Projects undertaken in the risk management area demand a wide portfolio of skills and expertise. Whatever the project, FISHER:KIDD can provide your organisation with the right team. These include consultants, trainers and auditors in a range of specialty areas including; HACCP, food safety, OH&, , retail, catering, customer service, bilingual consulting personnel, food technologists, ISO 22000 practitioners and food regulation and policy consultants.
This ensures that whatever initiatives your company may be undertaking, FISHER:KIDD has the resources and the solutions available to ensure a successful outcome to the project.
CONSULTANT PROFILES
Profile for Isobel Kidd
Over a period of many years, Isobel has gained experience and knowledge in the retail, healthcare and food service industries. She has worked with many Australian companies to assist them implement food safety and HACCP systems and has trained many personnel from CEOs through to line personnel, in food hygiene, HACCP and HACCP auditing skills. Isobel has worked closely with a range of leading Australian food businesses as a consultant, auditor and trainer. Clients include; the Australian Defence Force (Joint forces HACCP Program and Field food safety audits), Jones Lang laSalle, Stocklands, the Perron Group, St George Leagues Club, Manly Warringah Leagues Club.
Isobel has specialist skills and knowledge in the implementation and auditing of food safety and HACCP principles and legislation and is a leading food safety auditor trainer in Australia as a registered provider of auditor training with the Quality Society of Australasia.
Her qualifications include a Masters Degree in Training and Education, HACCP Facilitation (SQF), Workplace IV Assessment and Training Certificate and HACCP Auditing (QSA).
Isobel is the author of several publications, including; FISHER:KIDD (1997) HACCP 123, a compliance guide for food service; “Hazard Analysis Critical Control Points” and “The application of HACCP in a food service environment” (1999) in Dodghun,G & Peters,M Cookery for the hospitality industry, 4th ed, the current text for training chefs in the hospitality industry in NSW TAFE and the Occupational Health and Safety Tool Kit for the cleaning services industry.
Profile for Rachel Cramond
Rachel is a qualified and experienced hospitality and restaurant manager and has worked within the hospitality sector for the past ten years, most of which were spent in the USA. Rachel has an Advanced Diploma in Hospitality Management and also holds a Certificate IV in Workplace Training and Assessment.
Rachel brings to FISHER:KIDD her unique combination of a working understanding of the implementation of profitable strategies for food and beverage as well as food safety principles combined with extensive experience in working in an operational environment. Rachel has worked in a range of roles in the Hospitality industries, including, a Restaurant Manager, General Manager, Catering Manager and Duty Manager, in companies as varied as catering companies, hotels and restaurants. She has managed staffs of more than 80 food and beverage personnel and has a successful track record in implementing profitable strategies and operational improvements in a catering environment. Rachael's most recent position was as the Customer Service Officer and part time restaurant manager for a leading Sydney international restaurant in a large Sydney club. In this position, Rachael managed a team of staff who delivered customer excellence to more than 500 people per night, with a very high feedback rating from customers.
Rachael has done extensive customer service and food and beverage sales training for the Radisson, the Boulevard Hotel, the Columbian and Newtown hotels, Kinselas, as well as many other leading hospitality groups.
Rachael is an inspirational customer service trainer and is able to draw on her extensive experience and truly engage, inspire and motivate staff. From five star hotel employees and restaurants through to catering service operations, clubs and pubs, Rachael has a proven track record in training excellence.
Profile for Steve Sidd
Steve Sidd has owned and managed restaurants and catering businesses in Sydney for over 20 years. During that time, his company, Snives and Forks, has won accolades from the NSW Restaurant and Catering Association and ClubsNSW. Most recently he won the Best Club Restaurant Award for his fine dining restaurant at Cronulla-Sutherland Leagues Club, Bluefin.
His restaurants regularly appear in the Good Food Guide of the Sydney Morning Herald and in local papers.
Steve is committed to three philosophies in his restaurant businesses that have made his businesses so successful:
Food should be consistent, uncluttered, seasonally driven and technically precise;
Service should show care and respect for the customer, who will respond in kind; and
Value to the customer
Steve Sidd also works as a food and beverage trainer and consultant to FISHER:KIDD, providing profitable and practical advice and training solutions for hospitality businesses.
