Matthew Baynes Email and Phone Number

licensed team on premise - working with businesses in the Hospitality sector supplying Pubs, restaurants and bars in the city west and western suburbs with premium beverages across the CCA portfolio

Retail Grocery Team BDE working across the North East of Adelaide across Foodland, Drakes, Coles Group, Woolworths group and Aldi.

My role as the Sous Chef of the Qantas Club Adelaide Airport Lounge is to lead the kitchen operations to deliver a high quality customer focused guest experience. Specifically I am responsible for the daily management of the kitchen staff ensuring all SOPs are adhered to, including compliance with HACCAP regulations, chemical registers, equipment management/maintenance/repair, quality assurance of kitchen operations, purchasing of consumables within set budget targets, and applying WHS regulations to ensure a safe working environment.I facilitate ongoing training and development to a culturally diverse kitchen operations team, to ensure high quality kitchen outputs through informed accountability and measurable performance indicators to achieve outstanding results. Through my leadership of the Adelaide team we have consistently rated the highest performer in guest satisfaction across all of the domestic lounges Australia-wide.

Operational and financial management of multiple sites/venues including management of all club events and catering. In this role I continually surpassed annual KPIs by driving the revenue streams and performance through bars, food outlets and functions. This role included: project management of the design and future build of the Community Facility, which included leading high level stakeholder engagement with Government bodies to collaborate and negotiate on funding arrangements;budget management and responsibility of P&L for all food and beverage outlets and sites; facilities management including the management of all site contractors (catering, cleaners, maintenance, event hire); risk management and quality assurance of all site operations; management of the facilities’Maintenance Plans; WHS management including the management ofhazardous chemicals, PPE, and incidents and accident reporting; managing licensing; staff selection, recruitment, training, rostering and ongoing HR management; ordering, stock control and auditing; managing sponsorship for sustainability of the Club; and managing all events to further promote the Club. I successfully managed a team of 30+ staff to oversee ‘Game Day’ catering operations. To achieve this I worked closely with the Local Council, suppliers, site contractors and our cateringteam to bring the best possible experience for the consumers.

Management over all patisserie operations for the Franzon Hotel Group, including five hotels. This entailed regular liaison with all group Head Chefs on various hotel menu requirements and providing customized training and development to identified staff.

Management of Patisserie Kitchen Team, including dessert preparation, menu construction, ordering within budgets, training and development of staff.

As a Chef Lecturer at ICHM, I worked within a global world renowned training provider to deliver action learning in the context of adult education. My responsibilities included, but were not limited to: ordering resources for class deliveryincluding kitchen stock; management of stock control; facilitating questionnaires, assessment, moderation and validation exercises; adhering to privacy laws and maintaining confidentiality of student records; document control of records; maintenance of kitchen and operational equipment; and other such duties as required.

As a Chef Lecturer I delivered certificate 3 level commercial cookery classes to students at the Regency park campus,

menu development, kitchen management, apprentice direction, food development and planning, ordering, food rep liaison, first aid officer.

kitchen operations, food preparation etc.