Executive Chef
Resume:
MICHAEL JOHN ARMSTRONG
Tele- +614******** Australia
Tele- +678******* Vanuatu
Email- ****.***********@*******.***
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
**@***************.***
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-***-****
***********@*****.***.**
MR RICHARD DRUCKMANN – General Manager
Hideaway Hotel
Port Moresby, Papua New Guinea
Tel No. (61) 7 32025344
****************@*******.***
MR TROY NEEL - Owner
Erakor Island Resort
Vanuatu
Tel No. (678) 26983
****@******.**
MRS JASMINE NEEL - Owner
Erakor Island Resort
Vanuatu
Tel No. (678) 26983
******@******.**
Mr RICHARD GOULD – Executive Chef
AGADJU CROCODILE RESORT
Northern Territory, Australia
Tel No. (61) 8 8979 2800
Contact this candidate