Professional Documents
Culture Documents
P ROFESSIONAL
E XP
ERI
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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
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
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
Contributions:
Contributions:
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
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:
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
Contributions:
• Salad preparation
• Sauce preparation
• Dessert preparation
Contributions:
References
Kurt Hertzog – Executive Pastry Chef – Qantas Flight Catering
Limited, Mascot NSW
Julie Gruer – Shop Manager Pudding & Pie – Albert Park, Victoria.