I’m currently the executive chef of the Qantas Brisbane Lounges. Being in this position, I have consistently strived for the best as evidenced by the reviews and praise I have received from higher management. An example would be an audit by the Rockpool consulting team where they mentioned it was the first time they had a faultless audit. I’ve also received praise by Qantas for standout performance in kitchen operations. Apart from this, I was heavily involved with the pre-opening of the Brisbane International Lounge (2016), Renovation for Domestic Club and Business Lounges (2017), Extension of the Brisbane International Lounge portion (2019).Achieved NPS (Net Promoter Score) target and financial result achieved year 2017-2019.During the pandemic, I also completed a Certificate IV in Training and Assessment which allows me to train and sign off on any apprentices. Duties include:-Corporate management-Budget control-Menu costing, food costing-Ensure kitchen operation and food presentation meet the expectation-Rostering-Ordering-HR-Recruitment-Staff training and developing, new opportunities for their career-Maintain stock level and stock take-Weekly reporting (conference call)-Monthly /yearly food wastage sheet, Monthly stocktake, Master tracker (cost of delay/food cost /transformation savings, red flag, delay impact)After being in the food industry for this long, I am still hugely passionate about food and would love to find a role that would allow me to extend my creative vision while still using all my experiences, competencies, knowledge and skillsets.

It has been my privilege to have been given the opportunity to work with Luke Mangan and the wonderful group of chefs at the group and to help set up mojo by Luke Mangan which was a brand new restaurant. In that position, I helped developed menu, set up the kitchen, and managed the recruitment, finding suppliers, hosting international events, rostering and costing. During my time at mojo by Luke Mangan, I spearheaded special events held at mojo and with fewof them overseas as well. I have also worked closely with the Virgin Australia consulting team on a daily bases. I loved being able to show my creativity in the kitchen and enthusiasm working with Luke Mangan and Joe Pavlovich whom was the executive chef for the group.