Experience

Cliste Hospitality

• Ireland
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Jul 2021 - Present



ALH Group

• United Kingdom
• 1 - 100 Employee

• Head Chef

  • Apr 2015 - Jul 2021



K Colgan Investments Limited

• Director/Owner

  • Jan 2008 - Feb 2015

  of company which operated a highly successful restaurant called The Mill in Dungarvan. Managed the kitchen, floor and restaurant staff of 24 people in my main role as Head Chef. Administered deliveries and stock control both internally and with external suppliers. Responsible for all financial control within the business and worked closely with the accountant. Provided training and support to members of staff including all strands of Health & Safety through HACCP. of company which operated a highly successful restaurant called The Mill in Dungarvan. Managed the kitchen, floor and restaurant staff of 24 people in my main role as Head Chef. Administered deliveries and stock control both internally and with external suppliers. Responsible for all financial control within the business and worked closely with the accountant. Provided training and support to members of staff including all strands of Health & Safety through HACCP.



Jitterbeans

• Ireland
• Restaurants

• Head Chef

  • Jan 2001 - Jan 2008

  Continuously achieved and exceeded margin and percentage targets within the business. Planned the menu on a regular basis and dealt with all staffing issues. Coordinated and operated outside catering events. Controlled all of the stock, both internally and externally. Continuously achieved and exceeded margin and percentage targets within the business. Planned the menu on a regular basis and dealt with all staffing issues. Coordinated and operated outside catering events. Controlled all of the stock, both internally and externally.



Bawnleigh Coutry House

• Sous Chef

  • Jan 1998 - Jan 2001

  Stepped in as relief chef when Head Chef was on leave. Liaison between staff and Head Chef for orders, issues and general management. Organised menu planning in consultation with the Head Chef. Stepped in as relief chef when Head Chef was on leave. Liaison between staff and Head Chef for orders, issues and general management. Organised menu planning in consultation with the Head Chef.



Hay Field Manor

• Ireland
• Hospitality
• 1 - 100 Employee

• Chef de Partie

  • Jan 1997 - Jan 1998

  Managed and organised daily menus. Responsible for starters and sauces. Managed and organised daily menus. Responsible for starters and sauces.



Bayview Ballycotton Michelin Red

• Chef de Partie

  • Jan 1996 - Jan 1997

  Appointed as Starter Chef. Appointed as Starter Chef.



Hotel Donloe Castle 5

• Commis Chef

  • Jan 1995 - Jan 1996

  Commis Chef Solely responsible, stocks and sauces. Commis Chef Solely responsible, stocks and sauces.