Location (Residence): Falmouth, United Kingdom Citizenship:United Kingdom
English United Kingdom Other:
Education & Experience:
Work Authorization & Relocation:
High School in GCSE English Literature, English language Years of Experience:
Authorized to work in: European Union, UK (in particular) Present Location: United Kingdom, Cornwall Relocation: European Union, UK (in particular)
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]
3 July 2008
I am looking for work as a Chef on UK based offshore rigs. I have been working in the catering industry for the last nine years and have reached the position of Head Chef.
I have completed the Bosiet course and passed the offshore medical in 2007. I am available immediately but would need to give 2 weeks notice to my current employer.
My skills include good organisation, the ability to prepare food to high standards: within budget and time constraints. I am hard working, honest and an excellent team player.
Thank you for considering my application; please contact me should you require further information.
2. Work Experience - CV/Resume Part 2 [Mandatory]
May 08 - Present. Head Chef The Grapes Inn Falmouth. Head Chef of a restaurant, preparing 100 – 250 covers each day. Creating a new menu with costing. Sourcing local suppliers and responsible for stock control and the overall supervision of the Kitchen. This includes the preparation of meals, maintaining Food Hygiene and Health & Safety. This job has been taken on as a temporary measure until I find employment working offshore.
June 07 - May 08 The Peterville Inn St Agnes Cornwall. Head Chef of a busy restaurant, preparing 100 – 150 covers each day. Duties included; creating and costing menus, stock control and ordering; to maintain a profitable kitchen. Ensuring Work environment meets Health & Safety and Hygiene Standards using the Safer Food, Better Business methodology. I was responsible for training an Apprentice Chef and supervising work-based NVQ assignments.
Apr 2006 – Jun 2007 The Watering Hole Perranporth. Senior Sous Chef catering for up to 400 to 600 covers a day, Cooking for a large number of people with a quick turnaround of sittings and ensuring that all members of the team worked together to be successful: supervising 5 kitchen staff. Duties included general running of the kitchen, food preparation, stock rotation and control and maintaining Health and Safety and Food Hygiene standards.
Sep 2004 – Apr 2006. Shared owner and Manager of Mother Tuckers Grub Shack Perranporth. Running the business, which included business administration, hiring of staff, ordering stock, food preparation and serving customers.
July 2003 – Sep 2004. 2nd Chef Chicago Rock Truro. Duties included, food preparation and responsibility for maintaining food and hygiene standards, this job required a flexible working style and the ability to be an effective team member, ensuring that large parties were all served at the same time.
Jan 2002 – Jul 2003. Mylor Harbour Café Penryn. Chef, responsible for day-to-day food preparation, and service cooking of covers up to 100.
Sep 2001- Jan 2002 Falmouth Marine College Falmouth Cornwall
Full time Marine Engineering Student.
1999 – Sep 2001 Commis Chef Smoke House Restaurant Porthleven. Preparing and cooking Mediterranean style food on a la carte menu. Adhering to and maintaining Health and Safety and Food & Hygiene regulations.
3. Education & Training - CV/Resume Part 3 [Mandatory]
4. Computer Skills - CV/Resume Part 4 [Mandatory]
I am computer literate.
5. Other Skills - CV/Resume Part 5 [Optional]
6. Additional Information - CV/Resume Part 6 [Optional]