Experience

Novotel Sunshine Coast Resort

• Australia
• Hospitality
• 1 - 100 Employee

• Director Of Hotel Operations

  • Mar 2022 - Present



Pullman Hotels & Resorts

• France
• Hospitality
• 700 & Above Employee

• Director of Luxury Experience

  • Feb 2020 - Mar 2022

• Executive Chef & Director of Food and Beverage

  • Feb 2019 - Feb 2020

  ACHIEVEMENTS AND AWARDS:- WINNER – NSW/ACT Most Outstanding Performance in Food and Beverage – Accor Awards 2019.- WINNER – Highly Commended Hotel Chef Asia/Pacific – Hotel Management (HM) Awards 2019.- WINNER – Wedding Venue of the Year – Brides Choice Awards 2019.- WINNER – Best of the Best – Brides Choice Awards 2018.- WINNER – Wedding Venue of the Year – Brides Choice Awards 2018.- WINNER – Best Accommodation of the Year – Brides Choice Awards 2018.

• Executive Chef

  • Feb 2018 - Feb 2019

  ACHIEVEMENTS:- Winner - Best of the Best - Brides Choice Awards 2018- Winner - Wedding Venue of the Year - Brides Choice Awards 2018- Winner - Best Accommodation of the Year - Brides Choice Awards 2018



Novotel Hotels

• France
• Hospitality
• 700 & Above Employee

• Precinct Executive Chef

  • Apr 2018 - Feb 2019

  In addition to my Executive Chef role at Pullman Magenta Shores Resort, I was the precinct executive chef for Novotel Newcastle Beach and Ibis Newcastle to assist in restructuring and reimagining the F&B offerings and building a solid and sustainable team. In addition to my Executive Chef role at Pullman Magenta Shores Resort, I was the precinct executive chef for Novotel Newcastle Beach and Ibis Newcastle to assist in restructuring and reimagining the F&B offerings and building a solid and sustainable team.



Merewether Surfhouse

• Australia
• Restaurants
• 1 - 100 Employee

• Head Chef

  • Oct 2011 - Jan 2018

  - Responsible for the daily operations of five food outlets across a multi-level venue; a la Carte restaurant, events centre, contemporary bar, beachside café and pizza bar/kiosk. - Responsible for opening and overseeing kitchen operations at Parry St Garage (Italian) and Ginger Megs (Pan Asian) - Ensure consistently high standards of food preparation and presentation. - Coordinate kitchen staff: HR, recruitment, wages, rostering, staff development and training, mentoring. - Inventory management: managing the ordering and purchasing of stock, ensuring quality and performing monthly stock takes. - Food and beverage cost controls, budgeting, interpretation and management of P&L statements. - Ensuring workplace is fully OH&S compliant. - Development and implementation of seasonal menus. - Co-ordinate and ensure smooth FOH and BOH operations.



THE SEBEL

• Australia
• Hospitality
• 1 - 100 Employee

• Executive Sous Chef

  • Sep 2010 - Oct 2011

  - Managed the operation of this large, multi-venue hotel: Infuzion Restaurant and Bar, The Conservatory Lounge and large conference spaces, aswell as breakfast and room service for in-house guests. - Helped co-ordinate and manage a staff of 18, including rostering and staff training. - Oversaw purchasing of stock and management of inventory. - Collaborated with Executive Chef and General Manager on many aspects of the business to ensure the smooth operation of the venue. - Co-ordinated daily, weekly and monthly meetings to discuss many aspects of hotels operation. Delivered/Achieved - Rejuvenation of multiple menus across the establishment, buffet breakfast, events options Infuzion Restaurant and Bar and The Conservatory Lounge. - Introduced procedures to streamline the kitchen operation, including a new rostering system and cost saving measures. - Reduced food costs whilst improving quality and service.



Golden Door

• United States
• Hospitality
• 1 - 100 Employee

• Senior Chef de Partie – Sous Chef

  • Oct 2009 - Sep 2010

  - Ensure consistently high standard of food quality at this 6-star health retreat. - Cater for specific guests’ requirements which involved writing personalised menus for many guests so they could achieve their health/fitness goals and satisfy their dietary requirements. - Weekly cooking demonstrations for retreat guests. - Co-ordination of kitchen staff and front of house staff whilst liaising with dieticians and healthcare professionals. - Ordering and control of inventory. - Ensure health and safety of all staff whilst holding the position of chairman on OH&S committee. - Participated in regular meetings to discuss many aspects of this multi-faceted operation. - Chief Fire Warden. Delivered/Achieved - Worked as part of a team that was awarded Gourmet Traveller Best Spa/Health Retreat in Australia for three years running (2007-2009). - Performed cooking demonstrations for in-house guest and off site events.



Fire and Rescue NSW

• Australia
• Public Safety
• 700 & Above Employee

• Fire Fighter (Retained)

  • 2006 - 2010

  - State medal for emergency and recovery response award for 2007 ‘Pasha Bulker’ Hunter and Central Coast Storms. - State medal for emergency and recovery response award for 2007 ‘Pasha Bulker’ Hunter and Central Coast Storms.



Cypress Lakes Golf & Country Club

• 1 - 100 Employee

• Chef de Partie

  • Feb 2008 - Oct 2009

  - Manage and co-ordinate a kitchen section at Pippetes, the resorts fine dining restaurant. - Preparing, cooking and serving high quality, fresh and well-presented food. - Liaise with Executive Chef in creating new daily specials/new menus. - Ordering and inventory management. - General kitchen duties. - Manage and co-ordinate a kitchen section at Pippetes, the resorts fine dining restaurant. - Preparing, cooking and serving high quality, fresh and well-presented food. - Liaise with Executive Chef in creating new daily specials/new menus. - Ordering and inventory management. - General kitchen duties.



The Golden Door Elysia

• Australia
• Individual and Family Services

• Commis Chef

  • 2007 - 2008

  - Preparing, cooking and serving high quality, fresh and well-presented food. - Catering for dietary needs for guests attending the health retreat. - Co-ordinating and fulfilling high quality Mise en Place in a fast-paced, dynamic environment. - Ensuring impeccable hygiene standards. - Preparing, cooking and serving high quality, fresh and well-presented food. - Catering for dietary needs for guests attending the health retreat. - Co-ordinating and fulfilling high quality Mise en Place in a fast-paced, dynamic environment. - Ensuring impeccable hygiene standards.



Hunter Training Nework (HTN)

• Apprentice

  • 2003 - 2006

  Worked as an apprentice at the following locations: - Golden Door Elysia Health Retreat and Spa - The Lodge at Noble Domain - Caswells, Lemon Tree Passage Worked as an apprentice at the following locations: - Golden Door Elysia Health Retreat and Spa - The Lodge at Noble Domain - Caswells, Lemon Tree Passage