Last Activity:
Tickets
About Me:
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Retail Industry Knowledge
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Sales
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Factory Process Work
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Office Administration
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Professional Chef
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Head Chef
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Sous Chef
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Sous Chef
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Qualified Trade Cook
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Fine Dining Service
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Food Handling and Preparation
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Modern Transport Techniques
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Traditional Transport Methods
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International Cuisine Knowledge
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Cuisine Knowledge
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American Cuisine Preparation
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South American Cuisine Expertise
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English Culinary Skills
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Chinese Cuisine
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Indian Cuisine Cooking
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Thai Cooking
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German Cuisine Knowledge
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Austrian Culinary Techniques
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Italian Cuisine Expertise
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French Cuisine
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Asian Cuisine Expertise
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Food Transportation Skills
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Labouring
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Bar and Gaming Operations
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Bartending
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Dishwashing
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Kitchen Hand
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Mexican Cuisine Expertise
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Front of House Operations
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Kitchen Management
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Portion Control
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Menu Planning
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Staff Training
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TAB Attendant
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Merchandising
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Back of House Operations
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Supermarket Management
Work History
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6/2019 - 0/0
Sewerqip 4 Christie Street St Marys
Fitter: Position: Fitter Complete Isuzu truck fit out from a cab/chassis including • Auto electrical work 12- & 24-volt including cab, under body and all external wiring of truck • High pressure water and hydraulic hose manufacturing and installation, including hose reel, valve bank and accessories. • Installation of toolboxes and under body box`s • Build and fit power pack ( Kubota engine and pump) • Building truck canopy including lights & wiring, roller doors, exterior trimming
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1/1995 - 2/2019
Hospitality and Retail Sectors
Chef: Various positions within the Hospitality industry In NSW & QLD Including, Executive Chef, Food & Beverage Manager, Front Office customer service operator, Food & Beverage Manager. Last Position Held: HEAD CHEF Duties include: Running of the kitchen, Placing orders with relevant suppliers. Receive store and rotate incoming stock, stocktake. Develop and maintain food and team Health and safety guidelines. Develop training systems. Maintain kitchen equipment and premises to industry health regulations as per Food safety standards Australia & New Zealand & comply with (HACCP) Hazard Analysis & Critical Control Points. Menu development Maintaining cost effectiveness in wastage and food production.


