Experience

Miele Australia

• Australia
• Retail
• 100 - 200 Employee

• Account Specialist

  • Jul 2022 - Present

• Brand Ambassador, Miele Australia

  • Nov 2020 - Dec 2022



Spotless Group

• Australia
• Facilities Services
• 700 & Above Employee

• National Operations Training and Standards Manager

  • 2018 - Jul 2020

  • Being hands on to develop the learning management systems that support the hot kitchen and front of house that can influence a diverse team, created and installed blended solutions to drive a consistently good product that is on trend and commercially viable. “The standard you walk past is the standard you accept”• Championed sustainable packaging and food systems; Managed and measured the success of the internal training process in collaboration with site management on all training activities, and provided in the moment coaching, action plans, and performance • Managed the seasonal menu planning and dietaries across multiple outlets. • Built up and maintained strategic purchasing relationships. • Instigated the monthly masterclass to constantly upskill my team. • Working with internal stakeholders to develop products that achieve desired outcomes. • Presenting to the GM/EGM monthly on progress, commercial viability of current projects and future innovations. Show less

• National Food Developement Manager

  • Sep 2015 - Jul 2018

  • Ensured a national approach to consistency, innovations and profitability, managing the delivery and innovations for 160 national sites, project managed new sites and implementation of new products with a strategic commercial approach to viable product development and selection to maintain a COGS percentage, stripping back the APL to best products for price. • Developed purchasing guidelines for improved sales and profitability, monitoring financials, compliance, searching for opportunity with new suppliers. • Worked closely with stakeholders and our onsite teams nationally to ensure training and compliance to company standards, liaising with the group to ensure opportunities are capitalised. • Generated new business for the firm via cold calls, in person visits, referrals from contacts and networking on social media.• Developed cross-channel business partnerships with high-potential clients in both public and private sector by creating and implementing detailed buying programs. Show less



Compass Group Australia

• Mc Mahons Point

• National Group Executive Chef

  • Aug 2007 - May 2015

  • Managed the training and development for multiple national catering outlets for general retail, Grab & Go, Pop Ups and QSR concepts ensuring safety, staff training, innovation, stock monitoring, COGS, variety and healthy eating standards. • Wrote and implemented training programmes, leading customer service, profitability, mentoring, new product development, supplier negotiations and menu development expectations are met in line with end user, business and stakeholder expectation. • Developed simple “how to manuals” to address the various skill sets in the business providing a go to resource and leaving a foot print after a mobilisation. • Worked closely with business heads, stakeholders, supply chain/suppliers and BD to identify gaps, anticipant culinary direction, forecasting for seasonal promotions, core recipes, menu, standards and creating a positive customer experience. • Instrumental in multiple mobilisations and start-ups for various external retail brands designing the knifeless kitchen, sourcing suppliers and products, providing stock control and reporting. Performing post-mortems to target areas of inefficiency. • Reporting to the sector GM, Australian Leadership Team directly on progress, budgetary performance, innovation, strategic direction and planning. Show less



Sanderson Catering

• Executive Chef- Functions & Events

  • 2003 - 2007

  • Assumed overall responsibility for the entire running of the business on a day-to-day basis in the absence of the owner, including all back office, cost and stock control, client relationships, and administrative tasks, business growth and identifying gaps to capture a market. • Catering up to nine functions per day ranging from 10-600pax in multiple locations and performing function evaluations to identify possible areas for improvement. • Reporting and ensuring that budgets were set and adhered to. • Organised the running of the kitchen and floor staff to improve rostering outcomes and achieve efficient time management. • Planned special events and seasonal menus for exclusive clientele with varied tastes, dietary and nutritional requirements. • Managed eight permanent and up to forty casuals to maintain quality and consistency in a relaxed and productive environment with a strong sense of confidence, fun and work ethic. • Ongoing staff recruitment to meet demand, striking a profitable balance between casual and full timers. Show less



Marshall Investments Pty Ltd

• Australia
• Investment Management
• 1 - 100 Employee

• Executive Assistant To The Chairman

  • 2001 - 2003

  • Established management systems for the Chairman, including implementing and organising electronic and manual filing system, diary management and general office admin and account receivable for the office. • Personal Chef for the family, catering for high profile corporate and private events. • Ad hoc budgeting and monitoring activities -including business and personal expenditure- designing spreadsheets for effective monitoring. • Implemented financial spreadsheets for operational resources. • Work prioritisation for Chairman, including balancing priorities and deciding what was important as opposed to urgent. • Maintaining an environment where the Chairman had more time to focus on key issues. • Developed budgeting and reporting formats. Show less



Owner, Ray Von Catering and Cafe, Surry Hills. Owner Desirables Home Wares, Rose Bay

• Sydney, New South Wales, Australia

• Owner, Ray Von Catering and Cafe, Surry Hills. Owner Desirables Home Wares, Rose Bay

  • 1990 - 2001

  • Established a restaurant and events management business in Surry Hills from inception to fruition. • Creating a brand that was associated with innovation, quality, and value including; Sony Music, Singapore Airlines, Mercedes Benz, Mediterranean Shipping, The ABC Studios. • Managed all aspects of the business, this licensed restaurant enjoyed the patronage of 40-60 clients during lunch on average, and approximately 150 clients daily in the take away section, as well as delivering private and corporate events. • Tracked the revenue and expenditure and adjusting business according to capitalise on new opportunities. • Managed full time and large temporary teams of staff and monitored quality. • Ensured the business complied with tax and other regulatory requirements. • Maintained inventory and all business correspondence with clients and providers including estimates and negotiations on costs. Show less