!SummaryI am a career minded Chef with diverse experience and qualifications. I have high-level formal qualifications in Commercial Cookery, Patisserie,Hospitality Management and Vocational Education and Training. I have experience in leading large teams over a range of both short and long-term projects within FMCG Retail, Education and Kitchen environments. I have been responsible for the execution and delivery of many large-scale corporate focused events and presentations. I am comfortable working both independently and within a team.I am passionate about culinary quality of foods and products and enjoy the challenge of delivering excellent quality while actively driving toward financial Key Performance Indicators. I have written and developed curriculum resources and technical publications for both employers and, as a sub contractor, within my own business. I am an accredited World Association of Chefs Societies (WACS) Culinary Judge and have judged, competed and trained teams for both State and National Professional Culinary Competitions with a high number of awards and medals.

Highlights

!- Extensive Product Development and testing experience within a $9 billion

dollar business (Coles Supermarkets). - Management of multiple kitchen outlets both as financially successful

businesses and within FMCG Product Development and Testing, and Culinary Education.

- Extensive people management and timetabling skills within Education and Kitchen environments including both full time staff and casuals.

- Presentation and Event management skills including Public Speaking , off site event catering and presentation.

- Excellent written communication skills including editing and publishing. - Strong computer and IT literacy.

Andrew Shepherd!

asandec@dodo.com.au 0438 012 109

Work ExperienceFeb 2013- Present ( 4 years) !!!!Duties:

Senior Development Chef Coles Brand- Quality and Testing Centre Coles is one of Australia’s largest and most dynamic Supermarket chains with over 750 stores nationally. Coles Brand is the 2nd largest Food brand in Australia with revenues of in excess of $9 Billion dollars annually Ownership of Sensory Endorsement Panel. This panel is a Key Gateway within the Development cycle. All New and reformulated products must be reviewed against relevant benchmarks prior to launch. Agenda must be coordinated to allow for product amendments to be completed and resubmitted without compromising launch timelines.!Delivery and support of Ultimate PanelAll products intended to carry ‘Ultimate’ branding are required to be re-viewed against competitor benchmarks and best quality kitchen samples and unique supplier products.!Coles Brand Cook Instructions Development of policy and process to ensure best quality culinary out-comes for customers. Cooking validations and testing.!Inspiration program A series of events including guest Chefs and suppliers on a wide variety of topics including: trending cuisines, ingredient workshops, techniques, cat-egory insights and innovation. Designed to inspire and bring to life culi-nary and product trends for Developers and Category managers.Highlight events in this program included Paul Wilson Latin American, Madame Flavour tea Masterclass, The Italian Gardener Heirloom Vegeta-bles, Dale Prentice Sous Vide and Ingredion Starch Masterclasses.!Supplier engagement Days included the very successful Ready Meals pre-sentation that lead to the development of the current Coles Ready meals range and the Frozen dessert Category reset.

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!!Continued

!!Events!Support and coordination of multiple large and small scale internal, off site and interstate events such as the Supplier Conference, WESFarmers Christmas Showcase and Store Mangers Roadshow and others.!Quality Centre Management Coordination of 7 kitchens, cool rooms, ambient store and washroom. Scheduling, equipment maintenance and supervision of Cleaning team. !Additional Duties in this role Supplier engagement sessions, Product Development concepts and sup-port. Presentations and support to Senior leadership team. Market review and gap analysis

2004- present (12 years)

Director Starry Night Catering and Consultancy !Starry Night is a business I run part time along side my current role. I perform Training Needs analysis and develop tailored resources and assessment tools for Registered Training Organisations. I also offer Technical writing and editing of educational and cookery resources, menu design and costing, and in home high end catering and cookery classes. !Major Client - Odyssey House RTO

!!2005 – 2013 !!!!!!!Duties

Culinary Coordinator Melbourne Polytechnic(previously NMIT) Melbourne Polytechnic is the largest provider of Vocational Education and Training in Australia with multiple campuses delivering Commercial Cookery, Patisserie and Hos-pitality Management Courses. Whilst under my guidance the Training Restaurant was awarded Best Restaurant in a Training Organisation by the HOSTPLUS Awards for Excellence. International partners include China and Korea !Coordination Responsible for 6 Training Kitchens and 2 restaurant service Kitchens at both Preston and Collingwood campuses. This included scheduling of classes and teachers both full-time and sessional, ordering of stock and in-ventory control. I was also responsible for ensuring that documentation was correct and accurate for multiple audits including Food Safety and Educational Standards Audits.!Curriculum Area LeaderProject Lead on the development of the first stage curriculum for all Commercial Cookery courses. This included writing development of both the practical and theory components to match current Training package standards and redesign to newer Training packages as they were imple-mented. Audit and validation of training and assessment materials for oth-er providers through the VCEN Network meetings which I also chaired. !Culinary TeacherWhilst working as Culinary Coordinator I was responsible for teaching a. 1/2 teaching load and did so across both practical and theory classes in the streams of Commercial Cookery I-IV , Hospitality Management at Diplo-ma level and Patisserie to Cert III level.!

!!!!Continued

!!Competitions I coordinated the involvement of NMIT in multiple professional Culinary Competitions including: !MasterChef and Juinor MasterChef auditions VICTAFE Apprentice Competition AUSTAFE Student Competition Thierry Marx Les Toques Blanc Awards for Excellence Salon Culinare at Fine Foods Australia Australia Culinary Federation Chef of of the Year Fonterra Proud to be a Chef Worldskills Olympics Nestle Golden Hat !For these events I organised guest judges and judging criteria, kitchen space , sponsorship of ingredients and awards, coordination on competi-tion day and much more . As a WACs accredited judge I judged multiple competitions and competed with some success at others. !Personal Competition awards !Australian Culinary Challenge -2014 Silver Medal- Hot Kitchen Restaurant service !Salon Culinare - Fine Foods Australia -2012 Bronze Medal - Seafood Category !Australian Culinary Federation Chef of the Year-2012 Runner up Category 3 Silver medal Bronze medal Kiro Krush Best use of Spices award !Best Restaurant in a Training Institute-2012 Restaurant and Catering HOSTPLUS Awards for Excellence I ran St Georges restaurant at the time of this award. !!

Continued Training: !I trained both teams and individual students and Chefs for multiple compe-tition events over many years. Some of the more notable successes in this were: !State Winners at AUSTAFE Gold Medal with Honours(Super Gold)- Salon Culinare VICTAFE winning team Thierry Marx Scholarship World Skills Olympics State Winner and National Finalist !

Prior to 2004 Restaurant Experience !I have extensive experience as an Executive and Head Chef in a number of Restaurants in Melbourne, New York , Aberdeen and Edinburgh. In these restaurants I was responsible for service in all kitchen sections, ordering and inventory , food costing and wage analysis and all other back of house management decisions. I am very happy to provide mere details and refer-ences for this period if they are required.

Restaurants !The Pier- Port Melbourne Portland Hotel- Russel St Melbourne Daniels’- Colins St Melbourne The River- Southgate Melbourne Transit Lounge- Crown Casino Melbourne Mamas Grassmarket- Edinburgh ,Scotland The Gordon Hotel, Aberdeen Scotland Cafe Moritz- New York , USA

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EducationCompleted 2012 Advanced Diploma, Hospitality Management

Swinburne University of TechnologyCompleted 2008 Diploma of Vocational Education and Training Practice

NMITCompleted 2010 Certificate IV in Commercial Cookery

Gordon Institute

Completed 2011 Certificate III in Commercial Cookery (Patisserie) NMIT

Completed 1998 Certificate III in Commercial Cookery William Angliss Institute

Professional Affiliations2012 - present Les Toques Blanc - Worldwide Executive Chefs club

2005 – Present Australian Culinary Federation

-WACs (World Association of Chefs Societies) Accredited Judge 2008-2015 Chairman -Victorian Culinary Educators Network(VCEN)

Volunteer work2014- present Scout Leader

I am a leader with 2nd Eltham Sea Scouts in the Cub Section. I enjoy the activities we run and the challenge of creating engaging programs that help kids develop their character and potential.

RefereesProfessional Neil Harrison- Head of Food - Nando’s Grocery

Mobile: 0407 841 055

James Blakeley- Head Of Innovation- Jewel Fine Foods Mobile: 0417 250 927

Mario Manabe- Executive Development Chef -Coles Brands Mobile: 0417 690 842

Philip Javier- Dean Faculty of Education Service Skills and Environment Holmesglen Mobile: 0435 047 862

Character Simone Redfern - Group Leader 2nd Eltham Sea Scouts Mobile: 0409 950 250 !Wayne Green- Section Leader 2nd Eltham Sea Scouts Mobile: 0413 173 533 !Hamish Rodwell - Chefs With an Edge / Australian Culinary Federation Vice President Mobile: 0407 773 428