Experience

LOCAL Public Eatery

• Canada
• Hospitality
• 200 - 300 Employee

• Chef in Training

  • Jun 2021 - Present



IHG Hotels & Resorts

• United Kingdom
• Hospitality
• 700 & Above Employee

• Senior Sous Chef

  • Nov 2020 - May 2021

  4* hotel MIQ Covid 19 facility. Massive operation, 30 chefs all up. Leading a team of 5 for dinner service. 450 - 600 pax. Nutritious and well presented meals in Takeaway boxes. Delivered to the guests hotel room. Worked closely with Executive chef. Maintained stock. 6 month Contract. 4* hotel MIQ Covid 19 facility. Massive operation, 30 chefs all up. Leading a team of 5 for dinner service. 450 - 600 pax. Nutritious and well presented meals in Takeaway boxes. Delivered to the guests hotel room. Worked closely with Executive chef. Maintained stock. 6 month Contract.



PALACE BURGER

• France
• Restaurants

• Senior Chef de Partie

  • May 2020 - Sep 2020

  Joined the team after the COVID 19 lockdown. Casual Senior CDP role. Busy Independent family owned business specializing in American diner food including smashed beef patty burgers a la minute, southern fried chicken, chicken wings and vegan friendly burgers and sides. Worked the Fryer, Grill and Pass Sections. Good times. Joined the team after the COVID 19 lockdown. Casual Senior CDP role. Busy Independent family owned business specializing in American diner food including smashed beef patty burgers a la minute, southern fried chicken, chicken wings and vegan friendly burgers and sides. Worked the Fryer, Grill and Pass Sections. Good times.



Hide Thirst and Hunger & Mount Brew co

• Tauranga, Bay of Plenty, New Zealand

• Executive Chef

  • Mar 2019 - Feb 2020

  Oversaw the kitchens of two venues. Hide is an outdoor venue focusing on classy small and large plates, pizzas, platters and bar snacks. Brew Co is a lively sports bar with the menu focusing on bar food, salads, burgers, tacos and small plates. Both kitchens turned over 10k a week in turnover (exceeding 15k during peak seasons) whilst achieving 20% - 25% staff and food costs. Created both winter and summer menus and hired all staff. Lead a team of 12 all up. Nominated for best chef in Bay of Plenty hospitality awards. Show less



Flour + Water eatery

• Tauranga, Bay of Plenty, New Zealand

• Head Chef

  • Nov 2017 - Mar 2019

  Modern Italian eatery with a focus on handmade pastas and hand stretched pizzas. 80 cover restaurant open 7 days per week. 200+ covers a day during peak season. Everything made in house using ingredients from around the Bay of Plenty. Leading a team of 5 chefs. Modern Italian eatery with a focus on handmade pastas and hand stretched pizzas. 80 cover restaurant open 7 days per week. 200+ covers a day during peak season. Everything made in house using ingredients from around the Bay of Plenty. Leading a team of 5 chefs.



Rose on Roberts

• Taupo, Waikato, New Zealand

• Head Chef

  • Feb 2017 - Nov 2017

  Gastro pub. Cooking modern European comfort food in Taupo. Started as Sous chef and after a month took over as head chef. A great experience. Leading a team of 4 cooking and running sauce and pass sections. 50 seats. Changed the menu according to the seasons. Achieved great reviews on social media. Moved on after a change of ownership. Gastro pub. Cooking modern European comfort food in Taupo. Started as Sous chef and after a month took over as head chef. A great experience. Leading a team of 4 cooking and running sauce and pass sections. 50 seats. Changed the menu according to the seasons. Achieved great reviews on social media. Moved on after a change of ownership.



Jervois Steak House

• New Zealand
• Restaurants
• 1 - 100 Employee

• Senior Chef de Partie

  • Aug 2016 - Feb 2017

  Auckland’s best steak house. I ran the hot entrée’, sauce and pan section 3 days per week and the grill/steak section 2 days. The kitchen here is visible to the diners, so the standards for cleanliness and professionalism were extremely high. I learned a lot about steaks – types, cuts, cow breeds, marble quality, preparation and plenty more. Everything made in house using the finest ingredients. 100+ pax every night. Like all restaurants run by the Nourish Group, the ethos here was of a really high standard. I had first experience in learning some new steak-cooking techniques, including the ‘boiler grill’. Show less



The Oyster Inn

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Senior Chef de Partie

  • Dec 2015 - Jul 2016

  Beautiful restaurant focusing on Fish and shellfish, I managed Grill, Oyster, Pass and Pan sections. I ran the kitchen when the Head and Sous Chefs were away, making sure the kitchen was always running to their high standards. Great experience. Beautiful restaurant focusing on Fish and shellfish, I managed Grill, Oyster, Pass and Pan sections. I ran the kitchen when the Head and Sous Chefs were away, making sure the kitchen was always running to their high standards. Great experience.



Mangrove Hotel

• United Arab Emirates
• Hospitality
• 1 - 100 Employee

• Senior Chef de Partie

  • Jul 2015 - Sep 2015

  Beautiful 4* hotel. I prepared and cooked all dishes in every section, while keeping all sections organized. Beautiful 4* hotel. I prepared and cooked all dishes in every section, while keeping all sections organized.



The Royal Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Jul 2013 - Jun 2015

  I ran and organized the Sauce and Fish sections in this three-rosette 4* hotel pushing hard for a star. My duties here were all those you’d expect for the role of Chef De Partie in a high quality kitchen environment with 12 chefs working at one time. I learnt alot here and enhanced my skills, execution and passion for food. I ran and organized the Sauce and Fish sections in this three-rosette 4* hotel pushing hard for a star. My duties here were all those you’d expect for the role of Chef De Partie in a high quality kitchen environment with 12 chefs working at one time. I learnt alot here and enhanced my skills, execution and passion for food.



ALH Hotels

• Australia
• Hospitality
• 700 & Above Employee

• Chef De Partie

  • Oct 2014 - Apr 2015

  I prepared and cooked all dishes in every section and kept all the sections organized. I prepared and cooked all dishes in every section and kept all the sections organized.



Wrights Cafe

• Worthing, England, United Kingdom

• Managing Director

  • 2007 - 2013

  After working at Muldoons Café-Restaurant from 2004 to 2007, my business partner and I bought the business as Wrights (Worthing), limited. We ran it, seven days a week, for six years before selling it in 2013 when I decided to move away. It was really hard work, but rewarding and enjoyable. We served great food in a lively, cozy environment, and quickly established ourselves as the busiest lunch service in Worthing. 30 staff on the payroll. Main responsibilities: • Business planning, forecasting and reviewing profit and loss accounts. • Annual turnover of over £450k • Recruited, trained and developed all restaurant, bar, barista and kitchen staff • Kept watch over health and safety standards and hygiene procedures • Liaised with bookkeeper and accountant over all financial matters • Rolled out marketing activities, promotional events and discount schemes • Planned all menus and ordered all stock Show less



Muldoon's Coffee

• Canada
• Food and Beverage Services
• 1 - 100 Employee

• Head Chef

  • 2004 - 2007

  This was where I started out as a chef. I got promoted to assistant manager in 2005 leading a team of 18 employees, in a busy kitchen. I learned all the basics of running a kitchen and a business, before becoming the owner in 2007. Main responsibilities: • All cooking and kitchen responsibilities • Managed the service counter • Opened and closed • Cashed up till at the end of day and controlled the daily cash flow • Organised staff rota • Ordered stock, negotiating prices with trade suppliers and keeping waste to a minimum • Completed the ‘safer food, better business’ pack daily • Created daily specials board, with subtle changes to the menu to use up stock Show less