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CV, Head Chef Seeking Work In The UK

I am currently available for work
Serial No: 47821
(5/10/1970, male)
List top 5 skills: head chef
Short Bio:

I have 25 years of experience in creating food in star hotels and leading restaurants.

Experienced in making food at reduced cost without compromising on quality and taste. Have got training from chefs of various star hotels and so expertise in quality procedures and regulations.

Can handle high pressure environments and make dishes of good taste for large volumes in stipulated time efficiency.

Current location: 

England, United Kingdom - View on map

Nationality: 

Filipino

Preferred Sector of Employment: 

Hotel and Catering

Spoken languages: 

English & tagalog

Locations I am interested in working:

United Kingdom



OBJECTIVES

To utilize my abilities and experiences of managing a team.  Making variety dishes of  different countries in a professional and rewarding environment.

 

EDUCATIONAL AND PROFESSIONAL QUALIFICATIONS

Four Training Modules of “The Spirit to Serve”, New World Renaissance Hotel, Philippines  – 28​th​ April 2000

Serve Safe Training Course, New World Renaissance Hotel, Philippines -15​th​ March 1999

ECOLAB Stewarding/Kitchen Seminar, New World Renaissance, Philippines  – 10​th​  September 1998

Kitchen Basic Training Course

 

ACHIEVEMENTS AND SKILLS 

Have the ability and experience to prepare quality variety dishes in stipulated  time.

Have experience in variety of techniques in cooking to prepare tasty dishes.

Have excellent managerial ability and has managed various teams with great  efficiency.

Have ability to produce cost­effective quality delicious dishes by appropriate  planning.

Have experience of managing all operations related to dish in a star hotels.

Have also trained the team, by conducting practical and training cooking.

Have got many appreciation and certification for making new excellent new  delicious dishes.

 

STRENGTHS

Can handle and prepare delicious quality food and to handle large orders in  stipulated time.

Efficient in making delicious menu charts to attract customers.

Efficient in cost control while preparing delicious quality food and hereby gives  profit to the organization as well as satisfaction to customers.

 

WORK HISTORY

Head Chef
The Santon Bridge Inn, Holmrook, Cumbria
February 2016 to ­Present . ​                ​

Head Chef
Distressed Sailor Seafood Restaurant, Whitehaven, Cumbria
October 2015­February 2016

​Head Chef
­ The Bridge Hotel, Buttermere, Cumbria
August 2013 – October 2015

Senior Chef
Pennington Hotels, Ravenglass, Cumbria
April 2013 – August 2013

Head Chef
Sienna’s  Bar & Steak House, Keswick, Cumbria
May  2012 – April 5, 2013

Head Chef
Ravenstone Hotel, Bassenthwaite Cumbria
April 2008 – April 2012

Junior Sous Chef
The Trout Hotel, Cockermouth, Cumbria
March 2006 – April 2008

Head Chef
La Vecchia Galleria
Keswick, Cumbria
August 2004 – March 2006

Chef de Partie
The Trout Hotel, Cockermouth, Cumbria
August 2002 – August 2004

 

RESPONSIBILITIES

Manage the kitchen and supervise the staffs.

Maintain a high standard of hygiene in the kitchen and ensure staffs adhere to  standards and good procedures.

Plan and cook evening meals for guests with appropriate vegetarian options and  catering for special dietary requirements.

Plan themed specialty evenings for guests.

Control stock levels, ensure correct stock rotation and prepare produce orders.

Assist staff on change over days.