Responsible for Managing a team of 16 providing Food & Beverages through Hospitality, Events, Dining Hall and a Coffee & Retail Shop to a building population of 1900.

Responsible for brigade and FOH Team, all food and services providing breakfast, main courses using live action and theatre bars such as Caesar bar, wraps, flatbreads & skewers, square omelettes and wokery. Also deli bars, Tuscan style salad bars, soups, desserts and grab and go and hospitality functions.Introduced seasonal menus around small batch cooking techniques to minimize wastage and provide a quality fresh dish on a plate. Successfully engaged the whole team to fully utilize the food production management systems.