I have extensive supervisory and managerial experience in 4 to 5 star hotels, restaurants, and other multi-outlet food operations of very diverse characteristics and challenges over 4 countries. This has developed in me great adaptability across the food industry from small cafes to high end a la carte restaurants to busy large multi-outlet functions operations.
Having extensive supervisory experience has also given me the opportunity to coach and mentor many chefs of varying abilities and levels of experience, most of whom had English as a second language. This facet of my past roles has always been a highlight and has helped me discover the importance of effective communication and the great joy of helping people succeed.
Having been a department head in businesses that have undergone various compliance audits, I have a great deal of experience in implementing OH&S and food safety systems. I am also a NSW Food Safety Supervisor. As a department head in hotels, I have also worked closely with all other departments, including Sales and Marketing, and Finance to maximize top line revenue in the most efficient ways possible. This would also include controlling food and wage costs, participating in P&L discussions, menu trials, menu rollouts, and menu presentations including costings in a multi-outlet corporate setting.
Being a department head in a large company has also given me the experience of liaising with colleagues in other properties as well as head office to coordinate compliance with company policies, share resources, and problem solving collaboration through all communication mediums.
My past executive roles have also required me to negotiate prices, product, service, and sponsorship with suppliers and contractors, as well as local schools organising groups of work experience students. I have also participated in negotiations with local businesses to coordinate marketing to increase top line sales for both parties. I have also been involved in meeting with customers to address their special needs in regards to product and service.
Also, many of the businesses where I have been a department head were in transitional and/or growth periods in their respective histories. In these experiences, I have grown and led my team through these challenging periods to greater stability, cohesion, efficiency, and higher performance positively impacting team morale, product, customer feedback, and financial performance.
I am also an excellent team player. While I enjoy leading a team and am not afraid to lead, I do not have the stereotypical ego of many chefs which is evident in my interpersonal skills. I enjoy interacting with customers and have worked in the front of house at various times when needed whether it be delivering room service or performing live interactive cooking ‘Masterclasses’ for groups as large as 150 pax.
All of the above responsibilities require exceptional problem solving and communication skills, both written and oral, across all mediums including email, phone, group presentation, and person to person meeting.
I also have experience cooking for various stakeholders of businesses ranging from hotel owners to regional CEO’s.
I possess an uncommon work ethic and place a high premium on professionalism. I also have competent IT skills (e.g. word processing, Microsoft Excel).
I enjoy being a hands-on leader and do not aspire to spending all day in the office at all.
I am presently working as a casual chef with hospitality agencies and have been doing so since June, 2015.
I have a high-energy work style, and my colleagues have described my positive leadership style and presence as 'infectious'. As much as I am passionate about food, I am equally passionate about people.