Employed to reinvigorate the hospitality offering accross multiple revenue centers. Prioritising members services as well as developing an effective corporate golf and catering function repitoire.Menu development- Recipe development & standardisation- Food cost- Wages control- Wastage control- OH&S- Hiring & staff training- Rostering- Budgeting- Strategic planning/implementation- Forecasting- Critical analysis & review

Working on remote sites FIFO from Melbourne. As well as learning many internal policies quickly skills included;- Methods of cookery- Allergen awareness/control- OH&S- HACCP- Food Safety - Class 1 enviroment- Documentation/record keeping- Ad hoc problem solving- Time managment- Team work- Working remotely- Fatigue management

One of Australia's premiere Sandbelt golf clubs with a long prestigious history. My role included overseeing and implementing;- Menu development- Recipe development & standardisation- Food cost- Wages control- Wastage control- OH&S- Hiring & staff training- Rostering- BudgetingFlexibility and planning ahead here is very important as well as time managment between office and practical duties as well as attending regular management meetings and operational debreifs.I was able to exceed my KPI targets and build a fantastic team.

Responsibilities included;- Menu development- Recipe development- Stock control- Food cost- Wage cost- Rostering- Conflict resolutionI was able to exceed my KPI's in this role through forward thinking and keeping up to date with market price movements and smart menu planning. I was involved in the daily operation of all aspects of catering and service. The team was small so working efficiently was paramount.

Employed initially to do pastry and as a chef de partie I was quickly promoted to sous chef where my role was to directly assist the head chef with the running of the kitchen this included;- Cost control- Stock ordering- Menu design- Day to day prep lists- All pastry section responsibilities

Organising and developing recipes, teaching colleagues and overseeing production, contacting and dealing with suppliers.

One of the best private golf clubs in Australia. I was lucky enough to work here in every capacity including;- A la carte- Breakfast service- Bar menu service- Corporate functions- Buffets- Banquets- Private members functions- Pastry- Apprentice trainingThis job really gave me the skills and mindset to achieve my goals going forward.

I started my training here and was mainly doing hot and cold larder and desserts as well as weddings and other functions. we were very busy during summer often doing 150 covers a service.