Food Equity Group is a new‑age culinary driven food and beverage licensing business who is changing the way Australia eats.

Select Fresh is a family business that prides itself not only on flavourful fresh produce, but a passionate and talented team who provide a high quality service and product. As a customer oriented business, we are focused on your needs and wants to ensure the most satisfying experience.

Elixir Consultants are here to help in all aspects of your business. Helping you start up a new adventure or getting your business back on track to make it more efficient and profitable. We will analyze your business and be there every step of the way to make the necessary changes to see you and your business succeed.Elixir is experienced in procurement and project management in hospitality fit outs and refurbishments. This combined with years of operational experience gives Elixir an insight to how to provide our clients with the best outcome. We specialize in kitchen management and kitchen design, OSE procurement, Food and Beverage concepts, Menu design, Costing & Finance, Training & Mentoring.

Project Manager OS&E Cairncross Martin Jan 2019 to present Cairncross Martin is a specialised procurement and project management company that deliver fixtures, fittings and equipment and operating supplies and equipment to interior designed and hotel operator brand standards within budget. I transferred my operational experience and knowledge to the procurement, consulting and project management side of the industry.Key Responsibilities & Achievements• Project ManagementSuccessfully initiated, planned, executed and closed out multimillion-dollar projects for international hotel brands like IHG, Marriott, Accor and Hilton. Working with major developers, clients and interior designers to ensure projects were delivered on time and within budget. Managed project constraints from evolving scope of works moving timelines and budget tolerance.• Effectively managed relationship with clients, suppliers, trades, colleagues. Delegated tasks efficiently while communicating with our offshore office accurately and in a timely manner to ensure project objectives, key milestones were kept on track• ProcurementSuccessfully sourced, negotiated and procured OS&E for hotels in Australia using creative negotiating skills and researching each package in the project to get the best for the client. Involved in making buying decisions using sound data and economic analysis methods such as cost-benefit analysis or cost-utility analysis.

The Neutral Bay Club takes tennis, bowls and socialising seriously, boasting floodlit synthetic grass tennis courts and a bowling green as well as functions rooms, private areas and bar and bistro facilities. The club's skilled hospitality team provides gourmet catering and dining for corporate functions, birthdays, anniversaries and other social events.• Business ManagementAnalysed current business trends and practices, and strategically made changes to improve the club’s performance financially and operationally. Built new relationships and negotiated with suppliers to provide a more competitive outcome when redeveloping food and beverage concepts, and menus which in turn created a better offering for the members of the club. Other duties included improving HR practices to create a more cost effective and efficient staffing structure. Reported to the board of directors on budgets, forecasting, sales and marketing, maintenance and upkeep of the club and grounds, and the day to day running of the club.

Food & Beverage Manager at the Novotel Darling Square Sydney. A 4.5 star hotel offers 230 guest rooms, 24 hour reception, indoor heated pool and the renowned heritage listed Pumphouse Bar and Restaurant.I oversaw the day to day operations of all F & B outlets, Dealt with forecasting, planning and controlling the ordering of food and beverage for the property. Also managed the finances related to the whole department including labour cost, budgeting, KPI's and the impact of the department while in the middle of a refurbishment.

4 Star property based in North Sydney, Australia. The hotel has 167 rooms, a purpose built function centre for conference and banquet events up to 250 people. A 60 cover restaurant plus bar and 24 hour room service.I oversaw the day to day operations of all F & B outlets, Dealt with forecasting, planning and controlling the ordering of food and beverage for the property. Also managed the finances related to the whole department including labour cost, budgeting, KPI's.

As Executive chef I created, costed new concepts and menu's Ensured all food safety regulations were followed. Hired and trained new kitchen staff and discussed culinary trends and recipes with all the brigade to keep the food evolving. I was involved with the group culinary director of EVT in developing new breakfast concepts and global menus for the Rydges brand. Tested and developed dishes and trained chefs to implement these menus. Reported weekly sales and customer feedback to head office

Head chef of two of the six venues in the group. Velero, Spanish restaurant & bar with a seating capacity of 150. George's bar & grill, Greek restaurant with 150-200 seating capacity

French Mediterranean restaurant, wine bar serving sophisticated share plates. Open from 6pm to 3am in Kingscross in Sydney. 14/20 in the SMH Good Food Guide.

General Manager, Licensee, chef of a 150 seat bistro & wine bar, offering wood fired pizza & European fare. Large bar offering bar food, cocktails and large wine list. Awarded 13/20 by the SMH Good Food Guide. Managed all aspects of the business from daily operations, accounting and reporting to the directors.

My first owned restaurant. Dealt with local council with DA. & all aspects off opening a business. Awarded 1 Chefs Hat by the SMH Good Food Guide serving modern French/ British cuisine.

Sous chef in the 2 hat fine dining restaurant withe iconic chef Serge Dansereau.

Head chef of the 2 AA rosette and Michelin Bib Gourmand restaurant and coffee shop.

Head Chef of 80 seat fine dining restaurant (The Tenth) with 3 AA rosettes, with in the 5 star Royal Garden Hotel.

Worked for Head Chef Chris Galvin and executive Chef John Torode in the 360 cover European restaurant. We would 350-400 covers for lunch and 500-700 for dinner. There was a brigade of 50 chefs in our kitchen . Another 50 chefs for the Asian restaurant, cafe and production kitchen.

Learning from Premier Sous chef Chris Galvin and Executive chef Paul Gayler.

Fine dining restaurant with renowned chef David Everett Mathias and his wife Helen in their 32 seat restaurant where everything was made in house. To date they hold 1 Michelin Star.