LUXURY RELAIS & CHATEAUX RESORT
Culinary Advisor: Revamping all current menus and kitchen logistics to bring multiple venues in line. Staff training and service implementation. Placement of Australian Chef de Cuisine to ensure concept and standard continuation
Complete July 2017 (1 year task)
RE-OPENING FOR SHERATON HOTEL
Set up a fine dining restaurant, placed key staff, created menus for the entire hotel and systems to assist to the hotel to get up and running. Consultation for a year to establish the food and beverage operation in a remote location.
Complete February 2017 (1 year task)
THE WESTIN DENARAU RESORT
Conceptualise Steak House concept for hotel premises. Menu design and staff training. Placement of Australian Head Chef & Restaurant manager. Set up of service systems. Consultation for a year to establish the food and beverage operation in a remote location.
Complete March 2014 (1 year task)