Robert Cole Basford, CPEng

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Australian Made Work Experience
2020-present Otso Ltd
2013-2020 Germany
1997-2013 Finland
1990-1997 ADF.Navy
1978-1990 ADF.Army




Community Participation

Current member North Bondi sub-Branch of the Returned Services League and also Bondi Golf & Diggers Club
Volunteer at CoderDojo with family to help promote HTML, Scratch, and Python coding in the community
Overview:
The inspiration to form Helsinki RFUC came during some rugby discussions over a few pints in Molly Malone’s Irish Bar in Helsinki between some rugby friends in 1999. The club logo shows the nationalities involved in the formation of the club: Finnish, English, French, South African and Australian.
The club colors are taken from the Finnish Flag, blue and white.
My role:
In the early years from 1999 and together with the other founding members leading and inspiring local young talent to learn the rules of game, to actively train, and to win.

Small Business Entrepreneurial Enterprises

Cafe Ada

Overview:
A business unit of Slottsbacken Ltd, the Cafe Ada enterprise provided superior and compelling quality food and beverages in an historic seaside garden setting. The physical assets consisted of an historic circa.1908 building and designer extension (2007) on 500m2 grounds adjacent Tammisaari guest harbour.
Product and Service lines:
82 seat Cafe & Restaurant including 32 seat terrace. Digital marketing and bookings online via domain www.otso.com.au
Finnish menu with food and beverage price quality ratio at or exceeding one Michelin Star.
Separate Staff house maintenance and upkeep.
Off site function catering.
Special function events.
Year round operation.
My role:
Managing Director role included communicating on behalf of Slottsbacken Ltd with the Board, our Customers, Raseborg regional and local Tammisaari entities. Also Leading the development of the short and long-term business unit strategy, creating and implementing the Cafe Ada vision and mission, Profit and Loss, Digtal Marketing, web site design creation and evolution.
My responsibilities:
1. Business Administration: overseeing bookings, managing finances, and supply logistics.
2. Maintenance: upkeep of the interior and exterior of Cafe Ada, the managing of domestic workers and gardeners.
3. Events Planning: estimating costs, purchasing of supplies, preparation of events and overall supervision of staff.
4. Providing of information on tourist attractions in the vicinity as well as on personal safety precautions.
5. Liaison with staff on the needs of tourists of different cultures and traditions, locally, and globally.

Fagerska Gården

Overview:
A business unit of Slottsbacken Ltd, the Fagerska Gården enterprise provided superior and compelling quality short-term accomodation as well as long-term commercial and residential units in an historic setting. The physical assets consisted of four historic circa.1770-1865 buildings on 2000m2 grounds adjacent to the historic (1550) Tammisaari market square.
Product and Service lines:
6 x Self-catering units totalling 33 beds. Digital marketing and bookings online via domain www.fagers.fi (similar function to AirBnB)
3 x Specialty Shops with commercial leases.
2 x Units with Residential leases.
2 x Units for adminsistration and operational logistics.
My role:
Managing Director role included communicating on behalf of Slottsbacken Ltd with the Board, our Customers, Raseborg regional and local Tammisaari entities. Also Leading the development of the short and long-term business unit strategy, creating and implementing the Fagerska Gården vision and mission, Profit and Loss, Digtal Marketing, web site design creation and evolution.
My responsibilities:
1. Business Administration: managing bookings, managing finances, and supply logistics.
2. Maintenance including the upkeep of the interior and exterior of the guesthouse, grounds, and managing domestic workers and gardeners
3. Events Planning including estimating costs, purchasing of supplies, preparation of guest-rooms and supervision of grounds staff.
4. Providing of information on tourist attractions in the vicinity as well as on personal safety precautions.
5. Liaison with the needs of tourists of different cultures and traditions, locally, and globally.

Cooking

In a nutshell:
I love to cook and with my family spent one week in Italy/Tuscany/Siena/Chianti: at Badia i Coultiborno"For 1.000 years Coltibuono has been an important farm and its land has been producing excellent wines and oils. A visit is to experience and understand fine local food and wines. It means spending a holiday in a villa that was previously a monastery, situated in an expansive landscape, rich in symbolism and at the same time, quiet and intimate. Badia a Coltibuono, a charming destination on the hillside of the Monti del Chianti can be reached via roads filled with special emotions. Easily accessible from Florence, Siena, or Arezzo, it is a place that will leave an unforgettable impression for a memorable holiday."

Our cooking course was hosted by direct relatives of the Medici family, and all of the creations instructed on represented authentic Tuscan cuisine. The full menu for our week long course was comprehensive, not that difficult to learn, and achieved an absolutely delicious result.