Philip Lange

With over 20 years of diverse experience in the hospitality industry, I have developed expertise in various settings, including fine dining establishments, traditional English pubs, and bustling London gastro pubs. Extensive knowledge of both high-end cocktail bars and casual dive bars. Currently holding a duty manager's license in New Zealand, Dedicated individual with a positive outlook and a strong work ethic. Reliable and capable of efficiently completing tasks, whether working under direction or unsupervised. I excel in leadership roles, where delegation and motivation are crucial. Open-minded, level-headed, and always eager to expand knowledge and skills. Recognizing the importance of strong commercial and interpersonal skills in the hospitality industry. Very committed to continuously developing these strengths. As a supervisor, I have learned that true leadership means leading from the front and being willing to get ones hands dirty. I am now seeking a position where I can contribute to a business while enjoying a creative and challenging role in an environment that values both people and business success.

I have focused my attention on developing marketable skills appropriate to the hospitality industry and have been fortunate to have had the opportunity to undertake a considerable number of contracts as a freelance operator in diverse roles such as head chef, Sous Chef, chef/cook, Bar cellar and Real Ale manager, Waiter, Bar Supervisor, Head bartender. The focus of my training and mentoring has been in “knowledge application” in the bar and cellar areas. For example, during my time at the Worcester Park Tavern, I was trained on “Real Ale Tasting and Knowledge” which taught me how to condition ales/stouts before serving them to the clients. Additionally my ability to organise and tidy any cellar, (no matter what size) has enabled me to make a strong contribution to the team. One of the key skills I have found to be critical in this industry is the ability to create a rapport and establish a relationship with the clients that positively reflects upon the business. So whilst working under Cocktail master Bartender Scott Hunt, at "The Riverside", as a cocktail barman, my knowledge of alcohol was expanded greatly, and being able to engage customers with conversation about certain aspects of the flavours and the application of Mixology science, all this whilst making their drinks, would often entertain and gain respect amongst the regular patrons. I believe that my skills at establishing a professional relationship with colleagues and clients, together with my ability to multi task and work under pressure are key factors in my success in a ‘Front of House’ role. My last several years have been focused in the kitchen Department, being fortunate to have some great opportunities to work alongside very talented chefs and staff, working at the "West Plaza Hotel" under Head Chef Farouk Ghazali, and also at the Rydges hotel/Portlander restaurant, under Executive Chef Kit Foe and Farouk (took over from Kit Foe). My skill set in the kitchen has been ultimately enhanced and upgraded exponentially under guidance from these two mentors. Whilst at the Portlander/Rydges Wellington I was able to leave and pursue management opportunities at the Hideaway bar, and co-ordinate its set up for the 1st 6 months and get that underway, which I believe a “Best new Bar” award. My ultimate goal is to own and run my own bar, of loyal and dedicated, happy employees who all have an invested interest in one top notch venue.

My future goal is to stay within the hotel industry and in Food and Beverage Management.

• Sous Chef, Staten Eatery/Mecure hotel, 02/19/23, present
• Duty manager, Soul shack, 09/12/21, 02/16/23
• Bar manager, Birdacage bar, 09/19/20, 06/01/21
• Head Chef, Empire cinema, 02/03/20, 09/16/20
• Head Chef, Penthouse cinema, 07/19/18, 01/26/20
• Sous chef/Senior Sous chef and bartender, Bin44, 11/23/18, 04/12/19
• Senior Chef de Parti, Saint Johns Bar and Restaurant, 09/18/16, 11/01/17

• Managers certificate and license to sell alcohol, 49D/CERT/228/2022, 514326, currently expired
• National Certificate for Personal License holders BIIAB – Level 2 (UK)
• Cask Ales and Wine Knowledge
• Spirits and Liqueurs Knowledge
• Cocktail Presentation and Mixology Knowledge
• Bar General manager experience
• Head Bartender experience
• Jaegermeister, Sagatiba Cachaça, Charles Wells Ales
• Carvery and Buffet experience
• Head Chef experience
• NZQA Food Safety 167 and 168
• London City and Guilds food tech 1,2,3
• Budgeting and ordering Experience

• Date of Birth: 11/22/83
• Nationality: New Zealand (holds dual citizenship - New Zealand and Great Britain)

• Kevin D'souza, General manager of abel Tasmen Mecure Hotel, Hm@Primehotels.co.nz
• Farouk Ghazali, Executive Chef for West Plaza Hotel (previously),The Portlander (previously), Abel Aasmen Mecure hotel Farouk_thistle@windowslive.com
• Steven Roupany, Waiter Trainer for Pizza Express, ENGLAND, Zoidberg2@hotmail.co.uk
• Rory MacEvoy, Previous Manager of Fox and Hounds, Manchester, ENGLAND, Rorymacevoy@hotmail.co.uk