Location (Residence): Mold, United Kingdom Citizenship:United Kingdom
English United Kingdom Other:
Education & Experience:
Work Authorization & Relocation:
High School in NVQ2 Professional Catering Years of Experience:
Authorized to work in: European Union, UK (in particular) Present Location: United Kingdom, Mold Relocation: United States, United States
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]
I am a highly motivated, conscientious and ambitious person, who welcomes challenge and stimulation. I have always wanted the opportunity to work in a highly developed industry, where i will gain valuable experince from high working standards, a huge demand for quality produce and good training. I want the opportunity to demonstrate both my academic knowledge and practical skills in a challenging chef role. America is the ideal place to continue learning my trade with a diverse culinary challenge and a fantastic overseas experience.
Having the opportunity to work alongside different nationalities and cultures I will benefit from their knowledge of the consumer market, learning new techniques, dishes, working practices, standards and producing the desired high quality produce.
2. Work Experience - CV/Resume Part 2 [Mandatory]
Company Name: The Glasfryn
Position: Commis Chef Location: Mold, Wales
Duration: From: 05/07 to 05/08
Tasks/Responsibilities: Working for the Glasfryn, which was awarded the “Best Gastro restaurant in Wales 2007”, my day-to-day role incorporates preparing and cooking “A La Carte” menu starters, mains and sweets. Using key skills to develop and create consistently well-presented dishes, an average service consists of 280covers. A high level of teamwork is required to cater for the high demand, along with having the ability to transfer skills quickly and efficiently from one area of the kitchen to another. As an addition to my role, I am also responsible for stock taking and ordering fresh produce on a daily basis, and contributing to menu ideas every 8 weeks.
Company Name: Compass Group
Position: Chef/ Ast Manager Location: Chester/ England
Duration: From: 12/05 to 05/07
Tasks/Responsibilities: The role incorporated a duel responsibility of preparing and cooking food for a restaurant canteen catering for 250 employees alongside managing menu ideas set to a tight budget. My day-to-day role as lead chef for the facility involved preparing and cooking a breakfast and lunch menu designed to suit everyone. My managerial responsibilities included managing facility accounts, ensuring that tight budgets and deadlines were met, stocktaking and ordering fresh produce, and recruiting staff. In addition, I as also involved in weekly management meetings where I presented budget data and ideas to creatively cut costs in menu ideas.
3. Education & Training - CV/Resume Part 3 [Mandatory]
Institution Name: Yale College
Location: Wrexham, Wales Institution start date: 09/07
Graduation date: 05/08
Field of Study: NVQ2 Professional Culinary arts, Foundation Hygiene certificate.
Synopsis of Qualification:
An intellectually challenging and rewarding practical course, which included core aspects of preparing and cooking soups, sauces, meats, fish, fresh pastas, rice, bread and dough, pastry, hot and cold desserts as well as good working practices, health and hygiene and thoery accompanying every module.
Institution Name: Treviglas Community College
Location: Newquay, England Institution start date: 09/97
Graduation/Expected graduation date: 05/02
Field of Study: 8 GCSE’s A-C Including Maths and English
4. Computer Skills - CV/Resume Part 4 [Mandatory]
5. Other Skills - CV/Resume Part 5 [Optional]
6. Additional Information - CV/Resume Part 6 [Optional]