Production Manager

• Sep 2022 - Present

Pastry Chef

• May 2021 - Jan 2023

Intercontinental Adelaide

Secondment -Pastry Chef

• May 2022 - Aug 2022

Intercontinental Hayman Island

Secondment - Pastry Chef

• Aug 2021 - Oct 2021

Intercontinental Hayman Island

Bakery Manager

• Dec 2019 - Oct 2021

Operations :• The Techniques of Dough making for White Bread, Country Grain Bread, Low-GI, Wholemeal, speciality and artisan bread such as sour-dough, low format, rye Vienna, continental loaves and Pane di casa bread.• Manages and operates the Oven work and mixing solely for two stores.• Providing delightful Customer service at (FOH) in dealing with customers, upselling baked products. Maintaining bakery cleanliness to W.H.S. Standards• Maintain excellent presentation standards and cost control for the franchised baker's delight outlets. Baking and presenting a quality product to meet changing customer needs.• Work in a team environment, ensuring timely service of products before the shop begins. • Demonstrate your ability to act as a true ambassador for the Baker's Delight brand as you build relationships and guest experiences epitomising the fresh baking elegance, style and sophistication.Team Work:• Assist the team with the preparation of dough's, Levant, foolish dough, Pane de casa dough etc. and ensure adequate baked products are available for store.• Managing WHS paperwork as FSS, legislative documents and ensure team adheres the same.• Working along with F.O.H employees regarding the availability of baked products, daily specials and any relevant changes.

Head Baker

• Jul 2019 - Dec 2019

Executive Pastry Chef

• Feb 2018 - Jun 2019

Operations management, supervision of staff, and motivation/development of junior chefs. • Adhered to presentation standards and cost control.• Prepared creative and appealing menu food selections.• Met budget requirements for a la carte, buffet, in-room dining, and special functions.• Established relationships.• Ensured a guest experience epitomising French elegance.• Assisted Executive Chefs.• Substantiated adequate inventory levels for meal preparations.• Trained staff on all food prep safeguards,safety, sanitation, accident preventions, and food techniques.• Monitored food and labour budgets.• Developed/updated policies/procedures on quality,state of the art techniques, equipment, and technology.

Sous Chef

• Feb 2018 - May 2018

Pastry Sous Chef

• Jan 2017 - Feb 2018

• Assisted in kitchen operations. • Accountable for pastry/business operations during absences of the Head Chef. • Prepared pastries for all meals. • Catered events with guaranteed guest satisfaction. • Safeguarded food preparations. • Trained staff in food techniques, safety, sanitation, & accident prevention. • Evaluated goods to assure consistency in quality and pricing. • Created pastry/dessert menus. • Supervised staff and monitored food & labour budgets. • Assisted in kitchen operations. • Accountable for pastry/business operations during absences of the Head Chef. • Prepared pastries for all meals. • Catered events with guaranteed guest satisfaction. • Safeguarded food preparations. • Trained staff in food techniques, safety, sanitation, & accident prevention. • Evaluated goods to assure consistency in quality and pricing. • Created pastry/dessert menus. • Supervised staff and monitored food & labour budgets.

Endeavour VET Scholar

• Jan 2015 - Apr 2017

Awardee Scholarship for Endeavour Vocational Education Training in Australia. Awardee Scholarship for Endeavour Vocational Education Training in Australia.

Pastry Chef

• Sep 2015 - Jan 2017

Pastry

Senior Chef de Partie - Pastry

• Feb 2015 - Sep 2015

Pastry Chef

• Jan 2014 - Jan 2015

Pastry Kitchen/ Chocolate Room The Emirates Palace- Abu Dhabi Pastry Kitchen/ Chocolate Room The Emirates Palace- Abu Dhabi

Commis Patisserie Chef (Pre-Opening)

• Oct 2012 - Jan 2014

 Part of Pre Opening Team  Follow the standard presentation to ensure the taste,quality and quantity is always consistency  Prepared the ice cream, sorbet and parfait for Ala Carte, Buffet, and Functions.  Ordered and checked the items for make the ice cream, sorbet and parfait.  Prepared Petit fours and Home Made Pralines for all Outlets or Restaurant and Functions.  Prepared all garnishes chocolate.  Controlled the kitchen and refrigeratrion rooms with regards to cleanliness and storage. i.e Basic Hygiene or part of HACCP.  Prepared Cakes, Mini pastry and Hot Dessert for Buffet, Brunch functions and Restaurant.  Prepared Mice un place for ala carte and restaurants fine dining.  Initiative to check dry store, dairy store and freezer also miss en place based on daily or Be-daily business function

Commis Chef

• Nov 2011 - Oct 2012

Monte Carlo Beach Club,* Abu Dhabi, United Arab Emirates(U.A.E). *Currently taken over & Managed by Jumeirah Groups as Jumeirah at Sadiyaat Island Resort, Abu Dhabi. Monte Carlo Beach Club,* Abu Dhabi, United Arab Emirates(U.A.E). *Currently taken over & Managed by Jumeirah Groups as Jumeirah at Sadiyaat Island Resort, Abu Dhabi.