Experience

Hotel Rottnest

• Australia
• Hospitality
• 1 - 100 Employee

• Executive Chef

  • Oct 2019 - Present

  Hotel Rottnest has an Australian contemporary kitchen with Mediterranean influences. The hotel has 80 rooms, 750 seats and 60 employees. My duties and responsibilities are to create and develop menus, costings, recipes, working list, purchasing, suppliers’ control and staff interviews to contribute to F&B revenue. The hotel offers buffets, banquets, events of up to 12,000, functions... and it is a multi-outlet and multi-kitchen venue. Hotel Rottnest has an Australian contemporary kitchen with Mediterranean influences. The hotel has 80 rooms, 750 seats and 60 employees. My duties and responsibilities are to create and develop menus, costings, recipes, working list, purchasing, suppliers’ control and staff interviews to contribute to F&B revenue. The hotel offers buffets, banquets, events of up to 12,000, functions... and it is a multi-outlet and multi-kitchen venue.



The George On Collins

• Australia
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Aug 2017 - Sep 2019

  The George on Collins is a mediterranean casual restaurant with Asian and South American influences. It has 200 Seats (500 standing function) and 45 Employees. My duties and Responsibilities are to create and develop menus, costing’s, recipes, working list, purchasing, suppliers’ control and staff interviews to contribute to F&B revenue. Ensure all food production is in line with food and company standards. Create menus from different world cuisines including the Mediterranean, Middle Eastern, Mexican, Peruvian, Chinese and South Asian (Vietnamese and Cambodian). Show less



Char Darwin

• Executive Venue Manager

  • Jan 2017 - Jul 2017

  Fine Dining Darwin Signature Steak Restaurant with 90 Seats and 20 Employees (Wet Season) and 220 Seats and 35 Employees (Dry Season). My Duties and Responsibilities were to create and develop menus, costing’s, recipes, working list, purchasing, suppliers control and staff interviews to contribute to F&B revenue. I also managed Front of House staff. Awards and Recognitions: 2017 Restaurant Catering Awards. Consumer vote award winner, People, Produce, Place, Tourism Restaurant winner Fine Dining Darwin Signature Steak Restaurant with 90 Seats and 20 Employees (Wet Season) and 220 Seats and 35 Employees (Dry Season). My Duties and Responsibilities were to create and develop menus, costing’s, recipes, working list, purchasing, suppliers control and staff interviews to contribute to F&B revenue. I also managed Front of House staff. Awards and Recognitions: 2017 Restaurant Catering Awards. Consumer vote award winner, People, Produce, Place, Tourism Restaurant winner



Kazbah group, Sydney

• Executive Group Chef

  • Aug 2014 - Nov 2016

  || Modern Australian and Middle Eastern Group || - Created and developed menus, costing’s, recipes, working list, purchasing, suppliers control and staff interviews to contribute to F&B revenue - Ensured all food production was in line with food and company standards - Menu creation for the restaurants, bars and private events - Food quality control, kitchen and floor control, P&L control and kitchen wages - Leaded and trained the kitchen staff effectively to ensure a well-organised and motivated team - Assisted to the Senior Management meetings and report about all the Kitchens Show less



Tapagria JJD

• Executive Chef

  • Oct 2012 - Aug 2014

  || Tapas and Sangria Restaurant || - On charge of the kitchen organisation, managing lunch and dinner operations, including banquets and outside catering up to 150 guests - Quality control of food vendors and hygiene at work - Created and developed menus, costing’s, recipes, working list, purchasing, suppliers control and staff interviews to contribute to F&B revenue - Created a cocktails menu with a variety of Sangrias (typical Spanish alcoholic drink) - Ensured all food production is in line with food and company standards - Leaded and trained the kitchen staff effectively to ensure a well-organised and motivated team - Organised and conducted several private caterings in different spaces in Hong Kong - Performed several articles in local media and TV Show less



Restaurant Comiols

• Owner and Executive Chef

  • Oct 2006 - Apr 2013

  || Fine Dining Mediterranean and Contemporary Cuisine || - Kitchen organisation - Managed the lunch and dinner operation, including banquets and outside catering up to 350 Guests - Quality control of food vendors and hygiene at work - Daily Catering to different companies in Barcelona with the preparation of meals for their Executive Boards Awards and Recognitions: - Notable mention in Michelin Guide, Spain 2011 - Finalist for Best Restaurant Awards in Time Out 2011 and 2010 - Notable mention in Repsol Guide, Spain 2010 - Notable mention in Barcelona Guide by City council Special Activities: - Selected to prepare the 2011 Representation Dinner of Catalan Regional Government (Generalitat de Catalunya) for the World Travel Market (110 VIP Covers) - Wine Tasting & Pairing Dinner Events with collaboration of Vega Sicilia, Abadia Retuerta, Celler Capçanes. Vall Llac, Perinet, Castell de Perelada, Moët Chandon, Taittinger, Miquel Gelabert, Abadal. Agustí Torello i Mata - Themed Events: Seafood from Alaska; Game; Mushrooms; Meats of the world; Finest Cheese - Workshop Market Days collaborating with Markets of Barcelona (Oct 2011 – Feb 2013) - Cooking Classes around Barcelona (Spain, 2010 – 2013) - Actively presentation in Spanish major Food Conferences: Mercat de Girona cuina, Hostelco - Participation in Radio programmes on Onda Rambla with Maximo Fernandez - Participation in Catalan TV National Channel programmer ‘Cuines’ - Roundtable in Catalan TV National Channel on the kitchen hunting - Participation in the annual Pipiripao the Reals Drassanes de Barcelona, with other restaurants catering for 500 customers with Maximo Fernandez and Luis Bettonica - Prepared the menu for the occasion of ‘La Fura dels Baus’ production of Shakespeare’s ‘Titus Andronicus’ as part of programme coordinated by Andoni Luiz Aduritz by Mugaritz Restaurant (2 Michelin Stars) Show less