Discovered People is a boutique, digital talent consultancy based in Sydney, AustraliaWe partner with ambitious companies to build exceptional technology teams, connecting businesses and people with shared values 🚀Why we do what we do?We saw an opportunity to bring a fresh, bold approach to hiring.In our experience, the best hires are based on value and cultural alignment rather than a prescriptive list of skills. So we created a business that puts people first.Our approach is talent-centric, rather than business defined. We prioritise individuals, looking for talented people we know our network would love on their team.We like to push the boundaries, get creative and have a laugh while we’re doing it 😀We provide full recruitment, screening, processing, payroll, and onboarding services for your temporary, permanent, and full-time employee needs.Our professional consultants have robust networks in Cyber-security, Data and Analytics, DevOps and Cloud, IT Leadership, Software Development, Software Sales and UI & UX sectors.They can advise you on matters of resource planning, talent branding, market insights, employee compensation and benefits, succession, and contracting out.Our mission is to help you achieve yoursWe go the extra mile to get you the best outcomeExpertise includes:• UI/UX Design 🧲• Software Engineering 👩‍💻• DevOps, Cloud Development & Computing ☁• Cyber Security 🕵️‍♂️• Data and Analytics 👩‍🔬• Artificial Intelligence 🤖• Gaming (VR/AR/MR) 🎮• Product Management 🤹‍♀️• Project Management 📈⏳• IT Sales 👂• IT Leadership 💡

Operations Manager overseeing Marble BBQ, Tokki Surry Hills and Sama Sama.A small hospitality group with a large focus on Asian fusion foods.Company includes a portfolio of many restaurantsTokkiMarble BbqKogiKoboSama SamaKinhboyMain tasks on top of my operations role included writing wine lists for each venue within the portfolio of restaurants not just limited to those I was operations manager for.Building relations with suppliers and contractors.A group of restaurants all flying under the Asian-fusion banner that Australians love so much.Move fast, Party hard and give a shit about your customer was our ethos and what we embodied

Maitre D' overseeing the door and restaurant sections.Comprising three bars, a large central dining room, a pair of intimate private dining rooms and the Theatre Royale, an art-house cinema that plays host to events and private hire, Restaurant Hubert is equipped for celebration on any scale.The restaurant’s menus reflect a passion for Paris as well as an understanding that the bistro now belongs to the world. Its chefs take pride in opening oysters to order, cutting the steak tartare by hand and tossing the salade de Maman with care, while enjoying the freedom to dress escargots with XO sauce and frame duck parfait in a shimmering maple-syrup jelly.

Assistant Restaurant Manager, overseeing the opening and day-to-day running of the restaurant.Setting up Employee handbooks, day-to-day procedures, and sequence of service.Training staff in Restaurant service, hosting, and food running, as well as leading a team of supervisors.While overseeing wage costs and overall takings.With a capacity of 450, an ambitious pineapple-laden tiki-themed restaurant and bar. From lunch to late night neon glowing and bright coloured experience that all of Canberra experienced in its short lived life.

Head Barista, overseeing coffee wine, and dry stock orders.The first role that introduced me to using my pallet for the good of mankind.Whether it was tasting coffee, learning about Wine, or telling you why an extra hot double shot soy piccolo is not only the worst tasting coffee you can order but also the most annoying.A. BAKER - short for Acton Baker opened in 2013 with a restaurant and in-house bakery. The name was born from the historical term 'Baker' given to bakeries throughout the Middle Ages. Back then, these Bakers or communal ovens were built in the centre of the community and the townsfolk would wander down with their dough to be baked off. The menu and wine, like sniffing for truffles, is obtained from local growers and producers in the Canberra district and evolves weekly.