Guy Hammerton

Private hospitality industry Consulting.

Domestic and international consultation comprising of; venue refurbishing and rebuilding, marketing strategy implementation, budgeting, and product/concept design implementation. Event management and co-ordination. Human Resources, Employment of International staff for newly opened venues. Temporary staffing solutions.

• Oversaw hiring, training and development of new employees.
• Created new menu and drink list items, managed expenses and supervised quality to ensure adherence to standards.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Implemented and maintained excellent service to achieve guest satisfaction.
• Supervised dramatic changes to kitchens and bars.
• Streamlined kitchen and bar processes to shorten wait times and serve additional guests.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Conducted assessments and utilized root cause analysis to implement corrective action strategies.
• Initiated software based inventory control system to manage inventory and analyze food cost.
• Provided excellent professional development opportunities for staff.

Operations of busy regional hotel bistro.

• Developed recipes and menus to meet consumer demand and align with culinary trends.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Planned kitchen staff schedules to maximize coverage and encourage collaboration.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Improved performance of team members resulting in high-quality meals produced daily.
• Regularly interacted with guests to obtain feedback on product quality and service levels.
• Streamlined kitchen processes to shorten wait times and serve additional guests.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Trained and supervised line cooks to develop new skills and improve team performance.
• Observed food safety and sanitation protocols to reduce germ spread.

Kitchen operations and staff management.

• Worked closely with other chefs and cooks and provided hands-on training and teaching.
• Monitored quality, presentation and quantities of plated food across line.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Trained kitchen workers on culinary techniques.
• Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
• Managed all kitchen employees, including bussers, dishwashers and waitstaff.

Management of busy multi-faceted seafood market. Duties including, Marketing strategy implementation, Stock control, Ordering, Liaising with clients regarding orders and requirements, Staff training. Design/ cost/ implement value added retail production items. Market takeaway and retail branded items.

• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.

Operations of 5 star boutique hotel. Inclusive of; Menu design/costing and implementation, rostering, staff training, stock control, function co-ordination, cuisine concepts and product research.

Budgets and financial reports.

• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Monitored quality, presentation and quantities of plated food across line.
• Trained kitchen workers on culinary techniques.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
• Performed financial analysis and recommended effective methods to cut costs.
• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Oversaw hiring, training and development of kitchen employees.

Responsible for operations of multiple award-winning fine dining restaurant. Providing support and guidance to all other casino kitchen staff regarding food standards and preparation.

• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
• Delivered customer service excellence by promptly filling orders, communicating food requests to kitchen personnel and offering assistance ahead of requests.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Focused on customer satisfaction, creating delicious cuisine to impress diners.
• Utilized local, fresh food products to support local economies and showcase community support.

Responsible for operation of busy bay side Seafood restaurant. Catering to up to 1500 pax per day. Duties including, Stock control/ordering, Marketing & budget control, staff training. Human resources. Menu implementation/costings. Monthly budgets and sales reports.

• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
• Coordinated and executed menu planning, recipe development and daily restaurant operations.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
• Utilized local, fresh food products to support local economies and showcase community support.
• Supervised preparation of specialty items and customer requests to verify accuracy in production.
• Oversaw hiring, training and development of kitchen employees.
• Negotiated with food suppliers to cut costs by buying in bulk.
• Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.

Daily operation of upmarket Melbourne ‘Gastro’ hotel. Rosters, Ordering, Menu design and implementation. Marketing, Catering and function co-ordination.

Human Resources.

• Supervised kitchen food preparation in demanding, high-volume environments.
• Performed as head chef to maintain team productivity and restaurant quality.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.