hi my name is Ben Abercrombie im 19 years old ...and the headchef of a award winning restaurant in somerset. i have a team of young and old chefs... who have great respect for one another i have worked with numerous of celebrity chef and done many special events such as private wedding and dinner parties and many buffets Skills: chef
I have gained immense experience of the catering industry. I have been in a very fortunate position as a freelance chef and I have met and networked with a large number of great people. This enabled me to both learn and teach craft skills and selling techniques. I have a passion for food and have worked in catering all my working life, and have ...worked through all the various posts in the kitchen from commis through to headchef. As a professional headchef... my role is to; • organise the Daily Service & Prep list for each section in the department & ensure the structure is understood & completed by the respective chef’s in the time allocated. • Use the company ordering format to complete the daily ordering schedule to ensure the correct amount of fresh, frozen & dry product’s are available for anticipated business level’s. • To know & abide by the Legal requirement’s relating to Food Safety, Fire Safety, Hygiene, Health & Safety & Personnel Procedures. • To report all complaints & accidents to the General Manager immediately, ensure the correct reporting procedure is followed. • To report any defective equipment to the General Manager • Help to create & maintain a polite, courteous & respectful working relationship with all departments, customers & suppliers.to foster good working relationships and promote the good name of the company. And to negotiate discounts special deals to increase profitability. • To ensure all Delivery’s of food stuffs are received in good condition, that all food stuff’s are stored & rotated correctly, in accordance with Legal requirement’s. • To ensure staff are fully trained and performing their roles to the best of their ability • To complete rostering systems to ensure full staff coverage where needed. • To create a good working atmosphere with all staff and to support and encourage career development for the catering team. • To create menus and increase profitability as required. Skills: Customer Service | Face to face selling | ... Forecasting | Production Management | Training
the task: is to provide honest high service with 99% success, exp: personal trainning, qualities improvement, products development, execution plan... , easy smart methods, technical and assisstant support , increasing the volume, hygene and safety, menu seasonal, cost. my field is mouth craft: bakery and pastry . Skills: French
I have been a head and executive Chef for 15 years and cooked throughout the world. Having worked for a... number of high profile clients, I am now based back in the UK. I have also worked in sales and needless to say have had to sell myself. Skills: Managing People
I am a trained chef as well as a secretary for family firm. looking to do some private admin work.... I can type well and have a good internet connection to conduct remote work. Skills: Customer Service | English | Management Skills | Managing... People | MS Excel | MS Power Point | MS Word | Public Relations Skill | Training
Personal/ private/ head/ executive consultant chef
Cardiff, United Kingdom
i am personal chef to Martin Dawes who sold vodaphone and have cooked for some of the richest people in... the world, i am looking for another position or freelance chefs work in any capacity, UK or Worldwide travel no problem. Please read my CV attached. you may google me for all details. Skills: Valuations
chef/ public house manager worked in hotels from commi chef to headchef manager food destination pubs and branded catering... outlets Skills: Managing People
hi my name is nicolas im frenchand im looking for headchef position i got 27 years experiences in a... kitchen and includ 2 years in a pastry, i do french english, spanish and italienne cuisine
I was a HeadChef in Paris for over two years. I have, also, been a privater caterer at the... Paris fashion weeks for Men's Ready To Wear and Women's Haute Couture. I cater for private homes and visitors to Paris who need something special or just want a break from the kitchen. I am easy going and I adapt my menus to those with special diets.
my name is MARK MC LEOD THE JOB POSITION I HOLD RITE NOW IS A HEADCHEF AT J MALONES... IRISH AND ITALIAN RESTUARANT AM 25 YRS OF AGE AM A STRONG WILLING AND DEDICATED TEAM PLAYER MY ENGLISH IS GREAT AM HAVING ALOT OF EXTRA TIME ON MY HAND SO AM WILLING TO DO WORK FOR ANYBODY WHO THINK AM CAPABLE OF WORKING FOR THEM AM LOOKING FORWARD TO HAVE GREAT CAREER EXPERIENCE WITH YOU ALL
Having dispatched my two children to University I am looking to increase my workload. I have been a virtual PA for the past year and during that time I have worked and continue to work for an Antiques dealer, Estate Agent, Property developer and a Doctor. Prior to working for myself I have been an Accounts Manager for a nursing agency, an Office Manager for a construction company, an office manager for a Michelin star restaurant and PA to ...a celebrity chef. I am extremely flexible and hard working. A determined problem solver who remains calm and level headed... at all times. With a wealth of experience I utilise my skills to relieve the pressure for my generally over stretched clients. Skills: Editing Skills | English | French | Management Skills | ... MS Excel | MS Word | Office Management | Quickbooks | Sage Line 50 | Sales/ Marketing letters | Technical Writing Skills
I currently own the hotel and restaurant business at Little Hallingbury Mill near Bishops Stortford in Essex. Since acquiring the business in 2008 I have more that doubled its turnover and put it into solid profit. During that time I ...have performed every single function in the business - from marketing and website design to working as the HeadChef,... cleaning bedrooms and carrying out maintenance. I have recently engaged a great management team to take over the day to day running of the business and want to explore opportunities to help other businesses. My background is in general management and consultancy. I have a successful track record in sales, marketing, product management, operational management and consultancy. I love taking on new challenges and finding innovative but practical ways to achieve turn around results. I really enjoy working with motivated teams and am always prepared to muck in and do the hard work as well as helping with the longer term strategy. Skills: Bookmaking | Business Strategy | Category Management | Contract... Negotiation | Cooking | Customer Relations | Event Management | Hospitality | Hotel Management | Key Account Management | Market Planning | Marketing Strategy | Operations Management | Problem Solving | Product Development | Product Management | Program Management | Public Speaking | Strategic Planning
I have 25 years experience in catering and a little less than 20 years experience in supervising staff ...and running a kitchen. I have monitored and maintained staff rotas since I took on the role of HeadChef... at the Templestowe Hotel, taking into consideration staffing needs between busy and quiet periods, and dependent upon resident levels. My involvement in budgetary control and catering bookkeeping has been limited to making sure that my spending falls within budget, whilst stock levels are controlled with little wastage. I am willing to take on any extra responsibility with regards to the budgets once I have been given the relevant training. I have also been heavily involved in the planning of menus since my time at the Templestowe Hotel, including considering the needs of specialist and nutritional diets. I have a varied background in different kinds of catering from aÃ�’¢Ãƒ’¯Â’¿Â’½Ãƒ’¯Â’¿Â’½la carte restaurants to large hotels serving up to 200 people on occasion. In this time I have gained experience in cooking many different styles of food including British, European and ethnic flavours, always encompassing fresh seasonal produce. I am always willing to try new foods and attempt to recreate them. I have sound knowledge of the Food Safety Act, HACCP and such requirements for monitoring food from fresh produce to finished meals, maintaining accurate records. I have just taken the EDI Level 2 Award in Food Safety for Catering that is run by Train 4 Food in order to back up my experience as well as supersede my former certification in Basic Health & Hygiene. I gained competence certificates in Ã�’¢Ãƒ’¯Â’¿Â’½Ãƒ’¯Â’¿Â’½Infection ControlÃ�’¢Ãƒ’¯Â’¿Â’½Ãƒ’¯Â’¿Â’½ and Ã�’¢Ãƒ’¯Â’¿Â’½Ãƒ’¯Â’¿Â’½Moving and HandlingÃ�’¢Ãƒ’¯Â’¿Â’½Ãƒ’¯Â’¿Â’½ run by Shropshire Partners in Care at my current place of work. I always make sure that balanced healthy menus are cooked, served and presented to the highest standards, with consideration taken for all dietary requirements. High quality standards in meals and the kitchen can only be maintained providing all policies and procedures are adhered to. This includes the regular check-up of kitchen equipment and fixtures and fittings. Although I have not been formally trained in Health and Safety, I have a great understanding of what is required under such circumstances and also have a full understanding of COSHH. I am able to prioritise workloads in order to meet meal times and am able to solve problems should the need arise. I am a good leader and pride myself on being able to motivate my staff even in the toughest situations, particularly by working alongside them and taking ultimate responsibility should mistakes be made. This would also mean encouraging catering staff to undertake necessary and regulatory training in order to maintain the quality of meals and the kitchen as a whole. My time management is excellent and I remain calm under pressure. I am able to effectively converse at all levels and I find it easy to build a rapport with varying groups of people and individuals. I maintain strict confidentiality at all times. Skills: Management Skills | Managing People | Training
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