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CV Head Chef for mine sites and hotels

Head Chef for mine sites and hotels

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

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CV/Resume ID no.: 89667

Location (Residence): Appleton, United Kingdom
Citizenship: United Kingdom
  Native: English United Kingdom
  Other: None
Education & Experience: Work Authorization & Relocation:
  High School in year twelve

Years of Experience: 4 years
Authorized to work in:
   European Union, UK (in particular), Australia
Present Location:
   United Kingdom, Manchester
   European Union, UK (in particular)
Category Subcategory Ability Experience
Other Hospitality Experienced 11 years
Other Catering Experienced 11 years
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

To whom it may concern

Please find attached a copy of my current resume in application for any off shore positions advertised on your website.

At present I am the Head Chef of the Hotel L'Aigle, Valmeinier France. We cater for up to 160 pax for the duration of the Winter ski season. The position involves preparing breakfast and a four course evening meal, ordering and stock control, adherence to company policies and procedures, staff training, menu planning, and catering for clients with specific dietary requirements. I am also responsible for ensuring the quality of the food and that the safety and hygine of the kitchen is maintained. I did apply with Costa Cruises in November 2008 and was succesful with my application, however I turned down the position to take on my first Head Chef position. Working with Costa is still a large goal of mine.

Prior to this, I held the position of chef at Mount Keith Nickel Operations in Western Australia. Here we catered for up to and over 1200 persons per day breakfast, lunch and dinner, also including V.I.P functions. The employer placed a high priority on ongoing safety training, and food hygiene training. It involved working 12 hour days, two weeks on, one week off. I was involved in the menu planning, ordering and stock control, and ensuring the kitchen complied with all aspects of layered audits.

This would be an amazing opportunity for me and I would embrace the challenges it would provide.

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

Head Chef Hotel L’Aigle Valmeinier
• Head chef of hotel during peak winter season
• Catering for up to 140 guests on a budget
• Four course meals
• Ordering and stock control
• Staff training and supervising
• Creating menus and rotas
• Catering for specific dietary requiremants

Nov 2006 – Present ESS Breakfast/Salad/Mains Chef
• Extensive night shift/day shift work
• Fly in fly out – 2 on 1 off
• Periodical Nightshift Supervisor
• Catering for 650 – 1400 persons
• Extensive safety training
• Catering for VIP/ Onsite functions
• Extensive shift work – 12 hour shifts
• Adherence to all aspects of layered audits
• Staff training

Dec 2005-Feb 2006 The Saint George Hotel and Bottle Shop
• Level 2 Cook
• Cooking for service >250 covers
• Catering for functions <150 covers
• Extensive food preparation
• Receiving and ordering stock
• Long hours/ shift work, 12+ hour shifts
• Creating specific dishes
• Creating daily specials
• Staff training

July 2005-Dec 2005 The Belgian Beer Cafι Westende
• Level 2 Cook
• Extensive cooking duties
• Catering for functions
• Receiving and ordering stock
• Long hours/shift work

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

Education and Training

2002 Tuart College
Completed Year 12
T.E.R 73.35

2002 Food Hygiene & Safety Certificate
2004 Barista Training
2006 A.S.T.H.M
Certificate II Hospitality
(Kitchen Operations)
2006 Bachelor of Business – Deferred, studying externally
Hospitality, tourism and Management
2007 OH&S training, ESS Specific

4. Computer Skills - CV/Resume Part 4 [Mandatory]
5. Other Skills - CV/Resume Part 5 [Optional]
6. Additional Information - CV/Resume Part 6 [Optional]
I have extensive minesite experience and am more than used to working on remote locations. This would be a different step being offshore as opposed to at a mine site but I believe I can still draw from this experience.


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Head Chef for mine sites and hotels
CV/Resume ID no.: 89667

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