About Us

Glenn Ian Raine

With over 47 years experience catering and an impressive collection of qualifications in the industry. Glenn served in the Royal Australian Navy for 21 years, serving in all ranks through to Chief Petty Officer Cook, meaning he has excellent attention to detail, a disciplined approach and the highest of standards.

Since then, with a passion for the industry, Glenn has overseen and managed the catering of over 8 Million meals in the past 13 years!

Glenn is a stickler for quality, thus maintains the highest of standards when it comes to food safety. His attention to detail has been the foundation of his success in the industry.

Glenn has proven his himself time and time again, in various roles which include:

  • Resturant Manager Sizzler’s ‘Tuggeranong’, Toombul, and Strathpine
  • Hotel and Catering Services Manager at Granites Gold Mine a 450 man mine camp.
  • Freemasons Nursing Home – Overseeing the day to day catering in a 550 bed Aged Care Facility, 16 dining rooms approximately 85 catering staff.
  • Oversee and manage Mercy Food Service Rockhampton – a medium sized HACCP Certified Cook / Chill Produciton
    Facility producing in excess of 630,000 meals every year

Glenn Raine is a wealth of knowledge, with a notable range of qualifications:

  • CERT III – Commercial Cookery
  • CERT – Advanced Kitchen Management – Royal Australian Navy
  • CERT OF COMPLETION – Spotless Management Training Programme
  • RABQSA – HP Developing HACCP Plans
  • SITHCCC032A – Apply Cook Chill Production Processes
  • HLTFS309C – Oversee Day to Day Implementation of Food Safety in the Workplace
  • HLTFS31000C – Apply and Monitor Food Safety Requirements
  • SITXFSA201 – Participate in Safe Food Handling Practices
  • HLTFS207C – Follow Basic Food Safety Practices
  • SITXFSA101 – Use Hygiene Practices for Food Safety

Sue Smith

Sue’s association with the food industry began 45 years ago when she joined the Royal Australian Navy as a cook. After 10 years of service and obtaining the rank of Petty Officer Cook, she left the navy and went on to have two children with husband Peter.

During the following years, she gained valuable experience cooking for the elderly in Retirement villages, working in a school college canteen and providing nutritious meals in a long day care center.

With four young grandchildren, Sue is fully aware of the importance of food safety when it comes to food allergies, food intolerances and general health.

Qualifications:

  • Advanced Cook Course. EDP No. 919920-RAN
  • Advanced Certificate in Kitchen Management-RAN
  • SITXFSA201 Participate in Safe Food Handling Practices
  • SITXFSA101 Use Hygienic Practices for Food Safety

Peter Smith

Peter’s career in the Royal Australian Navy was the beginning of his dedication to the catering industry. His attention to the finer details and persistence for excellence resulted in him earring the rank of Warrant Officer Cook.

After 20 years of service, Peter retired and became a consultant for a catering equipment supply company. His experience of 25 years includes the design and construction of domestic and commercial kitchens, to HACCP advice for the Food Service Industry.

Peter and Sue have four grandchildren, two who have either a food allergy or intolerance. Food safety is always our priority because the welfare of small children especially is their responsibility.

Qualifications:

  • Basic Cooks Course – EDP No. 19720. RAN
  • Certificate Advanced Cooks Course – EDP No. 19920. RAN
  • Dietary and Nutrition Course – EDP No.43640. RAN
  • Certificate III Commercial Cookery
  • Certified Food Service Professional
  • SITSSOOO51 Food Safety Supervisor

Nicole Law

I’m Nicole Law, a seasoned chef with 20 years of experience in the hotel and restaurant industry, and most recently, in early learning centres. My extensive background encompasses a wide range of culinary skills and roles, where I have honed my abilities in menu creation, kitchen management, and team leadership.

In my recent position at an early learning centre, I developed a strong focus on food safety, recognising its critical importance in providing nutritious and safe meals for young children. I have successfully implemented and adhered to rigorous food safety programs, ensuring compliance with local health regulations and maintaining the highest standards of hygiene and sanitation within the kitchen.

Throughout my career, I have embraced the challenge of creating balanced, age-appropriate meals while fostering an environment that prioritises the well-being of children. My commitment to food safety extends beyond just compliance; I strive to educate and mentor my team in best practices, ensuring a culture of safety and awareness in all aspects of meal preparation and service.

As I continue my culinary journey, I remain dedicated to promoting healthy eating habits and maintaining the highest standards of food safety in every culinary endeavour.

Qualifications:

  • Certificate 3 Commercial Cookery THH31597
  • Food Safety Supervision SITSS00051
  • Provide Emergency Life SupportHLTFA201A