Snr Sous Chef
Sep 1998 - Jul 2003 (4 years 11 months)
Sydney, Australia
My First 5 Star Hotel I worked at,
This is where I moved up quickly within in the Kitchen brigade,
The first year I started off as a Commis Chef working in main kitchen, room service & the dreaded grave yard shift, looking back now from doing the grave yard shift i learnt back of house operation and night as being the only chef on from 12 to 6am was always a changeling.
the start of the 2nd year I was promoted to a Demi Chef and moved into the Pastry Kitchen here I learnt the making fine French pastries & desserts, it also gave me an insight into how a pastry kitchen run.
Starting my 3rd year again promoted this time to Chef De Partie and move kitchens into the fine Dinning Restaurant (117) that was the name of the restaurant back then.
4 year Started I was promoted to Main Kitchen Sous Chef in charge of the Café Opera, Buffet ~ Room Service,
During my final year I was promoted to Snr Sous Chef this is when things started to get interesting, I started going overseas for Australian Food Promotions in, Dubai, Vietnam & Korea.