Cnr Margaret & Edward Streets
Brisbane QLD 4000
Andrew Lincoln has worked in the Hospitality Industry from the young age of 17 yrs. He has worked at numerous well known and respected venues prior to becoming employed at the Port Office Hotel, including Il Centro, Customs House, Brett’s Wharf and spent time with Executive Chef Paul Leet at Sails Restaurant, Hastings St Noosa. In 2006 Andrew, or Chef Andy as he is commonly known as, began work at the Port Office Hotel as the Sous Chef. After a short 8 months in this role Andy was promoted to Executive Chef and over-saw the running of the entire Kitchen which serviced the Fix Restaurant, Marble Bar lunch and evening menu and the numerous weekly Functions and Events as well. Since June 2008 Andy has also been in charge of Restaurant Operations – which means his current role not only incorporates the running of the entire Kitchen Back of House but also includes overseeing and managing the Front of House Restaurant as well. Andy is a fully Qualified Chef, is First Aid certified, has extensive experience working with Administration Programs including Microsoft Word, Excel, Outlook and Future. Andy has excelled in his current role of Executive Chef and Restaurant Operations, and this is why he has just been awarded the title of ‘Best Employee – Kitchen’ at the recent QHA Awards for 2009.
This great passion is witnessed on a day-to-day basis by all Fix Restaurants regular customers. Not a day goes by that one does not see Andy come out of the kitchen to say hello to all the regular patrons – whether they be dining in the restaurant or having a drink at the Fix Wine Bar. Andy can often be seen of an afternoon chatting to regulars, shouting them a beer at the bar or sitting down in a Booth in the bar area having a coffee with them.
This amazing quality shows what a great asset Andy is to the Port Office Hotel. His friendly demeanour rubs off on his staff and other Managers who are constantly around him on a day to day basis. As well as this, regular patrons will stop by after work just to have a quick beer with Andy or just to say hello because that’s the type of person he is and that’s the affect he has on people.
In terms of the Food side of the business, for the opening of the new venue in April 2009 after renovations, Andy had designed a completely new restaurant menu, new lunch time Bar menu, new Tapas menu and new Functions menus. Andy has incorporated great quality produce at affordable pricing and this has seen the restaurant grow in numbers as well as sales over the past 4 months. However some regular customers are still attached to the old menu and can often be seen eating items not currently on the menu. This is Andy’s special touch – if a regular wants something not on the menu then he will make it for them, that’s just the way he is – he will do anything to keep a customer happy. On one occasion Andy had a request for a Seafood Chowder – this was not the soup of the day nor was it the Fish Special of the Day, but this did not deter Andy from making it. The entire table of four gentlemen ended up all ordering Seafood Chowder for lunch and could not thank the Chef enough for going out of his way to make it for them. This is a common theme where Andy is concerned – he is an amazing Chef, a wonderful employee and an even more amazing person.
Throughout his time with the Port Office Hotel Andy has been recognised internally for his loyalty and hard work, for his passion and drive, for his unfailing commitment to the success of the venue and for his friendly, professional, considerate and selfless manner – he is a highly valued and respected team member and is an integral part of the successful running of this establishment – it is for these reasons he has been nominated for the QHA Employee of the Year Awards.
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