MARITAL STATUS	Engaged (father of four)
NATIONALITY	Finnish, permanent resident of Australia
HEALTH	Good
LANGUAGES SPOKEN	English, Swedish and Finnish
SPORTING ACTIVITIES	GYM
STRENGHTS	Many years of experience in different styles of cooking for guests from 2 to thousands!
IT SKILLS	Windows, Word, Exel, e-mail, internet, Constant Contact e-mail marketing, international reporting system (Sodexho Alliance)

QUALIFICATIONS

Certificate on Management and Business course in Haaga Institute and Sodexho (Finland) -
College of the Master of Business, two year part time course, 2001-2003.

Certificate on Management course in Haaga Institute (Finland) - College of the Restaurant Management, one year part time course, 1986.

Graduation Certificate on Qualified Chef in Jyväskylä Hotel & Restaurant College (Finland) - two years full time course, 1980

Certificate on Apprenticeship in Jyväskylä Hotel Raatihotelli (Finland) - one year full time course, 1979

Graduation Certificate on Cook in Forssa Vocational School (Finland) - two years full time course, 1977

Qualified holder of European HACCP- and Occupational Work Safety-card.

CAREER OVERVIEW

I am a hard-working man with more than 30 years experience in the hospitality industry in Europe and in Australia, with extensive training and experience in all aspects of the industry. I speak three languages and have the proven ability to establish effective communication and rapport on all levels with all cultures.

A summary of my skills is:

- managerial, training and sales skills
- Experience on luxury cruise liners, resorts, 5-star hotels, high quality mine site catering and starting up and running own business as a personal chef for last three years
- Proven skills in all aspects of restaurant/hotel management – menu planning for banquets, fast food VIP-functions, buffets, bakery, budgeting, stock purchasing, cost calculations, rosterind, outside catering, staff training, marketing, human resource, daily hands-on planning and operations
- An excellent safety record with the understanding of the importance and profitability of Safety and Quality Procedures and Standards
- The training and abilities to deal effectively with personnel, Union issues, Enterprice Bargaining, Multi-skilling, Employee Development, Productivity Gains and Benchmarking
- Familiarity in the workplace of the need for, the difficulties and awareness of Equal Employment Opportunity facilities
- The proven ability to establish a team rapport with staff, employees and management, achieve managerial and personal goals and to set priorities
- Able to remain calm and work effectively in crisis situation
- Highly developed listening skills with an easy rapport facilitating persuasive and negotiation skills
- Strong interpersonal skills used to meeting dealing with very variety of people and cultures
- High level of effective and concise oral and written communication skills
- The demonstrated capacity to handle effeciently my own work load and organise the work tasks of others to required standards of performance
- Experience of working with Aboriginal people

PREVIOUS PROFESSIONAL EXPERIENCE:

2006 - 2009	KOKKISIRKUS – Finland www.kokkisirkus.fi Personal Chef Services/Owner-operator Starting up and running my own business. Working as a mobile Personal Chef. Business include cooking classes on their premises for companies and their customers. Cooking classes at customers home and themed dinner party-services for families and companies for up to 400 customers. Cooking demonstrations at exhibitions with tens of thousands visitors. Working with finnish tv-channel MTV3 MAX, as doing foodshow for over 20 series.
2004 - 2006	SODEXHO Alliance - Finland Food and Beverage Manager Nordea Bank Ltd, Metsa-Botnia Paper Mill Ltd. The daily operations include foodservices, meeting facilities and catering-services for up to 800 customers. Working individually under Area Managers supervision.
2003 - 2004	Around the World trip Finland – Thailand – Australia – Fiji – USA – Hungary – Finland Whole family took time off and spend one year together travelling around and just gaining experiences around the world.
1996 - 2003	SODEXHO Alliance - Finland Food and Beverage Manager Opening a new Sodexho restaurant venue and in charge of full operations of Sodexho Tietotalo Restaurant and Function Center. The daily operations include foodservices, meeting facilities and cateringservices for up to 500 customers. Working individually under Area Managers supervision. Work includes VIP-services for clients like Metso Paper Pty
1993 - 1996	SPOTLESS CATERING - Australia Head Chef In charge of Kitchen and responsibility of all operations of it's 24/7 services. The daily operations include food services for up to 1500-2500 customers per week, stock purchasing and control, rostering and food costing. Work includes VIP services for clients like BHP-Groote Eyland, NT and ABB-Collie, WA on their high standards premises.
1990 - 1993	SHERATON BRISBANE HOTEL & TOWERS - Australia Banquet Chef In charge of Banquet Kitchen and responsibility of all operations of Banquet functions. The daily operations include food services for up to 2000 pax, stock purchasing and control, rostering and food costing. Sous Chef In charge of Main Kitchen and responsibility of 20 chefs. The daily operations include food services for 24 hour room service and 300 seats a'la carte - restaurant. The second main responsibility was relieving Executive Chef on his days off and holidays. Chef de Partie At the Denisons (Fine Dining), first three months as a second chef, then in charge of kitchen. The tasks involved the supervision of daily activities of 4 qualified chef.
1989 - 1990	VIKING LINE LTD., LUXURY CRUISER CINDERELLA - Finland Sous Chef Leading and controlling the daily operation in main kitchen for four different kind of a'la carte restaurants, seating totally 530 persons; a Scandinavian buffet restaurant with 500 seats; a fast food restaurant for 150 persons and a café with bakery for 150 persons. There are totally 22 bars, clubs and restaurants onboard the Cinderella and her capacity is 2500 passengers. The job involved daily supervision of a team of 12 chefs and replacing Executive Chef during his absence. Activities included - menu planning - stock purchasing - food cost calculating - rostering - planning and hands on operating
1986 - 1989	HOTEL ALEXANDRA - Finland Head Chef In charge of Main Kitchen and responsibility of 10 chefs. The daily operations included food services for room service, for restaurant with 150 seats and for conferences up to 200 persons. Duties included the coordination of kitchen activities of all other places of business of this company. These include the downhill skiing centre Restaurant Riihivuori, restaurants Raatikellari and Sir Alex, and cafeteria Tuulihattu. Substituted for the restaurant manager during his holidays. Activities included - menu planning - stock purchasing - food cost calculating - budgeting - rostering - outside catering - planning and hands on operating
1984 - 1986	PRIMULA LTD., RESTAURANT THE OLD SKIPPER'S - Finland Restaurant Manager and Head Chef Responsible for the planning and operation of the production, marketing, personnel and for the profitability, which has been assessed by observing the development in the operating margin of the restaurant. Activities included - menu planning - budgeting - stock purchasing - food cost calculating - rostering - outside catering - planning and hands on operating
1983 - 1984	PRIMULA LTD., RESTAURANT THE OLD BAKER'S - Finland Sous Chef As a second Chef. The daily operations include production of meals for two restaurants (The Old Baker's and Restaurant Säkkipilli).
1982 - 1983	RESTAURANT VINTTI - Finland Chef de Partie Daily activities included production of meals for two hundred seat restaurant.
1980 - 1982	HOTEL RAATIHOTELLI - Finland Commi Chef Commi Chef duties and relieving Sous Chef on his days off and holidays. Task involved to prepare meals for 80 seats restaurant at 100 room hotel.
1978 - 1980	RESTAURANT RAATIKELLARI - Finland Demi Chef Demi Chef duties in 300 seat restaurant and preparing meals daily for up to 400 people.
1977 - 1978	National Service in Finnish Army, including special bulk catering training in Finnish Navy Ship.
1976 summer	HOTEL KALASTAJATORPPA - Finland
1975 summer	Kitchen Hand Tasks involved kitchen hand duties in 5-star hotel.