I have been in the hospitality industry for fourty years, during which time I have worked in many various styles of restaurants. From small restaurants.large cafes function venues etc holding down many positions in various degrees of responsibility.I am a dedicated worker with strong work ethics which would reflect as to my long term tenure in most positions I have held.
Doyles bridge hotel
May 2000 - October 2012
Initially employed as demi chef promoted to sous chef when position became available.then proceeded to functions cafe
Qualifications & Certifications
William Angliss college