John Thurgood is an experienced executive chef with over 40 years of experience working in 5-star hotels and luxury cruise lines around the world. He has managed kitchen teams of up to 65 people and overseen the food and beverage operations of large hotels. Some of his accomplishments include receiving awards for apprentice of the year and managing menus for the Australian Olympic Committee. He is seeking a new position where he can continue leveraging his extensive leadership experience and training others in the culinary field.

1. Curriculum Vitae
John Thurgood
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2. Personal Details
Address Sydney
Australia
Phone 011+61+2 98200924 – Home
011+61+408 776 043 – Mobile
Email johnthurgood@hotmail.com
Nationality Australian
Health Excellent
Qualifications Qualified Chef
Trade Certificate with Honors
Diploma in Food and Beverage – Cornell University
Train the Trainer – Training Small Groups
HACCP Standards
Public Health Certificate
STCW 95 Certificate
You can also View me on Linkedin
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3. Career Highlights & Achievements
I pride myself in driving my team towards a common goal, incorporating a
clear vision for success and efficiently meeting deadlines.
I strategically navigate myself and my team through ever changing
corporate demands using proven systems and techniques.
I specialize in talent development, business adaptability and executive
management of luxury standards
• Extensive experience working in 5 star hotels throughout Australia
• “Best Deluxe Hotel” AHA, 1997 – Kitchen Operations
• Special Mention – “Salon Culinaire” Cairns International Hotel, for
outstanding food product, quality & service
• Managed menu criteria for the Australian Olympic Committee,
International Paralympic Committee and sponsors
• Chefs Hat Award for Apprentices of the Year – 2002
• Celebrity Television Chef – “Anne’s International Kitchen”
• Successfully tendered and implemented Cruising Yacht Club contract
• Sofitel Opening – Moulin Rouge, Paris, Formal Dinner
• Extensive experience managing large Kitchen teams of up to 65 people at
a time
• Sound background of Banqueting & Conventions
• Extensive pre opening hotel experience & revamping of restaurants
• Selected to work alongside Celebrity Chefs, including Neil Perry, Maggie
Beer, Bill Granger and Christine Mansfield
Education & Qualifications
• Train the Trainer – Training Small Groups & One to One
• Cost Effective Rostering - Rydges
• Performance Management – “Improving your People” - Rydges
• Recruitment & Selection – Rydges Hotels
• Time Management – Accor Hotels
• Implementing & Driving Change – Accor Hotels
• Management by Motivation – Accor Hotels
• Developing Kitchen Policies & Procedures – Accor
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4. • Leading & Driving Change Management - Accor
Employment History
08-07-2008 - 01-10-2016
Norwegian Cruise Line
Executive Sous Chef
September 07/2008 till January10/2016
 Implementing Menus /Main galley/Alternative Speciality Restaurants
Including French Bistro, Cagney’s Steakhouse, Italian, Teppanyaki ‘
Sushi bar and Brazilian Style Steakhouse
 Haccp Training
 On the job training
 Food Cost management
 Teaching cookery skills
 Maintaining SOP standards as per company policy and Gal scores
 Cooking Demonstration
 Guest relations
Jan 2006 -
After the Wentworth I bought a Restaurant. Sold it Then I went to Asia for a
holiday.
August 1995 – December 2005
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5. Executive Chef – The Wentworth Hotel, Sydney Australia
The Wentworth is a 5 Star CBD Hotel, with 431 Rooms including 4 Restaurants
(Tuchetti’s Café Ristorante - Italian, GCR Restaurant & Bar - Modern Australian,
Club Grill & Bar ,Café Noir - European style sidewalk cafe), and 3 bars.
Extensive Conferencing and Banqueting facilities cater from 800 - 1000 banquet
style with 5 other breakout rooms. Average annual occupancy of 92%.
Duties & Responsibilities:
 Initiate the re launch of the Wentworth Hotel kitchen Food & Beverage
operations from Sheraton to Rydges and from Rydges to Sofitel
 Development and management of Food & Beverage operations
Manage the food cost and labour cost against productivity
 Training & Implementation of HACCP standards
 Performance Management of kitchen brigade, 42 full time personnel,
including succession planning for all sections of the Kitchen Operations
and Stewarding.
 Implemented full kitchen operations manual, including training for all
kitchen brigade. Conducted on average 2 training sessions a week.
 Recruitment and Selection
 Initiated training program where all chefs had to cross train as Food
& Beverage Attendants.
Employment History Cont
February 1988 – July 1995
Executive Chef the Cairns International Hotel, Cairns, Australia
The Cairns International is a 5 Star, 321 Room Hotel including 4 Restaurants
(Brasserie, Japanese, Modern Australian, and fine dining), two bars, 10
Conference rooms and banqueting facilities catering from 400-600.
Duties & Responsibilities:
 Employed as part of the pre-opening team
 Set up Kitchen operations, including main Kitchen, three satellite Kitchens,
Pastry and Butcher section.
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6. Manage the food cost, labor cost to productivity
 Recruitment & Selection of Kitchen brigade, 60 in total.
 Conducted training & development for all chefs.
 Specialised training conducted for several chefs participating in Salon
Culinaire competitions.
 Conducted monthly “Chef Table” dinners, receiving international
recognition for food quality and presentation of kitchen.
 Responsible for Stewarding Department of 23.
Kitchen Career Pathway
Employer: The Sydney Boulevard Hotel
Sydney Australia
Date: May 1985 to December 1987
Position: Executive Sous Chef / Executive Chef
Employer: The Regent Hotel
Sydney Australia
Date: May 1983 to May 1985
Position: Junior Sous Chef / Main Kitchen Sous Chef
Employer: The Sheraton Wentworth Hotel
Sydney Australia
Date: March 1981 to February 1982
Position: Sous Chef Tournant
Employer: Prime Minister’s Lodge
Canberra Australia
Date: 1975 to 1981
Position: Relieved Head Chef over 7 years
Employer: Lakeside International Hotel
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7. Canberra Australia
Date: 1972 to 1981
Position: Apprentice Chef, Banquet Chef, and Second Chef
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