MICHAEL JOHN ARMSTRONG

Tele- +614******** Australia

Tele- +678******* Vanuatu

Email- acp6no@r.postjobfree.com

PERSONAL ATTRIBUTES

I pride myself on producing & providing excellent quality food

Staff training & direction of staff

Excellent interpersonal skills to liaise with clients, staffs & management

A firm believer of repeat clientele

Experienced in other tasks such as Bartender, Duty Manager duties & Management administration

Experienced in the coordination of private and/or business events, ie: weddings, birthdays, private or business functions, conferences, Trade shows, outside catering and Al a Carte, Alfresco dining, fast food.

Multi-skilled in most aspects of Food & Beverage Industry

COOKING STYLES

AUSTRALIAN BUSH

SIAN FUSION

PACIFIC RIM FUSION

ITALIAN

FRENCH

INDIAN

MEDITERANEAN

JAPANESE (SUSHI & SASHIMI)

MELANESIAN

BANQUETS

BUFFETS

AL A CARTE

TABLE D’HOTE

TAPAS

SKILLS

PROVEN TRACK RECORD EXECUTIVE CHEF

LARGE MULTI SITE RESTAURANT EXPERIENCE

AWARD WINNING RESTAURANT EXPERIENCE

BANQUETING EXPERIENCE

FINE DINING EXPERIENCE

STRONG LEADER

SOUND MANAGEMENT SKILLS

SOUND FINANCIAL & BUSINESS ACUMEN

INNOVATIVE & CREATIVE

TEAM PLAYER

TRAINING SKILLS

PASSIONATE CHEF

COST CONTROL

PRODUCTION PLANNING

MENU DEVELOPMENT

HACCP

OH&S

QUALITY CONTROL

HIGH STANDARDS

ATTENTION TO DETAIL

CAREER FOCUSED

PLANNING AND DELIVERING THEMED EVENINGS/SPECIAL MEALS

STOCK, COST AND WASTE MANAGEMENT CONTROL

MENU ENGINEERING,

KITCHEN MANAGEMENT

WORKING EXPERIENCE

DEC 2014 - CURRENT Executive Chef

Windsor International limited

Melanesian Resort and

Moorings Hotel

Port Vila

Vanuatu

Feb 2013 – Sep 2014 Self Employed

Catering and Hospitality consultant

Thailand/ Philippines

Dec 2010 Jan 2013 Bar Manager

Golden Bosun Tavern

Christmas Island

Major Responsibilities: Manage and coordinate the Bar outlets and weekly ordering.

Management of the Bar cost, expenses and budget

Develop and implement staff training

Develop and implement Health and Safety procedures

Manage beverage costing and weekly stock take

Manage staff rosters

Coordination of private functions with beverage and catering requirements

Liaise with Guests and Owner

Feb 2010 Dec 2010 Executive Chef

Golden Bosun Restaurant

Christmas Island

Major Responsibilities: Manage and coordinate the kitchen outlets, providing quality food and service

Management of the kitchen’s cost, expenses and budget

Develop and implement menus and menu costing

Develop and implement staff training

Develop and implement Health and Safety procedures

Manage food costing and weekly stock take

Manage staff rosters

Coordination of private functions and catering requirements

Liaise with Guests, Management and Owner

Nov 2009 – Feb 2010 Executive Chef

BlackWater Hotel

BlackWater,QLD

Major Responsibilities: Manage and coordinate the kitchen outlets, providing quality food and service

Management of the kitchen’s cost, expenses and budget

Develop and implement menus and menu costing

Develop and implement staff training

Develop and implement Health and Safety procedures

Manage food costing and weekly stock take

Manage staff rosters

Coordination of private functions and catering requirements

Liaise with Guests, Management and Owner

June 2009 – Nov 2009 Extended Time Off due to Family Illness

April 2009 –June 2009 RELIEF CHEF

JARDINE MOTEL

THURSDAY ISLAND

(WORKING HOLIDAY)

Relief Chef

Running of Al a Carte/Fine dine Restaurant

Training of staff

November 2008 – Feb 2009 EXECUTIVE CHEF

CASTAWAY ISLAND RESORT

FIJI 4 star

(WORKING HOLIDAY)

Executive Chef of the Resort’s Food & Beverage outlets

250 seat restaurant (buffet / Semi Fine Dine/ Al a carte)

70 seat Pizzeria

Major Responsibilities: Manage and coordinate the kitchen outlets, providing quality food and service

Management of the kitchen’s cost, expenses and budget

Develop and implement menus and menu costing

Develop and implement staff training

Develop and implement Health and Safety procedures

Manage food costing and weekly stock take

Manage staff rosters

Coordination of private functions and catering requirements

Liaise with Guests, Management and Owner

July 2008 – Oct 2008 RELIEF CHEF ( 3 month contract )

JARDINE MOTEL

THURSDAY ISLAND

(WORKING HOLIDAY)

Relief Chef on 8 week contract

Running of Bistro/Al a Carte/Fine dine Restaurant

Training of staff

Oct 2004 – 30 Dec 2007 ASSISTANT CATERING MANAGER/KITCHEN SUPERVISOR/CATERING TRAINER

PATRICK DEFENCE LOGISTICS

Honiara, Solomon Island

Executive Chef /Trainer of 50 (locally employed crew)

Training of all local kitchen staff in all areas of catering

i.e. Cooking, health and safety, hygiene, food cost and control

Catering for up to 400/500 RAMSI Personal(A co-op of all South Pacific Police and Army personnel)

Major Responsibilities: Manage and coordinate the kitchen, providing quality food

Management of the kitchen’s cost, expenses and budget

Develop and implement menus

Develop and implement staff training

Develop and implement Health and Safety procedures

Manage food costing and monthly stock take

Manage staff rosters

Coordination of private functions and catering requirements

Liaise with RAMSI’S internal departments and personnel

Jun 2004 – Aug 2004 FORSTAFF RECURITMENT

Brisbane, Australia

Contracted to PATRICK DEFENCE LOGISTICS

May 2003 – April 2004 EXECUTIVE CHEF

THE HIDEAWAY HOTEL

Port Moresby, Papua New Guinea

PRE-OPENING EXPERIENCE

Executive Chef of the Hotel’s Food & Beverage outlets

Mar 2001 – Feb 2003 EXECUTIVE CHEF

ERAKOR ISLAND RESORT

Vanuatu

Aug 2000 – Jan 2001 EXECUTIVE CHEF

AURORA RESORT KAKADU

Kakadu National Park,

Arnem Highway

Northern Territory, Australia

Apr 1998 – Aug 2000 CHEF DE CUISINE

GAGADJU CROCODILE RESORT (4 STAR)

Kakadu National Park, Jabiru

Northern Territory, Australia 0826

Mar 1996 – Apr 1998 CHEF

CLUB CROCODILE RESORT

Long Island, Whitsunday’s

Queensland, Australia

Oct 1993 – Feb 1996 CHEF

SOUTH MOLLE ISLAND RESORT

WHITSUNDAYS ISLAND GROUP

Whitsunday’s, Queensland Australia

Mar 1991 – Aug 1993 HEAD CHEF

Mar 1989 – Feb 1991 SOUS CHEF

THE VERANDAH BAR & CHAR GRILLE

HAMILTON ISLAND RESORT

Whitsunday’s, Queensland Australia

May 1987 – Jan 1989 3rd & 4th Year Apprenticeship

CHEF DE CUISINE ( ALA CARTE RESTAURANT )

OSTAL CATERING

BLACKTOWN RSL

Blacktown, New South Wales

Australia

May 1986 – Apr 1987 2nd Year Apprenticeship

CHEF DE PARTIE COLD LARDER

OSTAL CATERING ( ALA CARTE RESTAURANT )

EPPING RSL

Epping, New South Wales

Australia

May 1985 – Apr 1986 1st Year Apprenticeship

PURPLES INTERNATIONAL RESTAURANT

Church St, Parramatta New South Wales

Australia

PERSONAL DATA

Date of Birth : 17 February 1969

Age : 45

Place of Birth : New Zealand

Civil Status : Single (Never Married)

REFERENCE CONTACT DETAILS

Mr Yorick Nicholls

General Manager

Moorings Hotel

Port Vila, Vanuatu

acp6no@r.postjobfree.com

MR LINDSAY PETERS – Former Catering Manager

Patrick Defence Logistics

Honiara, Solomon Islands

Mobile No. 040******* / 040******* Australian No

MR GREGOR BLAIR-SMITH – General Manager

Hideaway Hotel

Port Moresby, Papua New Guinea

Tel No. 675-***-****

acp6no@r.postjobfree.com

MR RICHARD DRUCKMANN – General Manager

Hideaway Hotel

Port Moresby, Papua New Guinea

Tel No. (61) 7 32025344

acp6no@r.postjobfree.com

MR TROY NEEL - Owner

Erakor Island Resort

Vanuatu

Tel No. (678) 26983

acp6no@r.postjobfree.com

MRS JASMINE NEEL - Owner

Erakor Island Resort

Vanuatu

Tel No. (678) 26983

acp6no@r.postjobfree.com

Mr RICHARD GOULD – Executive Chef

AGADJU CROCODILE RESORT

Northern Territory, Australia

Tel No. (61) 8 8979 2800

Contact this candidate