Gary Bond

** ****** *****

Rugby

Warwickshire

CV22 6LY

Tel: +44-791*-******

Email: aby7kf@r.postjobfree.com

CURRICULUM VITAE

A committed and hard-working leader, with a vast experience of cooking a variety of cuisine at all levels and

all sections and to a high standard. I have a complete understanding of C.O.S.H.H kitchen G.P and rotas. I

am now seeking a new challenge.

Current Medicals & Offshore Survivals

Medicals

• OGUK expires 22/01/2015

• Norwegian expires 22/01/2015

Offshore Survivals

• B.O.S.I.E.T inc HEUT and EBS expires 14/02/2017

• NORWEGIAN OLF expires 14/02/2017

Training & Education

2012 Level 2 Food and Hygiene Certificate

1991 - 1993 City and Guilds 706 - 1 & 2, Rugby Catering College

City and Guilds 707 - 1 & 2, Rugby Catering College

City and Guilds 711 (Pastry), Rugby Catering College

1991 8 GCSE’s attained, Bilton High School, Rugby

Skills & Achievements

• Extensive experience in working in professional kitchens, accumulated over more than twenty years.

• Management and supervisory experience of teams of up to seven chefs and kitchen staff.

• Ability to cook a wide range of European and world cuisine to a very high quality, and extensive

experience in cooking for fine dining restaurants.

• Flexible approach to working; will take on any challenge given.

• Ability to be creative and resourceful in thinking of practical solutions to problems.

• Sound knowledge of Health & Safety requirements and logistics involved in running a kitchen.

• Excellent team player and all round communicator.

• Organised and logical approach to running a kitchen within a budget.

Employment History

3/2012 - Present Cummins Mellor Recruitment - Relief Senior Chef

3/2011 - 1/2012 Jeremy's Restaurant, Scarborough - Sous Chef

As sous chef, I helped award-winning chef, Jeremy Hollingsworth, to run his 45-

seater restaurant producing very high quality food using the best

seasonal ingredients. I helped Jeremy write menus and train his junior

chef and run the kitchen in his absence.

3/2009 - 1/2011 The Red Lion, Hunningham - Head Chef

As head chef, I had total control of the running of a very busy kitchen serving fresh

local and free range, mainly British food, at an award-winning pub. I helped take the

pub from a struggling business to a very busy and successful one.

11/2007 - 1/2009 The Albion, Revive Pubs and Restaurants LTD - Sous Chef

As sous chef at this gastro pub, I assisted the head chef in the running of the kitchen

of mainly British food. I also ran the pub for four months while there was no head

chef. This was a busy and respected London pub.

7/2006 - 11/2007 The Lord Haldon Country House Hotel - Senior Sous Chef

As senior sous chef at this 2 rosette, 3 star country house hotel, I was responsible for

running the sauce section and writing daily changing menus. I assisted the head chef

in the day to day running of the kitchen, ordering, and health and safety. We also

catered for a large number of weddings.

1/2005 - 7/2006 Park Plaza Hotel Nottingham - Head Pastry Chef

As head pastry chef at this 4 star city centre 178-bedroomed hotel, I was responsible

for the running of the pastry section for the hotel’s busy fusion restaurant and bar,

and joint day-to-day running of the banqueting for all of the hotel’s events. This

included the management of a team of up to seven, including ordering, menu writing,

and ensuring a high quality and standard of health and safety was maintained.

6/2003 – 1/2005 Weston Park, Shropshire - Sous Chef

I began working at this stately home and high class-banqueting venue as junior sous

chef, and was promoted to sous chef within eight months. I was responsible

for assisting the head chef in writing menus, running the kitchen on his days

off (team of five), and I was also in sole charge of the kitchen for my last six

months, due to the departure of the head chef.

1/2003 – 6/2003 Le Petit Blanc, Manchester - Pastry Chef/Sauce Chef

At this extremely prestigious (two rosette) and busy brasserie, I worked the majority

of my time on pastry, but helped out on sauce and any other sections I was required

to, thus demonstrating my adaptable approach to work.

4/2000 – 1/2003 Recruitment - Sous Chef/Head Chef

I worked full time for this agency at a variety of establishments around England and

also in Austria, in the capacity of sous or head chef, thus giving me a wide base of

experience in working in different styles of cuisine.

References available upon request

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