Hong Kong, Hong Kong SAR
With over 30 years professional & international experience in the hospitality industry in both restaurants and 5* Hotels in Australia, Asia and UK, in my role as Executive Chef, I am able to maximise an already successful operation or to make an early and enhanced contribution in both the quality offering and in the viability of an existing operation where necessary, and in which environments I will have the ability to grow personally, while further mentoring those under my management to achieve their own improvements. After my apprenticeship in Sydney, Australia, I gained further valuable experience there in 5* hotels and later moved to London to broaden my culinary awareness. I was successful in working for several great chefs in Michelin starred operations in London, including The Mirabelle and the 3 star Michelin* The Oak Room at Le Meridien Piccadilly both under Marco Pierre White. Subsequently I moved to take up a singular offer in Asia at the Mandarin Oriental Hong Kong and have worked within 5* properties since then to further my skills and kitchen management. I am skilled in those special requirements in new hotel openings, as well as full budgeting and cost control (including Manning and Food and Beverage costs). I am computer literate and enjoy planning, developing and maintaining Food and Beverage operations to ensure guests enjoy their experience and staff are knowledgeable and enjoy their workplace while working to enhance an operation’s reputation and produce profitable returns for both owners and management. Menu development and implementation, including up to date costings and training presentations are an integral part of the operation that I am adept at and, together with daily revenue report analysis and of course through menu engineering. I have a solid knowledge of HACCP and FSMS from planning, implementation, documentation and daily operations.