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CV Head Chef - Forth Executive Catering

 
Head Chef - Forth Executive Catering

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CV/Resume ID no.: 81910

Location (Residence): Dunfermline, United Kingdom
Citizenship: United Kingdom
 
Languages:
  Native: English United Kingdom
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  Vocational in 706/1 706/2

Years of Experience: 26 years
Authorized to work in:
   European Union, UK (in particular)
Present Location:
   Scotland, Fife
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Expert 35 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

A self-motivated and hard working chef with experience in all aspects of food development. Able to use own initiative and work as part of a team. Experienced in large scale food production in remote locations as well as boardroom and fine dinning. Able to motivate and train junior chefs. Proven leadership skills, including managing and motivating other staff to achieve kitchen objectives. Demonstrated achievements in

2. Work Experience - CV/Resume Part 2 [Mandatory]

HEAD CHEF Forth Executive Catering 2005 – 2008

As the regions premier caterer, Forth Executive Catering's first class status is built on quality and service. We have a long established reputation for providing excellent catering services that are authoritative, reliable, cost effective and flexible Whether you require a simple sandwich lunch at your office or an exciting themed three course boardroom meal with silver service, we provide the highest quality catering available

•Menu Development and management of key accounts
•Order and maintain food stocks sufficient to the business needs.
•Prepare and present food to an excellent standard
•Liaise with the transport department to ensure strict deadlines are adhered to
•Liaise with other departments to ensure the smooth running of VIP events
•Maintain a pool of suitably trained and qualified casual staff, sufficient to the needs of the kitchen
•Control and monitor the department's food output
•Manage the procurement of casual kitchen staff as required for each VIP event and ensure they are adequately trained and motivated
•Ensure that all suppliers are of good standing and are adequately suitable to provide foodstuffs
•Implement, control & maintain a temperature control system for all fridges and freezers


DEVELOPMENT CHEF Bielefeld Services, Germany 2003 - 2005

The Naffi, provides food, drink and leisure facilities to Britain's Armed Forces. The Naffi supplies catering, cleaning and food services to mess facilities and barracks as well as civilian locations such as schools used by the children of British troops. Development Chef duties included

•Food production for all NAAFI food services
•Menu developing
•Monitoring the quality, cost and efficiency of the movement and storage of goods
•Co-coordinating and controlling the order cycle and associated information systems
•Analysing data to monitor performance and plan improvements
•Presentations for new and existing clients
•Responsible for all minimum standard


SENIOR SOUS CHEF Royal Scottish Automobile Club 2000 - 2003

A prestigious private 5* gentlemen’s club set in the gardens of Blythewood Square. Working with classical chef Robert Buchan and his creative classical menus & extensive dressed buffet work.

•Responsible for the daily running of V.I.P. Kitchen
•Developing menu cycles
•Training & development of junior chefs
•Running of busy sauce corner
•Preparation of dressed buffet work

ASS PRODUCTION MANAGER Forte In-Flight Services 1996 - 2000

Fist Class & Business Class Hot Kitchen

Forte In-flight caterings dedicated development team does much more than develop great recipes. We look at every aspect of inflight catering – even the effects of altitude on taste buds. The production team take as much pride in creating quality meals in a 747 as they would in any kitchen on the ground. duties included

•Assist in the management of 58,000 meals weekly
•Running first class kitchen for BA, AA, UA
•Assisting executive chef with menu development
•Extensive UK travel completing food presentations
•Lead, manage and motivate production & distribution teams to meet deadlines
•Assist with training and development of chefs & production staff
•Manage & maintain cook chill system


3. Education & Training - CV/Resume Part 3 [Mandatory]

1979 -1982 St Aelreds High School, Gleniffer Road, Paisley

•O` Level English
•O` Level Maths
•O` Level History
•O` Level Anatomy, Physiology & Health

•City & Guilds 706/1
•City & Guilds 706/2
•City & Guilds 706/3 part 1
•Food Hygiene Intermediate (Honours)
•Awarded SHEA (Scottish Healthy Eating Award)
•Group Trainer
•1-2-1 Trainer


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Microsoft Works, Microsoft Office
5. Other Skills - CV/Resume Part 5 [Optional]
•Group Trainer
•1-2-1 Trainer
6. Additional Information - CV/Resume Part 6 [Optional]
I consider myself to be honest trustworthy and hard working. I would be an asset to any company. I am also
a team player who enjoys developing junior chefs. I understand the importance of having supportive behaviour. I
have strong leadership qualities and recognise the benefits of a productive team


 

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Head Chef - Forth Executive Catering
CV/Resume ID no.: 81910

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