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CV Chef seeking offshore work, RYA STCW 95 Basic Training

 
Chef seeking offshore work, RYA STCW 95 Basic Training

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CV/Resume ID no.: 85973

Location (Residence): bournemouth, United Kingdom
Citizenship: United Kingdom
 
Languages:
  Native: English United Kingdom
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  High School in Electronics

Years of Experience: 11 years
Authorized to work in:
   European Union, UK (in particular)
Present Location:
   UK, Bournemouth
Relocation:
   United Kingdom
 
Expertise
Category Subcategory Ability Experience
Other Catering Basic 19 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

I am a highly motivated, friendly and organized chef with eleven years experience in UK catering, I am comfortable working as part of a busy team or on my own often in very small, hot and stressful environments. My aim is to enhance my career and profile within the marine service industry by working on support vessels and merchant ships. I am looking for a position as a Sous chef.

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

The Riverside Inn Shropshire Position: Sous Chef
Start date 19/2/2007- 04/08/2008

The Riverside Inn is a busy country hotel/restaurant located on the banks of the river Severn, it serves a variety of home made dishes from out main menu which has six starters, mains and deserts and changes monthly. My position as sous chef meant that I was in charge of maintaining the high quality of the food that is prepared as well as the food that is delivered every morning. I had to designate daily cleaning schedules to the kitchen porters, perform regular checks to maintain the performance and hygiene of the kitchen equipment and store areas and also maintain strict stock control/ordering ensuring that no food is wasted or out of date . In addition to this, I had to assist the head chef with monthly menu changes, costing and took overall control of the kitchen in his absence.



The Woodman St Leonards Dorset Position : Sous Chef

28/3/2006 - 17/12/2006

The Woodman was a very interesting place to work as I had never served food on such a vast scale before, I took the job when the building was still under construction as the idea of serving hundreds of meals a day sounded very exiting. The volume of food being sent from such a small kitchen was staggering. We would regularly do seven hundred covers in a single day with a maximum of only four chefs per shift which was very rewarding.
My duties were to control the pass and keep the kitchen running during a shift which also meant helping whichever section was the busiest at any given time. I was in charge of ordering large amounts of food twice weekly with very little margin for error, also cleaning of the kitchen and stock taking once a week.


The Incredible Pub Company
West midlands
No further details as company no longer trading

The Meadow Inn The Lord nelson The Malthouse
Buildwas Road Gainsborough Road 270 Oldham Road
Ironbridge Winthorp Rishworth
Telford Newark Halifax
Pos: Commis chef Pos: Commis Chef pos: Sous Chef
2002/2003 2003/2004 2004/2005

All of the above were owned by the Incredible pub company, I started work at the Meadow Inn which was a busy tourist driven pub and got very busy in the summer, it served a variety of meals which were mainly home made but they did buy in some of its food. Here I got to grasps with the basics of cooking and serving food and basic cooking principles and was where I decided to take being a chef seriously.
When the managers left (reasons not known) I was given the option to either stay or take a job at the Lord Nelson which was serving a much higher quality menu, I took the job.
Working under head chef Dean Marriot I was shown ways to cook and prepare food to a much higher standard and how to present my dishes in an appealing and impressive fashion. After seven months at the Lord Nelson one of the company directors offered me Sous Chef position at there new hotel in Yorkshire
again this was another step up for me as the Malthouse was the companies new flagship serving food from eight am until eleven pm seven days a week with an emphasis on high quality and impeccable service. After the hotel was up and running smoothly I was asked if I would like a Head Chefs position in another of there premises which I declined as the position was not open for at least nine months.


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

CIEH Award in Food Safety In Catering RYA STCW 95 Basic Training
RYA Competent Crew Hospitality UKSA Professional Marine
RYA Powerboat Level 2 UKSA Essential Marine Cookery
VHF Short Range Radio

Marine Experience

24/10/08-03/11/08 Chef The Hatherleigh 116’ MY

I was onboard the Hatherleigh as the sole chef catering for twelve guests and five crew for a ten day charter around the south of the UK. I was responsible for all provisioning for the trip, the preparation and service of three cooked meals a day as well as snacks in between meals and food for the night watch. I also made sure the galley was cleaner when I left than when I started.

September 08 Crew Freedom 42’
Competent crew: I spent five days and nights aboard which covered coming along side and mooring at anchor and how to safely set off from a mooring in different tides and conditions. I also learnt how to take the helm and steer the boat safely and professionally as well as understanding and practicing how to set and trim the sails.


4. Computer Skills - CV/Resume Part 4 [Mandatory]
I would say that my computer skills are basic as I have not need to learn any for professional reasons in my career so far.
5. Other Skills - CV/Resume Part 5 [Optional]
None which are transferable to a position at sea
6. Additional Information - CV/Resume Part 6 [Optional]
I am a confident chef who is very much at home in the kitchen and able to use a variety of methods and styles to get my work done quickly and efficiently, I am a strong team player and understand the importance of rank and discipline in the workplace. I am not afraid of hard work or long days with early morning starts and late finishes as this is the nature of the trade that I am in and I thoroughly enjoy it.


 

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Chef seeking offshore work, RYA STCW 95 Basic Training
CV/Resume ID no.: 85973

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