Daniel Duffy Sykes

• Flew to Australia's number 1 restaurant, for staging, I was offered a full time job ,
• Australia's best restaurant, michellen stared, picking our own produce in the farm, working in the gardens, collecting honey from bee hives, working with fresh produce.

Worked in another 1 michellen stared restaurant, on Bondi Beach, the most popular well known restaurant In Bondi.

Worked under some of the best chefs in Sydney.

Ran my own section at the age of 21 years old.

I was breaking down fish/meat

• Flew to another state when I was 18 years old, to spend two weeks with Australia's best young chef , Jake kellie .
• Also was offered a full time job
• Referred to Scott picket because I did a great job in Jake's restaurant.

Head of grill section in a 300 seat hotel

Cooking 200 steaks a day, 13 steak variety

Cooking 150 burgers a day,150 pieces of fish,

Working clean

Our hotel one best steak In the state,

Can confidently run a grill section that has over 20 items /meals.

Also I have called dockets and ran the pass with the head chef

I would travel around Australia working for free in Australia's best restaurants to gain experience under the best chefs, I was 19 years old and I would fly to what ever restaurant is the best, I also got offered a full time position with Scott picket which is one of Australia's best chefs.

• Managed financial aspects of the business, including budgeting, forecasting, and controlling costs.
• Ensured compliance with health and safety regulations through regular employee training sessions and facility inspections.
• Mentored and trained employees to improve performance and encourage professional growth.
• Enhanced customer loyalty through exceptional service and consistent product quality.
• Continually refined menu options based on customer feedback, ensuring a variety of choices that appealed to a wide range of tastes and preferences.
• Facilitated open communication among team members, promoting a positive work culture that encouraged collaboration and innovation.

Worked under one of the best chefs in Australia, Matt Moran,

Was chef de partie at the age of 22, I could run my own section that had, whole ducks, whole fish , could confidently work with others delegating through service so the kitchen would run at a smooth pace.

Matt Moran had me going to his other restaurants to help out other kitchens ,because he was confident in my skills.

Was part of the opening team for his 1 michellen stat restaurant.