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La Ruche, Leysin, , Vaud Date of Birth: .. Place of Birth: Stockport, U.K. Nationality: British BPermit holder HEAD CHEF Specialising in International cuisine, FineDining/ Gastro/ Banqueting Dynamic, ResultsOriented, and TeamSpirited
More than fifteen years of professional cooking and kitchen management experience. Exemplify leadership qualities and professionalism, with a proven track record of planning and producing consistently high quality cuisine.
Areas of Expertise
Freelance Chef Head/SousChef experience with millionpound, upscale establishments Trained by John Hearn, Patrick Collins and Seamus O&;Donnell Training and development of kitchen team, including stagiares Successful catering experience + people Maximising kitchen productivity and staff performance Adaptability in working with different cultures and nationalities, including Frenchspeaking environments. present
SHMS, Swiss Hotel Management School, Leysin CHEF
High volume service in restricted timeframe. Supervising the training of students in kitchen Menu planning and ordering within strictly controlled budget Buffets and banquets for events such as graduation and the International Recruitment Forum, catering for students, the public and VIP guests, including many hospitality and catering industry professionals. Responsibility for ensuring HACCP Hazard Analysis Critical Control Points maintained
Le Yeti Bar, Bar & Restaurant, Leysin
Contact: Mr. James WatsonWright, CEO Le Yeti SàRL,+
Head Chef for busy mountainside restaurant serving International and Continental cuisine. Hire, train and manage small kitchen team. Plan menu, assure quality control and minimise waste.
The Dwellcourt Group, Downs Farm, Epsom Surrey
HEAD CHEF/ SOUSCHEF
Contact: Mr. John Hearn, Executive Chef, +
Exclusive private and corporate events with finedining cuisine Supervised cooks/chefs. Managed back house operations. Assisted with purchasing function for this multimillion company, catering for VIP clients, including royalty, government officials and celebrities.
Kingswood Golf Club
Prestigious Private Members golf course nestled in a multimillion pound private estate, catering for up to function suites, with more than people, at one time. Specialising in finedining, a la carte, luxury decorated buffet banquets according to client specifications. Client list included celebrities, company CEOs and other dignitaries.
Best Parties Ever
Catering for corporate and private Christmas & New Year parties for up to , guests per site. Serving plated Table d&;hôte four course themed banquets Supervised people and oversaw production of highvolume establishment specialising in both plated and silverservice banqueting.
Silvermere Golf Club
Head Banqueting Chef for upscale private members course serving more than covers daily, in addition to the banqueting events for up to guests and vibrant Sports Bar with lake views.
Country Club Catering Tillgate Golf Club
Oxfordshire Golf Club
CHEF DE PARTIE Japaneseowned worldclass course and clubhouse, exclusive membership only. Fine dining, specialising in Japanese and French cuisine and luxury banqueting.
Swynford Paddocks Hotel
CHEF DE PARTIE
Contact: Mr. Patrick Collins, Head Chef
Former home of Lord Byron, a stunning Country House Mansion including an aW. winning Rosette restaurant, with a speciality in traditional British finedining and banqueting. Training by worldrenowned expert in mushrooms, Antonio Carluccio.
The Lodge Hotel
O&;Neil&;s Causeway Coast Hotel
COMMIS CHEF Hosting conventions, including worldcup darts and pool competitions Speciality Flambé course training
Alpine Altitude Luxury Ski Chalet, Morzine, Port du Soleil Winter /
Esprit Holiday&;s Hotel, Terril Blanc Tignes Savoie, France Winter / Crystal Ski Chalet, François Val d&;Isère Savoie, France Winter /
Education & Qualifications
Chartered Institute of Environmental Health
Foundation Certificate in Food Hygiene
Chartered Institute of Environmental Health
Foundation Certificate in Basic First Aid
COSH certified Portrush Catering College
Studied for NVQ Level in catering
Foundation level and in French, Grade A, finishing top of the class. Apprenticeship training in one of Northern Ireland&;s largest abattoirs, a fruit and vegetable distribution plant and one of England&;s premier butcher&;s.
St. Joseph&;s High School
GCSE passes Work experience at Bohill Country Club Hotel and Spa
Hobbies & Interests Keen interest in outdoor pursuits, including snowboarding, mountainbiking, climbing and hiking. Enjoyment of film and arts. Independent study of French to improve current language proficiency.
References & Supporting Documentation Furnished Upon Request