𝐅𝐫𝐨𝐦 𝐊𝐢𝐭𝐜𝐡𝐞𝐧 𝐭𝐨 𝐊𝐞𝐲𝐛𝐨𝐚𝐫𝐝: 𝐌𝐲 𝐋𝐞𝐚𝐩 𝐢𝐧𝐭𝐨 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫𝐬𝐡𝐢𝐩They say "from zero to hero," but let's be real – it's more like a winding path with plenty of detours and scenic overlooks. I've always been a creator at heart, whether it was crafting dishes in the kitchen or building teams as a manager. But somewhere along the way, I realized that the most fulfilling creation would be my own brand, my own company.So I took the leap, diving headfirst into the world of entrepreneurship. From designing logos to setting up systems, from building websites to fostering relationships with like-minded individuals, I've embraced every challenge with the same passion I once brought to the culinary world. It hasn't been easy, but it's been incredibly rewarding.I'm a firm believer that we all have the power to shape our own destinies. For me, that meant stepping out of my comfort zone and building something from the ground up. It's about more than just a business; it's about self-expression, autonomy, and the thrill of pursuing a vision.

𝐓𝐡𝐞 𝐂𝐨𝐦𝐨 𝐇𝐨𝐭𝐞𝐥 𝐌𝐞𝐥𝐛𝐨𝐮𝐫𝐧𝐞 5 𝐒𝐭𝐚𝐫A seasoned hospitality professional with a proven track record in managing high-end kitchen operations at a prestigious 5-star hotel. My expertise includes:𝐎𝐩𝐞𝐫𝐚𝐭𝐢𝐨𝐧𝐬 𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭: Overseeing daily kitchen operations, ensuring efficiency, and maintaining high standards.𝐅𝐢𝐧𝐚𝐧𝐜𝐢𝐚𝐥 𝐎𝐯𝐞𝐫𝐬𝐢𝐠𝐡𝐭: Developing and managing budgets, forecasting revenue, and controlling costs.𝐓𝐞𝐚𝐦 𝐋𝐞𝐚𝐝𝐞𝐫𝐬𝐡𝐢𝐩: Inspiring and motivating a team of talented chefs and kitchen staff to deliver exceptional results.𝐌𝐞𝐧𝐮 𝐃𝐞𝐯𝐞𝐥𝐨𝐩𝐦𝐞𝐧𝐭: Creating innovative and appealing menus that cater to diverse guest preferences.𝐅𝐨𝐨𝐝 𝐒𝐚𝐟𝐞𝐭𝐲: Implementing and maintaining rigorous food safety protocols to ensure the highest standards of hygiene.𝐂𝐨𝐬𝐭 𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭: Analyzing food and labor costs to identify areas for improvement and optimize efficiency.𝐄𝐯𝐞𝐧𝐭 𝐏𝐥𝐚𝐧𝐧𝐢𝐧𝐠: Coordinating and executing successful conferences, events, and banquets.𝐆𝐮𝐞𝐬𝐭 𝐒𝐞𝐫𝐯𝐢𝐜𝐞: Ensuring exceptional guest satisfaction through personalized service and attention to detail.With a passion for delivering culinary excellence and a commitment to providing unforgettable experiences, I am dedicated to driving success in the hospitality industry.

As an agency chef with a diverse culinary background, I've had the privilege of honing my craft across a wide range of commercial kitchens, from upscale hotels to bustling pubs and stadiums. My experience encompasses everything from fine dining to fast-casual, allowing me to adapt seamlessly to various culinary environments.

𝐁𝐚𝐭𝐦𝐚𝐧'𝐬 𝐇𝐢𝐥𝐥 𝐨𝐧 𝐂𝐨𝐥𝐥𝐢𝐧𝐬 4 𝐒𝐭𝐚𝐫 190 𝐫𝐨𝐨𝐦 𝐡𝐨𝐭𝐞𝐥 𝐢𝐧 𝐌𝐞𝐥𝐛𝐨𝐮𝐫𝐧𝐞 𝐂𝐁𝐃𝐊𝐢𝐭𝐜𝐡𝐞𝐧 𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭: Oversee daily operations and ensure smooth running.𝐌𝐞𝐧𝐮 𝐃𝐞𝐯𝐞𝐥𝐨𝐩𝐦𝐞𝐧𝐭: Assist head chef in planning, developing, and costing menus.𝐈𝐧𝐯𝐞𝐧𝐭𝐨𝐫𝐲 𝐂𝐨𝐧𝐭𝐫𝐨𝐥: Manage kitchen inventory, order supplies, and control food costs.𝐒𝐭𝐚𝐟𝐟 𝐓𝐫𝐚𝐢𝐧𝐢𝐧𝐠: Train and mentor junior staff members.𝐅𝐨𝐨𝐝 𝐒𝐚𝐟𝐞𝐭𝐲: Ensure compliance with food safety regulations and health and safety standards.𝐅𝐨𝐨𝐝 𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧: Prepare and cook a variety of dishes, often complex or high-volume.𝐅𝐨𝐨𝐝 𝐐𝐮𝐚𝐥𝐢𝐭𝐲: Ensure food quality, presentation, and consistency.𝐂𝐮𝐬𝐭𝐨𝐦𝐞𝐫 𝐒𝐞𝐫𝐯𝐢𝐜𝐞: Interact with customers and resolve complaints.𝐀𝐝𝐦𝐢𝐧𝐢𝐬𝐭𝐫𝐚𝐭𝐢𝐨𝐧: Maintain records, assist with payroll and scheduling.𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧: Communicate effectively with staff and customers.

4 𝐬𝐭𝐚𝐫 𝐛𝐨𝐮𝐭𝐢𝐪𝐮𝐞 50 𝐫𝐨𝐨𝐦 𝐡𝐨𝐭𝐞𝐥.Kitchen Revitalization and Reopening𝐎𝐯𝐞𝐫𝐜𝐚𝐦𝐞 𝐂𝐎𝐕𝐈𝐃-19 𝐂𝐥𝐨𝐬𝐮𝐫𝐞: Successfully reopened the kitchen after a two-year closure due to the pandemic.𝐏𝐚𝐬𝐬𝐞𝐝 𝐅𝐨𝐨𝐝 𝐒𝐚𝐟𝐞𝐭𝐲 𝐀𝐮𝐝𝐢𝐭:Implemented and passed a rigorous food safety audit, ensuring compliance with health and safety regulations.𝐃𝐞𝐯𝐞𝐥𝐨𝐩𝐞𝐝 𝐁𝐨𝐮𝐭𝐢𝐪𝐮𝐞 𝐌𝐞𝐧𝐮: Created a unique menu tailored to the specific needs of the boutique market.𝐒𝐨𝐮𝐫𝐜𝐞𝐝 𝐋𝐨𝐜𝐚𝐥 𝐒𝐮𝐩𝐩𝐥𝐢𝐞𝐫𝐬: Established partnerships with local food businesses to support the community.𝐒𝐭𝐫𝐞𝐚𝐦𝐥𝐢𝐧𝐞𝐝 𝐎𝐩𝐞𝐫𝐚𝐭𝐢𝐨𝐧𝐬: Implemented efficient administrative and operational processes, including staff training, forecasting, and waste management.Overall, these accomplishments successfully revitalized the kitchen, ensuring its compliance with food safety standards and its ability to provide high-quality culinary experiences.

I held a FIFO 7-day on, 7-day off position as a Chef aboard the iconic 𝐈𝐧𝐝𝐢𝐚𝐧 𝐏𝐚𝐜𝐢𝐟𝐢𝐜 𝐚𝐧𝐝 𝐆𝐡𝐚𝐧 𝐭𝐫𝐚𝐢𝐧𝐬. My culinary journey spanned the vast Australian landscape, from the coastal metropolis of Sydney to the outback town of Perth, and the arid heartland of Adelaide to the tropical Darwin.As a Chef, I was responsible for delivering exceptional culinary experiences to our guests. This required meticulous attention to detail, expert time management, and a deep understanding of food safety protocols (HACCP). My responsibilities included overseeing all cooking methods and control points to ensure consistently high-quality meals were served."

4.5 𝐬𝐭𝐚𝐫 184 𝐫𝐨𝐨𝐦 𝐇𝐨𝐭𝐞𝐥 𝐥𝐨𝐜𝐚𝐭𝐞𝐝 𝐚𝐭 𝐅𝐥𝐚𝐠𝐬𝐭𝐚𝐟𝐟 𝐠𝐚𝐫𝐝𝐞𝐧𝐬 𝐢𝐧 𝐌𝐞𝐥𝐛𝐨𝐮𝐫𝐧𝐞 𝐂𝐁𝐃As Senior Chef De Partie in a bustling city hotel, I oversaw night shift operations, mentored apprentices, and ensured the restaurant's high standards. Despite the challenges, the fast-paced environment and satisfaction of creating delicious food made it a rewarding experience.

𝐓𝐡𝐞 𝐏𝐫𝐢𝐧𝐜𝐞 𝐀𝐥𝐟𝐫𝐞𝐝 𝐇𝐨𝐭𝐞𝐥 𝐢𝐧 𝐑𝐢𝐜𝐡𝐦𝐨𝐧𝐝. I thrived as a full-time Sous Chef at a lively gastro pub, once owned and operated by OBGA. This dynamic venue was the heart of Church Street/Chapel Street, known for its high volume and bustling atmosphere. Amidst the fast-paced, event-filled environment, I expertly managed kitchen operations, ensuring top-notch culinary experiences. This role honed my skills in the vibrant chaos of a truly unique and exciting gastro pub scene.

187 𝐫𝐨𝐨𝐦 4 𝐒𝐭𝐚𝐫 𝐇𝐨𝐭𝐞𝐥 𝐢𝐧 𝐋𝐞𝐞𝐝𝐬 𝐂𝐁𝐃As a Chef de Partie in the north of England, I dove headfirst into the hotel kitchen world. Balancing events, a la carte dining, and room service, I quickly learned the ropes in a fast-paced environment. This experience laid a solid foundation for my culinary career, teaching me the art of timing, teamwork, and high standards. It was intense, demanding, and incredibly rewarding.

In my first recruitment role, I dove into the Hospitality division, learning the ropes through candidate calls, CV sourcing, and database updates. It was a whirlwind introduction, and I found the process both challenging and exhilarating.

I began my culinary journey as an apprentice chef at the Mattara Hotel in Newcastle. Subsequently, I gained experience at Anacapri Greek Restaurant on Darby Street, Delucas Italian, and The Beach Hotel Merewether.