Phillip Gleeson MSc
Executive Head Chef at Killashee Hotel- Claim this Profile
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Bio
Brian Harrington
Philip is one of a diminishing number of Chefs who still manage to possess a passion for food whilst being very proficient in the management skills required in todays catering operations. Philip was a pleasure to work with and a professional whom I would gladly work with again.
Donnacha Hurley
Philip brough a great energy and confidence to the Marriott in his cooking. Passion, experience and an ability to deliver both at the pass and contribute to management front of house are seldom seen in chefs. This ability comes naturally to Philip. He is without doubt an asset to any organisation and delivers to the highest level. More than that he is a great person to work with. I enjoyed our time working together and would welcome any opportunity to do so again in the future.
Brian Harrington
Philip is one of a diminishing number of Chefs who still manage to possess a passion for food whilst being very proficient in the management skills required in todays catering operations. Philip was a pleasure to work with and a professional whom I would gladly work with again.
Donnacha Hurley
Philip brough a great energy and confidence to the Marriott in his cooking. Passion, experience and an ability to deliver both at the pass and contribute to management front of house are seldom seen in chefs. This ability comes naturally to Philip. He is without doubt an asset to any organisation and delivers to the highest level. More than that he is a great person to work with. I enjoyed our time working together and would welcome any opportunity to do so again in the future.
Brian Harrington
Philip is one of a diminishing number of Chefs who still manage to possess a passion for food whilst being very proficient in the management skills required in todays catering operations. Philip was a pleasure to work with and a professional whom I would gladly work with again.
Donnacha Hurley
Philip brough a great energy and confidence to the Marriott in his cooking. Passion, experience and an ability to deliver both at the pass and contribute to management front of house are seldom seen in chefs. This ability comes naturally to Philip. He is without doubt an asset to any organisation and delivers to the highest level. More than that he is a great person to work with. I enjoyed our time working together and would welcome any opportunity to do so again in the future.
Brian Harrington
Philip is one of a diminishing number of Chefs who still manage to possess a passion for food whilst being very proficient in the management skills required in todays catering operations. Philip was a pleasure to work with and a professional whom I would gladly work with again.
Donnacha Hurley
Philip brough a great energy and confidence to the Marriott in his cooking. Passion, experience and an ability to deliver both at the pass and contribute to management front of house are seldom seen in chefs. This ability comes naturally to Philip. He is without doubt an asset to any organisation and delivers to the highest level. More than that he is a great person to work with. I enjoyed our time working together and would welcome any opportunity to do so again in the future.
Experience
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Killashee Hotel
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Ireland
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Hospitality
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1 - 100 Employee
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Executive Head Chef
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May 2016 - Present
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killashee house hotel and villa spa
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naas, co.kildare
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Head chef
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May 2011 - Present
As head chef I oversee the running of all culinary aspects of this 149 bedroom hotel. This includes the award winning Turners restaurant, Jacks bar, weddings, rosters, hiring, training and development of 16 chefs and achieving monthly gps. As head chef I oversee the running of all culinary aspects of this 149 bedroom hotel. This includes the award winning Turners restaurant, Jacks bar, weddings, rosters, hiring, training and development of 16 chefs and achieving monthly gps.
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Head chef
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Sep 2009 - May 2011
As head Chef I over saw and directed all aspects of the culinary operation. This includes the AA 1 rosette restaurant which was awarded under my guidance, conservatory, c&b, wedding planning and food tastings, bar and bistro, rosters and weekly wages forecast, hiring, training and development of chefs, food cost, recruitment and market boomer/easy purchse ordering system. As head Chef I over saw and directed all aspects of the culinary operation. This includes the AA 1 rosette restaurant which was awarded under my guidance, conservatory, c&b, wedding planning and food tastings, bar and bistro, rosters and weekly wages forecast, hiring, training and development of chefs, food cost, recruitment and market boomer/easy purchse ordering system.
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Executive chef
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Oct 2007 - Sep 2009
As executive chef I over saw and directed all aspects of the culinary operation. This involved restaurant, lounge, bar and C&B. Monthly p&l's, food cost, labour cost, tms clockings, rosters, training and development of all kitchen brigade, recruitment, optimus programme, Marriott audit's, purchasing, daily and monthly meetings, budgets. I have also obtained my certificate in the management of food hygiene. While working at the hotel as executive chef the hotel received its 5star rating from failte Ireland and many outstanding reviews. Show less
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Head chef/operations manager
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Jul 2006 - Jul 2007
In charge of the day to day running of two restaurants, monthly p&ls, beverage cost, food cost, wages, training, recruitment and all personnel issues. Modern Australian food in one restaurant(120 seater), contempery Asian communal dining in the other(150 seater In charge of the day to day running of two restaurants, monthly p&ls, beverage cost, food cost, wages, training, recruitment and all personnel issues. Modern Australian food in one restaurant(120 seater), contempery Asian communal dining in the other(150 seater
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Head chef
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Sep 2005 - Jul 2006
Menu planning, Recruitment, Budgets, P&L, Labour and Food Cost. Chicane featured in the Australian Gourmet Traveller Food Guide and The Courier Mail Good Food Guide receiving a star. Other outstanding reviews included the Gold Coast Bulletin newspaper and gold coast magazine. I personally won Reviewers Choice Chef of the year 2006 from the Gold Coast Magazine. Menu planning, Recruitment, Budgets, P&L, Labour and Food Cost. Chicane featured in the Australian Gourmet Traveller Food Guide and The Courier Mail Good Food Guide receiving a star. Other outstanding reviews included the Gold Coast Bulletin newspaper and gold coast magazine. I personally won Reviewers Choice Chef of the year 2006 from the Gold Coast Magazine.
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sous chef
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Oct 2002 - Sep 2005
Palazzo Versace is the only six star hotel in Australia. Sous Chef. Menu planning, Training. Labour Costs, Food Cost. Experience gained in fine dining, banquets and pastry. Received a two yr sponsorship from the hotel Palazzo Versace is the only six star hotel in Australia. Sous Chef. Menu planning, Training. Labour Costs, Food Cost. Experience gained in fine dining, banquets and pastry. Received a two yr sponsorship from the hotel
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Sous chef
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Oct 1999 - Apr 2002
Working under Jean Michel Poulot, Michelin Star Chef, I was fully responsible for the Kitchen in his absence. The Morrsion Hotel was the first Boutique Style hotel of its kind in Ireland. Working under Jean Michel Poulot, Michelin Star Chef, I was fully responsible for the Kitchen in his absence. The Morrsion Hotel was the first Boutique Style hotel of its kind in Ireland.
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chef de partie
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Oct 1996 - Oct 1999
Dublin. I completed my final year of apprenticeship here, was promoted to qualified chef and then chef de partie. I was responsible for the Alexander Restaurant, fine dining. Dublin. I completed my final year of apprenticeship here, was promoted to qualified chef and then chef de partie. I was responsible for the Alexander Restaurant, fine dining.
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Education
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1995 - 1998
Dublin Institute of Technology
Diploma, Hotel and Restaurant Management -
1988 - 1993
Moyle Park College
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Ballyfermot Senior College
Community
