Murray Paterson Email & Phone Number

Sunshine Coast, Queensland, Australia

Bisbane Australia

Nth Queensland

Bangkok Thailand

Krabi Thailand

Pre 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

Seoul Korea

Responsible 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

Hua Hin Thailand

Responsible 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

Johor, Malaysia

Responsible for the daily operation of 6 food and beverage outlets, and banqueting capacity of 1,500 people.

Singapore

Responsible for all daily operations with 3 food and beverage outlets and banquet of 150 people also first position as Executive chef

Seoul Korea

My 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

Shanghai China

My 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

Brighton Sydney Australia

My 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

Darling Harbour Sydney Australia

Pre 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

Sydney, Australia

My 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

Alice Springs Australia

Was working as saucier in the all day dinning restaurant

Sydney, Australia

Was working in there fine dinning restaurant kables which was and still is one of Sydney’s premier dinning spots

Whitsunday’S Nth Qld Australia

Was working in the French fine dinning restaurant Fontaine

Sydney, Australia

Completed 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.