Experience

Marymount University Hospital & Hospice

• Hospitals and Health Care
• 1 - 100 Employee

• General Services Supervisor

  • Apr 2022 - Present

• Relief Chef during Covid

  • Jan 2021 - Mar 2022



Oriel House Hotel

• Ireland
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Dec 2018 - May 2021

  ➢Implementing, Training and Maintaining HACCP. ➢ Recruitment, inducting and Appraisals of staff within my Departments. ➢ Conduct Disciplinary’s, Staff performance improvement plans and encouraging Staff to Excel in their duties. ➢ Ensuring high levels of quality, service, presentation and cleanliness by running Audits. ➢ Supervision, training and development of staff on a hands-on basis. ➢ Responsible for ensuring the highest food quality standards in the kitchen. ➢ Menu planning. ➢ Produce ordering and cost control. ➢ Kitchen staff, Porter both Kitchen and Day and laundry rostering and team building. ➢ Constant meticulous attention to detail in relation to food service (i.e. quality, portion size, presentation and consistency). ➢ Ensure that high levels of hygiene & HACCP regulations are strictly adhered to at all times. ➢ Meeting with client’s/wedding couples on a one to one basis and personally over seeing their individual catering needs are met. ➢ Daily preparation, cooking and service of fresh produce. ➢ Meeting Targets set by Head Office ie. Food cost, Hygiene levels, Sales Targets Show less



Castle Hotel Macroom

• Hospitality
• 1 - 100 Employee

• Exec Head Chef

  • Oct 1999 - Nov 2018

  Maintaining high levels of quality, service, presentation and cleanliness Responsible for the entire food production operation Responsible for ensuring the highest quality standards in the kitchen Menu Planning Food ordering and cost control Kitchen Staff & Porter Rosters Constantly having to be Meticulous about attention to detail and in relation to food service (quality, portion size, presentation and consistency) Ensure that all hygiene & HACCP regulations are strictly adhered to at all times Show less



Jurys Doyle Hotel Group

• Hospitality
• 1 - 100 Employee

• Head Chef

  • Dec 1997 - Sep 1999

  Maintain a high standard of food preparation, imagination and presentation in two kitchens, training and working alongside staff. Have ability to cater for banqueting groups of up to 100 guests Accept ownership and control of departmental budgets and costs in order to maximize food gross profits Ensure that all hygiene & HACCP regulations are strictly adhered to at all times Co-operate with the management team Be responsible for food stock within the kitchen ensuring control and reduction of wastage to the lowest acceptable minimum Show less


Blarney Park Hotel
• Senior Chef De Partie

  • Sep 1994 - Dec 1997