Murray Paterson work email
- Valid
Murray Paterson personal email
I have currently 41 years of diverse experience having led the culinary teams for 30 years with Accor chain. I started my culinary career in 1983, when I first joined the Sydney Opera House as a Four year apprenticeship in Sydney Australia and while studying in Culinary of East Sydney College. After I graduated and 4 years experience, I moved to join Hayman island resort in the Whitsunday’s barrier reef Queensland before returning to Sydney and the now four season’s hotel.In 1991 I joined the Accor hotel group in Sydney Australia Novotel Darling Harbour for 2 years in the position of Chef de Partie, and one more year with the Novotel Hotel Brighton Beach as Sous Chef. Then I moved to Asia, Sofitel Hyland Shanghai China and Novotel Ambassador Kangnam Hotel Seoul Korea as Executive Sous Chef. At the age of 30, I had been promoted as Executive Chef of Novotel Orchid Hotel in Singapore.Prior to this current appointment, I was the Executive Chef at Sofitel Krabi Phokeethra Resort Golf & Spa in Thailand, where I had been for last three years. I also held the position of Executive Chef for Sofitel Palm Resort Johor Bahru Malaysia, Sofitel Central Hua Hin Resort Thailand and Sofitel Ambassador Seoul, South Korea.“Art of cooking is a lot like being an artist, you have to follow the trend and know what people want. I can make many kinds of food but I always keep moving and applying my own recipes and cooking methods straight out of Modern Food”. Murray Paterson
Helliwell Hospitality Group
-
Group Executive ChefHelliwell Hospitality Group Jun 2024 - PresentSunshine Coast, Queensland, Australia
-
Group Executive ChefBrisbane Airport Hotels Group Aug 2022 - Jun 2024Bisbane Australia -
Executive ChefNovotel Twin Waters Sunshine Coast Queensland Oct 2014 - Aug 2022
-
Executive ChefAccor Nth Queensland Australia Apr 2013 - Oct 2014Nth Queensland
-
Executive ChefNovotel Suvarnabhumi Airport Hotel, Bangkok Oct 2009 - Apr 2013Bangkok Thailand
-
Executive ChefSofitel Phokeethra Krabi Resort & Spa 276 Rooms 5* Jun 2006 - Oct 2009Krabi ThailandPre opening team member responsible for the complete set up of the culinary department including all Operating equipment and recruitment of staff, menu’s and banqueting menu’s all in the absence of The food and beverage managerOnce opened to comply with all allocated budgets for the department in terms of revenue and costEnsuring all hygiene and safety as well HACCP standards are followed and implementedTo develop food to suit boating and remote locations for cateringContinue to up date and create diverse menus and buffets to keep up with current and future trendsFor guests needs and expectations To be very guest orientated and meet with customers as most guests stay 7 to 10 days to gain valuable Feed back and to cater for what they liked
-
Executive ChefSofitel Ambassador Seoul 411 Rooms 5* (Now Pullman) Jul 2004 - Jun 2006Seoul KoreaResponsible for the daily operations of a very busy culinary department of 6 outlets and banquet Capacity of 800 people.The food and beverage department was responsible for 60% of the hotel revenue as the hotel was Very busy in the wedding market.The hotel restaurants were, king’s buffet, café de chef, Japanese, Korean, deli & lobby, gran A fun pub.The culinary team was of 72 manpower.To comply with the allocated budgets for the department and ensure all safety and hygiene procedures were in placeI was responsible for all menus and promotions for the outlets and to be guest orientated
-
Executive ChefSofitel Centara Grand Resort & Villas 249 Rooms 5* Jul 2001 - Jun 2004Hua Hin ThailandResponsible for the daily operations of the culinary department of 6 outlets, palm seafood pavilion fine Dinning, railway restaurant all day dinning, hagi Japanese, palm terrace, museum coffee corner and a Banquet capacity of 250 people and outside catering to 600 people To develop new menus to follow guest requests and needs to be innovating in creating themed gala Events To ensure all safety and hygiene relating to the kitchens is compliant with health regulations To constantly train the culinary team to maintain high standards of products and knowledge To ensure to follow the budget set by senior management and owners Spend time with the guests to obtain feed back and pr for the outlets Also directly hands on in the fine dinning room for evening
-
Executive ChefSofitel Palm Resort 330 Rooms 5*( No Longer In Group) Nov 1998 - Jun 2001Johor, MalaysiaResponsible for the daily operation of 6 food and beverage outlets, and banqueting capacity of 1,500 people.
-
Executive ChefNovotel Orchid Hotel 446 Rooms 4* ( No Longer In Group ) Jan 1998 - Nov 1998SingaporeResponsible for all daily operations with 3 food and beverage outlets and banquet of 150 people also first position as Executive chef
-
Executive Sous ChefNovotel Ambassador Gangnam Hotel 5* Jul 1997 - Jan 1998Seoul KoreaMy main duties were to run the day to day operations and banqueting department in support of the Executive Chef. We had 6 food and beverage outlets and banqueting for 600 people was promoted to Executive chef to Singapore
-
Executive ChefSofitel Hyland Hotel 401 Rooms 4 Jul 1994 - Jul 1997Shanghai ChinaMy main duties were to support the Executive Chef in the overall day to day operation and take charge during the absence of the Chef, as well conduct trainings for the staff
-
Sous ChefNovotel Brighton Beach Hotel 296 Rooms 4* Apr 1993 - Jul 1994Brighton Sydney AustraliaMy main duties were to take care of the café and also the banqueting department which caters for 550 people and to assist the executive sous chef was transferred to china as executive sous chef
-
Chef De PartieNovotel Darling Harbour Hotel 525 Rooms 4* Jun 1991 - Apr 1993Darling Harbour Sydney AustraliaPre opening team member of this hotel Accor’s first Australian property as chef de partie in charge of hot kitchen both ala carte and buffet
-
Sous ChefSt George Rugby Leagues Club Mar 1990 - Jun 1991Sydney, AustraliaMy main duties were to support the head chef in all daily operations and take care of the main evening dinning room as well banqueting for 1000 people
-
Chef De PartieSheraton Hotel 5* ( No Longer In Group Aug 1989 - Feb 1990Alice Springs AustraliaWas working as saucier in the all day dinning restaurant
-
Demi ChefThe Four Seasons Hotel 531 Rooms 5* (Former Regent) Feb 1988 - Aug 1989Sydney, AustraliaWas working in there fine dinning restaurant kables which was and still is one of Sydney’s premier dinning spots
-
Commis ChefHayman Island Resort 210 Rooms 5* Nov 1987 - Feb 1988Whitsunday’S Nth Qld AustraliaWas working in the French fine dinning restaurant Fontaine
-
Apprentice ChefSydney Opera House Bennelong Oct 1983 - Oct 1987Sydney, AustraliaCompleted my four year indentured apprenticeship covering all departments from the culinary department inclusive of pastry. And three years commercial cookery certificate obtaining proficiency level and trades man licience.
Frequently Asked Questions about Murray Paterson
What company does Murray Paterson work for?
Murray Paterson works for Helliwell Hospitality Group
What is Murray Paterson's role at the current company?
Murray Paterson's current role is group executive chef.
What is Murray Paterson's email address?
Murray Paterson's email address is ex****@****umi.com
Not the Murray Paterson you were looking for?
-
Murray Paterson
Internationally Experienced Exploration, Mineral Resource And Mine Geology ProfessionalQueensland, Australia1hummingbirdresources.co.uk -
1keystosuccess.com.au -
Murray Paterson
Indigenous Education Program Coordinator At St Peters Lutheran CollegeGreater Brisbane Area -
1freehills.com
Free Chrome Extension
Find emails, phones & company data instantly
Aero Online
Your AI prospecting assistant
Select data to include:
0 records × $0.02 per record
Download 750 million emails and 100 million phone numbers
Access emails and phone numbers of over 750 million business users. Instantly download verified profiles using 20+ filters, including location, job title, company, function, and industry.
Start your free trial