RICKY KELLY - WAREHOUSE MANAGER (NSW)
How did you get started in the food industry?
I trained as a Chef in the UK after leaving school. I have worked in the industry for 20 years from Commi to Head Chef and have opened and sold 3 business during this time.
When did you join Fino?
2018.
Describe your role
I am responsible for overseeing the daily warehouse operations at our Sydney facility. This includes ensuring the efficient receipt, storage, and dispatch of goods to our NSW customer base. I also manage our team of night packers, warehouse staff, and delivery drivers, and maintain all health, safety, and security protocols across the facility to ensure the entire operation runs smoothly and efficiently every day.
Favourite food memory?
Being taught how to make Masala Dosa by a street seller in New Delhi.
Dream dinner guest?
Michael Palin.
Interests outside of Fino
If cheffing hadn't worked out for me I always wanted to be a superstar DJ or a volcanologist.
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