I have gained chef and hospitality management qualifications with TAFE NSW and have worked in the hospitality industry for thirty-six years. My hospitality experience includes front and back of house employment at operational levels and in management and training roles, including five-star hotels, the Sydney Opera House and owning my own group of cafes.
I am presently a Hospitality Management Diploma Lecturer with TAFE / Le Cordon Bleu Culinary College, Ryde, Sydney, where I have been employed for over 8 years. I am responsible for the support and training of young adults entering the hospitality industry. I also liaise with my colleagues and key community and government stakeholders in the pursuit of the delivery of diverse and comprehensive training for our students. My role involves face to face and online training delivery, as well as involvement in training program development and maintenance of student records. Through my teaching role, my knowledge of business compliance, current legislations, industrial relations, WHS, current industry trends and business relationships is paramount.
Prior to this, I owned my own group of (5) successful restaurants/cafes and a catering and events business for 20 years in Sydney. I employed and trained thousands of diverse hospitality staff, including apprentices and trainees. From this experience, I possess an understanding of building a high-performing team, developing in-house traineeship programs, connecting apprentices with TAFE and the administration and planning involved with this.
As the proprietor / business development manager, I was responsible for the overall strategic direction and management of my organisation, making critical decisions, managing resources and ensuring profitability. My role included performance management, building a strong team and a positive work culture, regulatory compliance, innovation and change management, WHS, ethical conduct and using exceptional communication skills when liaising with stakeholders.
At present, to stay ‘hands on’ and connected to my industry, I also work as a chef for a hospitality staffing agency (called Chefs on the Run), as a casual ‘on call’ Head Chef filling senior roles as needed in commercial kitchens throughout Sydney. I have been in this role for 9 years. It enables me to collaborate with industry stakeholders and professionals whilst upkeeping my cookery and industry skills and knowledge.
For the last 5 years, I have been a volunteer Food and Product Judge and Chief of Stewards at the annual Sydney Fine Food Competition for the Royal Agricultural Society. This is a prestigious competition for suppliers and food producers to showcase and have their products judged by industry professionals (such as myself), whilst collaborating with industry professionals and promoting the hospitality industry.
My passion now lies in sharing and utilising my skills and knowledge towards improving vocational education and training in the higher education space. I strongly believe in TAFE/ Le Cordon Bleu’s commitment towards providing equitable access to lifelong education and training. In my current position, I respect my serious responsibility to ensure educational quality and delivering exceptional learner experiences to students. I am proud to work for TAFE NSW and Le Cordon Bleu and follow their commitment to cultivate an empowered, adaptive workforce whilst accelerating skills in priority areas.
As a qualified hospitality industry professional, I believe I could make a valuable contribution to professional standards in commercial cookery in Australia as a committee member of TCHEF. I am a qualified chef (Commercial Cookery Certificate III) and a professional hospitality manager (Advanced Diploma of Hospitality Management) and have qualified with a Certificate IV in Training and Assessment and a Diploma in Training, Design and Development. Working in the hospitality industry for 36 years has allowed me to build strong business relationships and collaborate with an extensive network of business professionals. I believe my passion and commitment for this industry and education/training will offer support and continuous improvement of working conditions for industry professionals.
As a committee member of TCHEF, I would love the opportunity to be able to promote and uphold professional standards for chefs whilst fostering a culture of inclusion and diversity. I would love to contribute and coordinate recommendations that are part of a collective voice that shapes policies and regulations affecting the culinary industry of behalf of the education sector and the hospitality community.
Career highlights include:
- Gaining and progressing in a lecturing position at the prestigious Le Cordon Bleu Culinary College in Ryde, Sydney.
- Operating and overseeing a successful group of busy restaurants/cafés and a catering business for 20 years, including extensive business start-up experience.
- Training, leading, and managing a team of more than 120 employees at any one time.
- Coordinating events, catering and functions in many diverse situations and venues.
- Achieving 36 years of service in an ever-changing and challenging industry.
