Established in 2015, Yummy Karma is a Sydney based manufacturer of 100% natural, prepared own label and white label food solutions, supplying direct to consumers, supermarkets, airlines and foodservice channels throughout Australia and export.

Healthy, high protein and plant based ready made meal brands Australia/USA e-commerce and retail including Soulara.com.auMacros.com.auServ'dMighty Macros (USA)

• Concept and design of Virgin Australia business class in-flight menus and recipes.• Concept and design of Virgin Australia premium, invitation only, lounge menus, recipes and strategy.• Continual analysis and bench marking of customer feedback to identify and take appropriate and timely action on any process improvements.• Supplier engagement, strategic product development and strong negotiation techniques to source premium, cost effective supplies both domestically and internationally.• Mentor and key recruiter of highly successful kitchen teams located at multiple sites across Australia.• Concept and design of Virgin Australia premium menu`s at Virgin marketing and partner events.• Food styling including photo shoots, television commercials and national billboard campaigns.• Oversee business class caterer menu presentations both domestically and internationally.• Virgin boardroom dinners including Virgin board dinners and marque client dinners.

• Key member of food and beverage working group tasked with defining and implementing Virgin`s `Game Change` strategy to transition Virgin Australia group of airlines from 5 different Virgin airlines to 1 full service carrier• Menu design and sourcing of products for all Virgin Australia in-flight economy menu`s, including free of charge menu`s and retail/FMCG menu`s• Initial concept, menu and recipe design of all Virgin Australia`s domestic and international business class menu`s• Menu design for Virgin Australia lounges network, encompassing 10 lounges nationally• Nationwide sourcing of products for Virgin in-flight and lounge menus

• Maintained food and staff costs under the agreed level• Ensuring compliance with all statutory requirements• Increased patronage during tough economic conditions• Input into marketing and direction of the business• Recruited, trained and retained a new kitchen team• High scoring reviews in SMH Good Food Guide 10 and 09 as well as online forums such as Eatability• Built good relationships with various food reviewers