Work experience

• Director of Food & Beverage-Radisson

  Blu

  2024.06-Current

  (a year)

  Spearhead food and beverage operations across multiple outlets, in-room dining, and Lead and mentor a team of 100+ employees, fostering a culture of excellence through training and motivation. Drive the development of innovative culinary concepts, seasonal menus, and sustain- able sourcing strategies. Collaborate with the executive team to elevate guest satisfaction by integrating F&B services with resort operations. Ensure compliance with food safety standards (HACCP) and maintain high standards of cleanliness and efficiency.
• Executive Chef / Food and Beverage Manager

  Musket Cove Resort

  2017.04-2024.06

  (7 years)

  Managed all aspects of the culinary department, reporting directly to the board of directors. Designed multiple dining and beverage options to enhance guest experience. Worked with suppliers to ensure high-quality produce and staff training. Successfully organized the resort's annual regatta, including food and beverage offer- ings, event design, and entertainment. Served as Resort Covid Ambassador, implementing safety procedures to protect staff and guests. Developed successful Sunday Brunch events, driving local market engagement and boosting occupancy during school holidays.
• Executive Sous Chef

  Al Faisaliah Resort

  2016.04-2016.10

  (7 months)

  Assisted in pre-opening and launched key resort outlets, room amenity packages, and in-room dining menus. Created banquet menus, trained staff, and collaborated on setting up the MICROS system for efficient operations. Managed high-profile events, including a large-scale event for the MISK Foundation.
• Chef de Cuisine

  Hotel Al Khozama

  2011.07-2016.04

  (5 years)

  Liaised with ambassadors and event organizers to create themed menus for high-pro- file events with heads of state and royalty. Managed six hotel outlets and a diverse team of chefs. Organized twice-yearly guest chef events, popular among the expatriate community.
• Head Chef

  Wonganella Winery

  2009.10-2011.06

  (2 years)

  Designed fine dining menus utilizing local produce from the Hunter Region and win- ery’s selection. Developed a wedding banquet portfolio and a rental program for the property’s villa.
• Banquet Chef

  Rydges Hotel Southbank

  2007.09-2009.10

  (2 years)

  Managed large events (up to 750 pax) and trained apprentice chefs. Managed weekly ordering and stock rotation, maintaining budget control.
• Senior Sous Chef

  The Vale of Glamorgan Hotel

  2001.05-2007.08

  (6 years)

  Managed five resort outlets and a team of 30 chefs, ensuring harmonious collabora- tion with front-of-house. Responsible for catering to sports teams, including the Welsh national rugby and soc- cer teams.
• Senior Chef de Partie

  Rydges Lakeside

  2001.01-2001.05

  (5 months)

  Led the banqueting department, managing events ranging from small meetings to large functions.
• Chef de Partie

  East Bank, Sydney Harbour

  2000.07-2000.11

  (5 months)

  Assisted with high-volume meal preparation for the Sydney Olympic Games.
• commis chef - sous chef

  La Trattoria, Talbot Green

  1995.01-2000.05

  (5 years)

  Worked in a traditional Italian restaurant, preparing meals for up to 90 guests daily.

Educational experience

• Bridgend College, Bridgend

  NVQ Level 1 and2&Occupational Health and Safety

  1995.09-1997.07

  (2 years)

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Languages