Tweety u┼╝ytkownika @ChefSite

Executive Head Chef in York

Steve S

A little about me

An Executive Sous Chef with sixteen years of creativity and success within fine dining, banqueting, high volume and boutique. Extensive skills gained within Double and Triple AA Rosette Hotels and Six Star Cruise lines with an emphasis on consistency and attention to fine detail.
Second in Command, on a luxury six star cruise line, he attained the level of Executive Sous Chef managing five outlets and a brigade of 96. Utilising finely tuned skills to create dishes using fine, fresh ingredients, and leading by example, he developed the workforce skills to meet standards to match his own exacting expectations.
Keen to further develop his portfolio and embrace a new challenge, he is seeking a post within a 4-5* establishment in the capacity of Executive Chef or Head Chef.
Chef position:
Executive Sous chef
Date of employment from - to:
2014-05-01 - 2017-05-01
Type of business:
6* Luxury all inclusive cruise line
Your chef responcapabilities:
Second in command of a five outlet luxury cruise line. Overseeing and managing seven sous chefs, senior pastry chef, baker and two butchers. Senior manager to a team of 96 within the operation. Dealing with high end clientele, implementing and maintaining high level of cuisine and dealing with large corporate budgets and targets.
Chef position:
Sous chef
Date of employment from - to:
2011-05-01 - 2014-05-01
Type of business:
6* Luxury all inclusive cruise line
Your chef responcapabilities:
Sous chef in charge of one of the speciality restaurants onboard the 6* cruise line. Managing and overseeing one of the restaurant outlets and ensuring the high level of standard are constantly met and expectations exceeded.
Chef position:
Executive Sous chef
Date of employment from - to:
2010-12-01 - 2011-05-01
Type of business:
6 *Luxury all inclusive cruise line
Your chef responcapabilities:
Second in command of galley operations, directly managing and supervising a core team of 80+ cooks and chefs. Maintaining and running the 6* level of food throughout four outlets and ensuring that standards are constantly maintained.
Chef position:
Senior Sous chef
Date of employment from - to:
2007-03-01 - 2010-12-01
Type of business:
Hotel
Your chef responcapabilities:
Senior sous chef within a red 4*, 3AA rosette country house hotel.
List Chef qualifications gained:
NVQ catering and hospitality food preparation and service level 2 Basic food hygiene Salon culinaire Gold certificate for junior Grand Prix ABC certificate for pastry cooks and Patissiers passed at pass recognition
Current hygiene qualifications: dates gained
CDC Vessel sanitation public health September 2013 Owings Public Health Consulting LLC Public Health November 2014
List any other qualifications: dates (if applicable)
STCW\'78m Marine qualifications Advanced pest management Foundation of leadership CCP CCM
School Name: dates (if applicable)
Huntington Secondary School, York
List any qualifications gained:
11 GCSE grades B-D
Culinary craft Well-developed, solid and passionate knowledge of craft skills gained from previous International work environments. Up to date knowledge of current food trends throughout the restaurant market. Extensive work experience within fine dining, banqueting, high volume and boutique with attention to fine detail and a drive for consistency. Experienced in pre-opening and opening of new restaurants. Setup planning and produce sourcing. High knowledge of public health, environmental challenges and safety precautions. Team management Strong and loyal team player and manager driven by success. Excellent man management, training, development and motivational skills. Able to get the best out of individual talents enabling them to succeed. Multiple outlet and corporation management experience. Product management Effective planner and problem solver, remaining calm and level headed under pressure. Well organised with good communication skills enabling maximum accuracy. Financial Focused on achieving company goals with urgency and persistence, anticipation and overcoming challenges to reach expected results whilst adhering to and falling within budgets. Seasonal menu development and costing. Stock level, food preparation and food wastage management and quality produce sourcing within given budget. Experienced in improving costs whilst not compromising on high standards.

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