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CEO COOKOFF 17 February 2014

On February 17, Morris Corporation former Marketing Director Fiona Berkin travelled to Sydney to take part in the CEO CookOff. The CEO CookOff is a joint initiative of OzHarvest and Qantas. The event brings together celebrity chefs and business leaders and aims to put the spotlight on the issue of food security and the challenges faced by youth in crisis and Indigenous communities, whilst raising much needed funds for OzHarvest, Tribal Warrior and Life Changing Experiences. At this event 40 celebrity chefs and 133 CEOs prepared a 3 course meal for 4000 people in need. Fiona’s interview over the page.



Who was the chef in charge? Gregory Llewellyn was the chef in charge. Gregory owns a restaurant called Hartsyard in Newtown, Sydney. Was it hard work? Yes it was. As a group we served 4000 people so it was quite frantic during service. My arm ached from beating the mayonnaise until all the lumps were out.

What was the atmosphere like on the night? It was a great atmosphere with a real buzz in the crowd. There was lots of great entertainment. Did you meet any celebrities? Alan Joyce CEO of Qantas. He shook my hand and thanked me. How much money did you raise? $1,090. The entire event raised $1,159,942. With Morris being famous for catering, did you feel any extra pressure to perform? I sure did alright. Would you participate in this event again? Yes, would prefer it to be in Brisbane though.

C’MON MATE ... LET’S REHYDRATE Yandi Sustaining Project, WA

Working in the heat out here is a real safety risk, so the team at Yandi had an idea for a rehydration station. The rehydration station is a van that drives out to the work site of our customers and provides cold drinks for sale. The initial plan was to take the hydration station to the two main contractors; however since the first two hydration station runs, other contractors are now asking to be included. We look forward to providing more of our customers with this.


BASE CAMP CHINCHILLA By Kim MacElroy (Village Manager) Base Camp Chinchilla and the Morris team here, had the pleasure of showing 20 retrenched employees from Smith and Sons around our Village. 67 workers were retrenched from a family owned company due to a shut down in 2013. The Southern Wide Bay Burnette

employment group are assisting these workers to help in re-employment in the resource sector. A tour was conducted of the Base Camp Chinchilla facilities so the group could get a feel of what the living conditions would be like if they were successful in their application. Gabrielle Keating (Local Employment Coordinator, Department of Employment) says “We all came away knowing that Morris delivers a great service and really cares for the comfort of the workers on site and look after your clients. All of the prospective employees (on the bus trip for the jobs in the Surat) want to stay at any village managed by Morris.

9 things you do wrong with your iPhone: 1. Never turning it off You really should be turning your phone off periodically, or your battery will die faster than it should. Leaving it on and idle stresses the battery, experts say. If you, like us, use your phone as your alarm, consider picking up a cheap alarm clock or turning it off for another period of time during the day. 2. Leaving the Wi-Fi and Bluetooth on all the time When your iPhone has Wi-Fi and Bluetooth enabled and isn’t using one or both, it’s just wasting energy. As you wander around in your daily life, you’re not likely going to need or want Wi-Fi or Bluetooth all the time. You’re better leaving both off, and just turning them on when you need them. 3. Using it outside in extreme weather Your iPhone isn’t meant to withstand super hot or super cold temperatures, and using it outside when it’s under 32 degrees or above 95 degrees Fahrenheit isn’t recommended. You can drain the battery, or your phone might shut off temporarily. Try keeping your iPhone off in extreme weather or at least in your pocket, away from the elements.

4. Keeping it plugged in overnight Letting your iPhone charge while you sleep might be convenient, but it’s not a good idea. Leaving your iPhone plugged in after it’s already fully charged can damage your battery over time, and it could start dying more quickly. Try charging it during the day so you can unplug it once it’s fully charged, or using an outlet that shuts off via a timer. 5. Using a non-Apple charger Apple chargers might be expensive, but they’re worth the investment. Using off-brand chargers can do damage to your phone and fake chargers have been reported to cause fires and explosions. Apple has even created a USB Power Adapter Takeback Program, in which it asks people to hand over counterfeit chargers, and, as of last August, offered people who brought in their non-Apple chargers a discount on a real Apple charger. 6. Not cleaning it Your iPhone is disgusting. Like really disgusting. Toilet seats and pet food dishes contain fewer germs than your iPhone does. Apple recommends that you use “a soft, lint-free cloth” to clean your iPhone.

7. Filming in portrait mode No. More. Vertical. Videos. 8. Not protecting yourself with a passcode According to Apple, half of iPhone users do not lock their phones. If you don’t have a passcode on your iPhone and it’s stolen, your identity and personal information is completely open and available for the thief to grab. It’s a simple way to protect your privacy. 9. Walking around with your iPhone in your hand Whether or not you realise it, iPhones are a hot commodity on the black market and are a huge target for thieves. Around 40 percent of the robberies in major cities now involve mobile devices, so it’s actually pretty dangerous to walk around carelessly with your iPhone out.



What menu did your team prepare and what were your specific tasks? Entree was already pre-cooked. We had to garnish. I assisted in tossing rocket with balsamic, placing on plate as garnish, serving out relish. Main was a fried chilli chicken burger. I assisted by making miso mayonnaise and cutting up dill pickle in exactly the right amount. I separated buns and topped burgers with pickles Dessert was apple crumble and passionfruit ice cream. I also placed bread in baskets, set tables and delivered meals to guests.

Did you enjoy participating in the event? I had a great night, might even think about starting to cook myself now :) Not being a cook I was initially a little disconcerted but against most of the other CEOs I did alright . Might even be able to teach the chefs a thing or two ... eventually.



Yui Lee AKA ‘Ming’ (Chef) Golden Grove, WA

Ming joined the Golden Grove kitchen team as a “freshie” (someone without previous mine experience or remote site exposure) and approached this new phase of life as his great Aussie outback adventure. Being a remote site chef is a far cry from his training in Hong Kong and later placement at the Crown Casino in Perth but the gamble has paid off. Ming has met the demands and challenges of mine site catering head on with dedication, resilience and his own unique style of cheeky humour.

By Yuni Lowther (Recruitment Advisor) and Jessica Klein (HR Administrator)

Every month our employees are recognised for service milestones with Morris. Over the past year, we have seen over 37 employees reach five or more years service. Of those we spoke to, in their time with Morris, they have clocked up an impressive 29 years of experience. In addition to this, 12 very well deserving Employee of the Month winners were awarded, with a total of 19 years service amongst those currently employed. Employee of the Month nominations are put before the Executive Leadership Team who vote every month on who has demonstrated the Morris values to the highest standard. The Morris difference was identified as a key reason for continued service. A long serving employee explained how Morris gives her the opportunity to expand and not be restricted to the one place. Others described Morris as being very open with communication. They emphasised that the ability to ask for

advice, share experiences and bounce ideas between other “Morris-ites” sets us apart from other companies. Some of the greatest achievements for our employees have come in the form of recognition for their hard work, as is the case with an employee who received the Employee of the Year award in 2007. Another big success was a staff member overcoming her phobia of public speaking during her time with us. She also learnt how to drive a bus and marshal aircraft, but she was careful to point out that she wasn’t doing both at the same time! What does it take to win Employee of the Month? The collective responses pointed to being honest, maintaining a positive attitude, supporting your team and creating good working relationships with your team members. Our other Employee of the Month winners attributed their success to hard work and high job performance. The most profound theme from the responses was that integrity is doing the right thing when no one is watching. The employees felt this significantly contributed to being awarded Employee of the Month.

It wasn’t always smooth sailing and many challenges were faced along the way for these star performers. All acknowledged that their roles were physically demanding and they are often at the mercy of the elements in our remote sites. Some advice to get through these challenges was to maintain a positive outlook, always encourage team members around you, answer questions and assist where needed.




5. Wendy Horton, Catering Utility, Anglo Moranbah 6. Annette Leedie, Cleaning Utility, Ichthys 7. Diane Pope, Cleaning Utility Supervisor, Reedy Creek 8. Lesley Foster, Cleaning Supervisor Utility, Base Camp Chinchilla


BUFFEL ‘O’ CLUB Buffel Park Village, QLD

Check out these pictures of the AMAZING transformation of the bar at Buffel Park near Moranbah in Queensland. It looks like those bricks have been there for years but it is actually wall paper. Do you know what kind of grass makes up the feature wall below? Buffalo grass of course.


Also nominated in January: 1. Jake Dwyer, Catering Utility, Wilga Park 2. Andrew Bream, Grounds Maintenance Utility, Kingfisher 3. William Drew, Catering Utility, Callide


Ming has become a valued member of not only the Morris Team but Golden Grove site who have come to admire the modest manner in which he conducts himself and his willingness to always help with a cheerful approach. Ming has introduced his own “Tai Chi” style of pre-work stretches that has the Morris team lumbering up “felling the Zen” before the start of a hard shift.

In some way, all employees chalked up a lot of their success and continuing employment with Morris to our people. Our Village Managers, our team members, our mentors, our friends and ultimately their second family. It was clear that these individuals had invested a lot of time and effort into their careers with Morris, many advancing through several positions, gaining a diverse set of experience and skills along the way.





You can nominate a work mate for the Employee of the Month award. Simply visit http://www. times/ award-winners

Morris Times Feb 2014  
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