Core Overview:­ Joined unique blue-chip meeting, congress and event management firm to run profitable operations and to direct its catering division.Operational Leadership:­ Controls daily business operations by devising and deploying strategies to grow profitability and accomplish corporate objectives.­ Develops and implements daily operations plans, including delivery routes, employee assignments and promotional strategies.­ Handles day-to-day catering requirements, including scheduling, ordering food and planning events.­ Coordinates ingredient selection and food product use by assessing availability, customer traffic and popularity of items to boost food waste reduction.­ Plans meal outlays for special events, applying agile Project Management framework.Quality Assurance:­ Acts as qualified on-site Health and Safety representative.­ Reviews production areas regularly to identify and resolve unauthorised, unsafe and ineffective practices.­ Inspects preparation and storage equipment frequently to maintain cost-effective, safe operations.­ Upholds high quality standards by reviewing shipments, overseeing preparation and monitoring food safety.HR Management:­ Implements policies and standard operating procedures for continuous improvement.­ Conducts quarterly performance reviews, rewarding talent and instituting measures for improvement.­ Oversees and trains permanent staff on use of CVent event management and registrations software.­ Hires and coaches temporary staff members employed for special events.Stakeholder Relations:­ Collaborates with clients to plan menus according to event-specific needs and tailored budgets.­ Reviews and negotiates on pricing for food ingredients, kitchen appliances and supplies.­ Places regular orders with vendors, monitoring and ensuring availability of key produce.­ Prepares and presents periodic Management Reports on the state and growth of the business area.

Core Overview:­ In charge of catering for the culinary requirements of 4-Star 301-room Hotel, led a brigade of 17 permanent staff and 9 trainees.Duties & Responsibilities:­ Spearheaded daily running and management of kitchen operations, including performance management.­ Mentored > 26 kitchen staff at all levels to prepare each for demanding operational roles.­ Controlled stock issuing and maintenance of par stock levels.­ Performed 10-day food stocktakes, implementing controls to maintain budgeted 28% food cost ratio.­ Maintained well organized mise en place to keep work efficient and consistent.­ Worked closely with Procurement department in adhering to strict group policies and procedures.­ Developed and remained accountability systems for safety, quality, consistency and standards compliance.­ Produced menu planning on a weekly and daily bases, including fine dining and function menu designs.­ Estimated food consumption and requisitioned food, selected and developed recipes, standardised production recipes for consistent quality and established presentation technique. ­ Oversaw faultless execution and close-out of fine dining and corporate group functions.­ Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.­ Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.

Core Overview:­ A 318-rooom 4-star superior hotel, led and performance-managed 23 permanent and 3 trainee staff | Managed a full union strike for 1 month in November 2011, leading to career growth within the hotel group | Mentored > 26 kitchen staff at all levels to prepare each for demanding roles.Duties & Responsibilities:­ Monitored and controlled overhead and production costs with responsibility for Profit and Loss.­ Ran daily kitchen operations, weekly menu planning, fine dining and special function menu designs.­ Oversaw 10-daily stock takes, implementing controls to maintain budgeted 30% food cost ratios.­ Estimated food consumption and requisitioned food, selected and developed menus, standardised production recipes for consistent quality and established presentation technique.­ Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.­ Collaborated with Procurement Division to issue stock and uphold par levels.­ Developed and remained accountable safety, quality, consistency and standards compliance practices.­ Maintained high food standards by checking delivery contents to verify product quality and quantity.­ Hired, trained and managed all kitchen staff, including performance reviews and disciplinary action.­ Properly handled and stored food to eliminate illness and prevent cross-contamination.

A corporate 4-star 150-room hotel and conference venue, progressed from temporary contract to be assigned permanent status within 8 months.