Richard Millar

● 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.
• 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

• 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.

• 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

• 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

• 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