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CV Executive Chef willing to travel

 
Executive Chef willing to travel

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

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CV/Resume ID no.: 88841

Location (Residence): bedford, Canada
Citizenship: Cape Verde
 
Languages:
  Native: English Canadian
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  Bachelors in culinary arts

Years of Experience: 11 years
Authorized to work in:
   Netherlands
Present Location:
   canada, halifax
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 18 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

To whom it may concern

After working in the Halifax Area for the past 3 years, I heard through friend about work opportunity within your company, he had many high regards for the job and the business that I believe would be a good career path for me as well as my family.

Working in the Food Industry has enabled me to work in many different environments in Canada as well as around the world.

I have recently completed my Basic Survival Training course and Marine emergency duties.

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

November 2005-Present Canada
Seven Wine Bar/ Mosaic Social Dining
Executive Chef
Ordering and stock control
Cost control and inventory
Scheduling of staff
Menu writing and development
Pastries and Breads
Health and Hygiene.
Running of two restaurants on a daily basis.
April 2005-Aug 2005 Daintree Eco Lodge And Spa Australia
Sous chef, chef Chris O’Reilly
Ordering and stock control
Kitchen management , while chef away
Pastries and Breads
Menu development
Health and Hygiene
Modern Australian cuisine with an Aboriginal influence


January 2005-April 2005 Jardine Motel and Lodge Australia
Sous Chef, Chef Gary Lee
Menu development
Training
Staff management
Hygiene and sanitation
Australian bistro style


March 2004-November 2004 St Martins On the Isle England
Sous Chef, Chef Stewart Eddy
Covering all sections of the kitchen
Staff training
Scheduling
Ordering and Cost control
Modern English with a French twist
Awards- AAA three Rosettes, RAC Gold Ribbon, Michelin Star


May 2003-November 2003 Glennapp Castle Scotland
Sous Chef, Chef Tristan Welch
Ordering from local markets
Using fresh fish and meats
Costing and menu development
Food experiments
Pastries and Breads
Ice Creams and sorbets
Classical French Cuisine with a Scottish base
Awards AAA three Rosettes, Scottish Hotel of the year.
Member of Relais and Chateaux, Michelin Star


January 2003-May 2003 Michael Cains Restaurant England
Jr. Sous Chef, Chef Michael Cains
Sauce and Meat Prep
Fish and Seafood Prep
Staff training
Food Hygiene and training
Basic ordering Modern French
Awards, AAA Three Rosettes


March 2002-November 2002
March2001-November 2001 St Martins on the Isle England

Jr. Sous Chef, Chef Stewart Eddy
Sauce and Meat prep
Fish and Seafood
Dietary requirements for guests
Jr, staff training
Awards, AAA Three Rosettes , RAC Gold Ribbon


December 2000- March 2001 Charlton Athletics Football Club England
Event Chef, Chef Charles Cartwrite
Game day chef
V.I.P boxes private chef
Banqueting for up to 300
Basic Bartending
Health and hygiene control


March 1998-September 2000 Royal Canadian Yacht Club Canada
Chef de partie, Chef Geoff Carter
Fine dining restaurant chef
Banqueting for up to 100
Basic menu developing
Sauce and Meat prep
Cold Larder and Starter prep
Classic Canada References upon Request


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

Education 1996-1998 George Brown College
Culinary Management
2 year Course

2008 Survival Systems
Basic Survival Training


4. Computer Skills - CV/Resume Part 4 [Mandatory]
excel and other basic skills
5. Other Skills - CV/Resume Part 5 [Optional]
N/A
6. Additional Information - CV/Resume Part 6 [Optional]
-



 

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Executive Chef willing to travel
CV/Resume ID no.: 88841

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