Lifting gear selection/inspection. Dogging cranes upto 50T, Max lift approx 20T(Duel). Interpret Engineering plans, erect and fitout the steel substructures for commercial warhouses upto 120,000 sqm, hand work. Operate Boom over 11m daily.

Labour hire and Shop fitting. FFFV overnight turn around for Woolworths VIC/NSW.General hire to multiple tier 1 and 2 builders across Melbourne

Helping make buyers and sellers real estate dreams a reality!

Calling all Conveyancers and Solicitors Australia wide to get them on board with the electronic settlements movements.Assisting with all in bound inquiries in regard to the online settlement process not to mention guiding and informing both Conveyancers and Solicitors on the function of Settlement Room and its operation.Helping by suggestion to improve the functionality and flow/usability of the product for everyone interacting.

contracting to some of the largest hospitality companies and kitchens in melbourne including: the lyceaum club, the athenaeum club,crown melbourne, Mr Hive, park hyatt, novotel collins st, aitken hill conference center, flemington racecourse, mooney valley racecourse and create catering at melbourne showgrounds.

while working under Justin Wise with his direction ran functions and the cafe , controlled the stock intake/orders and also prepped and served the menus including sit down functions for up to 200, roaming functions for weddings receptions and also birthday parties . Also whilst functions has its down time rarely but at times i would find myself running the larder, garnish or sauce section.

at Werribee Mansion working under Marcus levy and Nathan Johnston and Bob coley i was in the running the larder and bar section , designing and implementing menu components for both lunch menus and also an influence on dinner menus. After 6 months was moved onto the hot sections alternating between the meat and sauce section and also the fish section, controlling the prep of fresh meats braised dishes,confits, traditional and modern sauces much the same for the fish section.along with having cooked the hot sections maintainence and ordering for sections was also required.