Experience

Balgownie Estate Yarra Valley

• Australia
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Aug 2022 - Present



acre farm & eatery

• Australia
• Hospitality

• Executive Chef

  • Oct 2021 - Jul 2022



Flowerdale Estate

• Australia
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Dec 2017 - Sep 2021



voco Bonnington Dubai

• United Arab Emirates
• Hospitality
• 100 - 200 Employee

• Executive Chef

  • Aug 2013 - Sep 2017

  Executive Chef May 2014 - present Executive Sous Chef August 2013 to April 2014 Running team of 40 chefs & 14 kitchen stewards. Serving food to 6 outlets including award winning McGettigans Pub JLT. Continually training and updating the knowledge of the team. Keeping abreast of culinary trends within Dubai and further afield internationally. Working closely with other departments to ensure 5 star service is received by all our guests. Responsible for all budgetary aspects of the kitchen - revenue, payroll, best product/price with suppliers and being active in achieving hotel wide goals through innovation and achieving set goals. Show less



The Johnstown Estate

• Ireland
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Oct 2010 - Oct 2012

  • Food outlets included: Restaurant, Breakfast, Bar, Spa, Room Service, Sport Functions, Weddings & Private Dinning • Implementation of new seasonal menu’s incorporating weekend, corporate, wedding and sport clientele • All dishes individually costed • SOP’s & Recipe’s completed for each dish for each team member to follow • Creation of “Food Calendar” to assist in business requirements and kitchen awareness • Average 60 weddings per year • Monthly stock takes carried out • Food Cost Target year one: 34%, target achieved 33.7% • Food Cost Target year two:33%, target achieved 32.8% • Weekly average kitchen payroll% - 19% • New HACCP Plan created and implemented: Food delivery, storage & production areas within kitchen, Cleaning schedules and kitchen maintenance task lists Fire safety procedures within department • Liaise with central purchasing manager for best prices with suppliers • Ordering done through “Oracle” – computer based system • Creating environment within kitchen of new ideas and practices • Aiding the development and knowledge of kitchen team as a whole – through training - setting required standards • Attending daily meetings with other departments/managers, weekly senior management meetings • Working with Sales & Marketing to promote hotel through events, food and other promotional ideas • Working with HR in recruitment of kitchen staff Show less



Dunboyne Castle Hotel & Spa

• Ireland
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • May 2008 - Sep 2010



The Merrion Hotel, Dublin

• Ireland
• Hospitality
• 100 - 200 Employee

• Sous Chef

  • Sep 2005 - May 2008

  Working in Ireland's premier 5 star hotel. Working in Ireland's premier 5 star hotel.