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CV Catering, head chef, hospitality, fish, challenge, young, keen, motivated

 
Catering, head chef, hospitality, fish, challenge, young, keen, motivated

Resume built for oil and gas job opportunities by a jobseeker with experience in Catering, head chef, hospitality, fish, challenge, young, keen, motivated - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 83229

Location (Residence): Swansea, United Kingdom
Citizenship: United Kingdom
 
Languages:
  Native: English United Kingdom
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  Vocational in Hospitality and Catering

Years of Experience: 11 years
Authorized to work in:
   European Union, UK (in particular)
Present Location:
   United Kingdom, Swansea
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 20 years
Other Hospitality Experienced 20 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

I wish to apply for a catering or hospitality position in the UK or abroad. I have considerable experience in the catering industry in large and small establishments. I am quite versatile but specialize in fish and fish dishes and am keen for new challenges.

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

Eleos : I gained experience and knowledge of all types of continental cuisine including cooking techniques, health and safety in a busy kitchen, attention to customer requirements. This was a good practical application of my training at college.

Brewbakers : Responsible for the coffee shop in Singleton Hospital which was used by hospital visitors and outpatients. I had to prepare and cook full English breakfasts, continental breakfasts and provide a delicatessan service. Health and safety requirements were similar to Eleos.

Tesco: I was appointed Fishmonger of the new Swansea Marina store. Previous training was given in the safe use of all kinds of knives and equipment associated with fish and meat produce. Particular health and safety issues which needed to be addressed were the correct display and storage of raw fish and meat products to avoid cross contamination either by handling or display.

In June 2002, as fishmonger/butcher at Tesco Swansea Marina, our store won the best store in Wales category in the National Supermeat Award incorporating Sea Foods, and was also the best overall store in the UK out of 2,000 entrants. This was a fantastic achievement for both me and the store. Following this award I was sent to Grimsby to see the fish landed and auctioned.

Morrisons: I was produce manager overseeing 10 staff in the produce section handling mainly fruit and vegetable products. Responsibilities included ensuring displays were well stocked at all times, ensuring the good stock rotation of fresh produce necessary for the smooth running of a busy supermarket department with a high turnover.

Dragon Fish: This was a busy fish counter of an independent trader. My responsibility was running the stall which served a full range of locally caught fish. This included selection and purchase of produce, setting the display, advising and selling to the public.This also included giving cooking demonstrations and advice during local market promotions. I learnt a lot about the fishing trade in Swansea, I had regular dealings with the Local Authority, environmental health officer regarding cleanliness of stall and freshness of product.

Swansea University: My responsibilities were in the main refectory involving an early shift start preparing breakfast for up to 300 students and staff. After which the main work involves preparing lunches for up to 3,000 students and staff including any special requirements for any visiting conference delegates. It has helped me to understand the responsibilities and problems of catering for very large numbers of people with a wide range of requirements, and to acquire knowledge of all aspects of how food preparation and presentation is carried out with special emphasis on safety and hygiene.

Abercrave Inn: This is a popular, busy country restaurant – serving approximately 1,000 meals a week with a varied menu, Al La Carte plus daily specials. Large functions were also catered for. My main duties were food preparation and serving.

West Cross Inn: As Head Chef my responsibilities consist of menu planning, stock rotation, ordering of stock, training of staff , food preparation and customer care. We currently have a 40 seater restaurant, which can produce 80 meals on a busy night, a lounge bar which serves up to 70 meals, an outdoor area which can serve 40 meals and also a function room which can hold up to 100 guests. We also have a special’s menu with varied fish dishes which is my speciality – the fish all freshly caught by local fishermen.


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

SCHOOL ATTENDED:- Bishopston Comprehensive School 1992 – 1997

G.C.S.E. QUALIFICATIONS:- Science B Science B
Mathematics C French Studies C
Art and Design C Geography D
Home Economics D English D
English Literature D

COLLEGE ATTENDED:- Swansea College 1997 – 1999

QUALIFICATIONS:- BTEC Advanced General National Vocational Qualification
in Hospitality and Catering.

Basic Food Hygiene Certificate 1999.


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Basic skills in word processing.
5. Other Skills - CV/Resume Part 5 [Optional]
Welsh Seafish Industry Training Association Ltd

1. Certificate of Personal Survival Techniques 4/5/06
2. Safety Awareness Certificate including Accident Prevention and Risk Assessment 4/5/06
3. Basic Fire Fighting and Prevention Certificate 4/5/06
4. Basic First Aid Certificate 4/5/06
5. Two Day Navigation Watchkeeping Certificate on a Fishing Vessel 28/10/06
6. Intermediate Fishing Vessel Stability Awareness Certificate 11/11/06

After successfully completing these courses I was invited to join the Seafish Training Committee.

At Bishopston Comprehensive School I received the Head Teacher’s Service to the School Award in 1997.
6. Additional Information - CV/Resume Part 6 [Optional]
I enjoy new challenges and traveling abroad.


 

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Catering, head chef, hospitality, fish, challenge, young, keen, motivated
CV/Resume ID no.: 83229

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