Quinton Thompson

• Began New Zealand PGA Traineeship in January 2018
• Gained comprehensive introduction to the golf industry under a training member
• Promoted to Head Golf Professional upon completing Traineeship
• Thriving in a high-paced, customer-focused environment at QGC, efficiently handling a diverse and dynamic clientele, including both members and tourists - 50/50 ratio, ensuring top-notch service and satisfaction at all times
• Currently lead a team of 5 staff, training and supervising the team to consistently meet performance goals and customer service standards
• Facilitated smooth transitions during major renovation projects, minimizing disruption to members'' enjoyment of facilities.
• Boosted pro shop sales with strategic inventory management and strong supplier relationships.
• Collaborated with other department heads to ensure seamless integration of services across all aspects of the club experience.
• Golf cart fleet management

• Promoted to Head Chef from a different property within the company
• Successfully led and managed a culinary team, overseeing menu creation, staff rosters, budgets, and cost control
• Demonstrated strong leadership and organizational skills in a high-pressure environment, ensuring exceptional food quality and operational efficiency
• Developed kitchen staff through training, disciplinary action, and performance reviews.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Collaborated with the Executive Chef to manage restaurant and large tour group dinners, overseeing all stations to ensure high-quality guest experiences

Served as Head Chef at a prestigious luxury boutique lodge, managing an individual kitchen. This role required delivering high-end, meticulously presented cuisine. I was responsible for all aspects of kitchen operations, including ordering, budgeting, and costing. This unique solo position provided a valuable learning experience and significantly developed my skills as a young chef.

Held a meticulous role in a large fine dining kitchen, specializing in the preparation of vegetable and starch dishes for both restaurant guests and conference/functions. This position demanded significant patience and attention to detail to ensure precision and consistency in all dishes leaving the kitchen.