A passion for food and more than 30 years in the hospitality trade, from Michelin star rated restaurants, international hotels and lodges and catering venue(Eden Park ) to establishing my own restaurant in Paris as well as running a successful food take away in rural NZ have made me extremely adaptable to diverse styles of management. My aim has always been the achievement of a high standard through a dedicated, attention to details, conscientious and professional approach to my work. I have excellent budgeting skills, as well as a comprehensive knowledge of foods, produce and ingredients acquired on extensive world travels. Good socials interpersonal skills and international work experience qualify me to lead and manage multi-cultural teams in a variety of work environments, experienced in OSH and HACCPI ceased trading as Westonfish due to a substantial rent increase (45%) my goal was to establish a one stop food place working with local organic producers and transforming the product on premises; offering cured and smoked; fish and meats, small goods, relishes... and a catering service.· 1975 C.A.P [French cooking qualification]· 1995 Winner Diner’s Club award [Oliver’s Lodge NZ]· 2001 Completed a professional wine course [chambre des metiers Paris]· 2003 Introduction course Ms window, Excel [Unitec Auckland]2011 managers licence Otago NZ2014 Food Safety Supervisor