Curriculum vitae

Personal details

Name: Conor Joseph Walsh

Address: Lisduff

Dunmore

Co.Galway.

Date of birth: 09/04/72

Nationality: Irish

Contact details

Mobile: 087-*******

House: 093-39792

Email: acesdl@r.postjobfree.com

Profile

? Award winning chef with over twenty years professional kitchen & catering experience in a

variety of catering establishments.

? Ability to work on own initiative or as part of a team.

? Excellent communication and management skills.

? Extensive knowledge of food and cooking methods.

? Menu planning and budgeting.

Education

? Eprofit/Business training systems 2006.

? Cosh/ advanced health and safety 2007.

? Cert in the management of food hygiene nov/2003.

? Cert in HACCP management 2002.

? Health & safety/ COSHH training.

? City & Gilds of London institute 706/1-2.

? Lewisham College. London 1989-1991.

Employment

? Campbell Catering/ Aramark. Galway. Feb 2008-May 2011. Made redundant

Role: Catering Manager.

To ensure the efficient and effective running of the inhouse catering operation and I also managed two

F?S satellite units in Tuam Co Galway. I had to reach financial targets and I was responsible for

annual budgets, managing services and team members.

From May 2011 I worked free-lance, I worked in my local village, organising and working as a chef

for local social events. I set up my own small outside catering business, supplying food for

christenings, parties and funerals etc.

? Sodexho catering & support service. Pfizer, Cork. Jan 2005- Dec 2007

Role: Business Manager.

I worked as chef manager before being promoted to business manager.

To ensure the efficient and effective delivery of designated services to client organisations

against the agreed service level, for both qualitative and financial targets. In addition I had

responsibility for annual revenue budgets, managing services and team members.

? Gleneagle Hotel Killarney 2003-2005

Role: Head chef at OD?s ? la Carte Restaurant.

This was one of the inhouse eateries at the gleneagle hotel which was the fine dining ? la carte

restaurant. I had four chefs assigned with me in the kitchen.

I worked under the group executive chef John Drummond.

? The Killarney Avenue Hotel May 2001-Nov 2003.

Role: Head chef.

This was my first head chef position in Ireland which was part of the O?Donoghue ring hotels.

In this time I helped the hotel gain its four star status.

? Stokes Lodge Bar & Restaurant Tralee Co. Kerry. June 2000-May 2001

Role: Sous Chef.

This restaurant was a very busy and popular establishment in Tralee, this was interim position

I took while I was awaiting for a head chef position with the O?Donoghue ring hotels who also

owned the Crowne Plaza hotel in Liverpool.

? Crowne Plaza Hotel Liverpool. England. Dec 1998- May 2000.

Role: Senior Sous chef.

I was employed as a sous chef in this four star 180 bedroom city centre hotel. The kitchen

catered for a popular brassiere style restaurant and exclusive conferences with banqueting

facilities of up to 800 people. My role included assisting the head chef in the day to day

running of the kitchen, budget, training and developing of junior chefs.

? Feathers Hotel Group Liverpool. England. 1994-1996/1997-1998.

Role: Event chef ? as and when needed.

My responsibilities centred on the outside catering and event management section. This

involves a wide variety of catering operations including royal and vip receptions, weddings

and major company events. This role helped me define my skill in managing functions and

taking responsibility for the operations on a whole.

? NMGH Enterprises Limited- National Museums & Galleries on Merseyside. Liverpool.

June 1996- Nov 1997.

Role: Chef/ kitchen manager.

In this role I took full control of the day to day kitchen operations including cost control, menu

planning, staff management, hygiene management and health and safety issues. I attended

regular meetings with the unit manager to discuss the catering operation. This was my first role

as a kitchen manager and an excellent learning ground.

? Hollins Hey Hotel Merseyside. Liverpool. England . 1993-1994.

Role: Chef.

In my role as a chef at the 2AA rosette restaurant I assisted the head chef in the running of the

kitchen and I deputised in his absence. This hotel had an extensive ? la carte menu and we

also catered regularly for functions of up to 250 people.

? Kate?s Place Restaurant & wine Bar. Silverton London. England . 1992- 1993.

Role: Chef.

I was appointed as a temporary chef for two weeks initially and was asked to stay on. I worked

in all sections of the kitchen and gained an insight into the running of a busy restaurant and

wine bar.

? Queens Hotel. Upper Norwood, London. England. 1991-1992.

Role: Senior chef de partie.

This role involved responsibility for large scale functions and buffets. I enjoyed this role and

found it both challenging and rewarding.

? Sutcliffe catering, C/O B.P. Chemicals.

Role: Vegetable/ Grill chef/ commis chef.

This was my first insight into the catering industry and I combined these roles in order to gain

as much knowledge as possible in my chosen career while attending college. Duties included

providing for functions with emphasis on stock ordering, menu planning, stores and stock

management, larder and general kitchen duties. This was B.P?s head office in London with a

staff restaurant catering for over a 1000 employees and directors dining kitchen with six

directors fine dining rooms and an onsite forty seater fine dining client restaurant.

? Hobbies & Interests.

I enjoy outdoor activities, im into game hunting, deep sea fishing, lake and fresh water

?

also.

I enjoy photography

?

I enjoy reading and collecting history books.

?

I was involved with the panel chefs of Ireland and was involved in various cooking

?

competitions both in England and Ireland.

I was a member of the world association of cooks societies. (CHEFS & COOKS

?

CIRCLE) England.

References available upon request.

Contact this candidate