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

Liz Tate

“Starting off as a humble Apprentice Chef, over 21 years ago, I would never have imagined the wealth of experience and knowledge that I would gain in the catering and hospitality industry. The array of qualifications that I’ve collected over my career displays my passionate work ethic.”

Liz always strives for high standards in everything she does, her life moto is to give her best and to be her best – not only in work, but in everyday day-to day life. With this passion, dedication and care for young children (Liz being a mother herself,) became a Tiny Tots Representative to further develop Food Safety for those in early learning, so they too can maintain the highest standards when it comes to food safety.

Liz has proven herself time and time again, in various roles throughout her career which include:

  • Head Chef of several A La Carte restaurants throughout central Queensland – providing wholesome, nutritious meals for the public
  • Head Chef of Blue Care Central Production Unit at Gracemere Gardens – Queensland’s leading in-home, retirement living and aged care centre with a cook/chill kitchen providing in excess of 100,000 meals each year
  • Head Chef of Mercy Food Service Rockhampton –Facility producing in excess of 630,000 cook/chill meals every year
  • Liaison Officer at Rockhampton Mater Hospital Kitchen – a premier healthcare provider in the Rockhampton district
  • Assistant Manager of Mercy Food Service Rockhampton – a medium sized HACCP Certified Cook/Chill Production Facility
  • Business owner/Operator of GH2W – Liz’s global online business that provides premium health & wellness support and products

Liz Tate is a wealth of knowledge, with an extensive range of qualifications including:

  • CERT III – Commercial Cookery
  • BSB40807 – Frontline Management Cert IV
  • RABQSA-HP – Understanding and Developing Food Safety HACCP Plans
  • SITHCCC032A – Apply Cook Chill Production Processes
  • SITXFSA201 – Participate in Safe Food Handling Practices
  • CERT – Food Safety Supervisors Certificate – Australian Institute of Food Safety
  • HLTFSE001– Follow Basic Food Safety Practices
  • HLTFSE005 – Apply and Monitor Food Safety Requirements
  • HLTFSE007 – Oversee the day-to-day implementation of Food Safety in the Workplace
  • SITXFSA101 – Use Hygiene Practices for Food Safety
  • SITXFSA002 – Participate in Safe Food Handling Practices
  • CERT – Nutrition and The Elderly
  • CERT – Exceptional Leadership Program
  • CERT – PErforM Train the Trainer

Jo Geddes

Jo enjoys being active and usually starts the day with a walk or a trip to the gym. Jo is a keen golfer and tennis player and finds that good nutrition is a key factor in maintaining her active lifestyle.

Having worked for many years in the Restaurant industry Jo has gained a good understanding of Food Safety procedures. The progression of grandchildren into Childcare prompted an interest into Childcare centre Food Management practices, something that many take for granted. Jo is passionate about improving the level of awareness in correct Food Handling procedures.

Courses completed:

  • Basic Food Handling
  • Food Safety Supervisor Level 1
  • Food Safety Supervisor Level 2

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