Jaytee Michaels

Marine Construction and Cooking for Clients aboard.

• Tug & Barge Operations.
• Responsible for safe navigation and operation of a boat.
• Perform deck duties, including rope work.
• Perform routine maintenance and repairs.
• Assist with major repairs and refits.
• Maintain accurate records of maintenance and work.
• Ensure compliance with regulations and safety procedures.
• Drive work boat to assist in harbour movements
• Load & Unload; dogging, stevedore and machinery operation.
• Construction of wharfs, piling and navigational aids.
• Salvage, Demolition and Rescue operations.
• Hydrographic Survey, BOM, and Mining Contracts.
• Forklift and HR vehicle licenced operation.

Liveaboard Chef and Safety Diver

• Cater a high standard for guests on board and staff daily; meeting dietary requirements.
• Plan and cost menus, complete weekly ordering.
• Practice marine and shipboard safety and follow procedures and policies in place.
• Assist Hosting role, attending to guests and assisting them for safety.
• Assisting dive instructors and guests on dive deck in out of the water.

Guest Beach activities, Diving, Fishing and Tours.

Food and Wine Pairing Dinners on the Beach.

• Master a 12m Glass Bottom Vessel.
• Crew a 24m Riviera for Guided Diving Tours.
• Organise guests and co-ordinate island activities.
• Host exclusive guest experience dinners.
• Assist Chefs with menu planning and Tasting notes.
• Supervise Restaurant staff and monitor service to ensure 5 star expectations.

Liveaboard Chef and Safety Diver

• Cater for guests on board and staff daily; meeting dietary requirements.
• Plan and cost menus, complete weekly ordering.
• Manage and oversee daily runnings of interior of vessel.
• Supervise host, ensuring exceptional customer service is delivered to guests.
• Practice marine and shipboard safety and follow all procedures/policies in place.

Resort Manager and Relief Chef (Re-open after cyclone damage)

• Establish and implement new menus and cost effective procedures.
• Manage staff and train accordingly to company procedures and policies to increase profitability.
• Restore consistency and workflow.
• Review company procedures and policies to ensure to meet today's requirements, laws and current trends.
• Monitored social media and online sources for industry trends.

Live-On Island Manager and EMT First Aid

• Establish, implement and continually improve service standards for restaurant.
• Control budgets/expenses and adjust accordingly to seasonal demand and customer flow.
• Maintaining quality service and meeting guests expectations and experiences.
• Recruit, train and facilitate multi-skilling of staff, implement cross-training programs within food and beverage teams.
• Contribute to development of F&B strategies in line with resort budget and business plan.
• Actively participate and contribute to resorts management team.
• Ensure all procedures are conducted safely within WPH&S guidelines.
• Act as Duty Manager and utilise emergency medical training.
• Manage resorts responsible service of alcohol.
• Ensure responsibilities are being met for food safety and hygiene standards.
• Lead and direct team members on effective methods, operations and procedures.
• Prepared for and executed new menu implementations.
• Spearheaded regular maintenance and repairs operations to keep building and equipment peak condition.

Live on Island FIFO Chef

• Manage and co-ordinate innovative themed menus that changed daily.
• Supervise and assist Chefs in other departments to ensure quality of product.
• Reduce environmental impact with proper waste management and recycling procedures.
• Ensuring sustainability of eco-friendly practices.
• Maintain high knowledge and understanding of company product.
• Communicate with guests to educate structure and ongoing developments of preservation of flora and fauna native to Lady Elliot Island.
• Establish and update staff schedules and assignments to optimise coverage of peak times.
• Maintain well-organised mise en place to keep work efficient and consistent.
• Disciplined and dedicated to meeting high-quality standards.
• Act as Head Chef when required to maintain continuity of service and quality.
• Order fresh produce using fly in weekly and bulk barge deliveries every quarter.