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CV Head Chef / Chef for offshore jobs

Head Chef / Chef for offshore jobs

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

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CV/Resume ID no.: 84316

Location (Residence): Leanyer, Darwin, Australia
Citizenship: Australia
  Native: English Australian
  Other: Spanish Peru
Education & Experience: Work Authorization & Relocation:
  Bachelors in Catering/Cookery

Years of Experience: 29 years
Authorized to work in:
   European Union, Australia
Present Location:
   Australia, Darwin
   Anywhere (International)
Category Subcategory Ability Experience
Other Catering Expert 40 years
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

British & Australian citizen and residing at present in Darwin, N.T. (Australia).

I am hereby applying for any vacancy you might have Overseas (in the Oil, Gas or Mining industries) for a Head Chef / Chef.

I have over 25 years of succesfully running kitchens (in Australia and Overseas), having done my Apprenticeship in Classic French & International Cuisines.

I have developed a very strong reputation as a an Executive / Head Chef and my kitchen brigades have won several Awards, due mainly to my commitment to always share my passion, my skills, my imagination, my goals with my staff, regardless of location, environment or style of cuisine.

I have experience working in Remote locations, and I am looking forward to be employed again in a Remote environment (oil rig, minesite, etc.).

I always thrive in encouraging my subordinates to improve themselves at all times, to be honest, responsible and energetic. I love training staff, enjoy interaction with my customers, and I pay constant attention to any new trends and styles that will allow me to develop better, stronger , exciting culinary experiences.

I have acquired over the years a strong business acumen, and always endeavour to improve the profitablity wherever and whenever it can be achieved.

I am able and willing to relocate anywhere, as single initially. I am available for inmediate start.

Please find attached mi detailed Resume and, upon request, I will supply you with my Work and/or Personal references.

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


1979 to 1986 : EVANS CATERING S.A. (Lima, Peru). Owner/
Executive Chef. Specialized in Fine Dining/Silver Service
organizing functions for up to 1200 covers.
Main customers: Embassies, International Institutions
& Government Departments.

1986 to 1988 : PILAR GONZALES DE FIGARI S.A. (Lima, Peru).
Executive Chef (in Spanish: El Chef).
Catering business specializing in Fine Dining Buffet
and A-La-Carte functions, for up to 1500 covers.
Winner of American Express Business Award for Best
Function Catering Establishment (1977).

1988 to 1989 : THE LEFT BANK RESTAURANT (Auckland, N.Z.),
Head Chef. Up market brasserie style restaurant, with
seating for up to 150 customers, plus a function room with seating for 120.

1989 to 1990 : SHERATON DARWIN HOTEL (Darwin, N.T),
Night Chef. Main tasks involved Breakfast Buffet
Preparation and display, Room Service and the
Preparation of all Sauces for the Fine Dining Restaurant.
Winners of the GOLD PLATE Award for the best Fine Dining Establishment.

1990 to 1991 : TOP END FRONTIER HOTEL (Darwin, N.T.),
Head Chef. A-La-Carte & Bistro style cookery plus
function for up to 300 covers.
Winners of the GOLD PLATE Award for best Bistro or Family Restaurant (“Matilda’s Bistro”).

1991 to 1992 : Consultant/Chef for Tumminello Holdings (Darwin, N.T.). Hired to
fix/re-organize their 3 businness (The Vic hotel, The Pasta Joint and later El Toro's
Mexican restaurant).

1992 to 1993 : P & O CATERING SERVICES (W.A.), Head Chef and
Relief Camp Manager for BOW RIVER DIAMOND
MINE. Remote location site, involved in Industrial Catering.
Fly in/Fly out position.

Executive Chef. 5 month Contract to fix/re-organize their
food service operations, which included 3 food outlets,
outside catering & functions.
Organized functions (A-La-Carte and Buffet styles) for up
To 300 covers, and Cocktail Parties for up to 1000 guests.

1993 to 1994 : LA VELA RESTAURANT (Darwin, N.T.), Executive
Chef. Specialized in country style regional Italian cuisine
(new concept for Darwin). I was involved in this business
from the beginning, including the kitchen’s design and

1994 to 1995 : THE HOTEL DARWIN (Darwin, N.T.), Executive Chef.
4-Star rating location, incorporating 2 food outlets plus
Functions and Conferences.
We did functions for up to 600 covers (A-La-Carte), and
900-1000 (Buffet Style), plus Cocktail Parties for a
maximum of 1200 guests.

(Darwin, NT), Head Chef.
Traditional Irish cuisine plus Australian fare. I was
Involved in this business from the beginning (before
the opening).
Winners of the inaugural A.H.A. Award for Best Hotel

1997 to 1998 : DERBY BOAB INN (Derby, WA), Head Chef.
Three food outlets (A-La-Carte restaurant and bar
meals). Hired to reorganize & improve profitability (with increased sales/turnover
and lower costs). Success.

1998 to 1999 : STAKEOUT BAR & BISTRO (Palmerston, NT),
Executive Chef. A-La-Carte style restaurant, specialized
in Grills and Seafood. Seating for 120-130 people.
Involved in this business since its inception.

1999 to 2000 : DOLLY O’REILLY’S IRISH PUB (Leanyer, NT)
Executive Chef. A-La-Carte style restaurant, specialized
in Traditional and Modern Irish cuisine. Seating 130 people.
Involved in the refurbishment of the kitchen.
Winners of the A.H.A. Award for Best Specialty Dining
and Best Refurbished Establishment.

2000 to 2002 : CENTRAL MARITIME HOTEL (Dili, East Timor)
Executive Chef. Five Star Floating Hotel, part of the
Central Hotels chain (Thailand).
Employed for a 1-year period to re-organize their Food Services and train 32
Timorese workers. In charge of a Kitchen Brigade of 40 people, including rostered Trainees.

(Darwin, NT), Contract Chef.Assigned to run the day to day operations of the Officer’s
Mess at Larrakeyah Barracks, cooking for Senior Officers from the Northern Command, which incorporates Army, Navy and Air-Force members.

2004 to 2008 : BEACHFRONT HOTEL (Darwin, NT) Executive Chef.
Bistro Style cuisine set in a casual beach side environment
with seating for up to 180 covers. Also involved in
catering for diverse functions (In-House) for up to 300 guests.
Winners of the Australian Hotels Association (AHA)
Awards for Excellence for Best Hotel Bistro Dining on
two consecutive years: 2006 and 2007.

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


PRIMARY : Maryknoll School (Lima, Peru) 1963 – 1968.
SECONDARY : Maryknoll College (Lima, Peru) 1969 – 1973.
Successful completion up to the equivalent of Year 12.
TERTIARY : University of Lima (Lima, Peru) 1974 – 1979
Diploma in Business Administration – Catering.
TECHNICAL : SENATI / CENFOTUR – Peruvian School of Chefs (Lima, Peru),
1976 – 1978. Degree in International & Classic French Cuisine.

4. Computer Skills - CV/Resume Part 4 [Mandatory]
i am proficient with most Microsoft Suites (Word, Excel, Outlook, etc).
5. Other Skills - CV/Resume Part 5 [Optional]
Fixing & Improving Kitchen Operations (increased Profitability)
Staff Supervision & Training
Food Costing
Budgeting (w/Forecasting)
Menu Planning & Design
Menu Analysis
Reporting with KPI's (Key Performance Indicators)
Purchasing & Stock Control
Kitchen Design, Implementation & Rationalization
Beverage & Waiting Staff Supervision & Control
Customer Liaison (P.R.)
Promotion & Marketing Strategies
Implementation and Supervision of HACCP Regulations
6. Additional Information - CV/Resume Part 6 [Optional]
I am available IMMEDIATELY for any PERMANENT or FIXED CONTRACT position.


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Head Chef / Chef for offshore jobs
CV/Resume ID no.: 84316

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