Michael Box
Coombs,ACT
Summary
The career objective has been to build a successful career throughout hospitality, both commercially and personally. After working in both casual and fine-dining environments, then moved through large scale corporate business The objective is to move the career in a direction of operations, leadership, management and motivation though understanding how to work and manage teams. This is measured through factors such as increased growth, professional drive and increased training through professional development within the hospitality industry. Being a forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Chef
Event Hospitality Pty Ltd
01.2022 - 02.2024
- The request to come return to QT Canberra was made via The Senior Leadership Management within EVT Head Office was down to 'Who is best suited for this property and build it back to how it needs to be within market?'
- After my previous tenure, and with the commercial success we had with the venue it rebuilt my professional confidence and sparked that Post Covid fire for Hospitality
- Since joining back with the property, collective we have rebuilt all areas of the operations
- Making our property a top tiered F&B Profitable venue, increased Covers, Increased Food Revenue, Increase position within Social Rankings, and an industry leader within the Canberra community.
Food & Beverage Operations Manager
Airport Retail Enterprise Pty Ltd
01.2021 - 01.2022
- With COVID in full swing the opportunity was now to learn new skills within our industry
- Being BOH was great, however I needed to learn to be more approachable both within our BOH but more importantly the FOH areas
- I decided that this year was to be a year of growth, if there was ever a time it was now
- I was head hunted for the position of Operations Manager, for all 5 outlets within Canberra International Airport
- Now given the climate we were in we saw reduced international travel, limited domestic travel and finally included within this was Lockdowns, The business saw different phases of trade, increased business trade within one venue, opening and closing of outlets, relocation of staff within the business, unfortunately termination of staff through redundancy packages
- With my strong Hospitality background, we turned to conceptual change within outlets to rebuild the brands and business too.
Executive Chef/Food & beverage Manager
Event Hospitality Pty Ltd
01.2020 - 01.2021
- Transition of branding through internal transfer allowed for professional growth and development
- Moving to a different brand to grow this 4
- Brand into the future was the focus of 2020
- Unfortunately, with the Global pandemic, 2020 took a little change
- Transition of Rydges Sydney Airport into a COVID19 Transit Quarantine Hotel overnight, when all flights were grounded, and the country stood was a large personal & professional growth and educational experience
- Being successful in a complete business over hall we managed to maintain jobs, follow all government guidelines and build a How-To for the company whilst operating in a Covid environment
- Relocation back to ACT was through the concept, implementation and rebranding of our business was a further opportunity that gave room for more experience whilst implementing and training new staff on hotel operation.
Executive Chef
Event Hospitality Pty Ltd
07.2016 - 01.2020
- Once transferred to QT Canberra, I started to work alongside with the Executive Chef to be taught the day-to-day running
- Upon his departure I assumed the position
- QT Canberra has 205 Rooms, and multiple dining outlets
- It also holds the 2nd largest banqueting operation in the ACT, next to Canberra Convention Centre
- Late in 2018, moving back to Sydney to successful transition QT Sydney from a underperforming 5
- Property to a ever growing and fast paced restaurant
- Growing the business to be mentioned, after 10 years of trade, in the Hottest 100 2019 restaurants and also completing such awards as the Delicious Produce Awards for 450 Pax, top tier Hospitality crowd
- The key factor of my employment that I am proudest of is transitioning and implementation of the remove of Salaries and focusing on HIGA Award Wages for all Executive Sous Chef, and below staff
- This implementation removed all issues revolving under-paid or unpaid hours throughout our hotel company for its staff
- Being true and fair for all included.
Executive Sous Chef
Event Hospitality Pty Ltd
01.2015 - 07.2016
- As Executive Sous Chef I personally worked directly with the Executive Chef
- I worked on every aspect of food production and ensuring the high level of quality and service that was needed for the hotel
- I supervised all chefs and kitchen staff, coordinated their efforts and also worked in dealing with any arising issues or conflicts be it rostering or personally
- I worked closely in staff development within the kitchen and also planned the succession chain for the kitchen.
Chef De Partie
Nomad
01.2014 - 09.2014
- Main responsibilities of day to day activity was to ensure a fully prepped section, supervising junior chefs, ordering, hygiene, maintain a 1 hat standard of food
- The restaurant is completely hand on, with everything being prepared in house.
Junior Sous-Chef
Momofuku Seiōbo
04.2012 - 12.2013
- Being an individual supervising chef over looking the day-to-day activities of a section
- E.g
- Meat section, garde-manger section, pastry section and fish section.
Chef De Partie - Sous Chef
The Victoria Room
01.2007 - 01.2012
- Main responsibilities of day to day activity was to ensure a flawless service, maintain a high standard of food and staff management.
Second Year Apprentice
Bavarian Bier Café
01.2006 - 01.2007
First Year Apprentice
Crowne Plaza Hotel
01.2005 - 01.2006
Education
Diploma of City and Guilds - Hospitality
The Hotel School, Intercontinental Hotel
SydneyCommercial Cookery Certificate 3 - Hospitality, Commercial Cookery
The Hotel School, Intercontinental Hotel
Sydney, NSW01.2005
HSC -
Cronulla High School
Cronulla, NSW01.2004
Skills
- Strong history with both active food cost & wage costs, including day-to-day labour management, and an increased understanding of outlet profitability
- Strong ability and history through procurement and supplier relationships
- P&L Management and understanding, both in full and summarized formats
- Extensive experience with banqueting, conference & events From small DDP packages, private diners to large scale catering on fully customized menus ad themes As varied from 5pax to 850 on multiple menus
- Ability to manage responsibilities throughout the working environment in both management and kitchen duties, being flexible in all roles that are required to be filled on any given day
- Willingness to learn, and to evolve as a professional chef and manager through educating and building teams
- Menu development from concept through to execution Including but not limiting to building dish specs & restaurant portfolios for all staff to utilize Understanding the concept through training then executions with full accountability
- Passionate about team working,
- Ability to manage multiple responsibilities within working environment Making sure that tasks set are completed in time and to brand standard
- Supply chain ordering, contacts throughout all areas of our industry, working together with distribution and delivery
- Sanitation Guidelines, and waste reduction Working with existing and new contracts, including new sustainability methods to reduce waste and create a more end to end trail
- Inventory Control, both controlling existing and new stock through all methods
- Culinary Trends, staying ahead of market for managed outlets,
- Forecasting and planning, from both operation but also hotel/business level Making sure that the business is as effective and productive as possible
Certification
- First Aid, 2018 - Current
- Restaurant and Catering, 2011 - Current
- The Hotel School, Intercontinental Hotel, First Aid, 2005
- The Hotel School, Intercontinental Hotel, RSA, 2005
Personal Qualities Attributes
An engaging, bright and dynamic communicator, with excellent presentation. Enthusiastically willing to learn new and exciting techniques throughout the corporate world of Hospitality. Motivated and highly adaptable with the ability to operate independently and as a supportive member of a team. An intuitive, persuasive and persistent individual with a bright personality and a zesty approach to life. A professional work ethic that works well under pressure, whilst maintaining a clear conscious and processed channel of thought
References
References Upon Request
- Director Of Culinary - EVT - Adam Petta
- General Manager QT Hotel - Brand - Callum Kennedy
- EAM QT Hotel Canberra - Shani Bunyip
Timeline
Executive Chef
Event Hospitality Pty Ltd
01.2022 - 02.2024
Food & Beverage Operations Manager
Airport Retail Enterprise Pty Ltd
01.2021 - 01.2022
Executive Chef/Food & beverage Manager
Event Hospitality Pty Ltd
01.2020 - 01.2021
Executive Chef
Event Hospitality Pty Ltd
07.2016 - 01.2020
Executive Sous Chef
Event Hospitality Pty Ltd
01.2015 - 07.2016
Chef De Partie
Nomad
01.2014 - 09.2014
Junior Sous-Chef
Momofuku Seiōbo
04.2012 - 12.2013
Chef De Partie - Sous Chef
The Victoria Room
01.2007 - 01.2012
Second Year Apprentice
Bavarian Bier Café
01.2006 - 01.2007
First Year Apprentice
Crowne Plaza Hotel
01.2005 - 01.2006
Diploma of City and Guilds - Hospitality
The Hotel School, Intercontinental Hotel
Commercial Cookery Certificate 3 - Hospitality, Commercial Cookery
The Hotel School, Intercontinental Hotel
HSC -
Cronulla High School
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