Sam Mcgeechan
About Sam Mcgeechan
Sam McGeechan is an experienced event manager currently serving as Residence Manager at the Australian High Commission in Canberra, Australia, a position he has held since 2015. He has a diverse background in hospitality, having worked in various roles at prestigious establishments including Four Seasons Hotels and Hyatt Hotels Corporation.
Current Role at Australian High Commission
Sam Mcgeechan has been serving as the Residence Manager at the Australian High Commission since 2015. In this role, he oversees various aspects of event management and hospitality services. His responsibilities include coordinating events and managing the residence's operations. Additionally, he holds the positions of Bar Manager and Retail Manager at the same institution, contributing to the overall hospitality experience provided by the Australian High Commission.
Previous Experience in Hospitality
Prior to his current role, Sam Mcgeechan gained extensive experience in the hospitality industry. He worked at the Canberra Institute of Technology as a Casual Teacher for eight months in 2009 and 2010. His culinary career includes positions at Four Seasons Hotels and Resorts, where he served as a Demi Chef De Partie for two months in 2006 and as a Commis Chef for eleven months from 2005 to 2006. He also worked at Hyatt Hotels Corporation, where he held various chef positions from 2000 to 2007.
Education and Training in Hospitality
Sam Mcgeechan studied at the Canberra Institute of Technology, where he completed a two-year program in Food Preparation from 2000 to 2002. He furthered his education in hospitality management by studying Management and Hospitality for one year from 2003 to 2004. This educational background has equipped him with the necessary skills for his roles in event management and hospitality.
Career Progression in Culinary Arts
Sam Mcgeechan's culinary career began as an Apprentice Chef at Hyatt Hotels Corporation, where he worked for three years from 2000 to 2003. He advanced to the position of Commis Chef for two years until 2005 and later became Chef De Partie for seven months from 2006 to 2007. His experience in high-end culinary environments has contributed to his expertise in hospitality and event management.