Tell us how you spend your days. What do you do?
Being hosted at a hotel like the Esplanade allows me to work in a variety of kitchen roles. I move between à la carte style cooking that services the hotel restaurant and bars, to preparing working lunches for daytime functions throughout the varied conference and function rooms, through to working in banquets, which sees us preparing plated set menu dinners for evening functions and also buffet style menus for evening and daytime functions.
Tell us how you spend your days. What do you do?
Depending on the day, my duties differ. I often work at the Bistro till, taking orders and sending them to the kitchen. I also run food when needed, seat people and don’t hesitate to jump into the bar to help serve drinks. After service finishes, I clean and reset the dining room ready for the next lunch or dinner service.
Tell us how you spend your days. What do you do?
I start the day with excitement and always a smile. I love my job. The Front Desk is the first point of contact, so we are a troubleshooting and problem-solving team. There’s always an endless variety of questions to answer and problems to solve.
Meet the co-founder and operator of the multiple gold-award-winning walking tour company, Two Feet & a Heartbeat, who’s now powering Perth’s newest adrenalin adventure. Ryan is heading up the team that’s leading the climb up Matagarup Bridge climb and zipping Perth’s longest zipline – the 75km/hr flying fox ride over the Swan River.
Roaming chef Paul can probably claim to have cooked in more places than any other chef in WA. From the highly acclaimed kitchens of Amuse, Vue De Monde, D.O.M, COI, Pujol and Noma in his early career.
Heading up Front of House at Perth’s best sports entertainment venue and burger joint, Jake loves nothing more than making everyone’s Varsity experience one-of-a-kind-five-star-incredible. He lives and breathes the brand values that gave him and his mates one of the best nights of their lives. “We tried the devil wings, which are like the hottest thing on Earth! It was one of the most intense, funny and euphoric experiences.”
On her last day in one of her early roles as a travel agent in Sydney, Anneke picked up the latest copy of the Qantas luxury travel brochure featuring Amankila’s iconic three-tiered infinity pool on the cover and said, laughing to her colleagues, “One day, I’m going to work there!” Just two years later she was right there working as reservation manager, and later Global director of training, for Amanresorts.
Brendan Pratt’s creative experimentations with regional flavours, textures and cuisines and sheer drive have catapulted him from kitchen hand at a Fremantle golf course to raising the award-winning winery restaurant benchmark in Australia.
