chef CV

lenzie, glasgow


  • chef



    Personal Details
    Telephone Number:   View Contact Details
    City:   lenzie, glasgow
    Desired job title:   chef
    Location:   lenzie, glasgow
    Added On:   about 4 months ago

    Internal

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    Industries

    Catering

    Job Titles

    Chef Commis Chef Catering Assistant Kitchen Staff Bar/Floor staff tourist

    Skills

    2 AA Rosettes Private Dining Other Catering Preparing Food Food Storage Kitchen Hygiene First aid Serving Food

    Qualifications

    Level 1 Diploma Hospitality Level 2 diploma Professional GCSE Catering

    Employment History

    chef

    2020 - Present

    Returned to Scott Dunn luxury travel company in


    2018 - 2020

    Worked as part of the catering team moving from The Birnam Brasserie, to the two rosette Strathearn restaurant and intermittently helping in the private dining department. * Maintained updated knowledge of local competition and restaurant industry trends. * Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. * Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering. * Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. * Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler * Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. * Ordered and received bakery products and supplies.


    Villa Chef

    2017 - 2018

    Luxury chalet and Villa Chef Scott Dunn luxury travel, ------- * Preparing Michelin star style dishes for family groups of up to 6 * Weekly menu planning using locally sourced ingredients * Accounts and budgeting * Catering to different dietary needs * Knowledge of the surrounding area * Attention to detail to provide guests with a truly personalised stay


    Chalet Chef

    2016 - 2017

    The White Room Chalet Company Cooking and cleaning for up to 12 people, weekly ------- * Cooking high quality, professional standard food in restricted space * Catering for a full range of ages, from infants to the elderly * In charge of weekly shopping for the chalet and keeping to a strict budget * Keeping a constantly used, open kitchen presentable and useable for guests * Working as part of a well-functioning, two person team (host and chef team) * Exceptional knowledge of the ski resort and neighbouring areas for guests


    Catering assistant

    2016 - 2016

    Mead Open farm Catering to children and families as part of a small, young team. * Cooking easy food, daily to children and families * Paediatric first aid trained * Deals with customer complaints * Helps run a large team of part-time staff as part of a full-time team * Influenced a healthy menu change


    Commis chef

    2015 - 2015

    Thompson Dining Three rosette restaurant in St Albans, worked as part of a small, organised kitchen team. * *


    Bar/Floor staff

    2014 - 2015

    LLanrheaedr-ym-mochnant, The Plough Country Inn ------- Worked behind the bar and served food as part of a small team in a popular tourist pub in mid wales. * Promoted items on beverage lists and restaurant specials. * Displayed enthusiasm and knowledge about the restaurant's menu and products. * Routinely supported other areas of the restaurant as requested, including answering telephones and completing financial transactions for other staff. * Set dining tables according to type of event and service standards. * Addressed diner complaints with kitchen staff and served replacement menu items promptly * Inventoried and restocked items throughout day.


    Education History

    Name of Institution: Welshpool High School

    Institute Location: , Welshpool, , UK

    Education Title: GCSE


    Name of Institution: Shrewsbury college of Arts and Technology

    Institute Location: , Shrewsbury, Shropshire, UK

    Education Title: Level 1 Diploma

    Major: Hospitality, Catering


    Name of Institution: West Herts College

    Institute Location: , Watford, Hertfordshire, UK

    Education Title: Level 2 diploma

    Major: Professional



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    chef CV Profile

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    Summary
    Focused team member, successful at multi-tasking and delivering prompt and friendly service to all
    customers. Maintains a positive attitude and a great sense of humour during peak hours.
    Skills
    Thrives in fast-paced environment
    Courteous, professional demeanour
    High energy
    First aid trained
    Good with children of all ages
    Flexible schedule capability
    Committed team player
    Well-travelled and enjoys enjoys travelling to new and exciting places
    Work History
    Bar/Floor staff
    Oct 2014-April 2015
    LLanrheaedr-ym-mochnant, Powys, Wales
    The Plough Country Inn
    Worked behind the bar and served food as part of a small team in a popular tourist pub in mid wales.
    Promoted items on beverage lists and restaurant specials.
    Displayed enthusiasm and knowledge about the restaurant’s menu and products.
    Routinely supported other areas of the restaurant as requested, including answering
    telephones and completing financial transactions for other staff.
    Set dining tables according to type of event and service standards.
    Addressed diner complaints with kitchen staff and served replacement menu items promptly
    Inventoried and restocked items throughout day.
    Commis chef
    April 2015-Dec 2015
    St Albans, Hertfordshire
    Thompson Dining
    Three rosette restaurant in St Albans, worked as part of a small, organised kitchen team.
    Catering assistant
    March 2016-Nov 2016
    Leighton Buzzard, Bedfordshire
    Mead Open farm
    Catering to children and families as part of a small, young team.
    Cooking easy food, daily to children and families
    Paediatric first aid trained
    Deals with customer complaints
    Helps run a large team of part-time staff as part of a full-time team
    Influenced a healthy menu change
    Chalet Chef
    Dec 2016-April 2017
    Sainte Foy Tarantaise, France
    The White Room Chalet Company
    Cooking and cleaning for up to 12 people, weekly
    Cooking high quality, professional standard food in restricted space
    Catering for a full range of ages, from infants to the elderly
    In charge of weekly shopping for the chalet and keeping to a strict budget
    Keeping a constantly used, open kitchen presentable and useable for guests
    Working as part of a well-functioning, two person team (host and chef team)
    Exceptional knowledge of the ski resort and neighbouring areas for guests
    Luxury chalet and Villa Chef
    May 2017- May 2018
    Scott Dunn luxury travel, France and Mallorca
    Preparing Michelin star style dishes for family groups of up to 6
    Weekly menu planning using locally sourced ingredients
    Accounts and budgeting
    Catering to different dietary needs
    Knowledge of the surrounding area and Balearic Islands
    Attention to detail to provide guests with a truly personalised stay
    CDP
    May 2018- Jan 2020
    The Gleneagles hotel
    Worked as part of the catering team moving from The Birnam Brasserie, to the two rosette
    Strathearn restaurant and intermittently helping in the private dining department.
    Maintained updated knowledge of local competition and restaurant industry trends.
    Instructed new staff in proper food preparation, food storage, use of kitchen
    equipment and utensils, sanitation and safety issues.
    Actively involved in cost control, sanitation, menu development, training,
    recruitment, private dining and catering.
    Maintained smooth and timely operations in preparation and delivery of meals and
    kitchen sanitation.
    Properly labelled and stored all raw food ingredients including produce, meat, fish,
    poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator,
    freezer or cooler
    Changed and sanitised all cutting boards, benches and surfaces when beginning a
    new task to avoid cross-contamination.
    Ordered and received bakery products and supplies.
    Luxury chalet chef.
    Jan 2020-April 2020
    Returned to Scott Dunn luxury travel company in France, Val D’isere.
    Education
    GCSE
    2011
    Welshpool High School
    Welshpool,
    Wales
    Level 1 Diploma: Hospitality and Catering
    2014
    Shrewsbury college of Arts and Technology
    Shrewsbury, Shropshire
    Level 2 diploma: Professional cookery/Food & beverage service
    2015
    West Herts College
    Watford, Hertfordshire




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