I work seasonally between winters on two separate contracts. In Hakuba Japan at Penke Bar & Bisrto i have completed 5 seasons as the Executive Chef/Food and Beverage Manger. B&b for our guests at Penke Panke Lodge. The bar is open 7am-1am. We cater for our guest and the public for breakfast and roll out into lunch into Apres ski snacks, happy hour, dinner service, live music every night, rotational daily events every night. Penke Bar is a very popular busy bar/restaurant. I am in charge of… Show more I work seasonally between winters on two separate contracts. In Hakuba Japan at Penke Bar & Bisrto i have completed 5 seasons as the Executive Chef/Food and Beverage Manger. B&b for our guests at Penke Panke Lodge. The bar is open 7am-1am. We cater for our guest and the public for breakfast and roll out into lunch into Apres ski snacks, happy hour, dinner service, live music every night, rotational daily events every night. Penke Bar is a very popular busy bar/restaurant. I am in charge of 10 other properties we manage for all food and beverage operations. I organise, train management, maintain our standards throughout all our properties and keep our business model we have created running smooth. Show less

Very fast paced kitchen. High volume ala carte seafood restaurant that does 400-500 during a single service. I cover and run any given section on any given day. I am our functions sous chef serving up to 400 three course wedding, christening, Christmas parties, corporate events, school formal dinners, canapé parties etc

I work seasonally between winters on two separate contracts. In Perisher Valley NSW at Marritz Hotel i have completed 3 seasons as the Executive Chef. Inclusive hot ala carte breakfast and a 3 coarse dinner for guests and the public are welcome also. We run these menus for the duration of the season. We also hold function upon request. We are constantly doing approx 80pax day at Marritz.

All aspects of senior chef de partie, stock control, ordering, stock rotation, food cost, supervising staff, delegating staff, expediter of the pass, menu design, maintaining sections, ala carte cooking, function cooking, reporting to executive chef, cleaning. etc

All aspects of sous chef, stock control, ordering, stock rotation, food cost, supervising staff, delegating staff, expediter of the pass, menu design, maintaining sections, ala carte cooking, function cooking, reporting to executive chef, cleaning. etc