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Stephen Begg profile image

Stephen Begg

Executive Creative Director at Steph's Candles
Intro Book
Seasoned food industry professional with expertise in catering, cooking, and teaching.
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Location
Auckland, Auckland, New Zealand, NZ
Languages
  • German -
Skills
  • Catering
  • Food
  • Teaching
  • Restaurants
  • Management
  • Show all
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Bio

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Stephen Begg is a seasoned food industry professional with extensive experience in catering, cooking, and teaching. He has held various roles, including Executive Creative Director at Steph's Candles, Director at SLB Solutions Limited, and Cookery Programme Manager at Cornell Institute of Business and Technology. Stephen has also worked as a Sous Chef at several restaurants, including The Dolphin Restaurant and Feathers Restaurant, and has developed and taught various cooking courses. He holds a Graduate Diploma in Journalism and a Bachelor of Arts in Adult Education, Health Education Major.

Experience

  • Steph's Candles
    • Auckland, New Zealand
    • Executive Creative Director
      • Nov 2015 - Present
      • Auckland, New Zealand

      Creator of 100% Soy candles

  • SLB Solutions Limited
    • North Shore, Auckland, NZ
    • Director
      • Jan 2013 - Present
      • North Shore, Auckland, NZ

      Herbalife Independent DistributorWellness Coach, Candle maker, Cookery Lecturer

  • Cornell Institute of Business and Technology
    • Auckland, New Zealand
    • Culinary Tutor
      • Jan 2017 - Jul 2017
      • Auckland, New Zealand

      Contract part-time teacher

  • Cornell Institute of Business & Technology
    • Professional Cookery Programme Manager
      • Feb 2008 - Apr 2013

      Developed and managed the Professional Cookery Programme for International students

    • Cookery Programme Manager/ Teacher
      • Feb 2008 - Apr 2013

      Joined the cookery programme at Cornell when there were only 19 students and 2 teachers, have overseen the growth to now having 270 students and 13 teachersResponsible for gaining City & Guilds of London AccreditationPlanned and introduced new courses

  • Southbank Institute of Technology
    • Senior Cookery Lecturer
      • Jan 1996 - Jan 2009

      Delivered professional cookery classes

  • Professional Cookery
    • Leading Vocational Teacher
      • Jan 1996 - Jan 2008

      Responsible for conversion of paper-based teaching resources to electronicResponsible for maintaining standardisation of PowerPoint Presentations used for teachingResponsible for the co-ordination of Diploma of Hospitality Management cooking program

  • Indooroopilly Golf Club
    • SOUS-CHEF
      • Jan 1998 - Jan 1999

      Sous-Chef for up market golf club specialising in weddings and other functions Assisting with quality control, and minimize waste.

  • Woolloongabba Cricket Ground
    • Casual Chef de partie
      • Jan 1997 - Jan 1998

      Assisted leading Brisbane chef Russell Armstrong with the mise-en-place and production of set menu for 380 people as well as the private box catering

  • Central Queensland Institute of TAFE
    • Teacher
      • Jan 1992 - Jan 1996

      Courses developed and taughtIndigenous Foods Cookery for GehgreKitchen Assistant Course for CESBasic Cookery Course for CESBasic Restaurant ServiceBasic Food & Beverage ServiceWine & Beverage Service TheoryOccupational Health and Safety

  • ACT Institute of TAFE
    • Casual Teacher
      • Jan 1988 - Jan 1991

      studying Bachelor of Arts in Adult EducationResponsible for the co-ordination of cookery for Management students

  • Lakeside International Hotel
    • SOUS CHEF
      • Jan 1986 - Jan 1988

      Responsible for the day to day operation of the hotel's fine dining restaurant seating 100 peopleResponsible for menu developmentMaximising kitchen productivity and staff performanceManaged a team of 7 peopleResponsible for gaining best ACT fine dining award, 1988

  • The Dolphin Restaurant
    • Sous Chef
      • Jan 1984 - Jan 1986

      90 seat Restaurant specialising in seafood catering to the business clienteleSous-chef responsible for assisting with lunch service and the operation of the kitchen for night service

  • Feathers Restaurant
    • Chef
      • Jan 1983 - Jan 1984

      Responsible for the development of menus, maintaining cost controlStaff rosters for 4 staff

  • Moevenpick
    • Cook, Chef Saucier
      • Jan 1982 - Jan 1983

      Responsible for the preparation of all à la minute dishes for lunch (300-350 covers) & dinner service (200 covers)

  • Stagiere
    • Restaurant Moevenpick am Hauptbahnhof
      • Jan 1982 - Jan 1983

      Stagiere

  • DB Wains Hotel
    • Chef
      • Jan 1979 - Jan 1981

      Responsible for the day to day operation of the hotel's restaurant seating 100 peopleResponsible for menu developmentMaximising kitchen productivity and staff performanceManaged a team of 4 people

  • Vacation Hotel
    • Trainee cook
      • Jan 1977 - Jan 1978

      Trainee cook

Education

  • 2002 - 2006
    Queensland University of Technology
    2006 Graduate Diploma, Journalism
  • 1989 - 1991
    University of Canberra
    Bachelor of Arts, Adult Education
  • 1978 - 1979
    Otago Polytechnic

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