255 room resort propertyDay to day running of The Backyard Restaurant, In room dining and overseeing Horizon Club along with evening banquet operations. Controlling food & wage costs to ensure budgets are met. Rostering according to business needs, encouraging and educating chefs within the brigade. Creating a positive culture within the team

301 room Resort property.Responsible for developing &implementing strategic plans and management of the kitchen brigade of 40 plus chefs across seven kitchens with an Annual F&B revenue of Aus. $20 million.Monitoring both food & wage cost to ensure set budgets & targets are met.Responsible for all HACCP Policies and procedures within the F&B department.Developing and mentoring the team to achieving both financial and non-financial targets

Owner and chef of the Allotment cafe60 seat Restructured a failing business to return a 200% profit within a 14 month period.Retraining and development of staff to ensure new budgets & targets where met.Implantation & executed Daily seasonal menus.Responsible for all aspects associated with running a business from payroll to washing dishes.

12-month contract to ensure the hotel achieved HACCP accreditation388 Room CBD propertyWas asked to return to the Langham after an incident to assist with implementation of change. Responsible for developing & Implementing strategic plans and management of the kitchen brigade of 60 plus chefs across seven kitchens with an Annual F&B revenue of Aus. $26million. Monitoring both food & wage cost to ensure set budgets & targets are met.Responsible for all HACCP Policies and… Show more 12-month contract to ensure the hotel achieved HACCP accreditation388 Room CBD propertyWas asked to return to the Langham after an incident to assist with implementation of change. Responsible for developing & Implementing strategic plans and management of the kitchen brigade of 60 plus chefs across seven kitchens with an Annual F&B revenue of Aus. $26million. Monitoring both food & wage cost to ensure set budgets & targets are met.Responsible for all HACCP Policies and procedures within the F&B department. Development & nurturing of kitchen brigadeImplementation & execution of seasonal menus across seven outlets. Show less

296 Room CBD Property Responsible for developing & Implementing strategic plans and management of the kitchen brigade of 25 plus chefs across four kitchens with an Annual F&B revenue of Aus. $15 million. Responsible Monitoring both food & wage cost to ensure set budgets & targets are met.Responsible for all HACCP Policies and procedures within the F&B department for implementation of Brand Standards / maintaining brand standards within the F&B operation

1200 room Village. Responsible for developing & Implementing strategic plans and management of the kitchen brigade of 30 plus chefs across two kitchens with the task of feeding 1200 personnel three meals a day.Overseeing all operation ordering & logistic of to a remote location. Cost control / ordering / menu planning & costing / recipe writing Rostering / hiring / discipline / appraisal All aspects of OH&S and HACCP.Achievements: Implemented rotating… Show more 1200 room Village. Responsible for developing & Implementing strategic plans and management of the kitchen brigade of 30 plus chefs across two kitchens with the task of feeding 1200 personnel three meals a day.Overseeing all operation ordering & logistic of to a remote location. Cost control / ordering / menu planning & costing / recipe writing Rostering / hiring / discipline / appraisal All aspects of OH&S and HACCP.Achievements: Implemented rotating menus with greater variety, increasing positive comment cards received from guests Reduced cost per head from $19.10 to $14.45 per person per day.  Quarterly food safety audit increased result from 75% to 95.2% Show less

 Management of approximately 35 – 40 team members Melba restaurant and Aria Bar - A la carte & Buffet, High tea and Tappas menu Overseeing the Banqueting department Responding to guest comments, both positive and negative in a timely manner to ensure a satisfactory result for all guests Ordering, considering cost at all timesAchievements During my supervision the team and l received a score of 14 out of 15 from the Australian Hotel Association for food Reduced… Show more  Management of approximately 35 – 40 team members Melba restaurant and Aria Bar - A la carte & Buffet, High tea and Tappas menu Overseeing the Banqueting department Responding to guest comments, both positive and negative in a timely manner to ensure a satisfactory result for all guests Ordering, considering cost at all timesAchievements During my supervision the team and l received a score of 14 out of 15 from the Australian Hotel Association for food Reduced the staff turnover within the A la Carte team by approximately 20%Langham Event - Master Class is a celebration of fine food and wines taking place each year in March. Approximately 35 Michelin star chefs from around the world converge on the Langham to participate in this event. These Michelin star chefs work within the Langham kitchens, with the assistance of Langham chefs to recreate their signature dishes for the public to enjoy Show less