Hussmann Oceania

National Corporate Account Manager

Rational Australia Pty Ltd

Strategic Business Development Manager providing all food production and equipment solutions to Contract Catering Groups, Defence, Aged Care groups, Stadiums, Hospitals, Prisons, Education, Food Production & Manufacturing.

National Key Accounts Business Development Manager - Catering & Care 

Business Development Manager -Corporate Chef

Comcater

National Key Accounts Business Development Manager - Catering & Care

Catering Project

Management of catering operations and developing a new side of the business in event catering. Implemented new ordering management, invoice and stock control procedures. Including standard recipe cards and actual and forecast food costing for menu items.
¥	Creating costing designing and implementing menus 
¥	Creating costing designing and implementing special event menus 
¥	Implement HACCP strategies and following them
¥	Staff cross training and development 
¥	Oversee, manage and execute multiple large scale events up to 2500 pax 
¥	Manage staff cost and recruitment 
¥	Roster management of 30+ staff over multiple locations 
¥	Equipment acquisition, management and care for both on and off site situations
¥	Implement and manage online ordering and invoicing 
¥	Implement standard recipe cards and menu costing 
¥	Management of multiple kitchens 
¥	Create strategies for product evolution and encourage staff input 
¥	Management of new and current suppliers 
¥	Won caterer of the year at restaurant and catering 2017
¥	Won multiple large scale contracts for events and corporate catering

Management of all aspects of kitchen operations staffing, rostering, ordering, menu development, product consistency, capital equipment acquisition, ensuring all jobs are executed on time and on budget.

Head Chef Catering & Events

Hanley Hospitality Group

Managing 4 separate companies encompassing many differing function types including sandwich functions and all day corporate catering through to fine dining and boardroom catering even large scale event catering. 
-Managed a brigade of up to 10 chefs in both on and off site capacities. Managing prep time and food quality and ensuring all jobs are executed in timely and precise manner.
-Implemented a standard recipe system for use with pre prepared and packaged meals system.
-Implemented workflows and control systems to reduce waste and improve efficiency within the kitchen for this project.

Head Chef

Piquant Catering

Working on a variety of events including super yachts, board room functions, weddings, formal private functions, buffets, product specific launches, cocktail parties, breakfasts, boxed lunches for corporate events.
During my time at Piquant I created and implemented many changes including the introduction of food handling practices, kitchen hygiene practices, standard recipe management and control, product improvement. I was in charge of all the food production from the main kitchen and was regularly off site managing the function directly. We regularly managed up to 6 simultaneous functions and logistics.

Pinnacle People Australia

Working with Pinnacle in a casual chef position has allowed me to re develop my cooking skills very quickly and exposed me to many different styles of kitchens and operational systems. My experience with them covered everything from fine dining restaurants like the master chef pop up, to 4 and 5 star hotels like the park Hyatt Sydney, high volume catering operations, corporate dinning rooms and private functions. It has been the most productive way to bring myself back into the industry in which I am so passionate.

Chef

Self-employed

As Director of Baked to Basics I built this company from the ground up. Managing over 100 customer accounts in varying sectors of the market. Setting up and managing effective distribution methods. Managing all financial record keeping and control. Setting up and managing a variety of accounting and ordering systems. Creating and managing an online presences in the form of a company website incorporating e-commerce.

Director Baked to Basics

Bakers Maison

Designed, created and managed distribution of 3 new product ranges for this company. Standardising the recipe and manufacturing techniques for all ranges. Costing and valuing of the new products. Placement in the market and marketing.

Product Development Manager

Vibe Hotels

New Concept design hotel primarily focused on new menu design across all areas. Standardising menus for implementation to other hotels. Designing new conferencing concepts and dinning experiences in the group. Managing all the day to day operations of the food and beverage department from rostering and costing, food and beverage ordering, supplier management.

Executive Chef

Experienced Business Development Manager with a demonstrated history of working in the food industry. Skilled in Negotiation, Operations Management, Sales and Management. Strong administrative professional graduated from TAFE. 

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