Catering Manager

• Jul 2022 - Present

Executive Chef

• Jan 2020 - Mar 2023

Contract mobilisation with a team of eight chefs and implementation of the company procedures of Holroyd Howe.• Development of three weekly changing menus in a nut free kitchen, working closely with suppliers to ensure products meet the required standards.• Rota planning to ensure the breakfast, lunch and dinner were delivered within the requirements of the contract.• Stock management and rotation to ensure that stock value remains below company accepted levels.• Weekly stocktaking and reporting to head office.• Organisation and execution of events held onsite including weddings and sporting events with guestsfrom 150 -1000.• Completion of all legal food safety and hygiene paperwork.• Following company policies in relation to allergens and adhering to the ‘Think of me’ allergen boards.• Weekly meetings to report key information to the regional operation manager.

Head Chef

• May 2019 - Jan 2020

Head Chef

• Mar 2018 - May 2019

• Preparation and organisation of individual events, catering for 15 to 750 people. • Responsibility for dish quality and consistency. • Management of teams varying in size from 2-10, with differing levels of experience. • Completion of all legal Food and Hygiene paperwork. • Proactive preparation and product ordering to ensure reduced wastage. • Preparation and organisation of individual events, catering for 15 to 750 people. • Responsibility for dish quality and consistency. • Management of teams varying in size from 2-10, with differing levels of experience. • Completion of all legal Food and Hygiene paperwork. • Proactive preparation and product ordering to ensure reduced wastage.

Full time relief HEAD CHEF/ CHEF

• Oct 2015 - Jul 2017

Head Chef yandi substaining 4/1 roster

• Feb 2014 - Jul 2015

Organisation and set up all the fridge, freezer and store room to improve the efficiency for the stocktake: - One for crib section close to the preparation. - One for preparation dinner. - One for pastry section. - One for vegetable. - One for liquid. ( juice, dairy…) - One for cheese and smallgood. - Organistion of freezer meat with classification of each different product. _ Organisation crib section : - Put in place a standard procedure for the coldwells by having each trolley set up for the appropriate coldwell. - Put in place a standard of procedure production and separate the task with the back to back section. - Put in place a new menu with the organisation of a new production and new stock. _ Organisation of the drefrost fridge : - calculate the meat for the number appropriate in the camp and pull out for 7 days. - Organisation for day by day with the labeling. _ Put in place a new section « Tournant section » to help the crib and dinner. _ Put in place of new technique for cooking and production with the sous vide : - New process cooking by taking the good temp with a thermometer sous vide. - Put in place the sous vide for more production and keep the product 30 days. ( especially for meat.)

Chef

• Nov 2013 - Mar 2014

Casual Chef full time

• Feb 2013 - Nov 2013

Responsible for the operational management of the kitchen and function. Responsible for the preparation of all hot foods required for staff and guests, 100 to 4000 guests. Responsible of the function plates enter, main and desert, every Saturday (Subiaco Stadium), 100 to 200 guests. Making sure that all health and safety requirements are met. Responsible for the operational management of the kitchen and function. Responsible for the preparation of all hot foods required for staff and guests, 100 to 4000 guests. Responsible of the function plates enter, main and desert, every Saturday (Subiaco Stadium), 100 to 200 guests. Making sure that all health and safety requirements are met.

Chef de Partie

• Oct 2012 - Feb 2013

I have been involved in the opening of a new restaurant in Brisbane for the well-known head chef Damian Head. I was in charge of grill function in particular the lamb roast and pit roast. My main duty was to supervise 3 commis chef. We had to make around 200 covers during the week and around 350 for friday and Saturday. I have been involved in the opening of a new restaurant in Brisbane for the well-known head chef Damian Head. I was in charge of grill function in particular the lamb roast and pit roast. My main duty was to supervise 3 commis chef. We had to make around 200 covers during the week and around 350 for friday and Saturday.

Head chef

• Mar 2012 - Sep 2012

Head chef for a 6 month summer season. Responsible for the operational management of the kitchen. Making sure that all health and safety requirements are met. Carry out the preparatory work for creating dishes. Ensuring the kitchen is a safe environment to work in. Advising new cooking techniques and equipment to kitchen staff. Cooking, breakfast, lunch and evening meals Serving classic French, Asian and modern European cuisine. Responsible for food stock control, ordering high quality vegetables and meat. Introducing & developing new dishes & measuring consistency and performance. Meal preparation and menu planning. People management of a 4 persons team.

Head chef and chef

• Mar 2011 - Mar 2012

Responsible for several catering events booked from different French companies. Very famous catering company in Lyon. Responsible for the preparation of all hot foods required for staff and guests (100 to 3000 guests). Involved in planning menus for the restaurant and special events. Set work according to recipe, menu, schedule or instructions. People management of a 3 to 10 persons team. Responsible for several catering events booked from different French companies. Very famous catering company in Lyon. Responsible for the preparation of all hot foods required for staff and guests (100 to 3000 guests). Involved in planning menus for the restaurant and special events. Set work according to recipe, menu, schedule or instructions. People management of a 3 to 10 persons team.

Head chef

• Mar 2010 - Mar 2011

Head chef ( capacity restaurant 150 px) In charge of: - roster. - menu change every 2 month, lunch every week and special main every day. - 4 peoples. - order and stocktake. Management of plate ups for food items. Involved in planning menus for the restaurant and special events. Support the Chef with food stock planning and cost control. Prepared and presented food items for service. Upheld food standards through use of consistent food recipes and safe food treatment practices. Maintained food cost through the minimization of food wastage. Support the Chef in all additional duties as assigned.