Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Timeline
REFERENCES
Richard Millar

Richard Millar

Sydney

Summary

Professional culinary expert with over 30 years of experience in luxury hotels and resorts, strong background in managing kitchen operations, menu development, and ensuring high standards of food quality. Proven track record of fostering team collaboration and adapting to changing needs to achieve exceptional results. Skilled in inventory management, staff training, and maintaining compliance with health and safety regulations. Renowned for supporting food provenance, sustainability initiatives and results-driven approach in fast-paced environments.

Overview

30
30
years of professional experience
10
10
Certificate

Work History

Director of Culinary

W Sydney
03.2022 - 06.2025


  • Pre-Opening Luxury hotel in Darling Harbour comprising of 588 rooms with 5 F&B outlets & banqueting for 400pax & 5 meeting rooms.
  • Developed sustainability projects to support food provenance and build direct relationships with local artisans, growers and producers and reduce single-use plastic.
  • Creative menu design of all B&F restaurant concepts for various cuisine, including high-end, private dining experiences and large banqueting events.
  • Collaborated with the hotel's executive team to enhance the overall guest experience and increase guest satisfaction scores.
  • Championed sustainable practices within the restaurant by incorporating eco-friendly products in both food preparation processes and facility maintenance tasks, reducing environmental impact.
  • Continuously refined culinary skills through ongoing professional development initiatives such as workshops, seminars, or industry conferences, staying current on best practices and emerging trends to drive continuous improvement within the restaurant operation.
  • Exceeded revenue targets through expert menu creation, strategic pricing decisions, and effective cost management strategies.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Mentored junior chefs and kitchen staff, facilitating professional growth through training sessions on cooking techniques and presentation skills.
  • 2024 Best New Hotel, HM Awards
  • 2024 Best Interior Design Award, HM Awards

Farm Manager

Yolmax Macadamia Farm
04.2020 - 10.2021
    • During COVID-19 Pandemic, worked on a Macadamia Farm
    • Managed crop rotation and planting schedules to optimize yield quality and production efficiency.
    • Oversaw daily farm operations, ensuring adherence to best agricultural practices and safety regulations.
    • Coordinated harvesting processes, streamlining workflows and improving overall operational productivity.
    • Trained and supervised farm staff, fostering a collaborative environment focused on skill development and performance improvement.
    • Implemented pest management strategies, effectively reducing crop damage and enhancing sustainability efforts.

Director of Culinary

W Kuala Lumpur
12.2017 - 03.2020
    • Pre-Opening experience setting up culinary department, recruitment, purchasing, OS&E, HACCP, compliance, menu development, recipe creation, budgets, training, construction projects
    • Oversaw daily culinary operations, ensuring adherence to quality and safety standards.
    • Developed and implemented seasonal menus, enhancing guest dining experiences.
    • Trained and mentored kitchen staff on techniques and best practices for efficiency.
    • Managed supplier relationships, negotiating contracts to secure high-quality ingredients at competitive prices.
    • Implemented detailed recipe documentation procedures, ensuring consistency in taste and presentation across all dishes served.
    • Reduced food waste and costs with careful menu planning, ingredient sourcing, and portion control.
    • Developed strong relationships with local suppliers to ensure access to the freshest ingredients at competitive prices, enhancing overall dish quality while positively impacting the bottom line.
    • Mentored junior chefs and kitchen staff, facilitating professional growth through training sessions on cooking techniques and presentation skills.
    • Maintained consistently high food safety standards by enforcing strict adherence to sanitation guidelines and conducting regular inspections of kitchen facilities.
    • 2019 Marriott APEC 3rd Quarter Awards - Most Improved Food Quality
    • 2020 Malaysian Tatler Best Restaurants - Best Sustainable Restaurant, Flock

Executive Chef

The Datai Langkawi
10.2014 - 09.2017
    • Oversaw food safety standards and compliance with health regulations across all operations.
    • Trained and mentored culinary staff, fostering skill development and teamwork.
    • Collaborated with front-of-house staff to enhance guest satisfaction through menu knowledge and service excellence.
    • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
    • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
    • Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
    • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
    • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
    • 2015 Ranked No 4 in Asia by Conde Nast Traveler Awards
    • 2015 Ranked No 27 Top 100 Hotels Conde Nast Traveler Awards
    • 2014 Hospitality Asia Platinum Awards, HAPA Resort of the Year
    • 2013 Tripadvisor Travelers Choice Award, Top 25 Luxury Hotels in Malaysia

Director of Cuisine

W Bali, Seminyak
11.2012 - 10.2014
    • Led strategic initiatives to enhance guest experience and operational efficiency.
    • Oversaw budget management, ensuring alignment with financial goals and resource allocation.
    • Developed and implemented innovative marketing strategies to elevate brand presence.
    • Mentored department heads, fostering a collaborative environment for professional growth.
    • Spearheaded sustainability initiatives, promoting eco-friendly practices within the resort operations.
    • Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
    • Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
    • 2014 Bali Hottest Resort - Forbes Life Indonesia
    • 2014 Best Resort Hotel in Asia-Pacific - Business Traveler Awards
    • 2013 Best Resort Hotel- HIW Indonesia Hotel Awards
    • 2013 Best Resort Hotel - DestinAsia Magazine
    • 2013 Best Hotel Breakfast - Asia Rooms Hotel Awards
    • 2013 Best Hotel Asia - DestinAsia Readers Choice Awards

Executive Chef

Intercontinental Fiji Golf Resort & Spa
05.2010 - 11.2012
  • Luxury Resort with 271 Deluxe Rooms and Villas
  • 5 F&B Restaurants and Banqueting Rooms for 500pax
  • Directed culinary operations, ensuring high-quality food preparation and presentation standards.
  • Mentored junior chefs, fostering skill development and teamwork within the kitchen staff.
  • Implemented health and safety protocols, maintaining compliance with industry regulations and standards.
  • Oversaw catering operations for events, customizing offerings to meet diverse client needs.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
  • 2012 Best International Resort, New Zealand Travel Industry Awards
  • 2012 Best Fijian Resort, HM Magazine Awards
  • 2012 Best Service to Community, HM Magazine Awards
  • 2011 Best Deluxe Hotel AON Fiji Excellence Tourism Awards
  • 2011 Best New Hotel of the Year, IHG Annual Asia Awards
  • 2012 Fiji Salon Culinaire - Team Medals 10 Gold, 8 Silver, 6 Bronze
  • 2011 Fiji Salon Culinaire - Team Medals 5 Gold, 6 Silver, 5 Bronze
  • 2010 Fiji Salon Culinaire - Team Medals 1 Gold, 2 Silver, 2 Bronze

Education

Advanced Certificate of Hospitality Operations - Hospitality

William Angliss College of Tafe, Melbourne, Victoria, Australia
08-1996

Certificate of Cooking - Hospitality

Gold Coast College of Tafe, Benoa, Queensland
05-1988

Skills

  • Leadership trained
  • Kitchen operations
  • Food presentation & skills training
  • Teamwork and collaboration
  • Collaboration and teamwork
  • Excellent communication
  • ServSafe Manager & allergen certification
  • Strategic planning
  • Luxury guest service skills
  • Recruitment and hiring
  • Menu & recipe development
  • Supporting provenance & reducing food waste

Accomplishments

    2020 Awarded Best Sustainable Restaurant, Flock by Malaysian Tatler Best Restaurant Awards

    2019 Most Improved Food Quality, Marriott International APEC 3rd Quarter Awards

    2013 Best Hotel Breakfast, Asia Rooms.com Hotel Awards

    2010-2012 Judge of Fiji Chef's Salon Culinaire

    2010 Fiji Team Manager - International Pacific Rim Challenge

    2009 Gala Dinner, Chaine des Rotisseurs Certificate of Excellence

    2005 & 2008 Guest Chef Annual Gala Dinner, Bali Culinary Professional

    2002-2004 Guest Consulting Chef, Austrian Airlines Grand Class Menus

    2004 Awarded Best Best Lunch Aria Restaurant - That's Beijing Magazine

    2004 Award for Excellence, Aria Restaurant, Champagne and Caviar Club

    2003 Guest Chef, The Brasserie Restaurant, Shangri-la Penang

    2001 Guest Chef Aria Restaurant, Shangri-la Beijing

    2000 Guest Chef, Hilton Shanghai, MLA Australian Meat Presenatation

    2000 Guest Chef Presenter, The Age Epicure Masterclass, Melbourne Food & Wine Festival

    2000 Guest Chef William Angliss College, Great Chefs of Melbourne Program

    1999-2000 Awarded 2 Chef Hat's The Point Restaurant Albert Park Melbourne

    1999 Awarded 19/20 The Point by Food Critic Stephen Downes, Dining Out Sunday Herald Sun

    1999 Guest Chef, Community Aid Abroad, Taste of the Nation Gala Dinner

Certification

ServSafe Food Safety Certificate 2022

NSW Food Safety Supervisor Certificate 2023

Marriott International AllerTrain Allergen Certificate 2023

Marriott International ANZP Culinary Workshop Certificate 2024

Marriott International APEC Culinary Workshop Certificate 2019

Rouxbe Culinary Foundations Level 1 2018

Rouxbe Culinary Foundations Level 2 2018

Malaysian Palm Oil International Chef Presenter 2016

Moffat Fiji National Salon Culinaire Judge 2011



Languages

English
Bilingual or Proficient (C2)
Japanese
Intermediate (B1)
Indonesian
Intermediate (B1)

Timeline

Director of Culinary - W Sydney
03.2022 - 06.2025
Farm Manager - Yolmax Macadamia Farm
04.2020 - 10.2021
Director of Culinary - W Kuala Lumpur
12.2017 - 03.2020
Executive Chef - The Datai Langkawi
10.2014 - 09.2017
Director of Cuisine - W Bali, Seminyak
11.2012 - 10.2014
Executive Chef - Intercontinental Fiji Golf Resort & Spa
05.2010 - 11.2012
William Angliss College of Tafe - Advanced Certificate of Hospitality Operations, Hospitality
Gold Coast College of Tafe - Certificate of Cooking, Hospitality

REFERENCES

Upon Request

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Richard Millar