As an Executive Chef at Gate Gourmet, Melbourne, I strategically contributed to culinary operational objectives by providing insightful analysis for strategic plans and reviews. I effectively prepared and executed action plans, enhancing production, productivity, quality, and customer-service standards. Serving as a culinary resource to operations managers, I adeptly identified and resolved issues, completing audits and ensuring compliance. I met culinary financial objectives through precise… Show more As an Executive Chef at Gate Gourmet, Melbourne, I strategically contributed to culinary operational objectives by providing insightful analysis for strategic plans and reviews. I effectively prepared and executed action plans, enhancing production, productivity, quality, and customer-service standards. Serving as a culinary resource to operations managers, I adeptly identified and resolved issues, completing audits and ensuring compliance. I met culinary financial objectives through precise estimation, menu design assistance, and variance analysis. By anticipating and evaluating responses to menu presentations, managing expenditures, and initiating corrective actions, I drove significant improvements in menu quality and consistency. I prepared comprehensive menu and food preparation reports, analyzed trends, and maintained a secure, healthy work environment by enforcing standards and procedures. Continuously updating my professional and technical knowledge, I achieved culinary goals by exploring opportunities to add value. My key achievements included rolling out an internal ordering system, reinstating functions to align with OPEX standards, restructuring kitchen functions to upskill chefs, and playing a pivotal role in implementing a one-piece flow process, all of which contributed to passing the OPEX audit with commendation. Show less

Reporting to the CEO, I am responsible for managing all aspects of culinary, food services & experience, cleaning & laundry services, community engagement, café services and the function centre. This includes leading menu development, pricing and procurement, as well as efficiently managing the facility’s hospitality budget, the Food Safety Program, and HACCP and WHS requirements. Residents’ dietary and nutritional needs are incredibly diverse, and I have achieved high levels of client… Show more Reporting to the CEO, I am responsible for managing all aspects of culinary, food services & experience, cleaning & laundry services, community engagement, café services and the function centre. This includes leading menu development, pricing and procurement, as well as efficiently managing the facility’s hospitality budget, the Food Safety Program, and HACCP and WHS requirements. Residents’ dietary and nutritional needs are incredibly diverse, and I have achieved high levels of client satisfaction through innovative menu development and meal planning.Through effective and strategic leadership, I have elevated meal quality through the proactive upskilling of Chefs and kitchen staff, improved service delivery by restructuring the food service team, implemented new pricing software and strategically improved profit margins.Additionally, I have successfully strategised and delivered transformational change associated with COVID-19, such as increasing infection control across all hospitality departments, overcoming product shortages, expanding the temporary staff pool and increasing frozen food production. Show less

As a Consulting Executive Chef, I have supported Paper Plane to establish a high performing, competitive and sustainable business model through the delivery of expertise and strategic planning. This has included developing operational processes and quality systems to drive food quality, managing all facets of product development, pricing and procurement, and designing quality systems, such as HACCP. I have also supported business development activities, successfully securing three new… Show more As a Consulting Executive Chef, I have supported Paper Plane to establish a high performing, competitive and sustainable business model through the delivery of expertise and strategic planning. This has included developing operational processes and quality systems to drive food quality, managing all facets of product development, pricing and procurement, and designing quality systems, such as HACCP. I have also supported business development activities, successfully securing three new customers within just 2 months, with a start-up production quantity of 2200 meals per week. Show less

As Executive Chef, I led a high performing team of 153 staff in food production and hot dish out assembly, as well as managing production across Retail Catering, Hospital Catering, Pastry and Bakery, Cold Kitchen, Vegetable Processing, Main Kitchen, Butchery/ Fishery, Halal Kitchen, Hot Dish Out and Special Meals. A core focus of my role was planning and developing menus incorporating operationally friendly products for the Airline Catering, Retail Catering and Health Care catering… Show more As Executive Chef, I led a high performing team of 153 staff in food production and hot dish out assembly, as well as managing production across Retail Catering, Hospital Catering, Pastry and Bakery, Cold Kitchen, Vegetable Processing, Main Kitchen, Butchery/ Fishery, Halal Kitchen, Hot Dish Out and Special Meals. A core focus of my role was planning and developing menus incorporating operationally friendly products for the Airline Catering, Retail Catering and Health Care catering sectors, as well as delivering process improvements across food services operations to drive business performance.Servicing major clients including Air NZ, American Airlines, Emirates and Singapore Airlines, I achieved much within this role, including successfully reducing Flight Attendant Comments (FAC) to an acceptable level of 99.5% within just 6 months. Additionally, I exceeded labour targets by restructuring roles and departments, reduced agency unskilled labour from 45% to 18.5% during peak season, reduced material costs and food wastage, and achieved the number one ranking in food quality by Singapore Airlines of 25 caterers in the region in Q3 2017. Show less

Reporting to the National Food Manager Australia and Store Manager, this role involved managing production and operations of the customer restaurant, co-worker restaurant, bistro and Swedish Food Market. This incorporated management of Quality Assurance across food production and retail operations, recruiting, developing and performance managing the IFS Production team, and ensuring compliance with all health and safety standards and regulations. I also developed new ranges to drive traffic… Show more Reporting to the National Food Manager Australia and Store Manager, this role involved managing production and operations of the customer restaurant, co-worker restaurant, bistro and Swedish Food Market. This incorporated management of Quality Assurance across food production and retail operations, recruiting, developing and performance managing the IFS Production team, and ensuring compliance with all health and safety standards and regulations. I also developed new ranges to drive traffic based upon PMA clientele and championed the use of sustainably sourced foods (MSC, ASC, Organic and Free Range). Show less

Within this executive level role, I delivered high impact departmental policies, goals, objectives, and procedures to drive operational and culinary excellence. This included recruiting, developing and leading a successful team of employees to achieve outstanding performance, as well as consistently delivering menus and recipes which exceeded customer expectations and requirements across Airline and Retail Markets nationally. Additionally, I directed the organisation’s financial and budget… Show more Within this executive level role, I delivered high impact departmental policies, goals, objectives, and procedures to drive operational and culinary excellence. This included recruiting, developing and leading a successful team of employees to achieve outstanding performance, as well as consistently delivering menus and recipes which exceeded customer expectations and requirements across Airline and Retail Markets nationally. Additionally, I directed the organisation’s financial and budget activities to maximise profitability, planned and designed kitchen layout and equipment to achieve optimal workflow and quality, and collaborated with he QA team to incorporate the airline quality system into the existing retail quality system.I achieved significant efficiency improvements by implementing Lean methodologies and processes across the production, assembly, packing, dispatch and transportation departments, as well as supporting the successful acquisition of new clients including Qantas Lounge, Cebu Pacific & Jetgo Australia. Show less

Within my role of Food & Assembly Manager, I achieved great success in enhancing operational efficiency, productivity, profitability and service delivery. Selected achievements include reducing FAC by 70% in the first 6 months, across 7 airlines, achieving $250K+ p.a. in labour cost savings within 3 months whilst increasing productivity and efficiency and implementing Lean Processes and Systems (LPS). I also led the material management team to achieve an average of 2% reduction in… Show more Within my role of Food & Assembly Manager, I achieved great success in enhancing operational efficiency, productivity, profitability and service delivery. Selected achievements include reducing FAC by 70% in the first 6 months, across 7 airlines, achieving $250K+ p.a. in labour cost savings within 3 months whilst increasing productivity and efficiency and implementing Lean Processes and Systems (LPS). I also led the material management team to achieve an average of 2% reduction in monthly food costs, successfully rolled out new business for Hawaiian Airlines, including setup and operation of assembly line, and achieved the highest quality score for the assembly kitchen since 2006 for process and hygiene compliance. Show less

As Station and Kitchen Manager, I drove operational performance by increasing efficiency and productivity across operations, impacting business profitability by more than 40%. This included reducing operational costs by identifying the top 10 wastage factors, implementing tools and processes for ongoing measurement of wastage. In turn our division exceeded its annual sales target by 18% in the first 12 months through additional business from chartered airlines and locally catering to… Show more As Station and Kitchen Manager, I drove operational performance by increasing efficiency and productivity across operations, impacting business profitability by more than 40%. This included reducing operational costs by identifying the top 10 wastage factors, implementing tools and processes for ongoing measurement of wastage. In turn our division exceeded its annual sales target by 18% in the first 12 months through additional business from chartered airlines and locally catering to businesses involved with tourism, increased average annual profit by 20% in the first year and a further 50% in the second year, and achieved the highest ranking in internal quality standards in New Zealand for 2010. Show less