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CV, Ex Forces Bar and Catering Professional seeks Hospitality role

I am currently available for work
Serial No: 9364

List top 5 skills: barwork, computing, cooking, good interpersonal skills, waitering
Short Bio:

Having currently served 7 years in the Scots Guards i have most experience within hospitality as in have worked in both the officers and sergeants mess, culminating in me getting the the assistant managers job. I have also just recently had a job as a trainee chef de partie at a 2 rossette restaurant down in cambridgeshire, in this time i enjoyed the challenges and learning as it was always different.

I have also had experience working in Salou, Spain. I did no less than 3 different jobs, from dishwashing, to cooking

Current location: 

Scotland, United Kingdom - View on map

Spoken languages: 

english

Locations I am interested in working:

Anywhere



Career History

 

Work Experience

ARMED FORCES

Guardsman, Mess Assistant Manager – 2006 – 2013

• Supervision of the Sodexo staff to make sure they were keeping the Mess to an acceptable standard.

• Supervision of Soldiers who were given punishments within the Mess.

• Dealing with the Pay As You Dine account system on a daily, weekly and monthly basis and handing the paperwork to the Mess Accountant to make the necessary billings to each account holder.

• Reporting of faults to the outside contractors.

• Organisation of various events which were delagated to me by the Mess Manager.

• Prepare the Mess for the weekly, biannual, annual and 3 year check of the silver with an approximate value of £6000,000.

• Waitering and running the bar on a wide variety of events held onsite, which could be from 20 covers to 360 covers.

 

During my time working in the Mess, I was given the extra responsibility of running the onsite bar. Because this job was delegated to the higher ranks of the Army it was considered a promotion for myself because the work load I was doing and proving myself to the Regimental Sergeant Major that I could do what he asked me to do.

CRUSOE HOTEL

Waiter,barman, dishwasher, commis chef – 2004 – 2006

• Booking guests in and out of the Hotel.

• Washing dishes.

• Waitering.

• General bar work and duties.

• Cooking and cleaning.

• Restaurant Manager.

• Commis chef.

• Serving customers.

• Learning from the sioux chef and Head chef whenever possible.

• Handling of cash.

• Making sure all staff where performing to the best of there abbilities.

During a short period of time working for the hotel as you can see I did a variety of jobs. This was because I was the only Full time member of staff who had ambition to be trained to do the various jobs around the hotel. When I had been there for about 2 months I was given the oppertunity to run the restaurant which I thoroughly enjoyed. When i moved into the kitchen I was a Kitchen porter for 2 days, because i showed i was a hard worker i was given the oppertunity to become a commis chef, I worked on normal dinner services, and functions as well

FOX AND HOUNDS SALOU SPAIN

kitchen Porter – 2000 – 2003

Washing dishes.

Cleaning.

Preparing deserts when they came in on a check.

General preparation whenever the Chefs needed anything done.

Qualifications

Standard grades

Kirkland High School 2000

English, Maths, French, Music practical

Food and Hygiene

Institute of enviromental Health. 2012

Level 2 Award in Food Safety and Catering

Bar

BIIAB, Oxfrodshire 2012

BIIAB Level 2 Award In Beer and Cellar Quality (Cask and Keg)

Bar

BIIAB, Oxfordshire 2012

BIIAB Level 2 Award Licensed Hospitality Operations

Bar

BIIAB, Oxfrodshire 2012

BIIAB Level 2 Award in Licensed Retailing

ECDL, Scotland 2003

Bar

BIIAB, Oxfrodshire 2012

BIIAB Level 2 Award For Personal Licence Holders