General Manager

• Jan 2019 - Present

Area Executive Chef

• Dec 2019 - Jan 2023

Executive Chef

• Apr 2018 - Apr 2019

successfully open the Fourpoints by Sheraton Sydney a beautiful 297 rooms hotel in the heritage precinct of Chippendale successfully open the Fourpoints by Sheraton Sydney a beautiful 297 rooms hotel in the heritage precinct of Chippendale

Executive Chef

• Dec 2016 - Apr 2018

Sheraton Resort & Spa is a luxury resort set on a remote island featuring a multi award winning branded restaurant (Flying Fish by Peter Kuruvita) Achievements: Overseeing the hotel pre-opening activities and operations during pre-construction of resort after the cyclone. Successfully re-opening the resort whilst adhering to budgeted food and labor cost added 2 new venues to the existing offer and assess an re~concept the existing restaurants. Activley work with Peter Kuruvita, multi award winning celebrity chef. Participated in Starwood and Marriott merge. Duties: -Acting as Exec Chef and managing 5 venues with different themes -Menu development and costing -Arranging all aspects of logistics for food stock, chemicals and general items -Controlling and directing the food preparation process and any other relative activities -Constructing menus with new or existing culinary creations ensuring the variety and quality/portions of the servings -Approving and “polishing” dishes before they reach the customer -Plan orders of equipment or ingredients according to identified shortages -Arrange for repairs when necessary -Remedy any problems or defects -Be fully in charge of hiring, managing and training kitchen/stewarding staff -Oversee the work of subordinates -Estimate staff’s workload and compensations -Maintain records of payroll and attendance -Comply with nutrition and sanitation regulations and safety standards -Foster a climate of cooperation and respect between co-oworkers -Create specialized meals in accordance to the customers allergies/needs. -overseen all the aspect for HACCP and transition from EMCORP(Starwood) to Global Food Saefty(Marriott international)

Head Chef

• May 2016 - Dec 2016

Hired on taskforce to change the concept of the restaurant from an old fashioned Mediterranean venue to a vibrant modern grill Manage the culinary operations and entrepreneurial aspects of a dining establishment. Oversee dining experiences at the hotel, ensuring that the best practices are implemented and commercial growth is achieved. Create cookbooks fully costed and sequence of service. Hiring, development and training of existing and new staff Implement HACCP and minimum standards of food safety. Received a score of 98% with EMCORP Crate VIP events and superfood dining experience worked with Rachel Finch to create a healthy super food week.

Head chef in charge

• May 2015 - May 2016

Sheraton Resort & Spa is a luxury resort set on a remote island featuring a multi award winning branded restaurant (Flying Fish by Peter Kuruvita) Achievements: Successfully ran the resort whilst adhering to budgeted food and labor cost Duties: -Acting as Exec Chef and managing 3 venues with different themes -Menu development and costing -Arranging all aspects of logistics for food stock, chemicals and general items -Controlling and directing the food preparation process and any other relative activities -Constructing menus with new or existing culinary creations ensuring the variety and quality/portions of the servings -Approving and “polishing” dishes before they reach the customer -Plan orders of equipment or ingredients according to identified shortages -Arrange for repairs when necessary -Remedy any problems or defects -Be fully in charge of hiring, managing and training kitchen/stewarding staff -Oversee the work of subordinates -Estimate staff’s workload and compensations -Maintain records of payroll and attendance -Comply with nutrition and sanitation regulations and safety standards -Foster a climate of cooperation and respect between co-oworkers -Create specialized meals in accordance to the customers allergies/needs.

Sous Chef

• Apr 2012 - Apr 2015

Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labour laws. Collaborated closely with the Food and Beverage Director to conduct staff meetings and resolve service, product and personnel issues. Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers. Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements. Followed proper food handling methods and maintained correct temperature of all food products. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.