Steady career progression throughout a variety of brands. From Demi chef through to Executive Sous Chef of a luxury brand.Academe Accor online courses. Conflict intervention, effective management.Food safety supervisor. HACCP Plan managementFood allergy awareness certificationAchievements/AwardsLargest banquet style service for SMOC. 1200 pax. 2018High tea party 4000 pax -2 days . 2018Leader of the quarter 2018. Accor hotel award for best dinner 2011, Mercure category Australia and New Zealand Successfully completed the Accor leadership challenge 2011;leader of the quarter award and back of house employee of the quarter 2010/2011.Safety innovation award. Mercure OH&S committee award.Achieved great nps results for previous months to date for F&B department.Maintaining excellent guest book results through consistent food service and standards in the kitchen.

Modern Australian, ala carte, all day menu.; Responsible for staff training, appraisals, supervision of kitchen brigade, recruitment and hiring of new staff members.Stock ordering and rotation to kitchen standards.Event coordinating and liaising with relevant HODs.Acting /stand in head chef when necessary. Menu development, costing and executing.Competent in all sections of current kitchen Calling the pass for upwards of 80 covers, banquet covers 120 covers, 4 courses.

Second Chef in charge Modern Australian, ala carte, all day dining • Responsible for staff training, appraisals, supervision of kitchen brigade, recruitment and hiring of new staff members. • Stock ordering and rotation to kitchen standards. • Event coordinating and liaising with relevant HODs. • Acting /stand in Head Chef when necessary. • Menu development, costing and executing. • Competent in all sections. Sauce, grill, larder and pastry • All day dining concept to service the in room dining menu. • Ala Carte breakfast and continental buffet • Strong conferencing skills and volume control.

• Team of 8, senior chef, casual chefs, kitchen hands and an apprentice.• Menu development and implementation to suit location,golf club clients , banqueting ,conferencing and inhouse dinning.• Fresh ,modern ,nutritious all day dinning encapsulating the needs and desires of clientele.• Controlling purchases for my department to maintain budgeted food cost %• Proactive roster writing on a weekly basis and controlling wage cost %• OH&S captain for the hotel. Coaching staff on effective hazard identification and ensuring a duty of care towards staff and clients• Team coaching and training of existing team and new staff members on kitchen policies, procedures and daily operational requirements.• Staff appraisals, mentoring of staff, interviewing of potential staff members.• Building and maintaining mutually beneficial relationships with suppliers.• Maintaining an open and transparent department and taking full responsibility for any issues.• Maintaining peer relationships and being available and approachable from all departments.

chef de partie in banquets kitchenChef De Partie , hot section.Responsible for team supervision, prep delegation,team organising and daily prep lists on a regular basis. Menu development and implementation. Recipe writing and coachingliaising with relevant HODs through out the Hotel.Staff appraisals of junior members of the brigade .Competent in handling multiple function timings and delegation of prep through to service.Banquets experience from 20 through to 800 paxHACCP Knowledge, experience and execution on a large scale. Capabilities in drawing up kitchen policies and proceduresdaily experience in food allergies ,intolerances and catering for such requirements

Competent in all sections of kitchen.Responsible for staff supervision. (team of 5 )Stock ordering and rotation to kitchen standards.Involved in menu development and implementation.Staff training.

Classic steak house, New Zealand fare; , grill chef.Section prep.Waste management of all sections.Calling the pass upwards of 220 covers.Running section upwards of 400 covers.Menu specials and influence.