Senior Chef De Partie

• Aug 2022 - Present

promotion after 3 months

Chef De Partie

• May 2022 - Sep 2022

Padi Open Water Scuba Instructor

• Jun 2021 - Jun 2022

PADI scuba instructor 5 standard specialitiesI do not work for PADI ( LinkedIn ) I am an in teaching active member since completing IE this June and completing my standard specialities of Night , search and recovery, navigation, Boat , Deep I have 200 dives in winter conditions 50+ drysuit divesworking towards MSDT only six students to certify PADI scuba instructor 5 standard specialitiesI do not work for PADI ( LinkedIn ) I am an in teaching active member since completing IE this June and completing my standard specialities of Night , search and recovery, navigation, Boat , Deep I have 200 dives in winter conditions 50+ drysuit divesworking towards MSDT only six students to certify

Sous Chef

• Jan 2022 - Mar 2022

luxury five star lodge situated in the Marlbrough sounds .boat and helicopter access only , guest interaction as open kitchen luxury five star lodge situated in the Marlbrough sounds .boat and helicopter access only , guest interaction as open kitchen

Chef De Partie

• Aug 2020 - Apr 2021

Chef

• Jun 2020 - Jul 2020

senior Chef

• Dec 2018 - Mar 2020

Sous Chef

• Nov 2019 - Dec 2019

Sous Chef remote luxury lodge ,fixed term contract Sous Chef remote luxury lodge ,fixed term contract

Sous Chef

• Aug 2019 - Sep 2019

Sous Chef duties on remote island

Senior Chef De Partie

• Jun 2019 - Aug 2019

Silky Oaks Lodgesenior Chef De Partie on many sections and shifts from Evening ala carte and a rotational changing Menu, Breakfast shifts and organising staff meals as well.working job trial and training for Sous Chef at Capella lodge also part of Baillies luxury lodges Portfolio.

Junior Sous Chef

• Oct 2018 - Dec 2018

Hellenic republic Junior sous chef , cooking on coals and using fire , running kitchen in Head chef absence as no Sous Chef just me Hellenic republic Junior sous chef , cooking on coals and using fire , running kitchen in Head chef absence as no Sous Chef just me

Chef De Partie

• Jul 2018 - Oct 2018

Chef De Partie on grill section in a busy fast paced Thai kitchen Chef De Partie on grill section in a busy fast paced Thai kitchen

Senior Chef Partie

• Nov 2017 - Apr 2018

Senior Chef de Partie on Grill station responsible for creating original dishes daily and cooking primal cuts of meat also Wok chef creating Asian inspired food Senior Chef de Partie on Grill station responsible for creating original dishes daily and cooking primal cuts of meat also Wok chef creating Asian inspired food

Senior Chef Partie

• Jun 2017 - Nov 2017

Asian fusion sharing plates with kiwi classics in Fantan and fine dining classics with a modern touch in Saffron Asian fusion sharing plates with kiwi classics in Fantan and fine dining classics with a modern touch in Saffron

Senior Chef De Partie

• Jan 2017 - Jun 2017

Glacier Guide

• Feb 2016 - Jan 2017

Demi Chef De Partie

• Jun 2015 - Aug 2015

Position Demi Chef De PartieFresh shucked oysters cold and hot entrees organizing and training junior staff. Position Demi Chef De PartieFresh shucked oysters cold and hot entrees organizing and training junior staff.

Chef de Partie

• May 2015 - Jul 2015

catered for hundreds of people. Locations have included and events. showgrounds conferences ANZ Stadium, State of Origin, Chelsea football match, Microsoft canteen, Etihad air side lounge catered for hundreds of people. Locations have included and events. showgrounds conferences ANZ Stadium, State of Origin, Chelsea football match, Microsoft canteen, Etihad air side lounge

Demi Chef De Partie

• Jun 2015 - Jun 2015

Position Demi Chef De Partie fish section responsible for preparing fish and cooking fish . set up and putting systems in place for kitchen before opening to public Position Demi Chef De Partie fish section responsible for preparing fish and cooking fish . set up and putting systems in place for kitchen before opening to public

Stagie

• Jun 2015 - Jun 2015

a Full one Day Stage/work experience with the 1st course section a Full one Day Stage/work experience with the 1st course section

Sous Chef

• Dec 2014 - May 2015

Contract for Manmade Catering running functions in regards to the food and the direction of staff. cooking at off site weddings and various functions. and international sports teams Contract for Manmade Catering running functions in regards to the food and the direction of staff. cooking at off site weddings and various functions. and international sports teams

Chef De Partie

• Feb 2015 - Apr 2015

Team of other chefs to prepare the upscale menu items in the prep kitchen and to load the truck and set up the mobile kitchen at different locations around the district of Queenstown and wanaka . Team of other chefs to prepare the upscale menu items in the prep kitchen and to load the truck and set up the mobile kitchen at different locations around the district of Queenstown and wanaka .

Chef De Partie

• Jun 2014 - Sep 2014

Chef De Partie catering and events assisting Chef Tom Hutchison of WBC and Capotilon my days off from Loretta Chef De Partie catering and events assisting Chef Tom Hutchison of WBC and Capotilon my days off from Loretta

Senior Chef

• Apr 2014 - Sep 2014

Position – Senior Chef, team that opened Loretta and assisted with refining menu items. Learning all sections in the kitchen initially and then taking on the responsibility of running the Larder section Position – Senior Chef, team that opened Loretta and assisted with refining menu items. Learning all sections in the kitchen initially and then taking on the responsibility of running the Larder section

Chef de Partie

• Feb 2014 - Apr 2014

learning from the brilliant chef Helen Turnbull learning from the brilliant chef Helen Turnbull

Demi Chef De Partie

• Nov 2012 - Dec 2012

Position-Demi Chef De Partie, Helped set up a new restaurant and ran the Larder section with two commis chefs doing entrees and desserts used molecular gastronomy techniques and worked alongside with Simon Gault learnt a lot about how to set up a kitchen and train staff during this time. Position-Demi Chef De Partie, Helped set up a new restaurant and ran the Larder section with two commis chefs doing entrees and desserts used molecular gastronomy techniques and worked alongside with Simon Gault learnt a lot about how to set up a kitchen and train staff during this time.

Chef Tournant

• Feb 2010 - Sep 2010

Position – Tournant Chef: Functions included weddings conferences and international sports teams and charity fundraisers, Canapé functions. The Ala Carte restaurant The Millhouse and the Hole in one Café Position – Tournant Chef: Functions included weddings conferences and international sports teams and charity fundraisers, Canapé functions. The Ala Carte restaurant The Millhouse and the Hole in one Café

Demi Chef De Partie

• Dec 2009 - Feb 2010

Position- Demi Chef De Partie: Duties included preparation and baking of Pastry & General Duties making salads and helping the senior Chefs during service, training under owner Peter Gawron learning about Asian and European influenced food. Position- Demi Chef De Partie: Duties included preparation and baking of Pastry & General Duties making salads and helping the senior Chefs during service, training under owner Peter Gawron learning about Asian and European influenced food.

Garde manger Chef

• Nov 2008 - Nov 2009

Position Garde Manger Chef: a leadership role main area of responsibility for six course degustation menu created original and innovative dishes on a daily basis Position Garde Manger Chef: a leadership role main area of responsibility for six course degustation menu created original and innovative dishes on a daily basis

Commis Chef

• May 2008 - Nov 2008

pastry & pizza and pasta production hand rolled pizzas. pastry & pizza and pasta production hand rolled pizzas.

Commis Chef

• Oct 2007 - May 2008

Position – Commis Chef Menu Production & Ala Carte in the Glass House Restaurant gaining industry hours for diploma Position – Commis Chef Menu Production & Ala Carte in the Glass House Restaurant gaining industry hours for diploma

Commis Chef

• Jul 2006 - Jun 2007

Was trained to be a professional chef learning methods and techniques and how to run a service and how to make a kitchen run in an efficient manner was taught how to implement systems to ensure a better working environment and turn out top quality product . Was trained to be a professional chef learning methods and techniques and how to run a service and how to make a kitchen run in an efficient manner was taught how to implement systems to ensure a better working environment and turn out top quality product .