CV Head Chef | Royal Navy, health & safety and fire fighting experience

Resume built for oil and gas job opportunities by a jobseeker with experience in Head Chef | Royal Navy, health & safety and fire fighting experience - would you like to offer this candidate a job/contract employment?

CV/Resume ID no.: 89053
Last Updated: Friday, February 6, 2009

Dear Sir/Madame,

I first became aware of offshore oil jobs during my employment with the Royal Navy and was impressed with both the efficiency and dedication of it's staff during my many exchanges with them.
My subsequent research has convinced me that the Head Chef roles currently on offer with the oil industry would utlilise the knowledge and skills I have gained from working as a Head Chef within the Royal Navy.
I would like to draw your attention to my CV which shows the range of roles that I have undertaken which require high level communication, interpersonal and interpretive skills. This is best demonstrated by my successful career as a Head Chef within the Royal Navy. Here I was required to perform precise and exacting tasks. I believe I have the ability to build and maintain productive relationships with customers and colleagues is one which I can bring to the oil industry.
Key Skills:
• Good time management and organisational skills
• Work experience with a public relations role
• Attention to detail
• Liking and ability to follow due processes and procedures
• Confident communicator at all levels
• Excellent report writing and analytical skills

I hope that, on consideration of my CV, you will be persuaded of my potential to perform well and the real contribution I could make as a member of the oil industry family.

EXPERIENCE
Head Chef | Royal Navy
1985 – 2008
I have been a Royal Naval chef for 22 years and achieved the rank of Petty Officer/ Head Chef. My final years within the Royal Navy were performed at Hms Rooke in Gibraltar where I ran the wardroom galley until I retired in October 2008.
Below are the responsibilities I undertook as Head Chef:
Meet and exceeds HMS Rooke Food GP budget.
Train all kitchen staff on dish specification and how to achieve food margins.
Orders of food stock appropriate to sales levels and not over ordered.
All sub standard food is returned with the appropriate paperwork and the supplier contacted.
Check and sign for all deliveries.
Prepare food for service appropriate to sales levels.
Control wastage and records / reports all wastage.
All invoices processed weekly and accounted for.
Ensure staff food policy is followed with no unauthorized food leaving the kitchen.
Dishes are to specification with no over portioning.
Organise budget for ordering and ensures all orders are within the said budget.
All stock is secure and no loss of stock.
Stock rotation is followed and all store rooms/ fridges and freezers are in order.
Monitors & controls stock levels – daily, weekly and monthly ensuring there are no shortfalls.
Train and develop the team to deliver food to specification and therefore exceed customer’s expectation.
Praise and recognise good performance.
Deal with poor performance through informal reprimands and where necessary the company disciplinary procedure – in conjunction with Royal Navy policy.

Upon completing Royal Naval basic training, I embarked on culinary training within the Royal Navy. I have undertaken culinary/ health & safety/ fire fighting and other naval training throughout my 22 years within the Royal Navy. I obtained the rank of petty officer after extensive training and examinations resulting in my distintive passes and commendations as well as my rank of Head Chef.

I have the following computer skills: Tri service, works, word, power point, excel and office

SKILLS
• Leadership
• Delivery of Food Service
• Systems Compliance
• Delivers Company Standards
• Personnel Skills

Leadership
Inspire & motivate the team to achieve food to specification and therefore achieve sales and profits.
Leads by example, setting the pace and standards.
Train and develop the team to deliver food to specification and therefore exceed customer’s expectations.
Praise and recognise good performance.
Deal with poor performance through informal reprimands and where necessary the company disciplinary procedure – in conjunction with company policy.
Proactive in problem solving.
Can work on own initiative to deal with problems and opportunities and cascades to senior managers as is appropriate.
Communicate via team meetings, one to one meetings, training sessions, notice boards and written.
Communicate a vision of success which the team want to be part of.
Manage the day to day food administration ensuring systems compliance.

Delivery of Food Service
Ensure all dishes are to company specification.
Ensure all company recipes and preparation requirements are met.
Ensure temperature, seasoning and flavour is to specification.
Ensures readiness for service and the pace is set for peak trade.
Ensure all food is presented for service in a timely manner and in correct sequence.
Ensure that the storage of food meets company and statutory health and safety requirements.
Deal with any customer returned food in a timely manner.

Delivers Company Standards
Deliver the company kitchen standards as identified on Kitchen Audit.
Implement and ensure the company Health & Safety Policy is met at all times – this includes the training of all kitchen staff.
Comply & implement all Health and Safety and Food Hygiene requirements.
Ensure temperature records and food labelling is maintained and up to date.
Ensure the kitchen is clean and hygienic, making sure cleaning rotas are adhered to and records kept.
Ensure all food is served to specification.
Ensure the kitchen uniform and personal hygiene requirements are adhered to.
Ensure the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods.
Promote a positive perception of the company at all times both internally & externally.
Attend meetings as requested.

Systems Compliance
Ensure daily, weekly and monthly administration is to company standards and meets deadlines.
Ensure only authorised suppliers are used.
Complete accurate stock takes on a weekly basis and as requested.
Ensure no unauthorised changes are made to company paperwork and
Spreadsheets.
Ensure no unauthorised changes or use of computers.

Personnel Skills
Trialling and recruitment of kitchen team members in line with company & statutory requirements.
Identify recruitment needs and agree action plan in a timely manner
Recruit a team that meet & exceed customer service standards.
Identify training needs and deliver training to drive sales and profits.
Assist in the set up, update & completion of all staff personnel files within the time frames, ensuring terms and conditions and employee handbooks are signed and filed.
Deal with day to day personnel queries.
Assist in the Performance review all kitchen staff on an ongoing basis
Assist in complying with the company grievance and disciplinary procedures.
Actively take part & assist Managers and Chefs in training.