Work History:
Current employment.
Hotel Van Dyks
May 2013
Pastry chef/sous chef
Run a very busy pastry section with 1 commis chef
Control orders and stock rotation for that section
Assist in preparation and sending of main course and function if required
May 2012-May 2013
Red Lion Bar and bistro, Stonedge
Sous chef
Assist Head chef in the daily running of the kitchen brigade of 8 chefs,
Run sections including Functions and breakfast
Help control stock and all kitchen controls
2010-2012
www.relaxeatanddrink.com
sous chef Inn at Troway 6months then took over as head chef after 6 month,
Ran a brigade of 7 chefs and 2 potwashers
My main duties where the running of the kitchen, control of stock and kitchen controls, staff training, writing and costing of menus,
Liase with Exec chef on a daily basis
Monthly stock takes and maintain a gp of 73%
March 2005- March 2010: Sheffield Sport Stadium
Sous Chef
General running of kitchen when Head chef is off.
Ordering on a daily basis
Weekly stock takes
Ensuring wages are correct before going to head
Office.
Preparation and service of the main courses
2003-2005 Chef de Partie
Hellaby Hall Hotel
Rotherham
Preparation and service on every section within the kitchen and Banqueting
Phoning orders through on a daily basis
100 covers Breakfast
100 Covers restaurant
250 Banqueting (Silver service)
2001-2003 Commis Chef/Demi chef de Partie
Courtyard by Marriott
Rotherham
Preparation and service on every section within the kitchen and Banqueting
Phoning orders through on a daily basis
200 covers Breakfast (buffet service)
100 covers Restaurant
300 covers Banqueting (Plated service)
1999-2001 Commis chef
The Cartwheel restaurant
Brookehouse Nr. Rotherham
General Kitchen duties including Vegetable preparation
Serving starters
120 Covers
Education
Dinnington Comprehensive School
1994-1999
10 GCSE (3 A/C grades)
The Sheffield College
1999-2003
Nvq Level 2 Catering and Hospitality
Nvq Level 3 Food Preparation
ABC Centra Patisserie
Basic Food Hygiene
