PEOPLE

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Hey there, I am Kathy and tom Walton. I am based in Queensland or Northern NSW QLD. Thank you for looking at my profile - Kathy and tom
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Outgoing & bubbly personality. Honest reliable trustworthy & hard worker. Great customer relations. Well mannered. Kind. Thoughtful. A real people person. Please only reply if from central coast nsw Australia.

Work experience

Customer service (from November 2017 to May 2018)
Worked behind bar, customer service, food preparation, caah handling, cleaning & stocking

Education

Barringtons Hospitality (from March 2017 to May 2017)
RSA, RCG, barrista, food safety, work safety
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Executive Chef with experience at the highest level in 5 star luxury hotels in Asia, Middle East, Australia and Italy
Extensive years of experience and knowledge in Michelin Starred Restaurants, Fine Dining, Market Fresh, Farm to Plate, Healthy Life Style and Asian cuisine, Steak House and Banqueting
Experienced in Pre-Openings of 4 properties for one Brand, Dubai, UAE, Singapore,
Fully HACCP trained both in the Middle East and Asia Extensive Experienced with Media-Group Presentations, Radio, Television and Glamour Magazines
Exudes Energy, Passion and Confidence to drive and deliver.

Work experience

Executive Chef (from October 2017 to March 2018)
Consistently offer professional, engaging and friendly service Promote a fun, professional and disciplined work environment Support/Coach/Develop & Motivate kitchen colleagues & managers Ensure all kitchen colleagues & managers are aware of standards & expectations Strive to improve all food preparations, presentations & menu selections Strive to ensure food Cost is maintained without compromising quality Create, approve and update all food Menus Research and Implement new trends in the market place Prepare and Co-ordinate all food tastings Audit all Outlets to ensure we exceed Fairmont standards Hold performance reviews with the culinary department
Executive Chef (from December 2016 to October 2017)
Headhunted by FASSCO International to provide specialized Culinary expertise, develop and roll out new menus and provisional Concepts, and oversee all aspects of the of food preparation operations at Cleveland Clinic Abu Dhabi. Overseeing daily operations, performance activities, and strategic development of the culinary team, with responsibility for 60 staff ensuring patients, guest and caregivers dining experience is second-to-none. Maintained productivity and efficiency in a wide range of capacities and processes, emphasizing development of standards and best practice solutions, while supervising 6 direct reports, and leading on numerous new improvement initiatives and business strategies to ensure exceptional service delivery, increase in revenues, control of very aggressive food cost, and enabling staff to continually meet KPI objectives.
Executive Development Chef (from March 2015 to December 2016)
Addressed Consistency in all Outlets Provided Culinary Training for Sales and Marketing team to bolster sales in Conference and Events, increased revenue by almost 30% Consistently offer professional, engaging and friendly service Promote a fun, professional and disciplined work environment Support/Coach/Develop & Motivate kitchen colleagues & managers Ensure all kitchen colleagues & managers are aware of standards & expectations Strive to improve all food preparations, presentations & menu selections Strive to ensure food Cost is maintained without compromising quality Create, approve and update all food Menus Research and Implement new trends in the market place Prepare and Co-ordinate all food tastings Audit all Outlets to ensure we exceed Fairmont standards Hold performance reviews with the culinary department
Executive Development Chef (from January 2014 to March 2015)
Prepared new Recipes for the Commissary Kitchen for all the outlets Prepared all new Recipes for testing and tasting at Corporate level Assisted the Executive chef Maintain a well structured 175 culinarian strong team Assisted the Executive chef Maintain a very aggressive food cost Assisted with all HR requirements for Recruitment for the entire property Assisted with all HR Union requirements to Manage all staff Assisted the Executive Chef in running 7 Restaurants and 8 Bars Assisted the Executive Chef in developing new menus and training plans Assisted the Executive Chef in developing Kiyomi Japanese / with Chase Kojima of SOKYO fame Assisted the Executive chef re-open CUCINA VIVO, the most spectacular restaurant on the Gold Coast
Executive Chef (from September 2009 to December 2013)
Pre-Opening Team for Movenpick-Ibn Battuta Gate Hotel / Movenpick Deira / Oceana / and WEST 14th Assisted in all kitchen recruitment for the 3 properties, from interview to food tasting Addressed budgeting, kitchen layouts and menu planning for all the restaurants Assisted in Designing and implementing kitchens, from concept statements Assisted in writing S.O.P’s, table Lay out, procurement, menu’s Assisted with Budgets- food cost / staffing / labour cost / forecasting Assisted and researched demographic population to create promotions Ensured with HR that Staff relations were always addressed positively Assisted with the running of 12 F&B outlets Lead and supported the Procurement Team in selecting best purchasing practices Reporting to GM's Jan Kaiser and Michael Nugent Achievements: Assisted Successfully Opened 2 hotels with in 1 year Assisted Successfully Opened the award winning West 14th steakhouse in Oceana Beach Club Nominated for best steakhouse in 2011 – What's On Magazine / Time Out Dubai Lowest 7% of staff turn over for any pre-opening hotel team Assisted in Reducing manning to yield better profit margins for all operations Introduced HACCP with in the first 6 months of operation at Ibn Battuta Gate Introduced HACCP with in the first 6 months of operation at Movenpick Deira

Education

TAFE COLLEGE OF AUSTRALIA (from February 1988 to October 1992)
Hospitality Training / Commercial Cookery
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Karen Herrmann is a highly regarded professional with twenty-five years experience incommunications and stakeholder relations, strategic development, partnerships and initiatives. Karenhas sound knowledge and skills in the creation and implementation of public and private sectorengagement programs and events. She has proven written and verbal communication skills anddemonstrated a high degree of management, analytical and strategic thinking capabilities. Karen hasdelivered positive outcomes for partnerships and key stakeholders includingthose operating within the Western Australian and Australian Government context. She is apassionate and a loyal worker; is creative, with an eye for detail and adaptable to change. KarenHerrmann dedicates herself to delivering her best at all times with grace and in good humour.
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Work experience

Sales - business development manager (from June 2007 to March 2018)
10 yr working experience in business development in hospitality industry, international experienced ,Administration -PA -Events & travel management -Corporate social responsibility -Business support -Sales/Business development I am PR for Australia-189 Immediately available to start Thank you Sunayana

Other

I am not able to upload pictures as requested showed error Also would like to highlight for temporary I am in Singapore . In April will be in Melbourne
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Education

Barista Training (from December 2017 to December 2017)
About coffee and making excellent coffee beverages.
Intermediate Level (from August 2014 to September 2016)
Management And Business Course
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Other

RSA, Studying online business management
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Work experience

Food and Beverage Attendant (from October 2017 to October 2017)
Cash handling interacting customers
Kitchen Hand / Assistant Chef (from March 2013 to July 2013)
Helping out chef for a functions

Education

Academy for Tourism and hospitality (from June 2014 to August 2017)
Event mangement
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Work experience

Kitchen hand (from October 2017 to December 2017)
I washed dishes and washed Pot and clean floors
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Education

cert 4 community services, Events,cert3 hospitality, first aid, RSA, RCG
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Work experience

Wait staff & Kitchen Hand (from August 2017 to January 2018)
Wait Staff • Worked accordingly with the restaurant policies. •Setting up the table as per pax and events with demanded decoration in restaurant. • Learned and applied the management of front / bar & beverage department along with Table service , POS service handling. • Checking and Managing the stocks. • Co-operation with other team members. Kitchen Hand •Arrangement of utensils for the kitchen. •Operating of dish washer & Processing it. •Helping Hand for the kitchen in mis-en-place & mis-en-scence. •Closing of the kitchen. •Cleaning the area with hygienic method. •Pre-preperation & Stockings of food for functions. •Plating & Presentation. •Co-operating with all team members.
Egg Collector / Shed Handler (from September 2017 to December 2017)
Picking the egg from the floor and Belt runner. •Checking the grains and water in the sheds. •Collecting and Assembling the eggs in the cold room for grading. •Sperating wash egg ,clean eggs and discard eggs. •Disposal of waste eggs. •Dispatching of collected eggs.

Education

Sambhram College of Hotel Management (from June 2012 to July 2016)
Bachelor's in Hotel Management

Other

Did My Industrial Training in Hotel Radisson,Nepal. In all the Major departments of the Hotel like • Front Office • Food & Beverage Service (Speciality / Coffees shop / Bar) •Pastery shop • Food & Beverage Production (Main kitchen / Bakery) • Housekeeping • Laundry
Did My Specialised Industrial Training in Front Office My key learning,duties & responsibilities was like • Worked accordingly with the Hotel Operating Systems. • Learned and applied Hotel's software like Opera, Ids etc. • Handling check-in / check-out , Key Cards, Luggage and Baggage handling & All the paper works in Front and back area of the department. • Co-operation with other departments.
Worked as a Receptionist in Hotel Red Karpet,Chilean,Nepal Performed My Duties & Responsibilities like • Maintianing Greet, Meet & Seat (Check-In / Check-Out) environment with customers. • Checklist of Rooms and In-house guests. • Brefing / De-brefing, Cash Handover etc. • Guest handling, POS management. • Co-operation with other departments & Making friendly environment with each and every staffs.
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Work experience

Hotel Manager (from September 1997 to May 2017)
Oversee all operations of day to day Hotel Management
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