North Island 5* Luxury Private Resort, Seychelles, Indian Ocean * Introduced new SOP and systems for all kitchens and bars to allow better controls and financial management and reduction of operating costs * Reduced food costs to best level in over five years by over 18% * Improved food style to match and exceed customers requirements and expectations *Best Kitchen Staff Retention with 100% retention as apposed to historical staff loss of 40% *Achieved highest food scores and best customer feedback historically - 9.7 / 10
Bluebay Group of Hotels and Resorts 5*, 4*, Boutique hotel, Zanzibar, East Africa * Introduced new SOP and systems for all kitchens and bars * Completed cost analysis on suppliers and made changes which reduced costs for both food and beverage * Improved food style and reputation in all three hotels in the al market and international place
Bristol Doyle 4 * Hotel, Bristol UK * Introduced new SOP and systems * Completed cost analysis on suppliers and made changes which reduced costs * Improved food style and reputation of the hotel in the local market place
P1 World Series Powerboat Racing * Consulted as part of consultant team and oversaw kitchen, food and hospitality operations for VIP, Hospitality and Crew catering for P1 events for the 2008 World Series season, including gala dinners * Set standards and food concepts for each event and liaised with local hotels / event caterers to ensure all menus, quality, timings and standards were meet and achieved through Europe and North Africa
Bellya Maya 5* Resort. Belize, Central America. * Set up food and beverage operations, system, staffing and operations for opening of new resort in a developing country *Developed suppliers, food menus, bar menus, stock control and operating systems for F & B outlets for the resort, set staffing levels and training systems for resort *Setup forecasts for upcoming month, all reports for F & B department for head office, identify and current and projected issues and offer solutions. Completing, setting, managing and achieving monthly budgets
De Veres Grand Harbour 5* Hotel, Southampton, UK * Reduced operation costs * Achieved 2 AA rosettes in fine dining restaurant * Introduced new SOP and systems to make the kitchen operation more streamlined * Worked with suppliers to reduce food expenditure and costs
The Royal Albert Hall, London, UK *Introducing new SOP, systems, operating management, staffing, food styles resulting in a reduction of £375,000 in operation costs. Increased turnover, as well as increased net / gross profits
The Intercontinental Burswood 5* Resort Hotel, Perth, Australia * Introducing new SOP, systems, operating management, staffing, food styles resulting in a reduction of operation costs. Increased turnover, as well as increased net / gross profits. * Awarded many major awards including best Convention / Banqueting centre in Australia as a direct result in food style and operating systems changes
Awards:
Conde Nast Best World Luxury Resort Runner Up 2012 2 AA Rosettes 2005 and 2006 (UK) Winner of Best Convention Centre of the Year in Australia 2002, 2003 and 2004 Western Australia Convention Centre of the Year Winner 2002, 2003, and 2004 New Zealand Best Provincial Restaurant of the Year Winner 1997 and 1998
New Zealand Beef and Lamb Hallmark Plate for Excellence Winner 1990, 1997, 1998
New Zealand Chef of the Year Runner Up 1996
New Zealand Culinary Fare Cookery Competitions’ 1996 2 x Bronze Medals
New Zealand Culinary Fare Cookery competitions’ 1996 Certificate of Merit
New Zealand Culinary Fare Cookery competitions’ 1990 Certificate of Merit