Industry Grounding
Resources written by someone who has run the kitchen — head chef, sous chef, chef de partie and kitchen team leader across Melbourne establishments.
Home · Experience
Career Journey
A career built on practice.
From head chef and kitchen team leader in commercial establishments across Melbourne, to more than nine years training and assessing Commercial Cookery and Hospitality qualifications — and now to instructional design and resource writing for the hospitality and retail sectors.
The Record
Where the practice was formed
Current Role
Instructional Designer & Resource Writer
CAQA Groups — hospitality and retail resources
Learning and assessment resources for the hospitality and retail sectors, written from industry practice and built to hold up when they are validated.
Focus areas
- Designs and writes learning and assessment resources for the hospitality and retail sectors.
- Maps assessment tasks to learning content so the evidence requirements are covered.
- Brings validation experience to resources before they reach a classroom.
- Keeps material grounded in current commercial kitchen and retail practice.
More than nine years
Hospitality Trainer & Assessor
Sunshine College and TMG College Australia
Delivery and assessment from Certificate III to Advanced Diploma in Commercial Cookery and Hospitality, in classroom and virtual settings.
Focus areas
- Delivered and assessed Commercial Cookery and Hospitality training from Certificate III to Advanced Diploma.
- Facilitated programs in both classroom and virtual delivery.
- Mapped assessment tasks to learning content and developed individual learning plans.
- Worked across instructional design and the validation of training resources.
- Supported learners from diverse backgrounds, including those with English as a second language.
- Built engaging, practical training environments.
Industry practice
Head Chef, Sous Chef, Chef de Partie and Kitchen Team Leader
Commercial establishments across Melbourne, Victoria
A hospitality career worked through the kitchen ranks in a variety of successful commercial establishments.
Focus areas
- Played a key role in setting up new restaurants and developing menus.
- Managed kitchen operations day to day.
- Led and trained kitchen staff.
- Maintained compliance with food safety and hygiene standards.
Over seven years
Department Manager
Woolworths Limited — retail operations
Customer service, team leadership, stock control and sales growth at department level — the retail grounding behind the business operations and staff development side of the practice.
Foundation
Bachelor of Business (Hospitality Operations)
Academic foundation
The business grounding under the kitchen record, alongside a Certificate III in Commercial Cookery, an Advanced Diploma in Hospitality, a Certificate III in Retail Operations and a Certificate IV in Training and Assessment.
What the Journey Built
The capabilities
What industry practice and classroom delivery add up to at the resource-writing desk.
Delivery Across Levels
Training and assessment from Certificate III to Advanced Diploma in Commercial Cookery and Hospitality, in classroom and virtual settings.
Mapping & Validation
Assessment tasks mapped to learning content, and validation experience applied to training resources before they go out.
Learner Support
Individual learning plans and practical training environments for learners from diverse backgrounds, including those with English as a second language.
Keep exploring
The credentials behind the practice
A Bachelor of Business in Hospitality Operations, an Advanced Diploma in Hospitality, a Certificate IV in Training and Assessment, and accredited trainer status for Hospitality, Food Safety and Food Safety Supervisor programs.