Experience

Matisse Beach Club

• Australia
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Oct 2016 - Present

• Sous Chef

  • Oct 2014 - Present

  Sous Chef my role is varied and I work closely with the Head Chef to ensure the kitchen runs smoothly on a daily basis. This role is very hands on as well as needing to keep on top of ordering, stock rotation and training junior chefs. I also have a lot of input with regular menu changes as well as canape and function menu’s. I have experience with stock takes, food costings and rostering.



Matisse Beach Club

• Sous Chef



The Merrywell, Crown Casino, Perth

• Sous Chef

  • Apr 2014 - Oct 2014

  Sous Chef role my role here was varied as I spent half of my week in the prep kitchen ensuring the daily prep requirements were met and stock was put away and rotated. The remainder of my week was spent on the pass ensuring the food was being prepared to a high standard and was being sent to the right tables. I also had the responsibility of placing orders and ensuring every section was prepped and ready to go for each service period. Sous Chef role my role here was varied as I spent half of my week in the prep kitchen ensuring the daily prep requirements were met and stock was put away and rotated. The remainder of my week was spent on the pass ensuring the food was being prepared to a high standard and was being sent to the right tables. I also had the responsibility of placing orders and ensuring every section was prepped and ready to go for each service period.



Crown Resorts

• Australia
• Hospitality
• 700 & Above Employee

• Sous Chef - The Merrywell

  • Apr 2014 - Oct 2014

  Sous Chef role my role here was varied as I spent half of my week in the prep kitchen ensuring the daily prep requirements were met and stock was put away and rotated. The remainder of my week was spent on the pass ensuring the food was being prepared to a high standard and was being sent to the right tables. I also had the responsibility of placing orders and ensuring every section was prepped and ready to go for each service period. Sous Chef role my role here was varied as I spent half of my week in the prep kitchen ensuring the daily prep requirements were met and stock was put away and rotated. The remainder of my week was spent on the pass ensuring the food was being prepared to a high standard and was being sent to the right tables. I also had the responsibility of placing orders and ensuring every section was prepped and ready to go for each service period.