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REF NO:H1445



I AM ATTACHING A COPY OF MY CV OF YOUR INFORMATION, WOULD YOU PLEASE LET ME KNOW IF YOU HAVE ANY SUITABLE VACANCIES IN THE UK OR ABROAD

CURRICLUM VITAE

PERSONAL DETAILS



Nationality: British

Marital status: Married (one daughter)


EDUCATION AND QUALIFICATIONS

City and Guilds 706/1/2
Workington
Cumbria

Environment Health Office Food Hygiene Certificate

Languages English
Culinary French
Moderate Swiss/German

Computer literacy Microsoft Works
Microsoft Word 4.2
Excel 5


DETAILS OF EMPLOYMENT

EXECUTIVE CHEF November 1994 - Present
CONFIDENTIAL

Opened in August 1994, the newest of CONFIDENTIAL Hotels with 150 bedrooms and suites. Plated banqueting for 300-400 with a 140-cover restaurant serving both A La Carte and hot table/carvery, kitchen brigade of 16 turning over £1.2 millions per annum in food sales at a cost of 31%.


EXECUTIVE CHEF (relief) November 1994 - January 1995
CONFIDENTIAL


EXECUTIVE CHEF October 1992 - April 1994
CONFIDENTIALWI

One of CONFIDENTIAL resort in the Caribbean. The resort has 149 bedrooms and suites, with three restaurants and an all day snack bar. My responsibilities in-volved running the kitchen department with a brigade of 39 chefs. This included pur-chasing 75% of food items from the USA and operating within an exceptionally rig-orous cost control of US$ 8.00 per guest per day. Also creating, budgeting and insti-tuting new menus.


SENIOR SOUS CHEF March 1990 - October 1992
Acting Executive Chef (three month period)
CONFIDENTIAL

Four star luxury hotel. The hotel has two restaurants, A La Carte / TDH. OF 160 covers and an all day brassiere with 80 covers. Banqueting facilities consist of various function suites with a maximum of 800 covers. My responsibilities consisted of purchasing, stock control, establishing and costing new menus, and the day to day running of a kitchen turning over £2 mil-lions per annum at a gross profit of 67%. Kitchen brigade of 20-36 chefs.


SOUS CHEF August 1988 - October 1989
CONFIDENTIAL, Sultanate of Oman

A five star 250 bedroom resort hotel, managed by CONFIDENTIAL, considered the most spectacular hotel in the Middle East. Banqueting facilities for 840, 24 hour room service and four restaurants. My responsibilities were the French Gourmet restaurant, and any VIP functions as well as running the main kitchen during the day. The kitchen brigade of 55 were mainly Indian/Asian origin.

HEAD CHEF August 1987 - July 1988
CONFIDENTIAL

My responsibilities were for both A La Carte and brassiere restaurants and also the fast food outlet in the swimming pool area.


CHEF TOURANT May 1983 - July 1987 (summer seasons)
CONFIDENTIAL

Privately owned four red star hotel with 72 bedrooms and 160 cover restaurant which operated three menus, TDH / A La Carte and a menu surprise. This was my third time here culminating in the position of Sous chef. My main responsibilities involved running the sauce section and deputising for the Executive Chef. I also ran the training schedules for the apprentices and YTS. The kitchen brigade consisted of 16 chefs.


CHEF GARDEMANGER December 1985 - March 1987 (winter seasons)
CONFIDENTIAL WI
One of the best resort hotels in the Caribbean with 27 privately owned villas and 36 hotel suites. The restaurant seated 180 with daily lunch buffet and themed dinners. My responsibilities consisted of running the larder section with 4 chefs. Kitchen brigade consisted of 20, of which 5 were European.


HEAD CHEF July 1983 - November 1984
CONFIDENTIAL

Three star country house hotel with 40 cover restaurant. Overall control of the kitchen with a staff of 3 chefs.


CHEF DE PARTIE April 1982 - May 1983
CONFIDENTIAL Bermuda

Five star hotel in Bermuda with 5 restaurants and banqueting for 600 cov-ers. During this time I worked in both the A La Carte seafood restaurant and the gourmet Newport room. Kitchen brigade 50-60 chefs.


CHEF DE PARTIE April 1981 - October 1981
CONFIDENTIAL USA

One of America's most beautiful mountain resort, set in 17000 acres. Banqueting for 3700 covers as well as four restaurants. I worked in the A La Carte grill restaurant and also assisted with large functions. Kitchen brigade of 80 chefs.


DEMI CHEF TOURNANT March 1980 - November 1980
CONFIDENTIAL

Obtained experience in all departments within the kitchen.


COMMIS CHEF March 1979 - February 1980
CONFIDENTIAL Switzerland

Deluxe standard airport hotel with banqueting for 400 covers and 2 restaurants. I worked the first 6 months in the fast food restaurant and the remainder of my time I worked in the gourmet restaurant. Kitchen brigade of 30 chefs.


APPRENTICE CHEF July 1976 - November 1978
CONFIDENTIAL

Completed extensive classical apprenticeship.



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