Daniel Fox Email & Phone Number

Gold Coast

Australia

Managing casual and signature dining venues with a team of 110.

Gold Coast Mc, Queensland, Australia

Managing 5 outlets with 8 direct reports and 60+ staff. Annual turnover $20 million +. Outlets include buffet, quick service bistro, cafe, quick service Asian and sports bar.

London, United Kingdom

Working freelance in events and restaurants across London Managed events in conjunction with Cellar Society for high end fashion houses such as Louis Vuitton, Fendi and Hermes Managed events in private residences in conjunction with Cellar Society Worked for high expectation clients such as royalty, film stars and celebrities Worked with London's best.

Jupiters Hotel And Casino

-Sous chef in charge of multiple outlets including fine dining and Italian concurrently as well as multiple casual dining outlets and in room dining -increased revenue by 25% in one year to 15 million per annum by developing engagement in team members, menu development,cost management and enhancement of offerings -handled multiple projects including.

Gold Coast, QLD, Australia

- Running of kitchen - managed events and functions- training of staff - in charge of grill section - extensive beef knowledge- very busy restaurant- multiple award winner - 1 chef hat ( agfg )

Banff, Alberta

- line chef - South west cuisine - prepared daily specials

Kelowna, BC, Canada

Seasonal Employment- worked lunch service - worked dinner service - developed menu items - daily specials - trained staff - seasonal cuisine - gardening - extensive wine education - wine paring

MT Buller, VIC Australia

Seasonal Employment- sole charge of kitchen - menu development - ordering - handling multiple events - breakfast service - dinner service - staff dining - increased patronage and revenue- managed food cost - buffet work

Mt Tamborine, Gold Coast, Australia

- in charge of entree section - 1 hat award (agfg)- gardening- seasonal menu changes- menu development

Kelowna, Bc, Canada

-Seasonal Employment-first cook terrace restaurant-worked multiple events -tasting menu development -seasonal menu changes ( every 6 weeks)-farming -gardening -extensive wine education - 100 mile menu- wine food pairing

Kelowna, British Columbia

Worked 3 winters seasons over 4 years (Seasonal employment)- sous chef 2 years - head chef 1 year- stocktaking - cost management - staff training - menu development - start up and shut down procedures - reduced costs

Glasgow, Scotland

-in charge of day to day operations - handling multiple events - ordering

Broardbeach

-worked all sections in kitchen -in charge of grill section -prepared daily specials -pasta making -managed kitchen in absence of senior management -trained other apprentices -prepared training manuals

-In charge of larder section -developed dessert specials -breakfast, lunch, dinner

Diploma Of Events, Event Management

Certificate 3 Events, Event Management

Certificate 3 Hospitality, Commercial Cookery