PROFESSIONAL HISTORY

SOUS CHEF LISTOWEL ARMS HOTEL 

In charge of the day to day running of the kitchen, overseeing a busy lunch and dinner trade. Making sure all food saftey protocols are followed all ordering for each station is forwarded to the head chef. A main aspect of my job here is to keep each section running smoothly to resolve any issues before the exec chef needs to be involved.

Sept2017-May2018

SOUS CHEF ADARE MANOR HOTEL AND GOLF RESORT

Running a brigade of 12 chefs to a 5 star standard. Making sure all food saftey protocols adhered to. Reasonable for updating menu items very regularly. Keeping a good working relationship between all of the chefs in the kitchen. Reporting any issues to my head and executive chefs.

May 2014- August 2018

SENIOR CHEF DE PARTIE AT PICHET RESTAURANT 

Running both cold and hot starters section. Keeping up to date on all food saftey protocols. Stock taking my fridges. Delegating appropriate work to the commis chefs on my station. After 2 years on starters I was moved up to meat and fish sections which in turn came with more responsibility as to menu planning and stock control.

June 2013-April 2014

CHEF DE PARTIE THE HARLEQUIN HOTEL CASTLEBAR

Responsible for the meat section for a very busy lunch and dinner service aswel as being responsible for any functions that may be in the hotel on any given day. I was also involved in menu planning for my section.

Oct 2011- may 2013

COMMIS CHEF CARRIGALINE COURT HOTEL.

Helping the senior chef get their prep ready for whichever section I was allocated to. I worked in every section of the hotels kitchens giving me good experience from breakfast to ala carte dinner.

For more information about my professional experience, please get in touch. Refrances available on request.