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<pre>Array ( [var] => cut_url ) </pre> Resume for william T. for Chef / Food Preparation / Hotel & Lodging in LIVINGSTON, United Kingdom. Search More Resumes for Chef / Food Preparation on Resumark.com #W5W5CZSAR
 

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Resume for william T. for Chef / Food Preparation / Hotel & Lodging in LIVINGSTON, United Kingdom




Occupation: Chef / Food Preparation Industry: Hotel & Lodging
Country: United Kingdom City: LIVINGSTON
State: West Lothian ZIP: EH549JE



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WILLIAM TAYLOR T. Heatherfield Glade, Adambrae, Livingston

West Lothian, EH JE

TEL: MOBILE: Personal Profile  

DATE OF BIRTH: TH JULY     NATIONALITY:  BRITISH 

MARITAL STATUS:  MARRIED     HEALTH:  VERY GOOD 

  • Good communication and organisational skills
  • Dedicated to the promotion and achievement of high quality standards, both personally and in business
  • Enthusiastic and self motivated, with a flexible approach to work
  • An open and honest style which promotes sound relationships with colleagues and customers
  • Sound knowledge of risk assessment in the hotel catering working environment
  • Vast experience in multiunit management
  • Career Progression  
     

    Current Position Executive head chefcompass eurest from November

                            BskyB Scotland

                            Responsible for all kitchen teams over sites.

                             Responsible for catering for over staff.

                                                    chefs

                                                    menu planning and costing

                                                    health and hygiene eat safe award over all sites

                                                    healthy eating award over all sites

                                                    eat safe awardaver all sites

                                                    coaching and training all kitchen members

                                                    vip hospitality

                                                   

                                                   

     
     
     
     
     
     

    Jan – Sept   Group Executive Chef

                            Festival Inns Ltd, Edinburgh

                             food outlets varying in size, from hotels to pubs

                             Menu planning and costing

                             Stock control

                             Risk assessment

                             Health and hygiene

                             Employing and disciplining of kitchen staff

                             Compiling and implementing staff rotas and time sheets

           Directing and training all kitchen brigades

           Designing and planning new kitchens

           Budgeting and wage costing

    Responsible for all outside catering including Scottish Rugby and

    Highland Game Events

    Jan    Promotion to Group Executive Chef

                            Festival Inns Ltd, Edinburgh

    Jan Jan :  Head Chef

                            Beluga Bar and Restaurant

          Festival Inns Ltd, Edinburgh

    Responsible for: The opening and all aspects of running a fine dining cover restaurant and busy brassiere  style bar and gaining One Rosette within the first year of opening.  Also writing ‘Food File’ articles for The Scotsman Newspaper. 
     
     
     

    contd

    Feb Jan   Sous Chef then promoted to Head Chef

    Rufflets Country House and Garden Restaurant, St Andrews AA Red Stars * STB, AA Rosette Restaurant

    Responsible for:   cover AA Rosette Restaurant and busy traditional

                            bar operation with banqueting for up to people marquee 
     

  • Sous Chef
  • Queen Elizabeth II, Cunard

                            A luxury cruise liner with six restaurants carrying passengers.

    Appointed Commis Chef and gained promotion through to Demi Chef de Partie in june , Chef de Partie in october and then Chief Fish Cook

    Ordering and preparing fresh and frozen fish as well as shellfish. 

    Finally appointed Sous Chef in . 
     

  • Commis Chef/Demi Chef de Partie
  • Caledonian Hotel, Edinburgh

    star luxury Hotel

    Responsible for:  The preparation of vegetables and completion of larder work for the

                            Pompador Restaurant to very high standards. 

                            Gained promotion from Commis Chef to Demi Chef de Partie. 

                            Awarded a Silver Medal and Commercial Catering Trophy from The     Cookery and Food Association.

    EDUCATION  

    Training Courses:  Advanced Food Hygiene Certificate

          Five Day Combined Offshore survival/Fire Fighting

                            First aid – O.P.I.T.O. Approved

                            Assessor Skills D

                            Food Costing for Profit Course 

  • Telford College, Edinburgh
  • Scotvec National Certificate  
  • James Young High School, Livingston
  • ‘O’ Grade passes in:  Modern Studies, Craft and Design, Technical Drawing,

    English and Arithmetic

    ‘G.S.E.’ Level passes in: Biology, Food Nutrition

    INTERESTS Scuba diving – Registered padi instructor; International Cuisine; Fiveaside football. REFERENCES Available on request

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