Experience

The Fresh Collective

• Australia
• Hospitality
• 100 - 200 Employee

• Head Chef

  • Aug 2021 - Present



Meat & Wine

• Portugal
• Transportation, Logistics and Storage
• 1 - 100 Employee

• Head Chef

  • Jan 2021 - Aug 2021

  -Employed as part of restaurant opening team. -Tasked with setting and maintaining Seagrass Hospitality Group standards. - Manage roster of 20 kitchen staff over 6-day working week. - Undertake weekly stock takes. - Daily reconciling of supplier invoices in company accounting software. - Conduct daily kitchen briefings to ensure all kitchen staff are informed and up to date with day's events. - Sit in on monthly HR catch up calls to ensure all employment policies, procedures and laws are being strictly adhered to. - Conduct interviews for new employees. - Conduct exit interviews for employees who have ended their employment with company. - Ensure kitchen hygiene is maintained to appropriate standard. Show less



Novellus Group

• Sunshine Coast, Queensland, Australia

• Owner | Group Executive Chef

  • Oct 2014 - Feb 2020

  EXECUTIVE CHEF of Republique | Circa Cooroy | Felix Wine Bar - Lease negotiations, kitchen and restaurant design, business development, creation of operational procedures, HACCAP implementation & project management. - Writing and implementing menus for breakfast, lunch and dinner across 3 venues. - Managing up to 40 kitchen and wait staff, including hiring, training, disciplining and termination of employment when required. - Creation of marketing content on social media platforms to maximize brand identity and generate revenue. - Developed business and marketing strategies. - Produced weekly financial reports and documents with accounts department, HR Management, staff hiring, initiating new employee training, & on-boarding. - Supervised performance of workers with goals of improving productivity, efficiency and cost reductions. - Enhanced operational performance by developing effective business strategies, systems and procedures. - Food procurement, developed supplier relationships, ongoing assessment of supply quality, delivery schedules and conformance to group pricing agreements. Show less



Waterfront Restaurant

• Sunshine Coast, Queensland, Australia

• Head Chef

  • 2010 - 2014



SoulKitchen / La Panetteria

• Brisbane, Queensland, Australia

• Chef | owner

  • 2005 - Jan 2010



1889 Enoteca

• Brisbane, Queensland, Australia

• Head Chef

  • 2008 - 2009