wealth of experience across a broad spectrum of the hospitality industry. Glenn’s area of expertise is providing logistics for a diverse range of clients. Glenn is an integral part of the Cove Catering Services team. He places great value on developing and maintaining professional working relationships with clients by establishing open and regular communication to ensure staff have a clear understanding of the client’s needs.

Glenn is responsible for the delivery of premium services to a wide range of clients and industry sectors including:

  • State Government
  • Corporate
  • Industrial
  • Educational
  • Mining

His role also extends to the development, implementation and compliance of relevant systems including Food Safety Plans and HACCP.

Bernadette Franzoni – Human Resources and Professional Development

As an accredited workplace trainer, Bernadette is a vital member of the Cove team, ensuring the company's continued compliance with relevant OH&S regulations and responsible for all staff members receiving the relevant training appropriate to their position and duties.

Bernadette oversees the Human Resources and Occupational Health and Safety and training aspects of the Cove Catering Services operations including Workcover Rehabilitation and Management.

Bernadette has developed a set of Standard Operating Procedures for all major sites in conjunction with Site Safety Plans and manuals, including Sustainable Workplace practices. These procedures are monitored and updated as required and communicated to Cove Catering Services staff.

For more information on our products and services, contact us today on 1300 734 994.