JEAN-PHILIPPE RENÉ
Austin Ferry,Australia
Summary
As the Hospitality & Cookery Faculty Coordinator at NIET GROUP, I have been at the forefront of developing and managing cutting-edge hospitality programs. My role has been instrumental in shaping the curriculum, ensuring it not only meets but exceeds industry benchmarks. My commitment to educational excellence has allowed me to craft immersive and engaging learning experiences that empower students to succeed. I take pride in maintaining a nurturing academic atmosphere that is conducive to student growth and achievement. Additionally, I am responsible for overseeing student work placements, providing them with real-world exposure and practical skills. My expertise also extends to offering strategic advice and support to the Head of Faculty Coordinator and the Director of Academics, contributing to the seamless delivery of high-quality training programs.
Self-motivated [Job Title] brings proven leadership, organizational and customer relations skills. Independently solves problems and keeps teams on task to handle diverse business requirements. History retaining clients and talented staff.
Highly organized and detail-oriented professional with strong work ethic and dedication to achieving goals. Skilled at developing and maintaining documentation systems, managing calendars and preparing reports. Knowledgeable in project management principles, business processes and customer service best practices.
Overview
25
25
years of professional experience
Work History
HOSPITALITY & COOKERY FACULTY COORDINATOR
NIET GROUP
03.2018 - Current
- Led the Hospitality & Cookery department to new heights as Faculty Coordinator, guaranteeing top-tier education and outstanding student outcomes
- Renowned Expert Trainer and Assessor, proficient in conducting accredited programs such as Certificate III in Commercial Cookery and Certificate IV in Kitchen Management
- Initiated and developed cutting-edge curriculum for Diploma and Advanced Diploma in Hospitality Management, equipping students with skills pertinent to the industry
- Managed student placements across Tasmania, ensuring valuable hands-on experience and professional growth
CONTRACTOR TRAINER / ONLINE ASSESSOR
EOTON ONLINE COURSE
03.2018 - Current
- Seasoned Contractor Trainer and Online Assessor, adept in delivering NSW Licensee and Advanced Licensee Courses with a focus on engaging e-learning experiences
- Proficient in facilitating White Card and RSA certification processes, leveraging cutting-edge online platforms for optimal learner outcomes
- Proven track record in conducting comprehensive NSW Licensee courses, ensuring high-quality training standards
- Skilled in instructing Advanced Licensee programs, tailored to meet the evolving needs of industry professionals
KITCHEN MANAGER (OPERATIONAL)
CLAREMONT GOLF CLUB
07.2020 - 09.2022
- Operating the kitchen at Claremont Golf Club, serving lunch, dinner, and functions
SHORT COURSE / HOSPITALITY TRAINER
RGIT
01.2018 - 08.2018
- Proficient Trainer and Assessor for Commercial Cookery, spanning foundational to Certificate III levels
- Adept in conducting accredited Short Courses, encompassing RSA, Food Handlers, and Barista & Coffee Art
CONTRACTOR TRAINER
MELBOURNE COFFEE SCHOOL
02.2016 - 01.2018
- Accredited in comprehensive Food Safety protocols (SITXFSA001) and proficient in hygienic food handling practices
- Expertise in barista skills, certified in SITHFAB005 for Espresso Coffee preparation and advanced Coffee Art (Level 2)
DUTY MANAGER / RESTAURANT MANAGER
LORNE BEACH PAVILION
02.2015 - 10.2017
- Efficiently managed three dynamic sales points: Restaurant, Bar, and Deck area
- Maintained precise cash handling and tills balance, including EFTPOS, gift vouchers, and gratuities
- Conducted comprehensive staff training, emphasizing Occupational Health & Safety and Standard Operating Procedures
- Oversaw inventory management, including stocktaking and ordering
- Collaborated with the chef on innovative menu design and cost management
- Skillfully executed staff rostering for both Front of House and Back of House teams
ASSISTANT VENUE / CAFÉ MANAGER
HERBIE MILLS RESTAURANT
09.2013 - 07.2014
- Oversaw efficient management of sales points, ensuring seamless transactions
- Maintained accurate balance of tills, handling cash, EFTPOS, gift vouchers, and gratuities
- Conducted comprehensive staff training, incorporating Occupational Health & Safety and Standard Operating Procedures
- Managed inventory through meticulous stocktaking and strategic ordering
- Collaborated with the chef on innovative menu design and cost analysis
- Skillfully orchestrated staff rostering for both front-of-house and Back of House operations
VENUE / RESTAURANT MANAGER
ITALI.CO
01.2013 - 08.2013
- Operational Leadership: Championed efficient restaurant operations, ensuring a smooth and effective workflow
- Team Development: Directed the hiring, training, and management of staff, fine-tuning shift schedules and reducing labor costs, while fostering career advancement
- Guest Relations: Ensured exceptional service, promptly resolving issues and enhancing online reputation to provide a welcoming atmosphere
- Financial Management: Administered budgeting, sales tracking, and profitability, focusing on financial analysis and key performance indicators to improve cost savings and revenue
- Compliance and Innovation: Maintained high standards of food quality and safety, performed rigorous inspections, and collaborated on menu development to guarantee excellence
- Brand Promotion: Developed and executed marketing strategies, capitalizing on events and promotions to increase brand awareness and strengthen community engagement
CHEF DE PARTIE
FINN CLUB
10.2012 - 01.2013
- Expertly led section operations, excelling in grill, sauce, and pastry disciplines
- Mastered culinary techniques, guaranteeing the consistent delivery of high-quality dishes
- Maintained exceptional mise en place standards for efficient and uninterrupted service
- Uphold rigorous food safety and hygiene protocols to ensure guest health and satisfaction
- Conducted thorough quality control, ensuring dishes met superior taste and presentation standards
- Fostered a collaborative environment, orchestrating kitchen activities for optimal meal execution
DUTY MANAGER (ASSISTANT G.M)
YACHT CLUB
03.2012 - 10.2012
- Operational Excellence: Led daily operations at Port-Hedland Yacht Club in alignment with the General Manager and Board directives, ensuring top-tier operational flow
- Quality Assurance: Upheld strict standards of cleanliness and safety, ensuring compliance with health regulations
- Customer Satisfaction: Achieved high levels of guest satisfaction by effectively addressing concerns and promoting a friendly, inviting environment
- Service Leadership: Enhanced guest experiences by enforcing and managing exceptional service standards
- Team Management: Instrumental in recruiting, training, and leading staff, optimizing schedules, and managing labor costs for maximum efficiency
BARMANAGER / HEAD BARTENDER
SCUSAMI FINE DINING RESTAURANT
02.2007 - 02.2012
- Spearheaded bar operations at Scusami Fine Dining Ristorante, ensuring seamless functionality and top-tier service
- Led and motivated a dynamic bar team to excel in performance and guest satisfaction
- Crafted innovative cocktail menus, showcasing creativity and expertise in mixology
- Uphold stringent quality and compliance standards, guaranteeing a premium beverage experience
APPRENTICE BAKERY CHEF
BAKERS DELIGHT
02.2008 - 10.2008
OPERATIONAL MANAGER
FNL COMPANY LTD
07.2006 - 12.2006
- Company Overview: (Tuner & Welder)
- (Tuner & Welder)
G.O BAR / ASSISTANT MANAGER
CLUB MED
12.2002 - 06.2006
- Deliver exceptional bar service to create memorable guest experiences at Club Med
- Showcase bartending expertise by preparing a variety of beverages and maintaining a well-organized bar
- Engage guests with a vibrant personality, offering personalized beverage recommendations
- Contribute to resort entertainment by participating in and organizing bar-centric events and activities
BARTENDER
NIGHT SAFARI & VIBE NIGHT CLUB
01.2002 - 12.2002
- Company Overview: (South African Franchise)
- (South African Franchise)
SALES REPRESENTATIVE
PHARMACEUTICAL PRODUCTS
01.2002 - 07.2002
- Company Overview: JUVAL LABORATORY
- JUVAL LABORATORY
BAR HELPER / WAITER / ASSISTANT BARMAN
LE MAURICIA 4 STAR HOTEL
12.1999 - 12.2001
Education
Advance Diploma of Hospitality Management - Hospitality
Charlton Brown
Sandy Bay, TAS01-2025
GRADUATE CERTIFICATE OF MANAGEMENT -
AUSTRALIAN INSTITUTE OF BUSINESS (AIB)
01.2018
TAE-40110 CERTIFICATE IV TRAINING AND ASSESSMENT -
TRICORE MATRIX
01.2014
DIPLOMA OF HOSPITALITY MANAGEMENT -
BOX HILL TAFE
01.2008
Skills
- Food and Beverage Operations
- Planning and Programs
- People Management
- Interdepartmental and Management Liaison
- Vocational Training
- Multitasking and organization
- Customer service
- Data entry
- Decision-making
- MS office
- Project coordination
- Schedule coordination
- Work Planning and Prioritization
- Recordkeeping
- Document management
- Staff management
Accomplishments
- Achieved [Result] by introducing [Software] for [Type] tasks.
- Achieved [Result] by completing [Task] with accuracy and efficiency.
- Supervised team of [Number] staff members.
- Achieved [Result] through effectively helping with [Task].
Languages
English
French
Creole
Personal Information
- Date of Birth: 10/20/80
- Nationality: Australian
References
- Brian McEwan, Head of Trainer, RGIT, 0447254299, bmc62@yahoo.com
- Sara Shi, Student Service Coordinator, NIET GROUP, 0452590628, sara.shi@niet.edu.au
- Victor Soobhug, Head-Chef Duke of Wellington (Melbourne) / Trainer and assessor Academia college, 0434622036, v3101@live.com.au
Hobbies and Interests
- Travelling
- Cinema
- Cooking
- Restaurant & Bar
- Gastronomy
- Social Media
- Playing musical instruments (Guitar, Keyboard)
- Table Tennis
- Jogging
- Bush Walking
Drivinglicense - Category
Australian
Timeline
KITCHEN MANAGER (OPERATIONAL)
CLAREMONT GOLF CLUB
07.2020 - 09.2022
HOSPITALITY & COOKERY FACULTY COORDINATOR
NIET GROUP
03.2018 - Current
CONTRACTOR TRAINER / ONLINE ASSESSOR
EOTON ONLINE COURSE
03.2018 - Current
SHORT COURSE / HOSPITALITY TRAINER
RGIT
01.2018 - 08.2018
CONTRACTOR TRAINER
MELBOURNE COFFEE SCHOOL
02.2016 - 01.2018
DUTY MANAGER / RESTAURANT MANAGER
LORNE BEACH PAVILION
02.2015 - 10.2017
ASSISTANT VENUE / CAFÉ MANAGER
HERBIE MILLS RESTAURANT
09.2013 - 07.2014
VENUE / RESTAURANT MANAGER
ITALI.CO
01.2013 - 08.2013
CHEF DE PARTIE
FINN CLUB
10.2012 - 01.2013
DUTY MANAGER (ASSISTANT G.M)
YACHT CLUB
03.2012 - 10.2012
APPRENTICE BAKERY CHEF
BAKERS DELIGHT
02.2008 - 10.2008
BARMANAGER / HEAD BARTENDER
SCUSAMI FINE DINING RESTAURANT
02.2007 - 02.2012
OPERATIONAL MANAGER
FNL COMPANY LTD
07.2006 - 12.2006
G.O BAR / ASSISTANT MANAGER
CLUB MED
12.2002 - 06.2006
BARTENDER
NIGHT SAFARI & VIBE NIGHT CLUB
01.2002 - 12.2002
SALES REPRESENTATIVE
PHARMACEUTICAL PRODUCTS
01.2002 - 07.2002
BAR HELPER / WAITER / ASSISTANT BARMAN
LE MAURICIA 4 STAR HOTEL
12.1999 - 12.2001
GRADUATE CERTIFICATE OF MANAGEMENT -
AUSTRALIAN INSTITUTE OF BUSINESS (AIB)
TAE-40110 CERTIFICATE IV TRAINING AND ASSESSMENT -
TRICORE MATRIX
DIPLOMA OF HOSPITALITY MANAGEMENT -
BOX HILL TAFE
Advance Diploma of Hospitality Management - Hospitality
Charlton Brown
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