Matt Black

Summary
As Camp Boss, I served as a multifunctional leader, combining hospitality management, logistics coordination, and operational oversight to ensure the health, safety, and well-being of offshore personnel while maintaining efficiency across catering and accommodation services.

• Catering Management: Oversaw the preparation and delivery of nutritious, hygienic meals following dietary standards and food safety regulations. Managed food supply inventory, kitchen operations, and staff to ensure seamless service delivery.
• Accommodation Management: Ensured high standards of cleanliness and functionality in all living quarters. Supervised housekeeping and laundry operations to provide a comfortable and safe environment for all personnel.
• Logistics Coordination: Ensured timely procurement and delivery of essential supplies, including food, water, and equipment, to support uninterrupted camp operations.
• Team Supervision & Safety Compliance: Led and motivated catering and accommodation teams while promoting a strong safety culture. Ensured adherence to all occupational health and safety regulations and company policies.
• Administrative & Record Keeping: Maintained detailed and accurate records relating to food consumption, stock levels, safety, HACCP and daily camp activities to support reporting and auditing processes.
• Customer Service & Crew Welfare: Delivered high standards of hospitality service, responding promptly to crew needs and fostering a positive and supportive living and working environment.

Head Chef for Events and Camps run by Zero2Hero including CEO specific event treks, flagship leadership camps and other event trek.

• Enhanced client satisfaction by creating custom menus tailored to specific event themes and client preferences.
• Delivered exceptional service by accommodating diverse dietary restrictions and special requests from clients.
• Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.
• Increased efficiency for large-scale events by streamlining food preparation processes and optimizing kitchen workflows.
• Maintained high food quality standards by implementing strict safety protocols and adhering to HACCP guidelines.

Private Chef for remote High End Donor events across Australia.

• Custom menus, catering for high end clients in some of Australia's most remote places.
• Limited cooking facilities, only cooking on BBQ'S, requiring strategic planning and execution.
• Planning ahead and maintaining appropriate stock levels. Being Remote meant we picked all our food for the events in town and drove or flew out to site and stayed there for weeks at a time.

Running my own business catering for a clients 3 day workshop.

• Skilled at working independently and collaboratively in a team environment.
• Self-motivated, with a strong sense of personal responsibility.
• Proven ability to learn quickly and adapt to new situations.
• Excellent communication skills, both verbal and written.

Private chef for up to 20 people on a luxury boat in the North West region of Western Australia.

• Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
• Conducted regular inventory checks on kitchen supplies and equipment, making necessary purchases or repairs as needed.
• Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
• Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.

FIFO Chef on a remote Minesite Run by Northern Minerals bordering WA & NT catering for 30-200 people.

• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
• Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
• Placed orders to restock items before supplies ran out.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.

FIFO Line Chef for a remote Minesite in the Pilbara, Catering for 500-2000 people.

• Developed new recipes and flavor combinations to enhance customer dining experience.
• Modified recipes to accommodate dietary restrictions and allergies.
• Disciplined and dedicated to meeting high-quality standards.