Experience

Le Cordon Bleu Australia

• Australia
• Higher Education
• 1 - 100 Employee

• Lecturer

  • Sep 2016 - Present



Le Cordon Bleu College of Culinary Arts

• Education Administration Programs
• 100 - 200 Employee

• Trainer/assessor Patisserie

  • Mar 2016 - Present



Academia

• Trainer/assessor

  • Feb 2016 - Present



Imago Bespoke Timber

• Small Business Owner

  • Nov 2015 - Present

  Imago Bespoke is the ideal place for custom made, once-off timber items to suit your vision. From quality restoration of furniture to handmade speciality items, our focus is on artisan quality and utilising the natural beauty and character of recycled and salvaged timber to create unique items including: - Table settings - Kitchen and work benches - Restaurant and domestic table tops - Small furniture items - Custom restoration Imago Bespoke is the ideal place for custom made, once-off timber items to suit your vision. From quality restoration of furniture to handmade speciality items, our focus is on artisan quality and utilising the natural beauty and character of recycled and salvaged timber to create unique items including: - Table settings - Kitchen and work benches - Restaurant and domestic table tops - Small furniture items - Custom restoration



Imago

• Principal Consultant

  • Sep 2010 - Present

  Providing culinary and patisserie knowledge, training and products to select businesses, including start-ups and hatted restaurants. New business start-ups, reconfiguration of current businesses, recipe and menu development, HACCP and OHS compliance strategies. Also includes private training, master classes and demonstrations. Providing culinary and patisserie knowledge, training and products to select businesses, including start-ups and hatted restaurants. New business start-ups, reconfiguration of current businesses, recipe and menu development, HACCP and OHS compliance strategies. Also includes private training, master classes and demonstrations.



Heron Assess

• Training Coordinator

  • Nov 2014 - Nov 2015

  In this role I was responsible for the following: • Coordination of all hospitality operations, including two training kitchens • Training and assessing in Certificates III and IV in Cookery, Patisserie and Hospitality • Design and implementation of learner resources and assessments, including all assessment tasks, learner guides and monitoring documentation in line with currency requirements • Implementing and conducting internal audits and validations as per 2015 AQTF Standards • Liaising with stakeholders, students and employers to maintain quality and relevance of training, and efficiency of operation • Management of student SMS, Vettrak and Axcelerate • Working closely with compliance and data teams to ensure accuracy of records • Compliance and OHS auditing of third party trainers, groups and training venues In this role I achieved: • Reworking of monitoring systems to ensure compliance and efficient data management • Negotiation and ongoing hire of compliant training kitchens • Entirely new resources current to industry needs



Industrylink Training

• Australia
• Higher Education
• 1 - 100 Employee

• Patisserie and Cookery trainer/assessor

  • Feb 2012 - Aug 2013

  In my role, I was responsible for the following: • Design, construction, implementation and delivery of new Patisserie Course (SIT31107, SIT31113), including tools, assessment materials, subject reference content and face-to-face delivery. • Employer/employee liaison, working with students and employers to achieve determined outcomes. • Forming strong and lasting networks. • Student support and counselling where required • Development and implementation of RPL process for commercial cookery, working with clients to achieve recognition through prior learning and demonstration of skill, utilising flexible means to display competency. • Working within Government Training package guidelines to achieve results, and creating flexible solutions for students with learning difficulties. This encompassed both the current and superseded training package. In this role I achieved: • 100% compliance for all resources operations in patisserie and cookery in external Audit 2013. • A 90% completion rate for my students. • Doubling of the participation rate from 2012 to 2013. • A high success rate of students with learning difficulties. • Successful coaching of students for competitions including Nestle and Electrolux Appetite for Excellence, achieving wins in both competitions