Superintendent - Site Support

• Jun 2022 - Present

Facilities And service coordinator

• Feb 2021 - Jun 2022

Facilities & Services coordinator

• Jun 2019 - Feb 2021

• Management of the Sodexo for catering, SPQ accommodation and industrial cleaning in Weipa. • Management of the services contractor for property management and electricity retail services. • Coordination of alliance airlines for the Company’s jet charter service. • Operation of Rio Tinto accommodation facilities across Weipa and their associated infrastructure. • Accountable for three operational cost centers, including budget planning and active cost management. • Being Present at contractor pre-starts and able to provide guidance and coaching in the use of the Rio Tinto safety systems including Human Performance. • Integration of the Sodexo into the RTA SHMS (Safety & Health Management System). • Review of monthly invoices. • Oversight of the Inflight accommodation and travel booking system • Booking jet Charter seats weekly.

Unit Manager

• Jun 2018 - Mar 2019

Mobilization of dining rooms/kitchen, café, retail store, 2 Gyms, recreation area and Bar. ➢ Zero lost time Incidents during time on the project. ➢ Scope Development and implementation ➢ Contractor Management. ➢ Responsible for up and coming Projects and Planning. ➢ Training and Development ➢ System and Procedure Development and implementation ➢ Branding implementation ➢ Budgeting, Manning, Financial Management ➢ Implement internal auditing procedure ➢ Creating a culture of Excellence in service and experience

Unit Manager

• Feb 2013 - Jun 2018

Manigurr-ma - 12 months Re built Client confidence in the Operations, ➢ Improved kitchen standards, delivering great improvement in audit results. ➢ Improved menu standards, delivering Great improvement in customer satisfaction ➢ No lost time incident during time on the project. ➢ Develop and improve service standards, to Meet compass and Client expectations ➢ Implement systems and procedures. ➢ Develop and Manage staff training ➢ providing three meals for 3500 people daily. ➢ Budgeting, Manning, financials, recruitment, menu planning. ➢ Strong Safety background ➢ Strong Knowledge in food Safety. Wheatstone project 5.5 years Accountable for day to day kitchen operations, customer experience and presentation of 4 catering outlets catering up to 2100 meals per day. ➢ Responsible for the mobilization of 5 kitchens, 2 taverns and a temporary mobile kitchen. ➢ Work in coordination with the life style team to deliver a balanced, healthy and flavorful menu in conjunction with monthly healthy life promotional programs. ➢ Build and Develop client relations, work on standalone projects with the client outside of stand scope including implement mobile kitchen to feed 1200 people to ensure the continual growth of the project and keep project completion date on track. ➢ Experienced in operations restructuring to address business growth, reduce costs and Improve services. ➢ For a period, held responsibility for the bar and retail direction across 4 separate venues and large retail store. ➢ Budgeting, manning to meet financial goals. ➢ Strong safety background, including achieving food safe plus yearly. ➢ Pass the BECHTEL Audit yearly. Chevron and Ess audits, (Daily, weekly, monthly, environmental, safety) ➢ Manage all sized and level functions, fine dining to large festivals for 6000 people, Cooking Classes, Celebrity chef appearances, themed dinners and specialty functions. ➢ Kitchen design / Planning and redesign as required.

Catering Manager

• Feb 2012 - Feb 2013

Managing the kitchen, dining in a 1500 man camp / village environment. ➢ Overseeing the Chef and the Dining Room Supervisors ➢ Complying with all aspects of HACCP including being present at all audits and kitchen inspections ➢ Rostering, Mentoring and training of staff ➢ Undertaking work associated to the indigenous program ➢ Liaising with clients including Woodside, Rio Tinto and Fleetwood on a daily basis ➢ Ensuring the scope was compliant on a daily basis ➢ Menu writing and costings of food prices ➢ Ensuring the comfort and satisfaction of the customers. ➢ Stocktaking, financials, purchasing ➢ Implementing systems and procedures

General Manager

• Aug 2009 - Jan 2012

> Hotel General Manager (7 months of the year). > Sujan hospitality school trainer. (4 months of the year). > Initial and yearly mobilisation of hotel > General day-to-day running of a small luxury hotel. > Guest hosting high-end clients. > Recruiting, monitoring, rostering- Human resources. > Menu development. > Guest experience development and management. > Liaising with the local community and building relationships between the hotel group and the villagers.

Regional Executive chef

• Aug 2008 - Aug 2009

> Running of two kitchens in two leading hotels of the world. > 2 IC role to general manager as required. > Ordering, menu development, - Western, Sri Lankan, functions and customer experience, Ayurveda menu planning. > Ensuring Kitchens operate smoothly on a day-to-day basis in all outlets. > Managing rosters and staff training. > Running of two kitchens in two leading hotels of the world. > 2 IC role to general manager as required. > Ordering, menu development, - Western, Sri Lankan, functions and customer experience, Ayurveda menu planning. > Ensuring Kitchens operate smoothly on a day-to-day basis in all outlets. > Managing rosters and staff training.

Executive Chef

• Aug 2007 - Aug 2008

> Ordering. > Menu planning, (Western, Cambodian, functions, cafe, room service, pool side, tasting) cost control and budgeting. > Ensuring HACCP compliance. > Staff training, working with NGO's to work with trainees. > Managing rosters, staff recruitment, mentoring and training. > Over seeing five food outlets and various outside functions, > Developing guest in house experience. > Mobilising a stand alone restaurant including kitchen design, equipment selection, menu and concept design.

Executive Chef

• Feb 2004 - Aug 2007