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CV Head Chef on a Exxon Mobil FPSO, Catering Manager

Head Chef on a Exxon Mobil FPSO, Catering Manager

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CV/Resume ID no.: 82913

Location (Residence): Stockton on Tees, United Kingdom
Citizenship: United Kingdom
  Native: English United Kingdom
  Other: None
Education & Experience: Work Authorization & Relocation:
  Vocational in BTEC Hotel Catering and Institutional Operations

Years of Experience: 22 years
Authorized to work in:
   European Union, UK (in particular), Equatorial Guinea
Present Location:
   United Kingdom, Cleveland
   UK (in particular)
Category Subcategory Ability Experience
Other Catering Expert 34 years
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

I wish to apply for a position of Offshore Chef, I have had varied experience in the catering industry, including industrial catering, I am currently working offshore in West Africa, however I am looking for something a little closer to home. I am applying for the position of chef however, I hope to aspire to the position of Camp Boss

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

April 2008 – Present FTF Catering, West Africa

Head chef on a Exxon Mobil FPSO with a POB of up to 145, working a 4 week rotation. Duties include cooking 3 international dishes each for lunch and dinner, hot and cold desserts and fresh soups and gravies daily. Weekly menu planning and costings, working with the camp boss on provision orders. I am responsible for instructing local galley crew on daily safety focus including correct use of PPE, health and safety and COSHH. I am familiar with working with JSA’s, step back 5 x 5 and STOP systems.

June 2006 – April 2008 P & A Catering @ ASDA Import Centre, Teesport
Catering Manager/Chef

Daily running of an industrial catering unit with five staff doing 200 covers a day. Duties include cooking of all meals in a two shift system, implementing and planning cleaning schedules, all admin and book keeping, staff management,
COSSH, Health and Safety and HAACP. Costing, planning menus
and maintaining G.P.

2003 - June 2006 The Green Tree, Tudhoe Village, Spennymoor
Head Chef

Managing a busy pub restaurant kitchen with a brigade of 2 full time and 2
part time chefs doing 800covers a week. Duties include cooking for a large bar and a la carte menu using all fresh ingredients, a 70 cover restaurant and 30 cover bar area. Small wedding functions up to 60 covers, including hot and cold buffets and sit down meals. Implementing and planning cleaning schedules including HAACP and COSHH regulation. Costing and planning menus including
weekly specials and maintaining G.P.

1997 - 2003 Shaftoes Inn, Spennymoor
Head Chef

Duties included Managing a brigade of 4 chefs and 4 kps. Running an
extensive menu with all fresh ingredients, stock control, implementing
HAACP and COSSH regulations, G.P attainment, menu planning and
costing. All duties included in running a very busy kitchen with up to 400
covers per day with functions for up to 200 in the marquee including BBQS,
hot sit down meals, hot and cold buffets, finger buffets plus more elaborate
buffets for weddings, conferences etc.

1994 - 1997 Gretna Hotel, Darlington and Croxdale Inn, Durham
Head Chef

Duties included overseeing a brigade of 4 chefs, running an al a carte and
bar menu, also a carvery on Sundays for over 300 covers. Catering for
weddings and functions for up to 150. Kitchen hygiene, menu costing,
planning, stock control and ordering.

1989 - 1994 The Sutton Arms, Elton
Second Chef and Head Chef

Second Chef - Duties including covering head chef on days off, cooking
for an al a carte restaurant and extensive bar menu.
Head Chef from 1991 - Duties included overseeing a brigade of 4 chefs,
stock control, ordering, menu planning and cooking for al a carte
restaurant and extensive bar menu.

1988 - 1989 Plough Inn, Northampton
Second Chef

Duties included helping the head chef attain G.P margins, covering for
head chef on days off, ordering and stock control.

1987 - 1989 St George Hotel, Teeside Airport
Chef de Partie

Duties included running veg section, helping other sections, breakfast and

1986 - 1987 Billingham Arms, Billingham
Commis Chef

Duties Included helping run veg section, including veg prepping for al a carte
and functions for up to 150.

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

English O Level B
Commercial Maths O Level B
Engineering O Level C
Mathematics CSE 1
English Oral CSE 3
Chemistry CSE 3
Physics CSE 1
Social Studies CSE 1
BOSIET including LAPP combined lifejacket and
Rebreather – June 2007 Pass
BTEC Hotel Catering and Institutional Operations Pass
Food Hygiene Intermediate Pass
HCTP Craft Trainer Pass
Level 2 Award in Food Safety in Catering – Nov 2006 Pass
Food Handlers Offshore Medical Certificate – April 2008

4. Computer Skills - CV/Resume Part 4 [Mandatory]
Basic Computer skills
5. Other Skills - CV/Resume Part 5 [Optional]
6. Additional Information - CV/Resume Part 6 [Optional]


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Head Chef on a Exxon Mobil FPSO, Catering Manager
CV/Resume ID no.: 82913

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