Executive Chef ,Golden Slipper Day 2011 Winning Post Restaurant $350.00 p.p
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Amuse Bouche
Rare roast beef, on mini herbed brioche, balsamic strawberry, dujon mustard
Scallop on betel leaves w/ sweet fish sauce
Russian blinis, rolled w/ vodka & dill cured salmon, sour cream

Starters
Grilled Scampi & Prawns
w/ warm seaweed salad, cured lemon & kaffir lime oil, Korean chilli threads
Breast of Chicken Terrine
w/ sausage, pinenut & sage farci, wrapped in prosciutto, petit legume salad & capsicum coulis
Chicken Consommé
Veal & artichoke house made agnolitti,morel & nameko mushrooms w/ French truffle
Quail Tulips w/ cumin & fine black pepper, caramelised figs,Goats cheese timbal w/
lavender custard, baby beets, turnips, nasturtium, white asparagus
Oysters
w/ a champagne mayonnaise & finger lime caviar
Sashimi of Swordfish & Lobster w/ Tataki of Tuna
grated Tasmanian wasabi root, pickled ginger w/ sake & lemongrass infused lotus root
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Lemon Sorbet
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Main Fare
High Country Pork Cutlet
Pressed in Za’atar, on purple congo’s, saffron beurre blanc
Alaskan King Crab
w/ miso & ginger boullion, fried eschalots & crisp leek
3 Score Riverina Beef Tenderloin
rosti potato, granache noir, chervil piquant compound butter, natural jus
Double Baked Lamb Cutlets
dujon mustard a’ l ‘Anglaise & verde, bintje potato, rosemary & juniper half glaze
Slow Cooked Five Spice Duckling
star anise jus, watercress salad

Dessert
Cheese Plate
Black label Loorana brie, cloth wrapped King Island cheddar, signiture Tasmanian heritage blue, Sheppards bread, plum paste, muscatels
Vanilla, Cardamom Snow Eggs
soft poached meringue, vanilla cardamom anglaise, toasted almonds, macaroons
Sour Cherry Cheesecake
w/cherry syrup & rum and choc chip ice cream
Mangosteen, Lychee & Melons
mint sorbet & grenadine spheres.
Chocolate & Raspberry Mille Fuille
thin chocolate, vanilla cream, raspberries w/ pure gold and silver leaf

Petit Fours
Tea & coffee

Head Chef Support Representative and Council Member of “Head Chef Support”Training Apprentices to achieve medals in the Salon CulinierFood Channel,Highlighted my food and recipes on the Food Channel“Great Chefs of Australia” 4 entries. Article in “Front Burner 2010” magazineFood & Vegetable Art and CarvingRecipe system development S.T.C, integrated with EBMS inventory system and development of new recipe programMaintenance of recipes & food cost percentages & analysing sales mixes.Kitchen design9 million dollar production kitchen in STC Pavilion. Liaised with Architects and Developer and decided on all equipment, ergonomics working within budgets.Resort Executive Hotel Software;Suppliers, invoicing, stock master listing, financial reporting, recipe master listing, function master listing, around 6000 recipes, complete costing of functions, complete costing of recipesMeetings & Events AustraliaWinner Mea Awards best cater “Banqueting & Catering NSW 2010”National Winner Mea Awards best cater “Banqueting & Catering NSW 2010”Restaurant and Catering Awards for Excellence 2009Winner “Caterer at a Major Event” NSWWinner “Caterer at a Major Event”, Australasia12 day structured catering Trip in USA ,Chicago and Las Vegas meeting with some of the best restaurants & owners and looking at their operations including the world class McCormick Centre Chicago.Attended the Catering show McCormick Centre & seminars & met Executive Chef.Set up HACCP programs with Auditors in two companies achieving certification & ongoing compliance.Competition Food Judge Salon Culinere Sydney 28th International Trade Fair ICTF,1998King Island ,meeting master cheese maker from France,King Island dairy & operations at King Island meatsCooked personally for Muhammad Ali 2000 Olympics, Bob Hawke,Tom Cruise & Nicole Kidman,Mickey Rooney,John Howard,Jennifer Hawkins & many other celebritiesShine Award BaptistCare 2022Hello Leaders interview for magazine 2024

• Certificate III of Proficiency Commercial Cookery 1986 & Certificate IV in Hospitality (Commercial Cookery)2013• Effective Leadership, Employment Federation 1994• Getting The Best out of People, Employment federation 1995• Occupational Health & Safety Accredited Course for Work Place Committees,Work Cover Authority of N.S.W 1995• Quell Fire & Safety Equipment,First Attack Fire fighting Course 1997• Word for Windows Pollack Parteners 1997• Exel 7 Pollack Parteners 1997• Outlook 2000 Drake Training,2001• Introduction to Quality Management, Australian Quality Council 1995• Japanese Sushi & Sashimi Course,Master Chef Hideo Dekura, Sydney Seafood School 1995• Australian Indigenous Course Sydney Seafood School 1995• Training & Development,Vision & Mission Statement for the Sydney Turf Club, 1997, Australian Quality Council• Work cover N.S.W Accredited & portable 09/98, O.H &S • H.A.C.C.P, food service industries 1999• Budgeting for non –Financial Managers 2002 & 2014• Management Boot Camp 2004, leadership training• STC Manual Handling 2006• EEO & Harassment Awareness ,Northern Institute Ryde College 2004• David Thomson Thai Course, Sydney Seafood School 2005• Planning & Budgeting, A.I.M 2007• Work force Automation• Vietnamese course Red Lantern , Mark Jensen 2009• Dr Edward De Bono 6 hats. A universal framework for structuring meetings and focusing on lateral thinking 2011• Food safety supervisors Certificate 2011• First attack firefighting 2012• Unit of competency: Administer oxygen in emergency situation, operate semi automatic defibrillator in an emergency, apply advanced resuscitation techniques 2012• Apply first aid 2012• Armed robbery survival skills 2012• 3 years studies in Russian language/read/write speak 2005-2008•WHS risk management for managers 2014• MSA Certificate 2014• MS Office 2013-Transition January 2015• Food for the Ages Nutrition & Dietary Course 2017•Maggie Beer,Appetite for Life 2019•FSS certificate NSW F.A 2020

Duties:As the Executive Chef at ATC my responsibilities fell into three broad categories; kitchen management, staff training and development, and cooking.Kitchen Management involves the following aspects: •Interpretation of legislation and guidelines relating to the food industry and ensuring those guidelines, safety and quality standards are adhered to. This includes The Pure Food Act, The Occupational Health & Safety Act (WH&S) and Hazard Analysis Critical Control Point (HACCP);•Development and maintenance of a range of budgets•Staffing the kitchens with permanent, casual and agency staff•Developing rosters•Stock ordering, stock control and wages•Quality control ensuring plant and equipment are functioning•Manage commercial kitchens located at Rosehill Gardens and Canterbury Park to provide high quality food to patrons on Race Days and during functions•Develop and cost menus to ensure a cost-effectiveness and industry competitiveness for all retail outlets, marquees, private suites and special events;•Research and negotiate with a variety of food suppliers to ensure the purchase of high quality, economical kitchen stocks•Maintain a knowledge of health and safety regulations, in particular the Pure Food Act, WH&S policies and HACCP guidelines and manage the kitchen functions in accordance with these guidelines to provide a hygienic, safe working environment and quality food•In conjunction with the Housekeeper, oversee the cleaning of the kitchens to ensure a high standard of cleanliness and hygiene, including adequate pest control•Develop and manage food budgets and provide reports on variances to the Manager – Catering Operations•Monitor and report malfunctioning plant or equipment to the Facilities Manager or the appropriate external provider•Interpret and action customer surveys to ensure the provision of a customer-focused food serviceFURTHER DETAILS AS PER RESUME