CV, UK Based Head Chef Targeting Australia

Available

Serial No: 18251

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Skills keywords: head chef

Current location:  England, United Kingdom - View on map

Nationality: british

Preferred Sector of Employment:  Hotel and Catering

Spoken languages: Albanian, english, Greek, italian

Location I am interested in working: Anywhere

Qualifications

Advanced Level Apprenticeship in Management (NVQ LEVEL 3) – 2012 – 2014

Level 2 Award in Food Safety in Catering – Nov – 2013

Career Summary

Areas of expertise:

Developing menus Stock take food purchasing Budgetary control, Mentoring & coaching,  Marketing,  Culinary expertise,  Catering managment

Culinary and Professional

• Can work well in a fast paced, deadline driven enviroment where targets have to be met.

• Multi-lingual, and able to speak Italian, Greek, and albanian.

• Identifying any recruitment needs and staff shortages well before they are required.

• Can quickly adapt to a changing work enviroment and customers tastes.

• Extensive knowledge of food safety and health regulations.

• Providing guidance and direction to subordinates.

• Setting performance standards and monitoring performance.

• Physically fit and able to stand for long periods, move around and lift heavy objects.

Restaurant – Southend on sea
HEAD CHEF
April 2008 – Present

Responsible for overseeing all aspects of daily operation of the kitchen, and for planing the cooking of dishes based on the number expected. Also in charge of developing and costing up all menus using the most up-to-date ingridient costs in accordance with agreed pricing formulas.

DUTIES

• Bringing to the attention of kitchen staff all important matters that need their immediate attention.

• Anticipating culinary trends so that the restaurant keeps and enhances its competitive advantage.

• Managing the day to day administration of the kitchen.

• Putting together daily production sheets and also delegating specific tasks to individual employees.

• Ensuring that all Standard Operating Procedures are complied with.

• Keeping within budget when ordering food stock.

• Implementing all relevant Food Hygiene and Safety Food Hygiene requirements.

• Monotoring the taste, visual appeal, financial cost and temperature of all meals served.

Restaurant – Southend on sea
SOUS CHEF
October 2005 – April 2008

CHEF DE PARTIE
April 2003 – October 2005

TRAINEE CHEF November 2002 – April 2003