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CV Executive chef, vast experience, off shore, land field

 
Executive chef, vast experience, off shore, land field

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CV/Resume ID no.: 80971

Location (Residence): phuket, Thailand
Citizenship: Australia
 
Languages:
  Native: English Australian
  Other: Thai
 
Education & Experience: Work Authorization & Relocation:
Education:
  High School in honours

Years of Experience: 20 years
Authorized to work in:
   European Union
Present Location:
   thailand, phuket
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 18 years
Human Resources Strategy Experienced 16 years
Other Hospitality Experienced 28 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

To Whom It May Concern:

I am a 35-year-old Australian currently working as Hotel Manager for Chandara resort and Spa Phuket, reporting directly to the owner as we do not have General Manager.

Chandara resort has been opened for a period of 2 Years, has 51 exclusive villas,
I started at the hotel as executive chef and Food and Beverage Manager from the opening in which we had General Manager, and was put in the position of hotel manager in October 2006 when general manager left, I am responsible for the whole operation as the owner lives in Bangkok and comes down every 4 weeks.

I am very hands on and don’t enjoy sitting in an office, my main influence is to make sure daily operations run smoothly in every department, the hotel financial viable and guest relations is very important.

I have worked in Thailand for 3 years, I have a very good temperament and get the very best out of all 141 staff.
I write all the menus for the restaurants both food and wine, and make sure they are implemented properly.

Whilst at the Sheraton Brisbane I was responsible for the Premier 5* Restaurant, which was called Carriages Grill and Australian Cooking Promotions Overseas for other Sheraton hotels.
I was a Chef for approximately 17 years in which time I worked for the 5* Heritage and the opened the Brisbane Convention & Exhibition Centre. More recently I successfully owned two restaurants in the Brisbane City where I won Best New Restaurant, Best Formal Dining, Restaurant Champion in Live Hot Cookery and Best Restaurant with an Owner/Chef.

I have also won numerous awards throughout the years in Culinary Competitions.

I believe I can offer an exceptional standard of service, as I am highly motivated and dedicated to my work, continually striving to exceed my personal goals, customer and business satisfaction.

I would welcome the opportunity to discuss further future employment.

My salary is currently 170,000 baht per month nett, villa + usual expat benefits.

2. Work Experience - CV/Resume Part 2 [Mandatory]

CITIZENSHIP: Australian and British

DRIVER’S LICENCE: Current
Australian - current
European/British - current

EMPLOYMENT HISTORY
June 2005- October 2006( executive chef and F&B Manager) Chandara Resort and Spa (Phuket)

Responsible for the implementing of all menus’ for two Restaurants and 24hour room service. Responsible for the whole food and beverage department, wine list, standard procedures, grooming, employing front of house staff and kitchen staff,

October 2006- Present (chandara-resort and spa)
Hotel Manager

Responsible for the whole operation.



June2004 – June 2005 SAMFORD VALLEY
Main Street, Samford 4520

Position: Executive Chef

Modern Australian food with a twist of Asian, serves 350 people per service has a function area doing up to 250 covers, light bar menu serving tapas. Have a brigade of 32 chefs and 5 stewards. The grill is owned by a family, I currently run on a food cost of 26.8%, and have a very good brigade who all continually striving to become better. We are the benchmark in Brisbane for a grill continually changing menus and always striving to find the best possible produce available.

Achievements
Won the award of best-redeveloped restaurant in Queensland, in the final for Australia.
Finalist in the dining, out of 200 entries.
Continually striving to exceed, entering Courier mail awards for Best grill in Queensland


2000 – 2004 BOBBY AUSTIN’S BAR & RESTAURANT
California Café

Position: Owner - Chef

Awards: Best New Restaurant “Brisbane”
Best Live Hot Cookery “Gold Medal”
Finalist Owner Chef
Best Restaurant “North Brisbane”

While having Bobby Austin’s after 1 year I bought the California cafe and leased a Restaurant in the press club,
3 operations all going at once serving breakfast, lunch and dinner.
Sold the Restaurants for personal reasons.
Received many revues by the Courier mail, Brisbane news and was featured restaurant in Virgin blue airlines

May 1996 – April 2000 SHERATON HOTEL AND TOWERS 5 * Hotel
Turbot Street, Brisbane 4000
410 Rooms
450 Seafood Buffet Restaurant
100 Seat Fine Dining
700 Seated Banquets
Lobby Lounge
24 Hour in-room dining
Nightclub, Café, Pizza Bar


Position: Chef De Cuisine
Duties:
Responsible for "Carriages Restaurant" Sheratons premier Restaurant, carriages is a very classical and sophisticated restaurant, the style of food is modern Australian. When I went in to carriages the restaurant wasn’t doing the numbers so I changed the menu and made it more classical, also using allot of local produce and Australian beef, the restaurant seats 110 people. While I was in carriages I was personally responsible for cooking for the general manager (Leon Larkin) and his wife. Responsible for function for the Prime Minister of Australia, Murdoch family and the Packer family. Personally going to the General manager of the courier mail newspaper to do special diner parties. New years eve 2000, responsible for a function on the 30th floor at $995 dollars per person.
Was responsible for an Australian promotion in Germany in which I implemented my menu and taught the chefs how to prepare, had a gala dinner for Australian Ambassador on opening night.

Position: Sous chef (six months)
Responsible for the Sidewalk cafe (buffet Restaurant and in room dining)
Serving up to 450 people per sitting is regarded as the best buffet restaurant in Brisbane. Total of 65 chefs in the brigade. Friday Saturday night we would have 2 sittings from 5.30pm -7.00pm, then 7.30pm, the early sitting would be $49.95 per person, the later $65.00 per person

Position: Senior Chef de Partie (six months)
Worked in the saucier section, would also help out in any section that needed help

Awards: Employee of the Month
3 Gold Medals
Best exhibit by anyone at the Gold Coast Salon cullinaire
Mentored Overseas Apprentice Competition - won Best Apprentices in Australia


EMPLOYMENT HISTORY (continued)

January 1995 – May 1996 BRISBANE CONVENTION AND EXHIBITION CENTRE
Merivale Street, South Brisbane 4109

Position: Senior Chef de Partie
Convention centre has won the award for Best caterer in Australia for the past 8 years. The service for a sit down functions is silver service in which we were the pioneers in implementing procedures.
Duties: Responsible for:
1 Smooth running of the production kitchen (hot food)
2 Production of hot food at the Grand Opening of the Convention Centre
3 Buffets for 5000 guests
4 Table service banquet for 1000 guests
5 Setting up of the Convention Centre Restaurant Merivales

Award: Employee of the Month


June 1994 – Jan 1995 BEAUFORT HERITAGE HOTEL (now known as the Stamford Plaza Hotel) 5* Hotel
Edward Street, Brisbane 4000

Position: Demi / Chef de Partie
The hotel has been recognized as the Best Hotel in Brisbane, Siggis has won best fine dining for 9 years and has been placed in the hall of fame by American express awards.
Duties: Responsible for cold larder section when the Sous Chef
Was not present. Would work in Siggis when my rostered day off to gain experience in fine dining.


January 1993 – June 1994 POWERHOUSE BOUTIQUE HOTEL 5* hotel

Position: Chef de partie
Powerhouse was a privately owned hotel by 1 man Greg McGuire.
Whilst at the powerhouse the restaurant Monty’s won Queensland Hotel Awards for best fine dining Restaurant.
Executive Chef was Keith McNeil who was in the Australian Culinary Olympics team
Awards: Gold Coast Salon Culinaire – 2 Gold Medals


Dec 1988 – January 1993 CLOAK & DAGGER RESTAURANT

Position: Apprentice – 4 years
Cloak and Dagger Restaurant was the best restaurant in Brisbane. It won 3 Chefs hats on 5 occasions; executive chef was Tom McConnell who was captain of the Australian Culinary Olympics team. I started my apprenticeship when I was 17, I actually started in the kitchen when I was 12, I would go in on Friday Saturday nights and on school holidays. Through my four years an apprentice I won allot of cooking medals and apprentice of the year.

Awards: 16 Gold Medals
12 Silver Medals
3 Bronze Medals

1 Gold with Distinction for Live Hot Cookery Section


EMPLOYMENT HISTORY
June 2005- October 2006( executive chef and F&B Manager) Chandara Resort and Spa (Phuket)

Responsible for the implementing of all menus’ for two Restaurants and 24hour room service. Responsible for the whole food and beverage department, wine list, standard procedures, grooming, employing front of house staff and kitchen staff,

October 2006- Present (chandara-resort and spa)
Hotel Manager

Responsible for the whole operation.


June2004 – June 2005 SAMFORD VALLEY
Main Street, Samford 4520

Position: Executive Chef

Modern Australian food with a twist of Asian, serves 350 people per service has a function area doing up to 250 covers, light bar menu serving tapas. Have a brigade of 32 chefs and 5 stewards. The grill is owned by a family, I currently run on a food cost of 26.8%, and have a very good brigade who all continually striving to become better. We are the benchmark in Brisbane for a grill continually changing menus and always striving to find the best possible produce available.

Achievements
Won the award of best-redeveloped restaurant in Queensland, in the final for Australia.
Finalist in the dining, out of 200 entries.
Continually striving to exceed, entering Courier mail awards for Best grill in Queensland


EMPLOYMENT HISTORY (continued)

2000 – 2004 BOBBY AUSTIN’S BAR & RESTAURANT
California Café

Position: Owner - Chef

Awards: Best New Restaurant “Brisbane”
Best Live Hot Cookery “Gold Medal”
Finalist Owner Chef
Best Restaurant “North Brisbane”

While having Bobby Austin’s after 1 year I bought the California cafe and leased a Restaurant in the press club,
3 operations all going at once serving breakfast, lunch and dinner.
Sold the Restaurants for personal reasons.
Received many revues by the Courier mail, Brisbane news and was featured restaurant in Virgin blue airlines

May 1996 – April 2000 SHERATON HOTEL AND TOWERS 5 * Hotel
Turbot Street, Brisbane 4000
410 Rooms
450 Seafood Buffet Restaurant
100 Seat Fine Dining
700 Seated Banquets
Lobby Lounge
24 Hour in-room dining
Nightclub, Café, Pizza Bar

Position: Chef De Cuisine
Duties:
Responsible for "Carriages Restaurant" Sheratons premier Restaurant, carriages is a very classical and sophisticated restaurant, the style of food is modern Australian. When I went in to carriages the restaurant wasn’t doing the numbers so I changed the menu and made it more classical, also using allot of local produce and Australian beef, the restaurant seats 110 people. While I was in carriages I was personally responsible for cooking for the general manager (Leon Larkin) and his wife. Responsible for function for the Prime Minister of Australia, Murdoch family and the Packer family. Personally going to the General manager of the courier mail newspaper to do special diner parties. New years eve 2000, responsible for a function on the 30th floor at $995 dollars per person.
Was responsible for an Australian promotion in Germany in which I implemented my menu and taught the chefs how to prepare, had a gala dinner for Australian Ambassador on opening night.

Position: Sous chef (six months)
Responsible for the Sidewalk cafe (buffet Restaurant and in room dining)
Serving up to 450 people per sitting is regarded as the best buffet restaurant in Brisbane. Total of 65 chefs in the brigade. Friday Saturday night we would have 2 sittings from 5.30pm -7.00pm, then 7.30pm, the early sitting would be $49.95 per person, the later $65.00 per person

Position: Senior Chef de Partie (six months)
Worked in the saucier section, would also help out in any section that needed help

Awards: Employee of the Month
3 Gold Medals
Best exhibit by anyone at the Gold Coast Salon cullinaire
Mentored Overseas Apprentice Competition - won Best Apprentices in Australia


EMPLOYMENT HISTORY (continued)

January 1995 – May 1996 BRISBANE CONVENTION AND EXHIBITION CENTRE
Merivale Street, South Brisbane 4109

Position: Senior Chef de Partie
Convention centre has won the award for Best caterer in Australia for the past 8 years. The service for a sit down functions is silver service in which we were the pioneers in implementing procedures.
Duties: Responsible for:
1 Smooth running of the production kitchen (hot food)
2 Production of hot food at the Grand Opening of the Convention Centre
3 Buffets for 5000 guests
4 Table service banquet for 1000 guests
5 Setting up of the Convention Centre Restaurant Merivales

Award: Employee of the Month


June 1994 – Jan 1995 BEAUFORT HERITAGE HOTEL (now known as the Stamford Plaza Hotel) 5* Hotel
Edward Street, Brisbane 4000

Position: Demi / Chef de Partie
The hotel has been recognized as the Best Hotel in Brisbane, Siggis has won best fine dining for 9 years and has been placed in the hall of fame by American express awards.
Duties: Responsible for cold larder section when the Sous Chef
Was not present. Would work in Siggis when my rostered day off to gain experience in fine dining.


January 1993 – June 1994 POWERHOUSE BOUTIQUE HOTEL 5* hotel

Position: Chef de partie
Powerhouse was a privately owned hotel by 1 man Greg McGuire.
Whilst at the powerhouse the restaurant Monty’s won Queensland Hotel Awards for best fine dining Restaurant.
Executive Chef was Keith McNeil who was in the Australian Culinary Olympics team
Awards: Gold Coast Salon Culinaire – 2 Gold Medals


Dec 1988 – January 1993 CLOAK & DAGGER RESTAURANT

Position: Apprentice – 4 years
Cloak and Dagger Restaurant was the best restaurant in Brisbane. It won 3 Chefs hats on 5 occasions; executive chef was Tom McConnell who was captain of the Australian Culinary Olympics team. I started my apprenticeship when I was 17, I actually started in the kitchen when I was 12, I would go in on Friday Saturday nights and on school holidays. Through my four years an apprentice I won allot of cooking medals and apprentice of the year.

Awards: 16 Gold Medals
12 Silver Medals
3 Bronze Medals

1 Gold with Distinction for Live Hot Cookery Section


3. Education & Training - CV/Resume Part 3 [Mandatory]

Graduated and bisbane state hight school 1988, graduated from tourism and hospitaliaty for chef with honours and credit


4. Computer Skills - CV/Resume Part 4 [Mandatory]
microsoft and excel
5. Other Skills - CV/Resume Part 5 [Optional]
very good people skills, hard worker
6. Additional Information - CV/Resume Part 6 [Optional]
Very keen to work on oil rig or arab country


 

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Executive chef, vast experience, off shore, land field
CV/Resume ID no.: 80971

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