Curriculum Vitae of Raymond Cochrane

Personal Details:

Surname: Cochrane

Name: Raymond Norman

ID number: 830**********

Address: * *********

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

St. Helier

JE2 3PN

Jersey, UK

Contact Numbers: Mobile: +447*********

Marital Status: Married

Passport: European Union (Irish)

South African

Education: Grade 12 (2001) - George Campbell Technical High School,

KwaZulu Natal, South Africa.

Further Education: Professional Cookery Diploma (2002-2003) - Pinetown

Technical College, KwaZulu Natal, South Africa.

Computer Literacy: ICDL- International Computer Drivers License

. MS Word

. MS Outlook

. MS Excel

. MS PowerPoint

Courses Attended: First Aid Level 1

Fire Fighting level 1

Food Hygiene level 2

GAAP

Hobbies: Photography

Motorcycle Riding

Reading

Pomme D'or Hotel

03/06/2013 - current

Position held: Chef de Partie

Promoted to Sous chef - 01/11/2014

A 4* rated hotel, part of the Seymour's Group, situated in Jersey, Channel

Islands. Pomme D'or has many food outlets catering for everyone. An English

bar, all day bistro, full buffet doing breakfast, lunch and dinner and a 2

rosette rated fine dining restaurant. As well as full conferencing and

banqueting.

I am the Chef de Partie in larder (cold Section), sauce (hot section) and

Cafe Bar.

My duties include:

. Preparation, presentation and serving of required dishes.

. Stock rotation

. Stock takes

. Stock management

. Ordering of required stock from suppliers

. Maintain high levels of cleanliness and hygiene in the kitchen

. Running the department to the required standards

. Following the high levels the head chef has set.

. Training staff on new menus and techniques.

. Staff supervision

. Supervising on the buffet and the pass.

. Menu planning.

. Been able to operate efficiently in every area of a busy high

production kitchen.

. Running the kitchen when the Head chef is off.

Riverside Hotel and Spa.

14/11/2011 - 29/03/2013

Position held: Executive Sous Chef

A 4* hotel situate in Durban next to the Umgeni river. 169 rooms. Catering

for both a la carte, buffet and room service. Multiple function rooms and

bar menus.

My duties included:

. Preparation, presentation and serving of required dishes.

. Stock rotation

. Stock takes

. Stock management

. Maintain high levels of cleanliness and hygiene in the kitchen

. Running the department to the required standards

. Following the high levels the head chef has set.

. Training staff on new menus and techniques.

. Staff supervision

. Supervising on the buffet and the pass.

. Been able to operate efficiently in every area of a busy high

production kitchen.

Blue Waters Hotel.

01/05/2011 - 02/11/2011

Position held: Jnr Sous Chef.

A 3* Hotel situated in Durban, Right on the Beach front. 262 Rooms,

Multiple function rooms. There is a buffet serving breakfast, lunch and

dinner. And a full all day a la carte menu and room service. Conference and

function venues up to 250 people.

My duties included:

. Preparation, presentation and serving of required dishes.

. Stock rotation

. Stock takes

. Stock management

. Maintain high levels of cleanliness and hygiene in the kitchen

. Running the department to the required standards

. Following the high levels the head chef has set.

. Training staff on new menus and techniques.

. Staff supervision

. Supervising on the buffet and the pass.

. Been able to operate efficiently in every area of a busy high

production kitchen.

Freshly Ground Caf, deli and Wine Bar.

19/07/2010 - 04/10/2010.

Position held: Head Chef

New caf in Hillcrest, offering something different to the area. Running a

full a la carte menu, seasonal market table and a deli / take away menu.

The restaurant seats 160.

My Duties included:

. Implementing new specials and recipes.

. Coaching of staff.

. Liaising with guests.

. Heath and safety training.

. Preparation and service

. Stock controls, and all areas of managing it.

. Dealing with suppliers

. Staff issues

. Managing cleanliness.

. Testing and costing all dishes.

. Setting up entire kitchen.

. Purchasing of all equipment.

Giba caf

04/12/2009- 04/07/2010

Position held: Head chef

Small Coffee shop inside Giba Gorge MTB park. That is situated in Westmead,

Pinetown. There are conference and catering facilities available both

inside and outside up to 300 pax. The kitchen is small, with a good menu,

allowing for a range of items. We do all the baking in house along with

many daily specials.

My Duties Include:

. Implementing new specials and recipes.

. Coaching of staff.

. Liaising with guests.

. Heath and safety training.

. Preparation and service

. Stock controls, and all areas of managing it.

. Dealing with suppliers

. Staff issues

. Managing cleanliness.

Pomme D'or Hotel

16/07/2007 - 02/05/2009

Position held: Chef de Partie

A 4* rated hotel, part of the Seymour's Group, situated in Jersey, Channel

Islands. Pomme D'or has many food outlets catering for everyone. An English

bar, all day bistro, full buffet doing breakfast, lunch and dinner and a 2

rosette rated fine dining restaurant. As well as full conferencing and

banqueting.

I was the Chef de Partie in larder (cold Section), sauce (hot section) and

Cafe Bar.

My duties include:

. Preparation, presentation and serving of required dishes.

. Stock rotation

. Stock takes

. Stock management

. Ordering of required stock from suppliers

. Maintain high levels of cleanliness and hygiene in the kitchen

. Running the department to the required standards

. Following the high levels the head chef has set.

. Training staff on new menus and techniques.

. Staff supervision

. Supervising on the buffet and the pass.

. Menu planning.

. Been able to operate efficiently in every area of a busy high

production kitchen.

Alpine Heath Resort and Conference Centre

20/02/2006 - 01/07/2007.

Position held: Chef de Partie.

A 4* rated conference venue and resort, part of the three cities group,

situated in the Northern Drakensburg. Catering for every event from

weddings to Business lunches.

Alpine Heath runs a buffet breakfast, lunch and dinner. As well as a full

al a carte menu at dinner time.

I was Chef de Partie on sauce (Hot section) and Pastry..

My duties include:

. Preparation and serving of required dishes

. Stock rotation

. Stock takes

. Maintain high levels of cleanliness and hygiene in the kitchen

. Running the department to the required standards

. Following the high levels the head chef has set.

. Training staff on new menus and techniques.

. Supervising on the buffet and the pass.

Victoria's Restaurant

22/05/2005 - 02/11/2005

Position held: Chef de Partie

A busy upmarket a al carte restaurant situated in Pitlochry, Scotland.

Open daily for breakfast, lunch and dinner. Seating for 80 and turning

tables for 200 daily.

Duties:

. Preparation and serving of a la carte meals.

. Maintaining high levels of cleanliness and hygiene in the kitchen.

. Running the kitchen on a day-to-day basis.

. Stock control.

Boathouse - Ballito

28/06/04 - 15/01/05

Position held: Chef de Partie

An exclusive 33 room Luxury guest house with full conference facilities up

to 200 people.

And also a fine dining 50 seat restaurant which is open for breakfast,

lunch and dinner.

Duties:

. Preparation and serving of required dishes

. Stock rotation

. Stock takes

. Maintain high levels of cleanliness and hygiene in the kitchen

. Running the department to the required standards

. Following the high levels the head chef has set.

. Training staff on new menus and techniques.

. Supervising on the buffet and the pass.

. Ordering of required stock from suppliers

. Implementing new menus and ideas

. Dealing with suppliers.

. Managing staff issues and systems.

.

Training

I did my in service training at the Holiday Inn Elangeni. (Southern Sun)

It was a great benefit to me as a trainee, to experience a full-scale

kitchen.

My duties and training include.

. Room service

. Bar trainee

. Banqueting trainee

. Buffet preparation and service

. Pastry section

. Plated functions

. a la carte

. Day to day operations on sauce and the larder.

References are available.

Contact this candidate