Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Simon Spencer

Treeby

Summary

I am a strategic camp coordinator with expertise in prioritising projects, planning workflow and managing employees to achieve operational goals and targets. I am a resourceful individual with 10+ years of active experience managing efforts within deadline-driven environments. I am a diplomatic team member with strong leadership and decision-making skills.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Camp Coordinator

Fortescue
03.2024 - Current
  • Fostering a culture that prioritises staff health and safety while also promoting sustainability initiatives throughout the entire operation.
  • Collaborating with cross-functional teams to develop innovative solutions for complex camp challenges.
  • Ensuring continuous improvement within the organisation by identifying areas of opportunity, setting achievable stretch targets, and tracking progress towards those objectives.
  • Reducing operational costs by streamlining processes and improving resource allocation.
  • Conducted risk assessments and development of contingency plans to mitigate potential hazards in the workplace.
  • Assisting in the evaluation and acquisition process for new assets that would contribute positively towards businesses growth strategy.
  • Coordinating logistics for efficient transportation of materials / assets to remote sites.
  • Managing a team of skilled professionals, fostering an environment of teamwork and collaboration.
  • Facilitating seamless transitions during periods of change or expansion, ensuring minimal disruption to operations and ensuring operational readiness.
  • Establishing strong relationships with key stakeholders including local communities, government agencies, and industry partners.
  • Enhancing site safety by implementing rigorous training programs and regular inspections.
  • Developing and executing strategic plans to achieve operational excellence in line with business objectives.
  • Achieving consistent regulatory compliance by enforcing strict adherence to environmental and safety standards.

Remote Chef

Fortescue
07.2020 - 03.2024


  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organised mise en place to keep work consistent.
  • Conducted investigation into quality of products supplied to ensure all food safety and quality standards were met.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilised proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimised food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Maintained high standards of cleanliness and organisation in kitchen, passing all health inspections with excellent ratings.

Head Chef

PMI - Process Mineral Industrial
05.2018 - 06.2020
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilisation of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Engaged with customers to gather feedback, using insights to refine dishes and service.
  • Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
  • Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.

Executive Chef

Compass Group ESS
03.2011 - 04.2018

Chef De Partie

Angsana Resorts & Spa
03.2008 - 02.2011

Education

Certificate II in Medical Service First Response

Wilsons Medic 1
Western Australia
2021

Certificate III in Hospitality -Commercial Cookery

FQN Tafe
Queensland
2009

Skills

  • Team Communication
  • Cost Control
  • Environmental Compliance
  • Staff Management
  • Safety Management
  • Scheduling and Planning
  • Stakeholder Communication
  • Teamwork and Collaboration
  • Problem-Solving
  • Time Management
  • Risk Management
  • Preventive Equipment Maintenance

Certification

  • Food Safety Supervisor - Current
  • Operate 4WD on Unsealed Road - FWPCOT3259
  • Forklift Licence - WL3447264
  • Operate and Maintaine 4WD Vehicle - RIIVEH305E
  • Snake Handling Accreditation
  • Operate Four Wheel Drive Vehicle - TLIC2025
  • HACCP Training - RIIWHS204D
  • BHP Supervisory Units (Safety Testing) - UEESS0017
  • Electrical Safety Testing
  • Fire Extinguisher and Blanket Test and Tag
  • Operate Telescopic Material Handler
  • Working Safety at Heights

References

Ross Campbell

Manager - Windarling Village

PMI

0400 128 014


Tony Townley

Exploration Supervision - Camp Services 

FMG

0447 576 386

Timeline

Camp Coordinator

Fortescue
03.2024 - Current

Remote Chef

Fortescue
07.2020 - 03.2024

Head Chef

PMI - Process Mineral Industrial
05.2018 - 06.2020

Executive Chef

Compass Group ESS
03.2011 - 04.2018

Chef De Partie

Angsana Resorts & Spa
03.2008 - 02.2011

Certificate II in Medical Service First Response

Wilsons Medic 1

Certificate III in Hospitality -Commercial Cookery

FQN Tafe

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