CURRICULUM

VITAE

PETER JAMES
WINTERTON
 PERSONAL DETAILS
Peter James Winterton

Born August 3rd , 1963

Australian Citizen

Marital Status – Single

Passport Number – L9082854

Contact +61416402069 ( Mobile )

Email Address - im_fabulous_69@yahoo.com.au

Enjoys after hour activities such as Squash, Tennis, Swimming,

Gym, Running and basic fitness.

“A Creative Chef With Over 20 Years Experience.

An Individual Who Is dedicated To His Art And Abilities;
Who Comes Highly Recommended By His Previous
Employers And Co-Workers”

OBJECTIVE
To Contribute to the overall success of a progressive growth
Orientated company where my Expertise, skills and knowledge
may be utilised in a Team Membership Environment

PERSONAL ATTRIBUTES
Capable and Efficient
Loyal and Trustworthy
Reliable
Courteous and Co-operative Manner
Consciencious and Ambitious
Punctual
Sober Habits

March 08 – Present Darwin Airport Resort

 Northern Territory.
www.darwinairportresort.com.au
Ph. +61+8+8920 3333

Breakfast/Lunch/Function Chef

The 181 spacious air-conditioned guestrooms and suites feature free ADSL
internet access, TV with free to air and Austar channels and movie channels,
STD/IDD direct dial telephones, plus tea and coffee making facilities, iron
and ironing board and refrigerator. All rooms have private balconies or
patios and ensuite bathrooms. Guest laundry and dry cleaning facilities are
also available. Deluxe and executive bungalows include cooking facilities,
as do the resort suites, which also have a spa bath. A gymnasium and BBQ
area are available to in-house guests.
Essence Restaurant is open every day for breakfast, lunch and dinner,
offering a variety of modern cuisine, which can be enjoyed whilst relaxing
beside the huge resort style swimming pool. Guests and locals can also
enjoy the tranquil atmosphere by relaxing by the pool bar or Runway bar.
Darwin Airport Resort is an ideal venue for seminars, meetings, conferences,
weddings, cocktail parties and other special events and accommodate up to
150 delegates. Conference packages are also available upon request.

Duties included:

• Breakfast shifts (Buffet)

• Function shifts.
• Lunch shifts (A la’ Carte )

January 06 – March 08 Simon George & Sons – Darwin

Northern Territory.
www.simongeorge.com.au
Ph. +61+8+8984 4066
 Storeman / Driver

Simon George & Sons is Brisbane based and has wholesale outlets in
Townsville, Cairns and Darwin. With a new multi million dollars state of the
art operation, Simon George & Sons has become Darwin’s Premium Fruit
and Vegetable Supplier with a fleet of 7 vehicles. Not only do they supply
Darwin’s Hotels, Restaurants and Café’s with a premium quality product but
also supply many Island Aboriginal Communities.

Duties included:

• Picking orders as per Picking Slips

• Working in the pre packing area.
• Invoicing.
• Data imputing.
• Delivery of Orders.

November 05 – January 06 CROWNE PLAZA HOTEL – DARWIN

Northern Territory.
www.crowneplaza.com.au
Ph. +61+8+8982 0000

Casual Chef – Crowne Plaza Darwin

Crowne Plaza Darwin is located in the heart of Central Australia. The

Crowne Plaza Hotel is made up of 233 Guest Rooms – 12 Suites / 208 Non
Smoking Rooms / 85 Double Bedded Rooms / 150 Single Rooms.

The Food and Beverage outlets consist of our Buffet and A-la-carte
Restaurant seats 110 pax, Banqueting rooms combining a total of 420pax,
Pool Bar and Room Service

April 05 – November 05 CROWNE PLAZA HOTEL

 ALICE SPRINGS
Central Australia.
www.crowneplaza.com.au
Ph.+61+8+8950 8000

Executive Chef – Crowne Plaza Alice Springs.

Crowne Plaza Alice Springs is located in the heart of Central Australia. The
Crowne Plaza Hotel is made up of 236 Guest Rooms – 7 Suites / 174 Non
Smoking Rooms / 142 Double Bedded Rooms / 91 Single Rooms.

The Food and Beverage outlets consist of our Buffet and A-la-carte
Restaurant seats 120 pax, Banqueting rooms combining a total of 300pax,
Pool Bar and Room Service.

Duties included :

• Rostering.
• Purchasing.
• Food Cost.
• Manning Levels.
• Staff Training.
• Haccp Food Hygiene Implementation.
• Menu Implementation.

August 2004 – January 05 SAILS IN THE DESERT HOTEL

AYERS ROCK RESORT
Central Australia.
www.voyages.com.au
Ph.+61+8+8957 7888
 Inflight Catering Manager – Sails in the Desert.

Sails in the Desert, Yulara. The Flagship property of the Ayers Rock Resort
Group owned by General Property Trust Australia. Ayer’s Rock Resort
winner of 5 out of 6 NT Brolga Awards encompasses 12 food and beverage
outlets including Winkiku Restaurant, a modern Australian Cuisine offering
buffet and A la Carte breakfast, lunch and dinner. Kuniya Restaurant, the
Premier dining experience in the Northern Territory, blending a style where
East meets West offering pure Australian Cuisine at its’ finest. Rockpool
Restaurant, incorporating an influence of Asian and Mediterranean flavours
in an al fresco poolside setting. Sounds of Silence, the Tourism Hall of Fame
inductee 2000. Dinner in the Desert enjoyed by 36 000 visitors annually is
an experience in logistical remoteness against culinary excellence.
In-flight Catering, adhering to full HACCAP Standards, preparing,
packaging and delivering direct to flight operations from our facility. Resort
Bakery, producing 40 000 units per week catering for 4 Hotels, 1
Supermarket and In-flight Catering. Production of speciality breads,
patisseries and cakes.

Duties included :

Ordering and Rostering.

Staff Training.
Haccp Implementation.
Menu Implementation.
Liase with Qantas Airlines.

April 2004 – August 2004 DESERT GARDENS HOTEL

AYERS ROCK
 Central Australia.
www.voyages.com.au
Ph.+61+8+8957 7888

Sous Chef – Desert Gardens Hotel.

Desert Gardens Hotel is one of three Hotels for the Ayers Rock Resort
Group owned by General Property Trust Australia. Desert Gardens Hotel is
the Resorts 4 Star is also responsible for the running operation of Emu Walk
Apartments and The Lost Camel Hotel is the Resorts 3 Star, comprising in
total 330 Rooms. The F&B Operation consists of White Gums buffet
restaurant as well as our Steak Restaurant the Argnuli Grill and Room
Service that services Desert Gardens Hotel and Emu Walk Apartments.

Duties included :

• Ordering.
• Rostering for the Chefs and the Kitchen
Stewards.
• Training Staff.
• Food Hygiene guidelines.
• Menu Implementation.
• Over seeing the entire operation in the absence
of the Executive Chef.

October 2003 – April 2004 Sutera Harbour Resort

Kota Kinabalu Resort, Sabah. Malaysia.
www.suteraharbour.com
Ph. +60+88+318888
 Executive Sous Chef – Western Kitchen.

Sutera Harbour Resort is located in Kota Kinabalu, Sabah. Malaysia. The

Resort boasts 956 guests’ room plus suites, 27 holes Golf Course complete
with Country Club, 104 berths Marina Complex, and a host of Recreational
Facilities.

The Food and Beverage department consists of a total of 16 F&B outlets and
the Banquet Department with a combined capacity seating of 5,552pax –
banquet style.

Duties included :

• Overseeing the Western Kitchen.

• Ordering and Receiving.
• Rostering and Manning Levels.
• Food Cost Control.
• Training Staff.
• Menu Implementation.

October 2002 – September 2003 NOVOTEL BAROOSA VALLEY

RESORT
South Australia.
www.novotelbarossa.com
Ph. +61+8+8524 0000
 Executive Chef – Novotel Barossa Valley Resort.

Novotel Barossa Valley Resort is located in the heart of the grape growing
region of South Australia 1 hour from Adelaide. Novotel Barossa Valley is
made up of 9 Spa Suites, 24 Two Bedroom Apartments, 170 Studio
Apartments.

The Food and Beverage outlets consist of our Buffet and A-la-carte
Restaurant seats 96 pax, Banqueting rooms combining a total of 350pax ,
Pool Bar, and as well off site catering. It has become the practice of Accor
Hotels and Resorts to involve the Executive Chef in the running of the Food
and Beverage outlets, and doing without the Food and Beverage Manager.

Duties included :

• Overseeing Kitchen, Restaurant, and Banquet

departments.
• Ordering and Receiving.
• Rostering and Manning Levels.
• Food Cost Control.
• Training Staff.
• Menu Implementation.
• Stewarding Department.
• Implementing the Preferred Supplier List for
South Australia.
• Implementing the Haccp Food Regulations for
the Resort.

May 2001 – June 2002 KINGS CANYON RESORT – KINGS

CANYON
Central Australia.
www.voyages.com.au
Ph. +61+8+8956 7442

Executive Chef – Kings Canyon Resort.

Kings Canyon Resort is located 490km on sealed road from Alice Springs
and 350km from Ayers Rock Resort. Kings Canyon Resort is owned by the
Voyages and Hotels Group, this group also owns the Ayers Rock Resort and
the Alice Springs Resort. Kings Canyon Resort is made up of 32 Deluxe
Rooms, 4 Standard Deluxe, 192 Standard Rooms, 36 Lodge Rooms and the
Caravan and Camp Ground that holds up to 500 pax.

The Food and Beverage outlets consist of our Buffet Restaurant – 150 pax,
Sounds of Firelight Intermate Dining– 20 pax, The Café – 60 pax, Outbback
B.B.Q – 120 pax. Given the isolation factor, we receive all food, dry stores
and materials once a week.

Duties included :

• Ordering and Receiving.

• Rostering and Manning Levels.
• Food Cost Control.
• Training Staff.
• Menu Implementation.
• Stewarding Department.

Feb 99 – May 2001 SAILS IN THE DESERT HOTEL – AYERS

ROCK
Central Australia.
www.voyages.com.au
Ph.+61+8+8957 7888

Sous Chef – Sails in the Desert.

Executive Sous Chef – Sails in the Desert.
Inflight Catering Manager – Sails in the Desert.
Senior Sous Chef – Sails in the Desert.

Sails in the Desert, Yulara. The Flagship property of the Ayers Rock Resort
Group owned by General Property Trust Australia. Ayer’s Rock Resort
winner of 5 out of 6 NT Brolga Awards encompasses 12 food and beverage
outlets including Winkiku Restaurant, a modern Australian Cuisine offering
buffet and A la Carte breakfast, lunch and dinner. Kuniya Restaurant, the
Premier dining experience in the Northern Territory, blending a style where
East meets West offering pure Australian Cuisine at its’ finest. Rockpool
Restaurant, incorporating an influence of Malaysian, Thai and Asian
flavours in an al fresco poolside setting. Sounds of Silence, the Tourism Hall
of Fame inductee 2000. Dinner in the Desert enjoyed by 36 000 visitors
annually is an experience in logistical remoteness against culinary
excellence.
In-flight Catering, adhering to full HACCAP Standards, preparing,
packaging and delivering direct to flight operations from our facility. Resort
Bakery, producing 40 000 units per week catering for 4 Hotels, 1
Supermarket and In-flight Catering. Production of speciality breads,
patisseries and cakes.

Duties included :

• Ordering and Rostering.

• Training Staff.
• Haccap Implementation {Inflight Catering}.
• Menu Implementation {Inflight Catering}.
• Over seeing the Bakery and Pastry Department.

April 98 – Jan 99 COURTYARD MARRIOTT

( Formerly Ramada Hotel )
Surfers Paradise.
Ph.+61+7+5579 3499
www.marriotthotels.com
Sous Chef

4 Star Hotel Resort

Rooms/Suites 404.
Restaurant seating 160.
Function room seating 350.
Room Service.
Duties included :
• Ordering and Rostering.
• Staff training.
• Rooms 240.
• Poolside BBQ.
 • Overseeing Stewarding Department.
• Implementation of daily operations.

Dec 97 – April 98 O’REILLYS GUESTHOUSE

O’Reillys National Park.
Queenslands #1 Eco Tourism Resort.
Ph. +61+7+5544 0644
www.oreillys.com.au

Chef De Partie

4 Star Resort.
Restaurant seating 150.
Function room seating 150.
Deluxe rooms 80.
Duties include :
• Second to the Executive Chef.
• Ordering and Rostering.
• Training Staff.

Feb 97 – Dec 97 RAMADA HOTEL

Surfers Paradise.
Ph.+61+8+ 5579 3499

Chef De Partie.

4 Star Hotel.
Rooms/Suites 404.
Restaurant seating 160.
Function room seating 350.
Duties Included :
• Poolside BBQ.
• Over seeing the kitchen in the absences of the
Chef.
• Staff training.
• Rostering and Ordering.

Aug 96 – Jan 97 HOTEL STAFF AGENCY

Melbourne.
Ph. +61+3+9650 1311
 Temp Chef.

1 Working at various Hotels in Melbourne.

Aug 95 – June 96 WINDSOR HOTEL

Melbourne.
Ph. +61+3+9633 6000
www.oberoihotels.com

Senior Chef De Partie.

5 Star Hotel.
Rooms/Suites 180.
Restaurant Seating 90.
Banquet Seating 500.
Duties included :
• Preparation and running of the Sauce section.
• Covering Sous Chefs on their days off.

Dec 94 – July 95 ROYAL PINES RESORT

Gold Coast’s premier Golfing Resort.
Ph. +61+7+5597 1111
www.royalpines.com.au

Chef De Partie.

5 Star Hotel Resort.

Rooms/Suites 330.
Restaurants 5.
Banquet seating 1000.
Golf Courses 2 x 18 holes + 27 hole putting
course.

Duties included :
• To over see the running of the resort signature.
restaurant in the absence of the Sous Chef.
• Preparation and running of both the meat and
fish sections.

May 94 – Nov 94 MARRIOTT HOTEL

Surfers Paradise.
 Ph. +61+7+5592 9800
www.marriotthotels.com

Chef De Partie.

5 Star Hotel Resort.

Rooms/suites 330.
Restaurants 2.
Banquet seating 800.
Duties included :
• Over seeing both breakfast and lunch buffets.
• Implementing the A la Carte Menu.

Aug 93 – April 94 HAYMAN ISLAND RESORT

Great Barrier Reef.
Ph. +61+7+4940 1234
www.hayman.com.au

Senior Chef De Partie.

5 Star Island Resort.

Rooms 203 – 450 Guests.
Penthouses 11.
Restaurants 7.
Banquet seating 350.
Duties include :
• Running of the Cold larder section.
• Buffets.
• Canapes.
• Cocktail parties.
• Picnics.
• Lunches for Chartered boats.

Mar 93 – Aug 93 SAILS IN THE DESERT HOTEL

AYERS ROCK RESORT
Central Australia.
 Ph. +61+8+8957 7888
www.voyagers.com.au

Chef De Partie.

5 Star Hotel Resort.

Rooms 230.
Restaurant seating 160.
Banquet seating 300.
Duties included :
• Running of the Buffet and A la Carte Menus for
both lunch and dinner.
• Covering Sous Chef shifts.

April 90 – Mar 93 SHERATON MIRAGE GOLD COAST

Ph. +61+7+5591 1488
www.starwood.com

DEMI CHEF.
CHEF DE PARTIE.

5 Star Hotel Resort.

Rooms 300.
Condominuims 50.
Restaurants 3.
Banquet seating 600.
Duties included :
• Preparation for hot and cold buffet service.
• Preparation for hot and cold A la Carte service.

Nov 88 – May 88 THE POINT – MISSION BEACH

COMMIS CHEF.

4 Star Hotel Resort.

Rooms 50.
 Restaurant seating 90.
Banquet seating 200.
Duties included :
• Breakfast and lunch buffets.
• Breakfast and lunch A la Carte.

Aug 87 – Oct 88 DUNK ISLAND

Great Barrier Reef.
Ph. +61+7+4068 8199
www.voyages.com.au

COMMIS CHEF.

4 Star Island Resort.

Rooms 146.
Restaurants 2.
Banquet seating 150.

Duties included :
• Cold buffet.
• Pastry.
• A la Carte service.

Jan 87 – July 87 SOUTH MOLLE RESORT

Whitsundays Islands
Ph. +61+7+4946 9433
www.southmolleisland.com
 COMMIS CHEF.

3 Star Island Resort.

Rooms 130.
Restaurants 2.
Banquet seating 100.
Duties included :
• Cold larder.
• Buffet preparation and service.
• Pastry.

Sept 83 – Dec 86 T.H.C ROTORUA INTERNATIONAL

HOTEL
Rotorua , New Zealand

APPRENTICE CHEF.

4 Star Hotel.
Rooms 180
Restaurant 2
Banquet seating 320

Duties included :
• A la Carte – all aspects.
• Buffets – Hot and cold.
• Pastry – Basic knowledge.
• Butchery – Basic knowledge of cuts.
• Banquets – Plated menus’ and buffets.

April 80 – Aug 83 COLS CRUSTY KITCHEN

Surfers Paradise.

APPRENTICE BREAD BAKER

• Bread.
• Pastry.
 REFEREES

Andy Drexler
Simon George & Sons - General Manger
Ph. +61+8+89844066 (Work)
+61+418 823984

Andrew Charlton
(Previous General Manager Kings Canyon Resort)
Ph. +61+8+8901 2901 (Work)
+61+434738318 (Mobile)

Michael Ruff
(Previous General Manager Longitude 131)
Ph. +61 419643010 (Mobile)

Maxina Parkes
Simon George & Sons - Office Manager
Ph. +61+8+89844066 (Work)
+61+431010791 (Mobile)