Jinramen

Over nearly 30 years in hospitality, I've learned that great leadership is about far more than creating exceptional food. It's about treating people with respect, leading with integrity, staying calm under pressure, and building teams where everyone feels valued and supported. My experiences, both professionally and personally, have taught me resilience, humility, and the importance of empathy.

I genuinely care about the wellbeing and growth of the people I work alongside, and I believe the best kitchens are built on trust, accountability, and a shared commitment to excellence.

Above everything else, my family is my greatest priority and the centre of my life. They have shaped who I am and continue to remind me of what truly matters. Outside of work, I find peace in the outdoors—whether it's fishing, camping, or simply spending time in nature.

Those moments allow me to recharge, reflect, and return with a clear mind and renewed perspective. I'm looking for an opportunity where I can bring not only my culinary experience, but also the person I've become through life's challenges, my commitment to serving others, and my desire to make a positive difference wherever I work.

Chef at Compass Group ESS (2025-06 – 2026-05)

• Prepared and delivered meals for up to 200 personnel and guests.
• Travelled across multiple military sites to support food service operations.
• Developed menus based on available stock and site resources.
• Maximised stock utilisation while maintaining food quality and nutritional standards.
• Maintained compliance with food safety, hygiene and operational requirements.
• Delivered consistent service in dynamic and resource-constrained environments.

Full-Time Parent at Self-employed (2023-01 – 2025-12)

• Took a planned career break as primary caregiver for a young child.
• Managed household operations and family responsibilities.
• Maintained professional development and industry engagement during this period.

Census Collector (Fixed-Term Contract) at Statistics New Zealand (Stats NZ) (2023-01 – 2023-12)

• Delivered Census 2023 community engagement activities.
• Educated members of the public on census participation requirements.
• Conducted community outreach through public events and face-to-face engagement.
• Assisted diverse communities to access census services and support.
• Maintained confidentiality and data integrity standards.

Sous Chef at Waipuna Hotel & Conference Centre (2020-12 – 2022-04)

• Supported the Executive Chef across hotel, restaurant and conference operations.
• Supervised kitchen teams and maintained food quality standards.
• Assisted with menu planning, food cost control and stock management.
• Coordinated food production for conferences, functions and events.
• Trained and mentored junior chefs and kitchen staff.

Kitchen Manager / Assistant Operations Manager at HMShost New Zealand (2014-12 – 2020-09)

Promoted to Assistant Operations Manager during final two years of employment.

• Supported operational management of eight food and beverage outlets.
• Assisted in leadership oversight of approximately 140 employees.
• Managed staffing, labour allocation and workforce planning.
• Maintained accountability for food safety, Safe Food Pro compliance and operational standards.
• Supported budgeting, cost control and P&L performance.
• Managed inventory, procurement and supplier relationships.
• Recruited, trained and developed team members.
• Collaborated with senior management to improve operational performance and customer satisfaction.
• Key Achievement: Promoted from Kitchen Manager to Assistant Operations Manager based on leadership performance and operational capability.

Head Chef at Henderson RSA (2012-01 – 2014-12)

• Managed all kitchen operations and food production activities.
• Developed menus and controlled food costs.
• Led kitchen staff recruitment, training and development.
• Maintained food safety compliance and operational standards.
• Coordinated catering and special event requirements.

Owner / Operator at Independent Catering Business (2005-03 – 2011-11)

• Established and operated a successful catering business.
• Managed all business functions including budgeting, staffing and procurement.
• Developed menus and catering solutions for events and functions.
• Maintained responsibility for profitability and customer satisfaction.
• Built long-term relationships with clients and stakeholders.

Bachelor of Culinary Arts in Culinary Arts – Auckland University of Technology (AUT)