Timeline

2003 Bakkavor, London, UK
	Senior Development Chef Developing food for Marks & Spencer Market and competitor analysis, costing and presentations to Marks & Spencer Innovating new ideas and taking responsibility for the successful delivery of new products from concept through factory trials to launch Working closely with food technologists Responsible for delivering achievable recipes and products Updating and improving the existing portfolio of ranges Responsible for the development of new NPD across 6 factories throughout the UK Accompanying Marks & Spencer on field trips
2001 Payne and Gunter, London, UK
	Sous Chef/ Head Chef Developing unique event solutions for parties of between 10 and 3000 guests Events included Private Parties, Award Ceremonies, Gala Dinners, Weddings, Christmas and Summer Parties and Product Launches Menu development Running and planning all hot products to be served off site at all locations Ensuring the highest standard of cuisine at all times
2000 Nicks Restaurant, Sydney, Australia
	Senior Sous Chef Setting up a 450 seat a la carte seafood restaurant Involved in menu plan and design Development and training of 37 chefs Motivating and team building in a high pressure kitchen Successfully completed the duration of the Olympic Games 4 weeks after opening
1999 DIG Restaurant, Sydney, Australia
	Head Chef Setting up 75 seat restaurant, modern Australian cuisine Menu design and costing Recognition from Sydney Food Guide 4 out of 5 stars
1998 Sheraton Mirage, Port Douglas, Australia
	Chef de Partie Responsible for Garde Manager section
1997 Regent Hotel, Sydney, Australia
	Chef de Partie, Senior Chef de Partie, Chef Garde Manager Chef saucier Kables (fine dining) Responsible for all entrées, cocktails and functions Training and motivation of staff Preparation and execution of dinners for 650 pax set menu
1996 Tamarind, Auckland, New Zealand
	Chef de Partie Saucier (Fine Dining) Responsible for Saucier section Part of the opening team involved in kitchen set up Chef Garde Manager Tamarind
1990 Regent Hotel, Auckland, New Zealand
	Apprentice Chef / Commis Chef / Demi Chef de Partie Introduction to hospitality at the highest level Completion of apprenticeship Highlight, part of the team that cook for the Royal family
Awards
	NZ Culinary Fare 1996 Silver Medal (Junior Soup Dish) NZ Culinary Fare 1996 Bronze Medal (Commis Chef of the Year) Rotary Club New Zealand 1994 (Apprentice of the Year) NZ Culinary Fare 1994 Bronze Medal (Hot Main Presented Cold) Trans Tasman Trophy 1994 Silver Medal (Salon Culinaire) Toque D’or 1994 Bronze Medal (Salon Culinaire) National Salon Culinaire 1992 Silver Medal (Hot Lamb)