Manager at Beretta at Bracu, Instructor for trap shooting, archery, pistol and rifle shooting. Instructing and Managing skills and safety around firearms. Hosting small and large numbers of guests to Beretta at Bracu, entertaining and minding their health and safety in a dangerous environment.Marketing the Brand and help to build and maintain the high quality standard of the estate

Casual sous chef. Leading teams of chefs to support the head chef with large events 1000 people and over. Also leading teams of chefs for smaller events for 600 people and under

In my current role, I am responsible for the kitchen operations for all weddings and events at the Bracu Pavilion on the Simunovich Olive Estate. Outside of wedding season I assist Head Chef Mikey Newlands in the Bracu Restaurant, delivering contemporary fine dining. I work across all sections in the restaurant, covering the Head Chef in his absence. Responsibilities include; delivering canapes and three course event menus, managing a team of chefs and kitchen staff, writing seasonal menus tailored to each event, managing food costs and weekly budgets for both the restaurant and pavilion and assisting with the restaurant prep by making stocks and sauces and brining and curing meats.

A key figure in the daily kitchen operations for venues Orakei Bay, The Wharf and catering company Orange Gourmet. Responsible for corporate events, weddings, and degustation evenings. I spent 6 months in an acting Head Chef role where I was responsible for all aspects of the day to day running of the kitchen. Responsibilities included; recruiting, training and managing staff, negotiating contracts with suppliers, writing and developing seasonal menus, ensuring compliance with council bylaws to create a safe working environment and ensuring a high standard of cuisine was maintained at all times.

At catering company Austin's my experience covered large scale events of up to 1000pax+, private functions and weddings. As part of a big team, I was responsible for food and equipment logistics and assisted with back of house operations. Notable experiences include: executing up to 1200 a la carte meals each day during the ASB Classic & Heineken Open tournaments, delivering plated meals for 1500 people and executing a seven course degustation for 1400 people at a 'Fight For Life' event.

After graduating with my Diploma in Culinary Practice, I began my career with award winning seafood restaurant Kermadec. During this time, I moved through the ranks working on the hot line and as the sauce chef, then into the Chef de Partie role where I was responsible for the docket control system. I thrived on the fast paced, high pressure environment during busy service periods, serving up to 800 meals daily during the 2003 America’s Cup Regatta held in Auckland.

Whilst studying in the Diploma of Culinary Practice at MIT I worked at a local restaurant, Mozart Cafe. My role included basic kitchen duties, food preparation and working on the hotline for dinner service. It provided a sound introduction to working with an a la carte menu and was a great starting point for my career.