Invaluable experience in an extremely dynamic, high volume and fast paced company, developing large numbers of diverse product types to very high standards and stringent margin expectations.Diverse role accountabilities including product/category conception; recipe development; recipe costing; product descriptions and packaging; sourcing new raw materials; internal and external customer presentations; basic market research and reports (trends and cuisines); and preparing samples.Role includes strong focus on cost implications, responsible for generating costing sheets and ensuring each new product meets expected margins.

Busy city bistro cafe serving Australian food with Asian influences. Fully involved in daily menu creation, preparation and execution.

Modern boutique hotel restaurant with 2AA Rosettes. Strong focus on fresh fish and seafood with fresh produce delivered from the boats each morning and fresh lobsters brought in just before evening service. Chef de Partie for hot and cold starters. Responsibilities included creating new starter menu every 3 months, training the commis chefs and maintaining high standards of quality and hygiene.

Selected by Crieff Hydro Director of Operations to temporarily run the Murraypark Hotel kitchen. All head chef responsibilities undertaken at the age of 20.

Worked all sections in high volume (600 cover) fine dining table d'hôte kitchen and brasserie kitchen and held chef de partie position on starter section and pastry section.