Executive Chef
Resume:
DANIEL BACK
Email: ********@*******.***
PERSONAL INFORMATION
Date of Birth: 15/05/1980
Age: 37
Nationality: English
Gender: Male
Marital Status: Single
EMPLOYMENT EXPERIENCE
November 2015 – Ongoing
The Nai Harn Hotel, Phuket, Thailand
(5*) Executive Pastry Chef/Executive Sous Chef
Position Entailed:
Running the pastry section for 5* hotel, organizing 7 members of staff in the section, running the F&B operation when the Head Chef is absent (around 38 chefs). Designing all pastry menus for the hotel, training staff in all relevant pastry and bakery skills, costing pastry items, stock taking, mise-en-place. The hotel is a 130 resort property where the culinary dept try to make everything ourselves. This includes homemade bakery items, charcuterie including breakfast sausages and cheese and yoghurt making.
June 2012 – October 2015
Plaza Athenee A Royal Meriden Hotel, Bangkok, Thailand.
(5*) Executive Pastry Chef
Position Entailed:
Running the pastry section for 5* hotel, organizing 14 members of staff in the section, designing all pastry menus for the hotel, training staff in all relevant pastry and bakery skills, costing pastry items, stock taking, mise-en-place. The hotel is very busy with banqueting so needing good organization skills, Sunday brunch is regularly voted in the top 3 in Bangkok.
January 2011 – April 2012
Diamond Hotel Philippines, Manila, Philippines.
(5*) Executive Pastry Chef
Position Entailed:
Running the pastry section for 5* hotel, organizing 18 members of staff in the section, designing all pastry menus for the hotel and 3 high-end outlets, training staff in cake making, ice cream production, bread making, viennoiserie, pralines and other pastry making, costing pastry items, stock taking, mise-en-place. The hotel is highly rated in its dessert/patisserie field and is regularly reviewed and awarded by the press.
January 2010 – January 2011
Urban Caprice Events, Caprice Group, London.
Senior Pastry Chef
Position Entailed:
Running the pastry section, menu planning, stock taking, mise-en-place. Also working on the cold and hot sections, menu planning, mise-en-place. Urban Caprice are part of the Caprice group which includes The Ivy, J Sheeky and Scott’s restaurants. Urban plan events, v.i.p. parties and banqueting. They are rated in the top 2 in London.
January 2010
Bo.lan Restaurant, Bangkok, Thailand.
Chef on Astage
Position Entailed: Mise-en-place.
July 2009 – December 2009
Marcus Wareing Restaurant, Berkeley Hotel (5*), Knightsbridge, London.
2 Michelin Star Chef de Partie (Pastry)
Position Entailed: Mise-en-place.
February 2007 – July 2009
Nobu Berkeley Japanese Restaurant, Mayfair, London.
1 Michelin Star Senior Chef de Partie (Pastry) – Pastry Chef
Position Entailed:
Running the pastry section, working on salad, grill and tempura sections, ordering, stock taking, mise-en-place. Also trained pastry section for Nobu Hong Kong and was the pastry chef with the opening team at Nobu Dubai.
October 2006 – January 2007
William Curley Patissier and Chocolatier, Richmond, Surrey.
Voted Best British Chocolatier 2006-2007, 2007-2008 Chef (Pastry) on 3 month Astage
Position Entailed: Mise-en-place.
April 2005 – October 2006
Jean-Georges V Restaurant, Fifty Private Members Club, Mayfair, London.
3 Michelin Star level cuisine (5* Level) Chef de Partie – Pastry Chef
Position Entailed: Working on larder, grill and pastry sections.
Running the pastry section for 2 restaurants, fine dining and Asian inspired.
Daily ordering, mise-en-place and banqueting.
August 2004 – April 2005
The Soho Hotel (5*), Soho, London.
Chef de Partie
Position Entailed:
Working on larder, hot starters and pastry sections.
Mise-en-place for restaurant and room service, breakfast and ordering stock.
May 2002 – July 2004
Mirabelle Restaurant, Mayfair, London.
1 Michelin Star Commis Chef – Chef de Partie
Position Entailed: Working on larder, hot starters, garnish, meat and pastry sections.
January 2002 – April 2002
East One Bar and Restaurant, London.
Commis Chef
Position Entailed: Mise-en-place, working on the wok section.
August 1998 – November 2001
Graphic designer
EDUCATION
September 1996 – July 1998
Bournemouth University
B.A. in Graphic Design
September 1993 – July 1996
Corfe Hills Secondary School
REFERENCES
Mark Jones
Executive Head Chef
The Nai Harn Phuket Hotel
+66 (0-94-465-****
Thibault Chiumenti
Executive Head Chef
Plaza Athenee Bangkok Hotel
********.*********@*****.***
Christopher Golding
Senior Sous-Chef
Nobu Berkeley Street
+44 (0-776*******
Nickolai Stoyanov
Executive Head Chef
Diamond Hotel Philippines
*******.*****@************.***
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