Experience

The Grand Hotel

• Australia
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Aug 2014 - Present



Grand Hotel Tynemouth

• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Mar 2012 - Present

  The Grand Hotel, Tynemouth (a family run 4 star hotel with many varied food and beverage outlets including 3 conference & banqueting suites, a busy bar and an ‘a la carte’ restaurant). • As Head Chef running the kitchen with a brigade of 6 chefs and 4 kitchen porters, • Carrying out all business functions such as cost control, kitchen rotas and ordering • Catering for large and small operations in a very busy environment • Creating many imaginative to dishes with locally sourced ingredients • Adhering to all Health & Safety regulations at all times. • Accounting for rations and optimized stocks • Helped to significantly reduce wastage and lower food costs • Trained, motivating, mentoring and developed junior staff ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Show less



The Tavistock Hotel

• Sunderland

• SOUS CHEF

  • Nov 2011 - Mar 2012

  (Deputised in the absence of the Head Chef when required): • In charge of the Italian restaurant which catered for high volumes each day • In the absence of the Head Chef, ensured the smooth daily running of the kitchen • Responsibility for all food orders and stock control • The Italian restaurant was one of 3 kitchens. (Italian & Thai restaurant, and a busy R-bar) • Consistently produced high quality food during extremely busy times ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Show less



The Grand Hotel

• Tynemouth

• SOUS CHEF

  • Nov 2009 - Jul 2011

  (Employed as Junior Sous Chef and promoted to Sous Chef after 6 months) • Oversaw food preparation for the a la carte restaurant, the Commi Chefs • Supervised junior team members • Organised all wedding parties • Assisted the Head Chef in the daily running of the kitchen • Helped enforce strict health and hygiene standards ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ (Employed as Junior Sous Chef and promoted to Sous Chef after 6 months) • Oversaw food preparation for the a la carte restaurant, the Commi Chefs • Supervised junior team members • Organised all wedding parties • Assisted the Head Chef in the daily running of the kitchen • Helped enforce strict health and hygiene standards ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Flatbread Cafe/ Bedou Kitchen

• Newcastle upon Tyne, United Kingdom

• SOUS CHEF

  • Nov 2007 - Nov 2009

  (Prepared dishes from around the world) • Ensured highest standard the food was prepared • Ensured the food we delivered to restaurants was of the highest quality and hygiene standards ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ (Prepared dishes from around the world) • Ensured highest standard the food was prepared • Ensured the food we delivered to restaurants was of the highest quality and hygiene standards ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Malmaison Hotel

• Newcastle upon Tyne

• CHEF DE PARTIE

  • Mar 2001 - Nov 2007

  (Commi Chef 2001 and was then promoted in 2002 to Chef de Partie.) • Worked on all sections of the kitchen preparing food at the highest standard ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ (Commi Chef 2001 and was then promoted in 2002 to Chef de Partie.) • Worked on all sections of the kitchen preparing food at the highest standard ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



Quality Hotel

• Newcastle City Centre

• COMMI CHEF

  • Aug 1999 - Mar 2001

  (Commi Chef 2001 and was then promoted in 2002 to Chef de Partie.) • I was employed as a Commi Chef at the Quality Hotel in 1999 whilst still at college. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ (Commi Chef 2001 and was then promoted in 2002 to Chef de Partie.) • I was employed as a Commi Chef at the Quality Hotel in 1999 whilst still at college. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~