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REF NO:H1453




I have just logged off of your site and am wondering how I might apply for the positions listed there. I am a Chef (national red seal and pastry papers pending).

I have travelled in the U.K. and would be most interested in positions in the midlands and north to Scotland, preferably not in large cities as I was most taken by the small vilages that we visited especially in the Pennines. All opportunities would be gratefully considered, and we look forward to hearing from you.

Thank You


Chef Training Diploma
Sault College of Applied Arts & Technology
Sault Ste Marie, ON P6A 5L3
(705) 949-2050

The Chef Training Program is a one year course that I was enrolled in as an apprentice. I graduated in April, 1986 with a 4.0 grade point average. The program dealt with all areas of food preparation, including baking and butchery, as well as classroom studies of cost controls, kitchen management, and theory of food preparation.


High School Diploma

I graduated in 1982, having completed grades 9 through 13.


CONFIDENTIAL
position: chef
1994 - present

I was hired to open the kitchen and institute all prep and food service systems in this small, but busy cafe, as well as teaching cooking classes and organizing all catering functions.


CONFIDENTIAL
position: pastry chef
1992 - 94

With one full time apprentice, I oversaw the production of all pastries, specialty breads, and plated deserts for two dining areas and banquet facilities for 620 people.


CONFIDENTIAL
position: Grill Cook / Pastry Chef

I was hired as a grill cook for this 80 seat upscale bistro, and eventually took aver all dessert preparation as well. My duties included baking breads, cakes, doughs, ice creams, sorbets, as well as performing grill duties during lunch service.


Before starting at CONFIDENTIAL, I traveled throughout Europe on an extended holiday in 1990. During this time I was able to see different cultures first hand, and to experience their various cuisines.


CONFIDENTIAL
position: Sous Chef
1989 - 90

My duties at the Law Society included assisting the chef in menu planning, setting up and service of the sauce line for a 180 seat private dining room, as well as banquets for the three available banquet rooms. Soup, sauce, all fish and meat preparation as well as some dessert preparation and cleaning were also my responsibilities.


While between jobs in 1989, I took a short vacation, and upon my return did some freelance work - catering parties and making cakes to order.


CONFIDENTIAL
position: Sous Chef / Chef
1987 - 1988

I started at this intimate restaurant as Sous Chef and was promoted to Chef. My duties included writing and executing "market fresh" menus, as well as daily specials and desserts, supervising a staff of six in all areas of food preparation and service, cleaning schedules, and ordering and inventory of all supplies.


CONFIDENTIAL
position: Chef de Partie
1987

Le Paradis is a classically French-styled brasserie, and here I was trained in the preparation of regional French cuisine. My duties included setting up the service station for the chef and myself, and to prep and serve soups, salads, desserts, and all grilled items, as well as putting away and rotating stock.


CONFIDENTIAL
position: Chef de Partie
1986 - 87

My duties at this New York-styled bar and restaurant included preparation and service o vegetable, soups, sauces, pastas, daily specials, and grilled items. I also filled in on the saucier shift when the sous chef was off.


CONFIDENTIAL
position: Garde Manger - Banquets, Chef de Partie
1982 - 85

I began my employment at the CONFIDENTIAL as a kitchen helper, and moved up to salad prep person for the banquet department. I signed up for an apprenticeship in February, 1984 and then rotated through every department of the kitchen. I was given the Saucier position in May, 1985 which I held until December, 1985. At that point I left the hotel to finish my schooling at CONFIDENTIAL.




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