Responsibilities:• Managed Geographical Sales Territory Ensuring Distributor and End User Business is Developed, and Budgeted Sales Objectives are Achieved.• Implemented Creative Solutions to Customer Issues without Needing to Involve a manager.• Assisted in the Training and Development of New Sales Representatives.• Lead key Presentations to End Users, Distributors and at Trade Shows• Develop Teams use of Salesforce to Recognize and focus on Sales Opportunities• Consistently Within Top of Leaderboard During Quarterly Focus

• Management of kitchen brigade of 15 staff,• Liase with Suppliers to Ensure Budgeted Fresh Supply of Produce• Development and Implementation of on Trend Menu catering to 300+ pax Daily within Budget and Staff Ability• Implementation of HACCP Procedures

• Complete Inflight Management of First class Cabin onboard Various Aircraft Catering for up to 12 vip Guests, Whilst Overseeing Galley Operators in All Cabins• Design and Preparation of Individual Menu and Dinning Plan to Exceed Guest Expectations during up to 15hour flight period• Wine/Beverage Pairing• International Travel to over 20 Destinations on 6 Continents Requiring Vast Knowledge Of Customs and Cultural Understanding• One of Three Onboard Leaders Responsible for Leadership, Mentoring and Training of up to 14 International Crew• Underwent full 8 Week Training and Responsibilities as Flight Attendant, ie Cabin Safety, Security, Advanced first aid• Preparation of Meals for Guests with specific Dietary Needs along with Special Events Such as Honeymooners, Birthdays etc.• Responsible for Duty Free Sales Onboard

• Management of kitchen brigade of 10 staff,• Liase with Suppliers to Ensure Budgeted Fresh Supply of Produce• Development and Implementation of menu for 120 Seat Restaurant and Takeout /Home Delivery Business• Implementation of HACCP Procedures

• Management of kitchen brigade of 5 staff,• Liase with Suppliers to Ensure Budgeted Fresh Supply of Produce• Development and Implementation of Seafood menu for 60 Seat Fine Dining Restaurant• Implementation of HACCP Procedures

• Ordering, Stock Control, Monitoring food cost• Menu Development for Various Outlets and Specialized Functions• Hiring, Training, Motivation and Rostering of Staff• Quality control• Planning and Organization of Workflow• Conducting Maintenance Checks on kitchen Equipment

• Responsible For Daily Operation of Bistro• Service of up to 2000 Meals Each Day• Menu Planning• Ordering Stock Control

• Lead Sections of Kitchen Brigade Across All Areas of Kitchen, Working In Ala' cart Restaurant, Hot and Cold Function, Breakfast and Prep Kitchens• Part of Catering Team During Olympic Games Specifically Catering to IOC members and VIP Guests as part of Being Olympic Family Hotel.• Operation of Cook Chill Catering Equipment

Designated to Deli Cafe, Streetside Cafe and Responsible for Assisting Sous Chef/Outlet Manager in the Daily Operation and Supervision of 12 Kitchen Staff