Craig MacKenzie has had an extensive career as an internationally renowned chef, working as personal chef to Michael Jackson and President Bill Clinton. He has also owned and operated several successful restaurants in New Zealand and currently works as Queensland Hospitality Program Manager for SILK Education & Training, overseeing hospitality training programs. MacKenzie has numerous culinary qualifications and decades of experience working with top chefs around the world.
Jerome Paiva is an experienced chef with over 20 years of experience working for Hyatt hotels. He has worked his way up from commis chef to chef de cuisine and is now seeking a new challenging opportunity in a corporate environment utilizing his skills and experience. Paiva has a strong work history managing teams and kitchen operations at Hyatt hotels in Dubai, Cairo, and Toronto. He is highly motivated with good communication skills and the ability to manage diverse teams.
The document summarizes the qualifications and experience of an executive chef specializing in pan Asian and fusion cuisine. He has over 14 years of culinary experience working in luxury hotels, airlines, and restaurants. He is skilled in kitchen operations, recipe development, cost control, and ensuring food quality and safety standards. Currently he works as an executive chef for an airline in the Maldives, where he sets the menu, manages food costs, and ensures excellent food quality.
Wasantha Senavirathna Bandara is applying for the position of chef de partie at the Four Seasons Resort at Kuda Huraa in the Maldives. He is a Sri Lankan national with over 15 years of experience working in kitchens at luxury hotels in Dubai, Abu Dhabi, Doha, and the Maldives. His most recent role was as a demi chef de partie at the Four Seasons Resort at Kuda Huraa. He has excellent culinary skills and communication abilities and is HACCP certified.
Brett Bell has over 20 years of experience in the hotel and tourism industry, having worked in various roles such as restaurant management, events coordination, hotel management, and promotions. He is seeking a new position where he can utilize his skills in customer service, operations management, and creative planning. Bell has managed restaurants and hotels in South Africa and Ireland, and most recently owned a floating cafe and event venue in Galway.
The document provides information on various kitchen materials, utensils, and equipment commonly used in commercial cooking, including their properties and appropriate uses. It describes materials like aluminum, stainless steel, glass, and cast iron as well as tools for mixing, measuring, chopping, serving, and more. Proper care and use of each item is discussed to help chefs select and maintain the right tools for cooking efficiently and safely.
The document provides an introduction to a Cookery module for Grade 9 students. It discusses the importance of developing skills to prepare students for future careers. The module objectives are to help students understand personal entrepreneurial characteristics, identify job opportunities through market analysis, learn basic food preparation and presentation skills, and potentially start their own business. The module assessments students' personal entrepreneurial competencies and provides lessons on the business environment to help students identify ideas for an entrepreneurial venture.
This document provides a curriculum guide for a Grade 7/8 exploratory course in Home Economics - Cookery. It covers five common competencies: 1) knowledge of tools and equipment; 2) maintenance of tools and equipment; 3) performing measurements and calculations; 4) interpreting technical drawings; and 5) practicing occupational health and safety procedures. The guide outlines learning competencies, content standards, and performance standards for each competency area. It also provides introductory information on the relevance of cookery and career opportunities in the field.
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.
Jerome Paiva is an experienced chef with over 20 years of experience working for Hyatt hotels. He has worked his way up from commis chef to chef de cuisine and is now seeking a new challenging opportunity in a corporate environment utilizing his skills and experience. Paiva has a strong work history managing teams and kitchen operations at Hyatt hotels in Dubai, Cairo, and Toronto. He is highly motivated with good communication skills and the ability to manage diverse teams.
The document summarizes the qualifications and experience of an executive chef specializing in pan Asian and fusion cuisine. He has over 14 years of culinary experience working in luxury hotels, airlines, and restaurants. He is skilled in kitchen operations, recipe development, cost control, and ensuring food quality and safety standards. Currently he works as an executive chef for an airline in the Maldives, where he sets the menu, manages food costs, and ensures excellent food quality.
Wasantha Senavirathna Bandara is applying for the position of chef de partie at the Four Seasons Resort at Kuda Huraa in the Maldives. He is a Sri Lankan national with over 15 years of experience working in kitchens at luxury hotels in Dubai, Abu Dhabi, Doha, and the Maldives. His most recent role was as a demi chef de partie at the Four Seasons Resort at Kuda Huraa. He has excellent culinary skills and communication abilities and is HACCP certified.
Brett Bell has over 20 years of experience in the hotel and tourism industry, having worked in various roles such as restaurant management, events coordination, hotel management, and promotions. He is seeking a new position where he can utilize his skills in customer service, operations management, and creative planning. Bell has managed restaurants and hotels in South Africa and Ireland, and most recently owned a floating cafe and event venue in Galway.
The document provides information on various kitchen materials, utensils, and equipment commonly used in commercial cooking, including their properties and appropriate uses. It describes materials like aluminum, stainless steel, glass, and cast iron as well as tools for mixing, measuring, chopping, serving, and more. Proper care and use of each item is discussed to help chefs select and maintain the right tools for cooking efficiently and safely.
The document provides an introduction to a Cookery module for Grade 9 students. It discusses the importance of developing skills to prepare students for future careers. The module objectives are to help students understand personal entrepreneurial characteristics, identify job opportunities through market analysis, learn basic food preparation and presentation skills, and potentially start their own business. The module assessments students' personal entrepreneurial competencies and provides lessons on the business environment to help students identify ideas for an entrepreneurial venture.
This document provides a curriculum guide for a Grade 7/8 exploratory course in Home Economics - Cookery. It covers five common competencies: 1) knowledge of tools and equipment; 2) maintenance of tools and equipment; 3) performing measurements and calculations; 4) interpreting technical drawings; and 5) practicing occupational health and safety procedures. The guide outlines learning competencies, content standards, and performance standards for each competency area. It also provides introductory information on the relevance of cookery and career opportunities in the field.
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.
W.P.A. Fernando is an experienced executive chef with over 36 years of experience in international cuisine. He has worked in luxury hotels and resorts in Sri Lanka, Maldives, UAE, Iraq, Cyprus, and Saudi Arabia. Fernando is skilled in culinary activities like menu development, food safety management, and training kitchen staff. He aims to ensure quality dishes are served on schedule while maintaining health standards and food costs. Fernando is passionate about cooking and creating new dishes for customers.
Luke Cross has over 10 years of experience in hospitality and training roles. He is currently the General Manager of Black Peppermint Catering, where he oversees events and manages up to 40 staff. Previously, he was the Traineeship Coordinator for Hit Training, managing placements across the East Midlands. He has also held roles as a Restaurant GM, 2nd Chef, Bar Manager, and Chef de Partie in the UK and Australia.
Brian Myers is applying for a remote site manager or catering manager position. He has over 25 years of experience in facilities management, catering, and food service operations. His most recent role was as a remote site manager for Sodexo, where he oversaw facilities, catering, housekeeping, and safety training for staff on an offshore drilling ship. He is seeking a similar leadership position managing all aspects of food service, facilities, and safety for workers on remote sites.
The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.
The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.
Roberta Clare has over 20 years of experience as an executive chef and pastry chef in hotels, resorts, and catering. She has 7 years of experience as a chef instructor teaching a variety of culinary and pastry courses. She is seeking a position as a kitchen health inspector or industry specialist. Her experience includes being an externship instructor, chef instructor at Le Cordon Bleu and Keiser University, executive chef/owner of a personal catering business, and executive chef roles at non-profit kitchen and hotels. She has received several awards for her teaching and holds certifications as an ACF Certified Executive Chef and Certified Evaluator.
James Mc Guire is an experienced hospitality consultant and chef. He has over 25 years of experience working in executive chef and general manager roles around the world, including in Australia, Europe, Singapore, and on yachts. He has a strong culinary background and is seeking new opportunities in Bali, where he has experience opening and training staff at restaurants.
Prabhu A is a highly talented and innovative chef with over 5 years of experience in all facets of cooking. He has extensive experience working as a chef for P&O Cruises in the UK, supervising staff, training teams, and developing menus. Prabhu specializes in seafood, Mediterranean, Italian, and continental cuisines. He has qualifications in food safety and hygiene and maintains high standards of sanitation in the kitchen. Prabhu is seeking a new position where he can continue growing his culinary skills and experience in the hospitality industry.
Nicoletta Grippo has over 14 years of experience as an executive chef, culinary instructor, and business owner. She has owned and operated successful restaurants and pastry/gelato cafes on both coasts of the US and in Canada. Currently, she is the Chef de Cuisine at Eataly NYC, where she creates curriculum and instructs students at their culinary school. She also teaches culinary classes for schools, companies, and private clients.
Hilmi Nizar is applying for an Executive Pastry Chef position. He has over 19 years of experience as a Pastry Chef and Baker working in hotels and restaurants in Sri Lanka, Kuwait, Qatar, United Arab Emirates, and currently for Carnival UK. He is seeking a challenging position where he can contribute his experience and continue developing his skills and career in the culinary field.
This resume is for Graham Towndrow, who has over 20 years of experience in business management, hospitality, and construction. He has successfully owned and managed multiple businesses, including restaurants, catering operations, and a patio and construction company. Graham has extensive expertise in areas like budgeting, purchasing, staff management, safety compliance, and turning around underperforming businesses. He holds several qualifications related to commercial cooking, health and safety, and business management.
MuhammadRazifBin Maarof is a 33-year old Malaysian male seeking a position as a Sous Chef. He has over 14 years of experience working in various kitchen positions in hotels and resorts around Malaysia. His objective is to utilize his skills and experience in culinary arts and kitchen management. He provides details of his educational background and work history in several prestigious hotels and resorts, demonstrating his progression from Commis roles to positions like Sous Chef and Chef de Partie. He also lists his skills, qualifications, and references.
Stefan Larsson is an experienced executive chef and food and beverage manager with over 25 years of experience leading culinary operations for cruise lines, hotels, and resorts around the world. He has extensive experience managing large kitchen staffs and multi-million dollar budgets. Some of his most recent roles include executive chef for Royal Caribbean International, Yellowstone National Park lodges, and a hotel in Norway. He is skilled in menu development, budgeting, purchasing, and training kitchen staff. Larsson holds master chef certification and various food safety certifications.
This document outlines the education and experience of a chef. It includes a ServSafe certification from 2012, an Associate's Degree in Culinary Arts from 2002, and an externship at The Ritz Carlton Hotel of Philadelphia. Experience ranges from 2002 to the present across various roles including owner/proprietor of a catering company, sous chef, production manager, executive chef, and banquet cook. Culinary competencies include mastery of mother sauces and techniques like grilling and sautéing. Supervisory experience includes managing teams, conducting evaluations, and coordinating training. Managerial skills cover areas such as menu development, budgeting, scheduling, and overseeing large-scale food operations.
Alison Clare Garner has over 30 years of experience in the hospitality industry, including roles as a teacher/lecturer, business owner, restaurant consultant, trainer, and training manager. She has extensive experience developing and delivering training programs across several states in Australia, as well as the UK. Garner has a proven track record of reducing costs and improving organizational performance through streamlining procedures and overseeing staff. She is committed to continuous self-improvement and empowering others.
Michael Frazier has over 15 years of experience in the New York City food industry, ranging from corporate catering to restaurant management. He graduated from The Art Institute of New York in 2002 and has since worked at various restaurants, including Melt in Brooklyn and Mode Bistro in Williamsburg. Most recently, he was the Executive Chef of Battery Harris in Brooklyn from 2014-2015. He is skilled in international cuisines and takes a simple, farm-to-table approach focused on using fresh, local ingredients.
Rajiv KC Khatri is a Nepalese chef currently working in Abu Dhabi. He has a diploma in culinary arts from the Academy of Culinary Arts & Hospitality Management in Nepal. He has worked as a Commis chef in Dubai and Abu Dhabi, handling tasks like food preparation, maintaining hygiene standards, and assisting supervisors. He is trained in techniques like Italian, Indian, and Asian cuisine preparation and has strengths in teamwork and crisis management.
Claudia Van Eyk has over 15 years of experience as a chef, sous chef, and culinary instructor. She has worked in renowned kitchens and restaurants in South Africa. Most recently, she worked as the Sous Chef at The Palace in Sun City from 2009 to 2014, where she helped oversee the main kitchen and outlets. She is responsible for procurement, recipes, staff management, and ensuring quality control and food safety standards. Van Eyk takes pride in developing her culinary skills and passing her expertise to students.
Ezekiel Ebenezer Fredrick has over 20 years of experience working in the hospitality industry, primarily as a Sous Chef on Celebrity Cruise Lines. He holds qualifications in hotel management, food production, and Asian cookery. Starting as an Assistant Cook at Celebrity Cruises in 2001, he has been promoted several times and currently serves as Sous Chef. His duties have included supervising cooks, menu planning, ensuring food quality and safety standards, and training junior staff. He is proficient in English and conversational in French and Spanish.
This curriculum vitae is for Ramadhan Haruna, a Tanzanian male born in 1978. He has over 15 years of experience working in hotel kitchens in various roles such as Commis Chef, Grill Master, Sous Chef, and Executive Chef. His education includes a certificate in hotel management from Bismarck College in 1994. Currently he works as an Executive Sous Chef at Ramada Resort Dar Es Salaam, where his responsibilities include assisting the Executive Chef and supervising kitchen operations. He has received several certificates in food safety, hygiene, and ISO standards. References are provided from past employers at Hyatt Regency and Ramada Resort.
W.P.A. Fernando is an experienced executive chef with over 36 years of experience in international cuisine. He has worked in luxury hotels and resorts in Sri Lanka, Maldives, UAE, Iraq, Cyprus, and Saudi Arabia. Fernando is skilled in culinary activities like menu development, food safety management, and training kitchen staff. He aims to ensure quality dishes are served on schedule while maintaining health standards and food costs. Fernando is passionate about cooking and creating new dishes for customers.
Luke Cross has over 10 years of experience in hospitality and training roles. He is currently the General Manager of Black Peppermint Catering, where he oversees events and manages up to 40 staff. Previously, he was the Traineeship Coordinator for Hit Training, managing placements across the East Midlands. He has also held roles as a Restaurant GM, 2nd Chef, Bar Manager, and Chef de Partie in the UK and Australia.
Brian Myers is applying for a remote site manager or catering manager position. He has over 25 years of experience in facilities management, catering, and food service operations. His most recent role was as a remote site manager for Sodexo, where he oversaw facilities, catering, housekeeping, and safety training for staff on an offshore drilling ship. He is seeking a similar leadership position managing all aspects of food service, facilities, and safety for workers on remote sites.
The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.
The document provides a summary of an individual's career objectives, professional experience, and education. It details their experience as an Executive Chef at Vivanta - By Taj in Goa since 2011, prior roles as Sous Chef and Chef/Catering Manager, and an internship in hospitality management. Their education includes a Bachelor's in Hotel Management from WelcomGroup Graduate School of Hotel Administration in Manipal, India. They seek a challenging culinary position to further their knowledge and passion for the field.
Roberta Clare has over 20 years of experience as an executive chef and pastry chef in hotels, resorts, and catering. She has 7 years of experience as a chef instructor teaching a variety of culinary and pastry courses. She is seeking a position as a kitchen health inspector or industry specialist. Her experience includes being an externship instructor, chef instructor at Le Cordon Bleu and Keiser University, executive chef/owner of a personal catering business, and executive chef roles at non-profit kitchen and hotels. She has received several awards for her teaching and holds certifications as an ACF Certified Executive Chef and Certified Evaluator.
James Mc Guire is an experienced hospitality consultant and chef. He has over 25 years of experience working in executive chef and general manager roles around the world, including in Australia, Europe, Singapore, and on yachts. He has a strong culinary background and is seeking new opportunities in Bali, where he has experience opening and training staff at restaurants.
Prabhu A is a highly talented and innovative chef with over 5 years of experience in all facets of cooking. He has extensive experience working as a chef for P&O Cruises in the UK, supervising staff, training teams, and developing menus. Prabhu specializes in seafood, Mediterranean, Italian, and continental cuisines. He has qualifications in food safety and hygiene and maintains high standards of sanitation in the kitchen. Prabhu is seeking a new position where he can continue growing his culinary skills and experience in the hospitality industry.
Nicoletta Grippo has over 14 years of experience as an executive chef, culinary instructor, and business owner. She has owned and operated successful restaurants and pastry/gelato cafes on both coasts of the US and in Canada. Currently, she is the Chef de Cuisine at Eataly NYC, where she creates curriculum and instructs students at their culinary school. She also teaches culinary classes for schools, companies, and private clients.
Hilmi Nizar is applying for an Executive Pastry Chef position. He has over 19 years of experience as a Pastry Chef and Baker working in hotels and restaurants in Sri Lanka, Kuwait, Qatar, United Arab Emirates, and currently for Carnival UK. He is seeking a challenging position where he can contribute his experience and continue developing his skills and career in the culinary field.
This resume is for Graham Towndrow, who has over 20 years of experience in business management, hospitality, and construction. He has successfully owned and managed multiple businesses, including restaurants, catering operations, and a patio and construction company. Graham has extensive expertise in areas like budgeting, purchasing, staff management, safety compliance, and turning around underperforming businesses. He holds several qualifications related to commercial cooking, health and safety, and business management.
MuhammadRazifBin Maarof is a 33-year old Malaysian male seeking a position as a Sous Chef. He has over 14 years of experience working in various kitchen positions in hotels and resorts around Malaysia. His objective is to utilize his skills and experience in culinary arts and kitchen management. He provides details of his educational background and work history in several prestigious hotels and resorts, demonstrating his progression from Commis roles to positions like Sous Chef and Chef de Partie. He also lists his skills, qualifications, and references.
Stefan Larsson is an experienced executive chef and food and beverage manager with over 25 years of experience leading culinary operations for cruise lines, hotels, and resorts around the world. He has extensive experience managing large kitchen staffs and multi-million dollar budgets. Some of his most recent roles include executive chef for Royal Caribbean International, Yellowstone National Park lodges, and a hotel in Norway. He is skilled in menu development, budgeting, purchasing, and training kitchen staff. Larsson holds master chef certification and various food safety certifications.
This document outlines the education and experience of a chef. It includes a ServSafe certification from 2012, an Associate's Degree in Culinary Arts from 2002, and an externship at The Ritz Carlton Hotel of Philadelphia. Experience ranges from 2002 to the present across various roles including owner/proprietor of a catering company, sous chef, production manager, executive chef, and banquet cook. Culinary competencies include mastery of mother sauces and techniques like grilling and sautéing. Supervisory experience includes managing teams, conducting evaluations, and coordinating training. Managerial skills cover areas such as menu development, budgeting, scheduling, and overseeing large-scale food operations.
Alison Clare Garner has over 30 years of experience in the hospitality industry, including roles as a teacher/lecturer, business owner, restaurant consultant, trainer, and training manager. She has extensive experience developing and delivering training programs across several states in Australia, as well as the UK. Garner has a proven track record of reducing costs and improving organizational performance through streamlining procedures and overseeing staff. She is committed to continuous self-improvement and empowering others.
Michael Frazier has over 15 years of experience in the New York City food industry, ranging from corporate catering to restaurant management. He graduated from The Art Institute of New York in 2002 and has since worked at various restaurants, including Melt in Brooklyn and Mode Bistro in Williamsburg. Most recently, he was the Executive Chef of Battery Harris in Brooklyn from 2014-2015. He is skilled in international cuisines and takes a simple, farm-to-table approach focused on using fresh, local ingredients.
Rajiv KC Khatri is a Nepalese chef currently working in Abu Dhabi. He has a diploma in culinary arts from the Academy of Culinary Arts & Hospitality Management in Nepal. He has worked as a Commis chef in Dubai and Abu Dhabi, handling tasks like food preparation, maintaining hygiene standards, and assisting supervisors. He is trained in techniques like Italian, Indian, and Asian cuisine preparation and has strengths in teamwork and crisis management.
Claudia Van Eyk has over 15 years of experience as a chef, sous chef, and culinary instructor. She has worked in renowned kitchens and restaurants in South Africa. Most recently, she worked as the Sous Chef at The Palace in Sun City from 2009 to 2014, where she helped oversee the main kitchen and outlets. She is responsible for procurement, recipes, staff management, and ensuring quality control and food safety standards. Van Eyk takes pride in developing her culinary skills and passing her expertise to students.
Ezekiel Ebenezer Fredrick has over 20 years of experience working in the hospitality industry, primarily as a Sous Chef on Celebrity Cruise Lines. He holds qualifications in hotel management, food production, and Asian cookery. Starting as an Assistant Cook at Celebrity Cruises in 2001, he has been promoted several times and currently serves as Sous Chef. His duties have included supervising cooks, menu planning, ensuring food quality and safety standards, and training junior staff. He is proficient in English and conversational in French and Spanish.
This curriculum vitae is for Ramadhan Haruna, a Tanzanian male born in 1978. He has over 15 years of experience working in hotel kitchens in various roles such as Commis Chef, Grill Master, Sous Chef, and Executive Chef. His education includes a certificate in hotel management from Bismarck College in 1994. Currently he works as an Executive Sous Chef at Ramada Resort Dar Es Salaam, where his responsibilities include assisting the Executive Chef and supervising kitchen operations. He has received several certificates in food safety, hygiene, and ISO standards. References are provided from past employers at Hyatt Regency and Ramada Resort.
1. Craig MacKenzie
M. 0431 813 047 E. cmackenzie@silkeducation.com.au
CAREER HIGHLIGHTS
Events and international success
As well as operating these fantastic restaurants I was also involved in large scale events with the
New Zealand Government organizing with New Zealand Tourism all APEC seminars with booking
of accommodation to catering of all events and security this was a mammoth task but went without
a hitch This aided my future appointment with President Bill Clinton and his family at the white
house.
I am still involved in some tourism accounts for new Zealand with Events and tourism NZ
Below are some of my contacts whom I still have dealings with on an international level
New Zealand culinary Olympic team junior chef of the year 1987 -1989
T.V personality with my own cooking show for 7 years as well as a radio show for 5 years
Worked at 4 Michelin star restaurants La Tante Clair , Ramsey’s, La Gavroche
Working with the following internationally renowned chefs:
– Dieter Dopperfield (Culinary Institute of America)
– Michael and Albert Roux (famous U.K Chefs)
– Alistair little (English Restaurateur)
– Wolfgang Puck (Owner of Spargo in LA and TV chef)
– Nico Ladins (TV Chef and well known book author)
– Gordon Ramsey (TV personality – chef and author)
EMPLOYMENT HISTORY
SILK Education & Training - Sep 2015 - current
QLD Hospitality Program Manager / Regional Manager
In this role I am responsible for the introduction and development of our hospitality program in the
Queensland market. This encompasses writing all of our own delivery material to an international
standard and making sure our local trainers are upskilled to this level. I have 12 trainers I manage
and assist on an ongoing basis, I also hold frequent Master Classes to help them with their
knowledge base for their own PD as well as knowledge to pass on to our students. All our material
is CRICOS approved and checked by Federal Government Bodies for compliance. I work closely
with large corporations like Mantra Hotels, Marriott hotels and Spicer’s Retreats to name a few and
I build and implement specific training programs for these companies.
Duties and Responsibilities:
Selection and training of staff across Sales & Training
Management of User Choice, Certificate 3 Guarantee and Higher Level Skills programs
Budgets and forecasts for QLD
Reporting of sales figures and projections to be presented to the Board
Actively promoting SILK in the market and developing new client relationships
Coordination of training programs and delivery
Compliance against QVIP & ASQA requirements
Development of training and assessment materials
All reporting for the QLD branch to DET
P&L
Staff performance reviews and performance management
2. Craig MacKenzie
Vegerama Group Jan 2014 Aug 2015
Group Executive Chef Training and Development GM
As Group Executive Chef I was responsible for the creation and implementation of menus for 3
sites across Brisbane CBD including one fine dining establishment. As well as running these
kitchens I would also be called to cook for such Hollywood stars as Johnny Deep, Madonna and a
list of other celebrities when they visit Queensland – This would be on personal request from my
background when I was in the U.S.A
Duties and Responsibilities:
Responsibilities include the overseeing of the entire groups food outlets and fine dining
restaurant
Day to day production of all vegetarian/ vegan food
All menus design and implementation of all menus
Staff employment and rostering
Managing Chefs/ for all celebrities while in Queensland writing and personalizing their
menus as well as instructing my team to produce these dishes
Regional Group Training (RGT) – For Chefs – Dec 2013- Dec 2014
Queensland Business Manager
Overall compliance and running of the business programs for Commercial cookery and
hospitality Writing of all programs from Business to Advanced diploma
Recruit and Train of all 85 students enrolled in to our program
Writing of course material ,getting CHRICOS application for internationals in
business/commercial cookery/ hospitality
Setting up of training kitchens equipment, layout and getting operational kitchens
Overseeing managing and running of very successful café alongside of the training facility
Cornell Business of Technology (New Zealand) – Oct 2005- Dec 2013
Head of Department for Hospitality and Commercial Cookery Program Manager
Responsibilities included writing of course out lines for all level 5 culinary arts programs as well as
teaching level 6-7 business management and practical teaching of the culinary arts program.
Duties and Responsibilities:
Running the entire hospitality/commercial cookery program through to hotel business
management for Cornell overseeing 16 tutors and 1500 students from cert 4 commercial
cookery to Advanced diploma International culinary Arts
Writing all courses relevant to London city and guild qualification
In charge of international students and domestic mapping of all documentation
Sitting on industry boards Beef and lamb ,NZQA , NZ seafood council
Personal Chef to Michael Jackson – April 2002- August -2005
I was based on site at his home at Neverland Ranch however I also accompanied him on his world
tour. Having very specific dietary requirements this role was varied and a great opportunity to
broaden my culinary skill set. This was just the beginning of my vegan, vegetarian cooking
adventure
Personal Chef to Michael Jackson writing all menus and implementation
Training of all kitchen staff
3. Craig MacKenzie
Day to day running of operations
World tour menu planning this was very intensive and we had to work ahead from country
to country
Junket trips for new release of Albums/CDs hiring of all kitchen premises to cook in
Trail and implementation of all new products for Michaels food business
Managing other Executive chefs at hotels we stayed in
Personal Chef to President Bill Clinton in White House – Jan- 2000 march-2001
This was a live in role at the White House where I got to work alongside executive chef Walter
Schelb. We had a team of around 38 full time chefs in total however I was head Chef in the private
residence which had 4 chefs working under me.
Personal chef to the Clintons and personal residents in the White House
Day to day operations of running the kitchen
Presidents personal chef on overseas trips
Organization of all menus supplied overseas
Consultation with all chefs in other country’s overseeing all products and produce supplied
to the president
Menu planning and design alongside Executive chef Walter Schleb
1990 – 2000 Owner Operator of 4 top New Zealand Restaurants
Porterhouse Blue ltd
Skoozi bar and bistro ltd
Moet & Chandon Oyster bar
California pizza kitchen
All management operations of all 4 restaurants form Business plans through to accounting
and employment and staffing contract writing / day to day operations
Having my own T.V cooking show on Prime TV NZ for 7 years ( Prime living )
Having my own Radio slot for 5 years on classic hits 97.0 FM
EDUCATION AND TRAINING
International Qualifications
London city and guild 706/1 706/2 706/4 /5 (Advanced pastry)(game)
N.Z Trades certification food hygiene
General Managers Certificate # gm 1201/95
Diploma HACCAP in airline catering
Advanced BA adult educator training and writing assessments level 5
Advanced Diploma international culinary Arts London City and Guilds
Australian Qualifications
TAE 40110 – Certificate IV in Training and Assessment
Code Cert 3 III in Commercial Cookery Qualified Barista level 4
Working with children blue card holder