The document summarizes the career experience of a chef, including: - Over 15 years of experience in culinary roles such as a senior development chef, culinary coordinator, and executive chef. - Formal qualifications in commercial cookery, patisserie, hospitality management, and vocational education. - Experience leading teams, managing kitchens, developing curriculum, and judging culinary competitions. - Passion for culinary quality and driving financial performance.

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Summary
I am a career minded Chef with diverse experience and qualifications. I have high-level formal
qualifications in Commercial Cookery, Patisserie,Hospitality Management and Vocational
Education and Training. I have experience in leading large teams over a range of both short
and long-term projects within FMCG Retail, Education and Kitchen environments. I have
been responsible for the execution and delivery of many large-scale corporate focused events
and presentations. I am comfortable working both independently and within a team.
I am passionate about culinary quality of foods and products and enjoy the challenge of
delivering excellent quality while actively driving toward financial Key Performance
Indicators. I have written and developed curriculum resources and technical publications for
both employers and, as a sub contractor, within my own business. I am an accredited World
Association of Chefs Societies (WACS) Culinary Judge and have judged, competed and
trained teams for both State and National Professional Culinary Competitions with a high
number of awards and medals.
Highlights
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- Extensive Product Development and testing experience within a $9 billion
dollar business (Coles Supermarkets).
- Management of multiple kitchen outlets both as financially successful
businesses and within FMCG Product Development and Testing, and
Culinary Education.
- Extensive people management and timetabling skills within Education and
Kitchen environments including both full time staff and casuals.
- Presentation and Event management skills including Public Speaking , off
site event catering and presentation.
- Excellent written communication skills including editing and publishing.
- Strong computer and IT literacy.
Andrew Shepherd
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asandec@dodo.com.au
0438 012 109

2. Work Experience
Feb 2013-
Present
( 4 years)
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Duties:
Senior Development Chef
Coles Brand- Quality and Testing Centre
Coles is one of Australia’s largest and most dynamic Supermarket chains with over 750
stores nationally. Coles Brand is the 2nd largest Food brand in Australia with revenues
of in excess of $9 Billion dollars annually
Ownership of Sensory Endorsement Panel.
This panel is a Key Gateway within the Development cycle. All New and
reformulated products must be reviewed against relevant benchmarks prior
to launch. Agenda must be coordinated to allow for product amendments
to be completed and resubmitted without compromising launch timelines.
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Delivery and support of Ultimate Panel
All products intended to carry ‘Ultimate’ branding are required to be re-
viewed against competitor benchmarks and best quality kitchen samples
and unique supplier products.
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Coles Brand Cook Instructions
Development of policy and process to ensure best quality culinary out-
comes for customers. Cooking validations and testing.
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Inspiration program
A series of events including guest Chefs and suppliers on a wide variety of
topics including: trending cuisines, ingredient workshops, techniques, cat-
egory insights and innovation. Designed to inspire and bring to life culi-
nary and product trends for Developers and Category managers.
Highlight events in this program included Paul Wilson Latin American,
Madame Flavour tea Masterclass, The Italian Gardener Heirloom Vegeta-
bles, Dale Prentice Sous Vide and Ingredion Starch Masterclasses.
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Supplier engagement Days included the very successful Ready Meals pre-
sentation that lead to the development of the current Coles Ready meals
range and the Frozen dessert Category reset.

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Continued
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Events!
Support and coordination of multiple large and small scale internal, off site
and interstate events such as the Supplier Conference, WESFarmers
Christmas Showcase and Store Mangers Roadshow and others.
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Quality Centre Management
Coordination of 7 kitchens, cool rooms, ambient store and washroom.
Scheduling, equipment maintenance and supervision of Cleaning team.
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Additional Duties in this role
Supplier engagement sessions, Product Development concepts and sup-
port.
Presentations and support to Senior leadership team.
Market review and gap analysis
2004- present
(12 years)
Director
Starry Night Catering and Consultancy
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Starry Night is a business I run part time along side my current role.
I perform Training Needs analysis and develop tailored resources and assessment tools
for Registered Training Organisations. I also offer Technical writing and editing of
educational and cookery resources, menu design and costing, and in home high end
catering and cookery classes.
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Major Client - Odyssey House RTO

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2005 – 2013
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Duties
Culinary Coordinator
Melbourne Polytechnic(previously NMIT)
Melbourne Polytechnic is the largest provider of Vocational Education and Training in
Australia with multiple campuses delivering Commercial Cookery, Patisserie and Hos-
pitality Management Courses. Whilst under my guidance the Training Restaurant was
awarded Best Restaurant in a Training Organisation by the HOSTPLUS Awards for
Excellence. International partners include China and Korea
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Coordination
Responsible for 6 Training Kitchens and 2 restaurant service Kitchens at
both Preston and Collingwood campuses. This included scheduling of
classes and teachers both full-time and sessional, ordering of stock and in-
ventory control. I was also responsible for ensuring that documentation
was correct and accurate for multiple audits including Food Safety and
Educational Standards Audits.
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Curriculum Area Leader
Project Lead on the development of the first stage curriculum for all
Commercial Cookery courses. This included writing development of both
the practical and theory components to match current Training package
standards and redesign to newer Training packages as they were imple-
mented. Audit and validation of training and assessment materials for oth-
er providers through the VCEN Network meetings which I also chaired.
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Culinary Teacher
Whilst working as Culinary Coordinator I was responsible for teaching a.
1/2 teaching load and did so across both practical and theory classes in the
streams of Commercial Cookery I-IV , Hospitality Management at Diplo-
ma level and Patisserie to Cert III level.
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Continued
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Competitions
I coordinated the involvement of NMIT in multiple professional Culinary
Competitions including:
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MasterChef and Juinor MasterChef auditions
VICTAFE Apprentice Competition
AUSTAFE Student Competition
Thierry Marx
Les Toques Blanc Awards for Excellence
Salon Culinare at Fine Foods Australia
Australia Culinary Federation Chef of of the Year
Fonterra Proud to be a Chef
Worldskills Olympics
Nestle Golden Hat
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For these events I organised guest judges and judging criteria, kitchen
space , sponsorship of ingredients and awards, coordination on competi-
tion day and much more .
As a WACs accredited judge I judged multiple competitions and competed
with some success at others.
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Personal Competition awards
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Australian Culinary Challenge -2014
Silver Medal- Hot Kitchen Restaurant service
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Salon Culinare - Fine Foods Australia -2012
Bronze Medal - Seafood Category
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Australian Culinary Federation Chef of the Year-2012
Runner up Category 3
Silver medal
Bronze medal
Kiro Krush Best use of Spices award
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Best Restaurant in a Training Institute-2012
Restaurant and Catering HOSTPLUS Awards for Excellence
I ran St Georges restaurant at the time of this award.
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6. Continued Training:
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I trained both teams and individual students and Chefs for multiple compe-
tition events over many years. Some of the more notable successes in this
were:
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State Winners at AUSTAFE
Gold Medal with Honours(Super Gold)- Salon Culinare
VICTAFE winning team
Thierry Marx Scholarship
World Skills Olympics State Winner and National Finalist
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Prior to 2004 Restaurant Experience
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I have extensive experience as an Executive and Head Chef in a number of
Restaurants in Melbourne, New York , Aberdeen and Edinburgh. In these
restaurants I was responsible for service in all kitchen sections, ordering
and inventory , food costing and wage analysis and all other back of house
management decisions. I am very happy to provide mere details and refer-
ences for this period if they are required.
Restaurants
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The Pier- Port Melbourne
Portland Hotel- Russel St Melbourne
Daniels’- Colins St Melbourne
The River- Southgate Melbourne
Transit Lounge- Crown Casino Melbourne
Mamas Grassmarket- Edinburgh ,Scotland
The Gordon Hotel, Aberdeen Scotland
Cafe Moritz- New York , USA

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Education
Completed 2012 Advanced Diploma, Hospitality Management
Swinburne University of Technology
Completed 2008 Diploma of Vocational Education and Training Practice
NMIT
Completed 2010 Certificate IV in Commercial Cookery
Gordon Institute
Completed 2011 Certificate III in Commercial Cookery (Patisserie)
NMIT
Completed 1998 Certificate III in Commercial Cookery
William Angliss Institute
Professional Affiliations
2012 - present Les Toques Blanc - Worldwide Executive Chefs club
2005 – Present Australian Culinary Federation
-WACs (World Association of Chefs Societies) Accredited Judge
2008-2015 Chairman -Victorian Culinary Educators Network(VCEN)
Volunteer work
2014- present Scout Leader
I am a leader with 2nd Eltham Sea Scouts in the Cub Section. I
enjoy the activities we run and the challenge of creating engaging
programs that help kids develop their character and potential.

8. Referees
Professional Neil Harrison- Head of Food - Nando’s Grocery
Mobile: 0407 841 055
James Blakeley- Head Of Innovation- Jewel Fine Foods
Mobile: 0417 250 927
Mario Manabe- Executive Development Chef -Coles Brands
Mobile: 0417 690 842
Philip Javier- Dean Faculty of Education Service Skills and Environment
Holmesglen
Mobile: 0435 047 862
Character Simone Redfern - Group Leader 2nd Eltham Sea Scouts
Mobile: 0409 950 250
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Wayne Green- Section Leader 2nd Eltham Sea Scouts
Mobile: 0413 173 533
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Hamish Rodwell - Chefs With an Edge / Australian Culinary Federation
Vice President
Mobile: 0407 773 428