Experience

The Spencer Hotel

• Senior Chef Partie



Tailor&Blue CoffeeCo.

• Ireland
• Hospitality

• Head Chef

  • Aug 2020 - Jul 2022

  The Café had opened very recently, I was responsible for the design of sections, readdressing all HACCP procedures and implementing my own. Tailor and Blue was a multi phase food service business , including a café restaurant , a takeaway food and beverage service, event catering , production and retail -all of which I was responsible for. The Café had opened very recently, I was responsible for the design of sections, readdressing all HACCP procedures and implementing my own. Tailor and Blue was a multi phase food service business , including a café restaurant , a takeaway food and beverage service, event catering , production and retail -all of which I was responsible for.



TWO BOYS BREW

• Ireland
• Food & Beverages
• 1 - 100 Employee

• Sous Chef

  • Aug 2019 - Aug 2020

  As the sous chef in a very busy brunch location, I deputized when the head chef was off , ensuring all procedures were followed by kitchen personnel & placed the food & beverage orders for the next day . As the sous chef in a very busy brunch location, I deputized when the head chef was off , ensuring all procedures were followed by kitchen personnel & placed the food & beverage orders for the next day .



Clayton Hotel Charlemont

• Ireland
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Nov 2018 - Aug 2019

  I was hired as part of the opening team for the hotel, I was brought over from another hotel within the company, As a senior chef I assisted the sous chef and Head chef with staff training and section/menu ideas. I was generally on the grill section for both the Lock side restaurant and Bar. We also cooked for small scale funtions I was hired as part of the opening team for the hotel, I was brought over from another hotel within the company, As a senior chef I assisted the sous chef and Head chef with staff training and section/menu ideas. I was generally on the grill section for both the Lock side restaurant and Bar. We also cooked for small scale funtions



Clayton Conference Hotel Burlington Road

• Ireland
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Aug 2017 - Nov 2018

  As a Chef de Partie, I was responsible for cooking for large scale functions of up to 1300 people, In this job teamwork was essential, under the direction of the sous chefs we cooked for one of the largest conference Hotels in Dublin. During quieter periods I would have worked in the restaurant kitchen on the grill section. As a Chef de Partie, I was responsible for cooking for large scale functions of up to 1300 people, In this job teamwork was essential, under the direction of the sous chefs we cooked for one of the largest conference Hotels in Dublin. During quieter periods I would have worked in the restaurant kitchen on the grill section.



DoubleTree by Hilton

• United States
• Hospitality
• 700 & Above Employee

• Commis Chef

  • May 2015 - Aug 2017

  As a Commis chef in a large hotel I was around a large variety of services. The Head chef(s) ensured that every few weeks I was rotated around the different kitchens and I was given very abrasive training. I learned how hotels operate on a large scale for functions, Bar kitchens, Breakfast & Room service, As well as operating a café from the hotel lobby As a Commis chef in a large hotel I was around a large variety of services. The Head chef(s) ensured that every few weeks I was rotated around the different kitchens and I was given very abrasive training. I learned how hotels operate on a large scale for functions, Bar kitchens, Breakfast & Room service, As well as operating a café from the hotel lobby