Ross Howell Email and Phone Number

Pippin Took2 is located on beautiful Tamborine Mountain, and is the second version of the highly successful Pippin Took [original] which was located in Brisbane for 12 years. It is an Australian business owned and operated by Ross Howell and Helen Johnson. The space has been re-invented, incorporating a modern design homage to the original.Pippin Took2 is a `Bistronomie’ [referring to eating a high quality meal at a reasonable price - being a mix of “bistrot” and “gastronomie”]. Accommodating 30 inside and a charming courtyard with a firepit, beneath large and impressive maple trees, for alfresco dining. Pippin Took2 is a delightful place to sit and enjoy quality dining, in a charming setting, with honest, accurate service. This association is composed by professionals from the trade, each in turn with years of experience in the wonderful world of hospitality.A kitchen garden surrounding the courtyard will be planted in Spring.Pippin Took2 offers all styles of dining - an intimate dinner for two, `small plates’ to share with friends, weddings, parties, business groups, meetings…. any celebration….. In fact, any event that you would like to create, in an atmosphere providing the perfect environment to relax and enjoy. There is no such thing as an unusual request when it comes to showing your guests a good time. So go on…. just ask us. Great food served with great attitude in a charming location………. what’s not to love.It’s time for Pippin Took2 to make Whoopee again.party@pippintook2We’re back!!!

Ross Howell Catering & ConsultancyNov. 2014 – presentExecutive Chef Contract Contracted to Pre Open and Setup Restaurants | Poolside Bars | Conference, Events and Function Facilities. To Open and Operate Restaurants | Poolside Bars | Conference, Events and Function Facilities, includingPre-Opening Set-Up;• Design Kitchen and FOH • Sourcing Equipment and Requirements for Kitchen | FOH | Conference• Sourcing Ingredients for BOH and FOH• Menu Design | Menu Development | Menu Creation | Menu Photography Menu Implementation | Menu Costing • Standard Operation Procedures for BOH and FOH | Stock Control | Food Safety & Hygiene • Rostering and Manning Levels |HR Requirements • Sourcing; Staff for BOH and FOH | Rostering • Consultant | Business Advisor to Hospitality Industry• Private Chef• Catering for Weddings | Events | Functions• Contract Chef at Brisbane Racing Club• Contract Chef at Brisbane Convention and Exhibition Centre (BCEC) producing functions from 20 to 2000 guests, serving high quality food at Royal| VIP | Significant functions.

Group Executive Chef - O’Reilly’s Rainforest Retreat, Lost World Conference Centre, incorporating multiple outlets [10], and the Canungra Valley Vineyard – Canungra. Qld.August 2012 – May 2014Operational structures; Menu Creation | Menu Development | Menu Implementation | Menu Costing | Mise en place schedules | Recipes |  Source Suppliers | Production lists | Stock Sheets | Order sheets | Supplier order forms | Menu description for FOH  | Menu terms for FOH | Polices And Procedures | Establishing Customer Service Benchmarks | Day-To Day Management | Training & Development of staff | Roster and Labour Cost and Control | Food Cost and Quality Control |Implementing Food Safety Plan | Implemented Standard Operating Kitchen Procedures  | Compliance with OH&S standards Dining Room [150 seat] A la Carte Restaurant | Buffet Breakfast | Lunch | Dinner 7 Days | Functions | Café [200 seat] open All Day | Conference Centre | 7 outlets – including exterior remote locationsCanungra Valley Vineyard | Restaurant | Weddings | FunctionsBakery The brigade consisted of 18 full time cooks plus casual cooks and stewards as required.

I – with my wife Helen [Front of House] successfully completed the pre-opening and opening of the 2 restaurants and Cafe on Ramada Couran Cove Island Resort. Ross Howell Catering was contracted by the owners of the Resort, to precede the handover to Ramada Management. 
Operational structures; Menu Creation | Menu Development | Menu Implementation | Menu Costing | Mise en place schedules | Recipes |  Source Suppliers | Production lists | Stock Sheets| Order sheets | Supplier order forms | Menu description for FOH  | Menu terms for FOH | Polices And Procedures | Establishing Customer Service Benchmarks | Day-To Day Management | Training & Development of staff | Roster and Labour Cost and Control | Food Cost and Quality Control |Implementing Food Safety Plan | Implemented Standard Operating Kitchen Procedures  | Compliance with OH&S standards

Part of my role as Executive Chef included; Roster and Labour Cost and Control as per budget guidelines. | Food Cost and Quality Control | Implemented Food Safety Plan | Implemented Standard Operating Kitchen Procedures | Complied with OH&S standards | Training & Development of staff | Planning, writing and costing menus with standardised recipes | Work Schedules for A La Carte Restaurant | Breakfast Buffet | Room Service | Lounge Bar | Poolside | Banqueting | Conferences | Weddings | Special Events |Degustation Menus The brigade consisted of 24 full time cooks plus casual cooks and stewards as required. 140 Rooms – 4.5 star Hotel in Brisbane

Executive Chef - Dish Restaurant & Bar – Milton, Brisbane. Qld. Owned and operatedDish Restaurant & Bar 100 seat restaurant – fine dining and bistro style Catering - Facilitating the outside catering to the higher end market. This business included catering to VIP Boardroom lunches and dinners, weddings and events – from 10 guests to 800 guests.

Pre Opening Kitchen setup for the 300 seat restaurant, catering to approx 3,000 covers weekly. High end casual dining. Awarded the Australian Gold Plate award for the second time. 18 member brigade + stewards and casual cooks as required

1984– 1994Owned and operated; Pippin Took Restaurant – Bardon, Brisbane - 10 years. Fine dining restaurant Awarded the distinguished Australian Gold Plate for food and service excellence. Owned and operated The Company Food Shop for 3 years | bistro style seating 60 Fairview Reception Lounge | wedding venue, 2 levels, containing 4 rooms seating approx. 300 guests per room. Catering rights at Channel 7 | catering to staff [Kiosk style] | Boardroom | Celebrities