Tel: +44 (0) 2079890750

Global Recruitment Experts

Access to millions of CV's and
thousands of international jobs

CV, Experienced British Sous and Pastry Chef targeting Australia

I am currently available for work
Serial No: 9342

List top 5 skills: confident, quick learner, very adaptable
Short Bio:

You will see I have considerable experience in the catering industry.

I have progressed from a pot washer to a Sous Chef in extremely successful establishments and have worked alongside some extremely talented chefs. I feel this is a testament to how hard I work and my ability to rise to any challenge.

I am very open minded, a quick learner and very adaptable.

I feel confident at managing people and have lead teams of chefs, to achieve extremely high standards of food.
and feel that I have all the required skills for the position advertised

Current location: 

England, United Kingdom - View on map

Spoken languages: 

english

Locations I am interested in working:

Australia



Education and Qualifications

9 GCSE’s Grades A – D

Birmingham College of Food

• NVQ level 1 Food preparation and Cooking

• NVQ level 2 Food preparation and Cooking

• NVQ level 3 Food preparation and Cooking

• Foundation Certificate in Food Safety & Intermediate Certificate in Food Safety

• Foundation Certificate in Health and safety in the workplace

• Certificate of recognition Sports Medicine, Medic First Aid Course

Work Experience

November 2012 to present: The water front

www.bartonmarina.co.uk

Position: Pastry department, functions kichen , pizza oven and main kitchen chef

Key Responsibilities:

I worked at the Water Front for nearly 2 years and I have full responsibility for the pastry department, the Traditional pizza oven and functions. I produce daily specials and new menus every six weeks to keep it fresh and exciting for our customers. I am responsible for the training and supervision within our team we achieved 5 stars for health and hygiene. I take charge of the main kitchen in the absence of the head chef sourcing suppliers and local produce for menu selection ,place orders and take deliveries of fresh produce on a daily basis, checking invoices, price match and checking quality of produce upon arrival. I developed good relationship with the team and a well liked as an individual.

• I worked in a brigade of ten chefs and 3 kitchen porters

• Catering for approximately 100-200 covers for lunch

• 100-150 covers for dinner

• 250 covers for banqueting

• I was responsible for sourcing local produce for menu selection.

December 2011 to 4 November 2012 : Hawkstone Park Golf course

www.hawkstoneparkweston.co.uk Position: Head of Pastry

Key Responsibilities:

• I worked within in a brigade of 8 chefs and 4 kitchen porters

• Worked within 2 restaurants with a maximum capacity of 200 covers in each.

• 4 functions rooms including weddings and private parties.

• Developed my ability to work and communicate effectively within a team.

• Developed my food preparation and presentation skills to a high standard.

• Part of the Quality Wins team catering mainly for monthly staff events for example, Jubilee party and BBQ’s.

• During quite periods I take the opportunity to develop new recipe ideas and experiment in kitchen making fudge, own pizzas, homemade bread and cookies.

• Open to ideas for example BBQ in follies for Halloween event, corporate events on the croquet lawn, village fundraising events, football and Olympic themed evenings and rotary lunches.

• Mentor with responsibility for the training of new team members following company training programme and weekly progress review meetings.

• Involved in tracking competitive rates and negotiating sales for selection for new menus and specials.

• Manage staff rota, sickness and holidays.

• Implemented a new end of day stock monitor and ordering system used by team members between the two restaurants.

• Over see health and safety checks within the kitchen environment, such as cleaning schedules, daily produce labelling and fridge temperature checks.

January 2010 to December 2011: Swinfen Hall Hotel, 4 Red stars

www.swinfenhallhotel.co.uk

Position: Head of Pastry

Key Responsibilities:

• I worked at Swinfen Hall and have demonstrated a wide range of abilities in the kitchen, excelling in the pastry department. I have produced and been complimented on some fantastic dishes and I continued to improve on a daily basis.

• I worked in a brigade of 10 chefs.

• We catered for approx 50-75 covers for lunch.

• 50-150 covers for dinner.

• 300 covers for banqueting.

• I was initially employed as a chef de partie. However after four months I became solely responsible for the pastry section and the training and supervision of two commis pastry chefs.

• I was responsible for the plated desserts for our fine dining menu, which was served in the hotels Four Seasons restaurant. This restaurant has received two rosettes for its excellent food. I prepared the petit fours, fresh bread on a daily basis, panna cottas, soufflés, brulee and much more.

• I also placed and took large deliveries and checked the stores to ensure that all the produce was fresh.

January 2009 to Jan2010 : Honiley Court Hotel, Warwick (4 star)

www.honileycourthotelwarwick.co.uk

Chef de Partie

Key Responsibilities:

• I worked in a brigade of 15 chefs.

• Lunch service 250 covers.

• Dinner service 200.

• Banqueting up to 400 covers.

• The brigade catered for both hotel guests and conference diners, offering award winning modern cuisine from an a la carte menu.

• I have been able to build on already accomplished skills such as speed, efficiency, organization and effective communication within a large brigade.

November 2008- January 2009 : Menzies Baron Court Hotel, (4 star)

www.menzieshotels.co.uk/hotels/birmingham/hotels-in-birmingham.aspx

Chef de Partie

Key Responsibilities:

• I worked in a brigade of 7 chefs.

• I further developed my ability to work and communicate effectively within a team environment and developed my food preparation and presentation skills to a high standard. Worked on all sections in the kitchen

• Lunch service catered for 200 covers.

• Dinner Service 100 covers.

• Banqueting up to 300 covers.