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CV Manager / Chef, experience in catering

 
Manager / Chef, experience in catering

Resume built for oil and gas job opportunities by a jobseeker with experience in Manager / Chef, experience in catering - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 82910

Location (Residence): brandon, United Kingdom
Citizenship: United Kingdom
 
Languages:
  Native: English United Kingdom
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  High School in A levels History and Geography

Years of Experience: 14 years
Authorized to work in:
   European Union
Present Location:
   united kingdom, Brandon
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 22 years
Other Labourer Basic 5 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

To Whom it may concern

I would like to take this opportunity to apply for the position of chef, offshore onboard an oil rig. I believe my life experience as well as my experience of working long hours in unfavourable conditions would make me an ideal candidate for this position.

I work well as part of a team, and do not mind being away from home for long periods at a time. I work well under pressure and can be left unsupervised to get on with the work and get the job done to a very high standard.

There is nothing better than meeting new people of all different cultures and nationalities, and I enjoy meeting these and fitting in with them, which is an advantage within this industry.

I will follow up with you in a day or so to answer any preliminary questions you may have. In the meantime you can reach me on the above number.

May I take this opportunity to thank you for your time and consideration.

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

Experience

General Labourer
J.B Guiney Builders, Brandon Suffolk
March 31st 2008 – present
To maintain a clean and safe site
To ensure the security of the site
Work within laws of health and safety
Heavy lifting of equipment, painting and decorating
Operating various pieces of machinery within the building trade

Manager / Chef
Young’s Brewery in Wandsworth, London
December 2002 to March 2008
To manage various hotels and public houses with in the London area.
Increased food sales by 54% year on year
To manage teams of up to 25 people to ensure good customer relations so ensuring repeat business.
To order stock, meet set targets and work to strict budgets
Menu planning and costing
Preparing meals
Keeping all paper work up to date and correct in co - ordnance with local authority and company policy
Ensuring that my team consistently achieved 100% on mystery customer visits

Sous Chef
Q-ton in Science park, Cambridge
July 2000 to December 2002
To assist the Head chef in the daily running of the kitchen producing up to 250 meals a day for bar, restaurant and conferences.
To train and motivate staff
Menu planning and costing
Liaising with supplier
Adherence to strict health and safety guidelines.

Pastry chef
Mark Warner holidays in London
November 1999 to June 2000
Responsible for all desserts, breads and cakes for up to 200 customers at the hotel in Val d' Isere ski resort in France.
Menu planning and costing
Preparation of all desserts and pastries
Adherence to strict health and safety guidelines.


Sous chef
Michel’s brasserie in Cambridge
February 1999 to November 1999
To assist head chef in all aspects of daily running of kitchen to produce up to 120 meals a day.
Menu planning and costings
Staff training and motivation
To ensure all gross profit margins and budgets were met
Ensure all health and safety regulations were adhered to.


Chef de partie
The Old Bridge Hotel in Huntingdon, Cambridgeshire
June 1997 to February 1999
To work and master every department of a professional kitchen to 2 AA rosette standard.
To produce part of or complete dishes for a hotel, catering for up to 400 people
Menu planning
Training and motivation of junior members of the brigade.

Commis chef
Fynn Valley Golf Club in Ipswich
October 1996 to June 1997
To assist chef de partie in the preparation of up to 200 meals a day for members and non members alike, including wedding receptions catering for up to 300 people
To assist senior members of the brigade in the production of dishes
To assist where ever required within a busy kitchen, to gain more knowledge and further enhance my career.

Commis chef
Spooks Restaurant Ipswich
September 1993 to October 1996
To work where ever required within the kitchen to assist the chef de partie in the production of up to 100 meals a day
To produce various dishes to cater for wedding receptions and banquets of up to 250 people
To ensure that all paperwork regarding hygiene regulations were kept up to date.


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

Education

Southend High School for boys, Southend on Sea [ September 1981 - June 1988 ]

7 O Levels all grade C and above including English and Maths

Suffolk College, Ipswich, Suffolk [ September 1991 - June 1994 ]

BTEC First Diploma Catering - Distinction
City and Guilds 706/1 Catering - Pass
NVQ 2 Catering - Pass
Hygiene Diploma - Distinction
Advanced Craft Diploma - Distinction


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Very basic
5. Other Skills - CV/Resume Part 5 [Optional]
UK BOSIET OPITO approved

HUET & EBS approved by OPITOT & NOGEPA in accordance with OLF modules

Escape chute & Norwegian transport suit.

Held at PETANS Norwich completed 13 -15 August 2008

UKOOPA Offshore Medical Pin: OGUK/2001/216

OFFSHORE INDUSTRY GREENHAND TRAINING including BANKSMAN SLINGER Certification Number: FO_100810167382
6. Additional Information - CV/Resume Part 6 [Optional]
My interests are varied and include taking part in a variety of team sports including football, darts and pool. I also enjoy films and training at the gymnasium at least twice a week. I enjoy diving and have achieved my open water certificate.


 

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Manager / Chef, experience in catering
CV/Resume ID no.: 82910

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