As an experienced Executive chef and Food and beverage professional with international experience in running large multi venue 5* hotel, resort & cruise ship operations, I feel that I would bring a new dynamic to the unique aspects of your operation. Over the past decade working in the high paced international resort & cruise environment, I have learnt and demonstrated a high level of management techniques in a multitude of different environments, to maintain a core team chefs & talent across a number of different outlets and concepts. This experience has ensured that the food and beverage team has been able to build a world class consistent product year after year, by investing back into the team for the future.
People say that I have the most exciting job and in the world and I could not agree more. During the past decade I have traveled and cooked all over the globe with some of the worlds leading vacation companies. This experience has led me to work with some of the most professional and dedicated hospitality workers in the industry. In my time I have gain multiple qualifications which I believe will enhance your organization
– Degree in united states public health and haccp analyses
– Pre-opening of 5 cruise ships
– Certified chef de cuisine American culinary federation
– Royal Caribbean management academy at sea graduate
– Certificate 3 commercial cookery Chisholm institute
– White star culinary management graduate
– STCW-95 survival of life at sea
– Responsible service of alcohol
My former employer commented that I demonstrate a professionalism lacking in so many management professionals. I look forward to contributing this quality to your management team in the near future.
Please contract me on firstname.lastname@example.org, and I look forward to speaking to you
Executive chef ACFCCC
American culinary federation
Certified executive chef further leaning
Centre for disease control
Vessel sanitation program
Certificate 3 culinary arts and hospitality management
Work & Experience
Holland America Line
As a leader in the premium cruise market, Holland America line is one of the oldest and best known cruise lines in the world. My role within this company is to lead and control 204 chefs from 40 different nationalities, across 14 different restaurants and concepts. With 2600 guests and 1000 employees servicing a truly international vacation experience
Island Wide Executive chef
Part of the Whitsundays, and in the heart of the Great Barrier Reef, Hamilton Island is one of Australia’s most spectacular and sought-aer holiday destinations. On a holiday to Hamilton Island, you'll be surrounded by pristine white beaches, and a kaleidoscope of coral and marine Life. Hamilton Island is a perfect base for exploring the Great Barrier Reef and world-famous Whitehaven Beach. With 18 restaurants and 3 resorts there is something for everyone including the Hamilton Island Golf Club is the only Australian 18-hole Championship course on its own island. My role within this company is to oversee all aspects of the culinary division comprising of 20 Executive/Head chefs, 125 front line cooks and chefs as well as 70 stewards. Developing new supply lines and logistic avenues into the remote north of Queensland. With an annual food revenue turnover of $42mm and a food cost expenditure of over 14mm within the culinary division.
Viking Ocean Cruise Line
The world's most award-winning river cruise line, brings you the Viking Star & Sea, changing the way you dine at sea. When you understand local food traditions, you Gain insight into local culture. At Viking, we believe cuisine is as much a part of travel as seeing the Sights. Our restaurants are the perfect setting for your culinary discoveries, offering you authentic regional delights to deepen your connection to your destinations, because part of your experience is dining in your destination even when you’re on board, The Culinary team at Viking brings you the very best products from around the world utilizing classic French techniques with the most modern equipment and styles at sea. Also featuring on the discovery channel’s “Mighty Cruise Ships” season 2. My role within this company is to oversee all aspects of the culinary division during the startup of the Viking Star and the Viking sea, both 450 suite 5 star cruise ships, Comprising of 110 front line chefs, Sn chefs and stewards on each ship. With an annual food cost expenditure of over 8mm across 7 dining concepts, including the chefs table with a menu changing every 3 days using the very latest culinary techniques from around the world. Then Manfredi a classic Italian Tuscan restaurant using the finest Italian ingredients and beef from the USA. “The Restaurant” is the main dinning center of the ship, with menus changing day to follow the seasons and world location of the ship using classic French techniques. And finally “The Kitchen Table” a mix of private chefs tour with the executive chef to the best markets in the world and with a private chefs table in the middle of the kitchen surrounded by smart glass, witnessing and participating in an interactive chefs masterclass in the middle of the ocean.
Daydream island Resort & Spa
White sandy beaches, beautiful sunsets, exclusive service, personalized touches and the sound of the ocean from your balcony… It's more than just a day dream, this island is a dream come true. This true tropical paradise is an Australian icon. A private island located only a few km's off the mainland complete with all of the natural beauties and excellent service one would expect, it's not hard to see why Daydream Island has been a favorite holiday destination. Celebrations and true rest and relaxation this island and its exceptional facilities provide true comfort, pampering and perfection for every guest. My role within this company is to control all food production, quality control, and budgets of 6 different food outlets and concepts . With menus daily changing incorporating a truly international dinning experience, catering for up 750 guests and day trippers