Menu editing, in charge of the food safety procedure, new menus, co-directing the management of the business, in charge of the employees’ training selection and induction for BOH, produce a variety of desserts, bakery products and petit fours. Management of the financial aspects with owners and regulatory requirements. With the board, discussions and decisions related to marketing strategies and staff performance, and other managerial aspects like budgeting, business plan, operational plans and management of physical assets.

As a senior educator, I develop course material and resources, create training and assessment strategies, validate assessment tools, and manage student management systems for different departments, student records, and other regulatory aspects.My responsibilities include Moodle management for Hospitality and Nursing, development of student progress and management strategies, compliance with SRTOs 2015, and AVETMISS reporting.

Hospitality Trainer for the diploma and Advanced diploma of Hospitality management.In charge of the student academic progress, administration of the student allocated to me and responsible to liaise with students with the student support team as well as the administration department.

Trainer for the hospitality courses, looking after the compliance and the resource development for the hospitality courses and solve situations with the academic progress students may face.

Trainer for the courses in Commercial Cookery certificate III and IV. Duties included: helping the hospitality coordinator in his duties and managing the Certificate III students during his inclusion, validating assessment tools and resource materials, compliance for the new qualification and mapping documents, students interviews and academic problems solving, recipe writing for the certificate III Commercial Cookery and Patisserie, stocktaking and ordering for the Certificate III in Commercial Cookery and Patisserie, PowerPoint creation for the Certificate III in Commercial Cookery.

When chef at Club Fogolar Furlan Australia I was in charge of the menu editing, the special dietary needs of our customer, creating new recipes and the specials. I was also in charge of the food safety check and application. As second chef I was in charge of the kitchen whenever the Head Chef was not present. I was in charge of production of several types of food including: sandwiches, appetisers, salads, meat, poultry, seafood items and sauces, soups, pates and terrines, cakes, tortens, gateaux, breads, pastries like petit fours and other yeast-based produce. I was also supervising the cook-chill and cook-freeze line as part of my everyday duties.

My responsibilities when Head Chef at J.D. srl included menu editing, research and development of new flavour between Moroccan, Arabic, Lebanese and European cuisine, WHS and Food Safety. I was also in charge of the profit margin and hiring, inducting and training new staff