Experience

The Ballymore Inn

• Ireland
• Restaurants
• 1 - 100 Employee

• Senior Chef Partie

  • Mar 2012 - Present

  • Assisted executive chef in kitchen operations, food and stock ordering, and kitchen supervision. • Planned menu items and directed food presentation and expediting. • Stocked the line and maintained sufficient levels of ingredients and supplies throughout busy dinner shifts. • Trained new kitchen staff on weekly fare and promotional specials • Re-developed entire menu in 2018, increasing sales revenue by 30% • Developed process that reduced waste by 40% and improved supply turnover by 50% • Reduced prep time by an average 20% by revamping prep sheet and focusing on protocol • Oversaw line cooks and increased overall efficiency of back of house staff • Ensuring all sanitization and food safety guidelines are met around clock • Responsible for creating daily entrée specials using on-hand ingredients and expertise • Maintains an adequate "speed of service" pace in direct correlation with business volume, according to established department/industry standards. Actively takes a "proactive" approach to the organization, to assure customers are served in a timely manner Show less



Step one

• Ireland

• Senior Chef

  • Jan 2011 - Mar 2012

  • The hygienic handling and the safe preparation of food products in accordance with food hygiene legislation and the Company’s Food Safety Policy (HACCP) • Worked under the direction of the Head Chef, provide food production to support the Catering Service to ensure excellent customer service • All cold and hot food preparation and presentation • Regularly monitored and insured the maintenance of all quality control, HAACP and Critical Control Point monitors records • Performs courteous, friendly service to all customers of the Cafeteria with emphasis on a "Team Work" approach to service. Maintains an overall "Focus on Service", "Guest Satisfaction At Any Cost" attitude Show less



Tulfarris Hotel & Golf Resort

• Ireland
• Hospitality
• 1 - 100 Employee

• Junior Sous Chef

  • Dec 2009 - Dec 2010

  • Leading Head Chef in Banqueting Operation doing an average of 200 pax a day • Co-managed busy kitchen of over 15 line cooks, fry cooks, pastry chefs, grillers, and prep cooks. • Managed relationships with vendors, negotiating prices of ingredients and equipment that resulted in 10% saving on budget • Collaborated with Head Chef on menu design and innovative recipes • Oversee food preparation and production , ensuring food safety procedures are always 100% adhered to • Organizing and improving prepping by creating prep sheet and dividing responsibilities • Created Exec Chef approved house special used in our top-selling menu items • Assisted sous chef to ensure efficiency in back of the house operations, without compromising quality and standard of the organization to ensure maximum customer satisfaction. Show less



The Ballymore Inn

• Ireland
• Restaurants
• 1 - 100 Employee

• Chef De Partie

  • Nov 2008 - Nov 2009

  • Working with the kitchen staff to make stock was are prepped, cooked and ready for service • Suggesting ingredients alternative for customer with diet restrictions • Maintaining oversight on a daily basis in a high paced kitchen environment • Cleaning and sanitization the workstation throughout the day • Taking daily inventory of produce, meats and dairy products • Providing feedback to Head chef with performances management of subordinates • Working with the kitchen staff to make stock was are prepped, cooked and ready for service • Suggesting ingredients alternative for customer with diet restrictions • Maintaining oversight on a daily basis in a high paced kitchen environment • Cleaning and sanitization the workstation throughout the day • Taking daily inventory of produce, meats and dairy products • Providing feedback to Head chef with performances management of subordinates



Noel Recruitment

• Ireland

• Chef De Partie

  • Oct 2007 - Oct 2008

  • Set up and break down area for service. Obtain pots, utensils, food and non-food items to the serving area prior to, during and/or after service • Closely observes safety, proper food handling storage and food temperature control procedures following department standards • Perform work that is routine and organized • Worked in the Kildare club during this time for most period as a full time employee. Performed various tasks started as a helper and was promoted to the jobs of chef de partie . • Maintains Cafeteria sanitation in accordance to department standards, job flows, and State Health Codes • Performed all designated duties of posted job flows in direct correlation of time sequence of job flows • Implemented time management practices in the daily operations in relation to job flows Show less



Jurys Hotel Ballsbridge

• Ireland

• Chef De Partie

  • Jun 2001 - Sep 2007

  • Plan and supervise large scale banqueting and catering events, resulting in an approx 80% profit margin increase 2 years in a row. • Participate in scheduled training and development program provided by the organization to improve self and department standards • To assist in developing dishes to incorporate in the menus • Ensure food is stored and cooked at correct temperature by regulating the temperature of ovens, broilers, grills and roasters • Ensure freshness of food and ingredients by checking the quality, keeping track of old and new items and rotating stocks Show less