Education and Qualifications
9 GCSE’s Grades A – D
Birmingham College of Food
• NVQ level 1 Food preparation and Cooking
• NVQ level 2 Food preparation and Cooking
• NVQ level 3 Food preparation and Cooking
• Foundation Certificate in Food Safety & Intermediate Certificate in Food Safety
• Foundation Certificate in Health and safety in the workplace
• Certificate of recognition Sports Medicine, Medic First Aid Course
Work Experience
November 2012 to present: The water front
www.bartonmarina.co.uk
Position: Pastry department, functions kichen , pizza oven and main kitchen chef
Key Responsibilities:
I worked at the Water Front for nearly 2 years and I have full responsibility for the pastry department, the Traditional pizza oven and functions. I produce daily specials and new menus every six weeks to keep it fresh and exciting for our customers. I am responsible for the training and supervision within our team we achieved 5 stars for health and hygiene. I take charge of the main kitchen in the absence of the head chef sourcing suppliers and local produce for menu selection ,place orders and take deliveries of fresh produce on a daily basis, checking invoices, price match and checking quality of produce upon arrival. I developed good relationship with the team and a well liked as an individual.
• I worked in a brigade of ten chefs and 3 kitchen porters
• Catering for approximately 100-200 covers for lunch
• 100-150 covers for dinner
• 250 covers for banqueting
• I was responsible for sourcing local produce for menu selection.
December 2011 to 4 November 2012 : Hawkstone Park Golf course
www.hawkstoneparkweston.co.uk Position: Head of Pastry
Key Responsibilities:
• I worked within in a brigade of 8 chefs and 4 kitchen porters
• Worked within 2 restaurants with a maximum capacity of 200 covers in each.
• 4 functions rooms including weddings and private parties.
• Developed my ability to work and communicate effectively within a team.
• Developed my food preparation and presentation skills to a high standard.
• Part of the Quality Wins team catering mainly for monthly staff events for example, Jubilee party and BBQ’s.
• During quite periods I take the opportunity to develop new recipe ideas and experiment in kitchen making fudge, own pizzas, homemade bread and cookies.
• Open to ideas for example BBQ in follies for Halloween event, corporate events on the croquet lawn, village fundraising events, football and Olympic themed evenings and rotary lunches.
• Mentor with responsibility for the training of new team members following company training programme and weekly progress review meetings.
• Involved in tracking competitive rates and negotiating sales for selection for new menus and specials.
• Manage staff rota, sickness and holidays.
• Implemented a new end of day stock monitor and ordering system used by team members between the two restaurants.
• Over see health and safety checks within the kitchen environment, such as cleaning schedules, daily produce labelling and fridge temperature checks.
January 2010 to December 2011: Swinfen Hall Hotel, 4 Red stars
www.swinfenhallhotel.co.uk
Position: Head of Pastry
Key Responsibilities:
• I worked at Swinfen Hall and have demonstrated a wide range of abilities in the kitchen, excelling in the pastry department. I have produced and been complimented on some fantastic dishes and I continued to improve on a daily basis.
• I worked in a brigade of 10 chefs.
• We catered for approx 50-75 covers for lunch.
• 50-150 covers for dinner.
• 300 covers for banqueting.
• I was initially employed as a chef de partie. However after four months I became solely responsible for the pastry section and the training and supervision of two commis pastry chefs.
• I was responsible for the plated desserts for our fine dining menu, which was served in the hotels Four Seasons restaurant. This restaurant has received two rosettes for its excellent food. I prepared the petit fours, fresh bread on a daily basis, panna cottas, soufflés, brulee and much more.
• I also placed and took large deliveries and checked the stores to ensure that all the produce was fresh.
January 2009 to Jan2010 : Honiley Court Hotel, Warwick (4 star)
www.honileycourthotelwarwick.co.uk
Chef de Partie
Key Responsibilities:
• I worked in a brigade of 15 chefs.
• Lunch service 250 covers.
• Dinner service 200.
• Banqueting up to 400 covers.
• The brigade catered for both hotel guests and conference diners, offering award winning modern cuisine from an a la carte menu.
• I have been able to build on already accomplished skills such as speed, efficiency, organization and effective communication within a large brigade.
November 2008- January 2009 : Menzies Baron Court Hotel, (4 star)
www.menzieshotels.co.uk/hotels/birmingham/hotels-in-birmingham.aspx
Chef de Partie
Key Responsibilities:
• I worked in a brigade of 7 chefs.
• I further developed my ability to work and communicate effectively within a team environment and developed my food preparation and presentation skills to a high standard. Worked on all sections in the kitchen
• Lunch service catered for 200 covers.
• Dinner Service 100 covers.
• Banqueting up to 300 covers.
