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CV, British Chef Seeking Possible Employment in Perth

I am currently unavailable for work
Serial No: 6330
(22/08/2013, male)
List top 5 skills: communication, cooking, stock control
Short Bio:

I am 29 years old,
I have bein sous chef in various establishments from a boutique hotel to a sports stadium.
i have recently taken a step back into a pastry role as i felt i was no longer learning in my previous position.
I am qualified upto nvq level 3 and a abc centra qualification in pastry although that is not my favoured section of the kitchen
I began in 1999 at sheffield collage which i did 4 years, in that time i was also working full time in a local restuarant and hotel.
i have always tried to work 2 years at each establishment and always tried to achieve internal promotion whilst there.

Current location: 

England, United Kingdom - View on map

Spoken languages: 


Locations I am interested in working:


Work History:

Current employment.

Hotel Van Dyks

May 2013

Pastry chef/sous chef

Run a very busy pastry section with 1 commis chef

Control orders and stock rotation for that section

Assist in preparation and sending of main course and function if required

May 2012-May 2013

Red Lion Bar and bistro, Stonedge

Sous chef

Assist Head chef in the daily running of the kitchen brigade of 8 chefs,

Run sections including Functions and breakfast

Help control stock and all kitchen controls


sous chef Inn at Troway 6months then took over as head chef after 6 month,

Ran a brigade of 7 chefs and 2 potwashers

My main duties where the running of the kitchen, control of stock and kitchen controls, staff training, writing and costing of menus,

Liase with Exec chef on a daily basis

Monthly stock takes and maintain a gp of 73%

March 2005- March 2010: Sheffield Sport Stadium

Sous Chef

General running of kitchen when Head chef is off.

Ordering on a daily basis

Weekly stock takes

Ensuring wages are correct before going to head


Preparation and service of the main courses

2003-2005 Chef de Partie

Hellaby Hall Hotel


Preparation and service on every section within the kitchen and Banqueting

Phoning orders through on a daily basis

100 covers Breakfast

100 Covers restaurant

250 Banqueting (Silver service)

2001-2003 Commis Chef/Demi chef de Partie

Courtyard by Marriott


Preparation and service on every section within the kitchen and Banqueting

Phoning orders through on a daily basis

200 covers Breakfast (buffet service)

100 covers Restaurant

300 covers Banqueting (Plated service)

1999-2001 Commis chef

The Cartwheel restaurant

Brookehouse Nr. Rotherham

General Kitchen duties including Vegetable preparation

Serving starters

120 Covers


Dinnington Comprehensive School


10 GCSE (3 A/C grades)

The Sheffield College


Nvq Level 2 Catering and Hospitality

Nvq Level 3 Food Preparation

ABC Centra Patisserie

Basic Food Hygiene