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Michael Jeffrey Ablett-Schutt

1 Conifer Close, Hoppers Crossing 3029 Melbourne, Victoria, Australia


Ph: 0429849012 Email: ablett.schutt.mike@gmail.com

A dedicated individual, with a very stable work history. Encompassing


over 20 years as a Pastry Chef. A competent professional, that is
intensely loyal and capable of working autonomously or within a team.
A successful business owner for over 5 years.

P ROFESSIONAL
E XP
ERI
ENC
E

OWNER – OPERATOR, 2004 –2009


PUDDING & PIE – Albert Park, Victoria.

Pudding & Pie was a family owned and operated business that focused on
providing premium cakes and pastries to both the retail and wholesale
market. Items produced included Specialty Pies, Croissants, Bread Rolls,
Cakes and Biscuits. Pudding & Pie enjoyed a broad clientele, including
domestic and tradespersons to exclusive outside catering and weddings. Also
supply to other cafes and restaurants, and distribution of handmade, home
baked products throughout regional Victoria. Products were featured in The
Age, Epicure, Melbourne Bridal, Cosmopolitan Brides & Complete Wedding
magazines.

Contributions:
• Manufacture & oversee daily production of goods ensuring a high
standard met at all times.
• Oversee Shop display and stock management
• Delivery of products to wholesale clients
• Liaise with Customers regarding special functions and events
• Ensure Food Safety Standards and OH & S requirements met
• Manage staff and other HR requirements
• Organise and maintain scheduled service requirements on equipment
• Hands on role when required in retail shop

Demi Chef - Pastry, 1989 - 2003


QANTAS FLIGHT CATERING LIMITED – Mascot Airport, New South Wales.

Qantas Flight Catering Limited (QFCL) is a company owned and run by Qantas
Airways. As well as servicing their own planes, QFCL also provide in flight
meals for other domestic and international carriers. The bakery department
produced over 20,000 controlled meal portions each day. I was fortunate
enough to work closely with Neil Perry and his team responsible for the new
menus created for our First and Business Class clientele. The bakery
department has since been closed and all products originally produced on
site are now outsourced from various suppliers.
Contributions:
• Menu planning & food preparation for First and Business Class
• Manage other members of staff for various airline carriers
• Hands on role - production

Assistant Pastry Chef, 1989


RAMADA RENAISSANCE HOTEL – Sydney, New South Wales.

After lengthy delays, the Ramada Group opened their flagship Renaissance
Hotel in Sydney. After being contracted some 7 months prior, the 5 star hotel
finally opened for business in April 1989. Due to a barrage of problems, more
than the usual hotel opening issues, I stayed until the completion of my
contract and parted company in September 1989.
Contributions:
• Responsible for food production for outlets including Fine Dining
& Brasserie
• Banquets for up to 400
• Hotel Room Service and weekend “High Tea”
• Manage and motivate Staff
• Assist with Executive Pastry Chef with Menu planning

Chef Tournant - Pastry (Temp), 1988 - 1989


SHERATON MIRAGE RESORT – Gold Coast, Queensland.

The delays with Ramada’s Renaissance Hotel opening in Sydney meant I


could take some time off from a permanent job and enjoy a short “working”
holiday on the Gold Coast. Sheraton Mirage had a temporary opening in their
Pastry department which saw me employed there for approx 6 months. This
role was to become permanent but due to my commitments to Ramada I
returned to Sydney when required. The Sheraton Hotel was also responsible
for several food outlets in what is known as the Marina Mirage directly
opposite the Hotel Resort. The pastry department supplying cakes and
pastries to these outlets as well as the actual Hotel.

Contributions:

• Production of all desserts and pastries


• Hands on management role of staff
• Functions for up to 500
• Production & stock management to Mirage Shopping Centre
• Buffet Menu preparation
• Extensive Chocolate work

Executive Pastry Chef, 1988


FAIRMONT RESORT – Blue Mountains, New South Wales.
After celebrating their “soft” opening and impending grand opening,
Fairmont Resort was looking for a Pastry Chef to fill a sudden vacated
role – I was offered the position, as I had not long been in the country, I
offered to assist whilst they looked for a permanent replacement.
Fairmont Resort is situated in Leura NSW. The resort boasts a
International Standard 18 hole golf course and was popular with both
domestic and international conference groups. Fine dining as well as
weekend packages saw this very new resort, extremely busy from its
opening. Due to the superior 5 star facilities and service, as well as the
picturesque surroundings, functions including Weddings were quite
popular.

Contributions:

• Overall operation of Pastry Department


• Menu planning
• Staff management – incl rosters
• Quantity and Quality control of produce
• Fine Dining and Banquets for up to 500

Executive Pastry Chef, 1987 - 1988


ROCKMAN’S REGENCY HOTEL – Melbourne, Victoria. (Australia)

A boutique establishment hotel –part of the Leading Hotels of the World


group, clients included many visiting international celebrities as well as local
and interstate. A very personable, hotel where staff and Customer relations
were paramount.

Contributions:
• Specialialty Cakes and Function Desserts
• Daily Lunch Buffet
• Evening Dessert Trolley
• A la carte dessert menu for Fine Dining Restaurant
• Cakes and Pastries for Coffee Shop
• Room Service – Dessert Menu
• Supervision of staff within department

Executive Pastry Chef, 1986 - 1987


ARMED FORCES OFFICERS CLUB – Riyadh, Saudi Arabia.

The Armed Forces Officers Club was a very interesting position in that
it regularly catered for the Saudi Royal Family. The banquets, often in
excess of 2000 people were extremely ostentatious. Intricate piped
work and attention to detail was very much required here. Security
was of major concern, due to the visiting dignitaries from around the
world and you never quite knew exactly how many to cater for until
the last minute - a test for both skill and patience.

Contributions:

• Responsible for over 20 staff in 24 hour a day operation


• Menus submitted to Executive Chef for final approval
• Oversee production of Cakes, Desserts, Pastries and Chocolates
• Supply of products to 3 Commissairs (Supermarkets)
• Supply to main restaurant, functions & conferences

Demi Chef – Gardemanger/Pastry, 1982 - 1985


JEBEL ALI HOTEL – Dubai, United Arab Emirates.

Jebel Ali Hotel is part of The Leading Hotels of the World, 5 star
establishments considered as a boutique hotel. At my time of employment
Jebel Ali had in excess of 400 rooms and 7 food outlets. There was also a
smaller establishment, Hatta Fort Hotel, about 60 kms away that Jebel Ali
staff frequently assisted with functions. I was also a part of this team. During
my time at Jebel Ali I was asked to represent the hotel at the Chaine des
Rotisseurs Salon Culinaire Exhibition 1984. From a field of over 170 chefs, I
was awarded the Salon’s Trophy of Honour for a showpiece of pulled sugar.
The Chaine des Rotisseurs describing it as the best piece in more than 2
years. This was one of my most enjoyable and enriching positions.
Contributions:
• Production of ice-cream and sorbets
• Production of cold platters of meats, fish, pates & terrines
• Prepared and decorated salads
• Responsible for weekend buffets for over 200 people
• Production of Chocolates/Petit-fours for Hotel Rooms & functions
etc
• Menu planning
• Bread, rolls, croissants
• Production of cakes, sweets and pastries for 6 outlets incl Fine
Dining, Banquets & outside catering
• Weddings - catering for up to 2000 people
• Catering for private parties

Commis Chef – Gardemanger/Pastry, 1982


HOTEL AM MUSTER – Breisach, West Germany

Hotel AM Muster is situated on the Münsterberg and with a panoramic view of


the Rhine, the Kaiserstuhl, the Markgräflerland region and across to the
Vosges mountains. Breisach is located close to the French border. No English
was spoken by the staff, mainly German spoken with a little French. This was
a very responsible position, not only for a Commis chef, but for someone of
my age. I gained a lot of experience in this position.

Contributions:

• Salad preparation
• Sauce preparation
• Dessert preparation

Commis Chef – Gardemanger/Pastry, 1981


INTERCONTINENTAL HOTEL, KOLN – Cologne, West Germany.

As a requirement for the completion of my Diploma of Catering I worked for 8


months at the Intercontinental Hotel in Cologne. As English was the major
language spoken here, once I obtained my Diploma, I moved further into
Germany to focus on mastering the German language.

Contributions:

• Preparation of pastry sweet, savory and puff


• Petit-fours
• Preparation of morning buffet
• Preparation and production of biscuits

Education & Achievements

Harwich Comprehensive School, Dovercourt, Essex, England


Colchester College of Higher Education, Colchester , Essex
England

Certificates in Food Service, Advance Serving Technique &


Service of Alcoholic Beverages, & Cooking for the Catering
Industry. (Distinction in Food Service)

Advance Professional Cookery Diploma (Major in Pastry)

References
Kurt Hertzog – Executive Pastry Chef – Qantas Flight Catering
Limited, Mascot NSW

Jurgen Ritters – Owner Addo Catering – (East Malvern RSL), Victoria.

Julie Gruer – Shop Manager Pudding & Pie – Albert Park, Victoria.

Contact details available on request

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