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Sous chef

Location:
Queenstown, OTA, New Zealand
Posted:
February 25, 2016

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Resume:

PROFILE

Chris Bowser

027*******

actowo@r.postjobfree.com British 15/04/1987

Experienced chef and currently working as the Senior chef in ThreeSixty Restaurant in the Crowne Plaza in Queenstown New Zealand. I am coming to the USA in July and would love to get a job there. I feel a senior role would be perfect as i am a good leader and would like to step back up into a Sous chef role and ultimately a Head chef role. I unfortunately would need to be sponsored for a position in the USA but am defiantly someone you wont want to over look. I feel I am in the perfect stage of my life to take on a new challenge, step up and impress.

I have worked in various restaurants in Manchester, UK and had worked my way up to be Head Chef within 3 years. I took a step down to travel the world but want to get back into managing and running my own restaurant again. I was a Sous chef for two years within living ventures and prior to this became Junior sous within 3 months of starting at the Grill On The Ally. All before I became a head chef of the flagship restaurant The Alchemist in Manchester. I have ran small pubs on my own and have worked in catering since I was 16 with a small break to do some sound engineering after collage. I am very good at handling the fast paced stressful environment of the busy kitchen and can work in a team very well. I also have good management skills with people, stocks, certain controls, due diligence, and all other aspects of running a kitchen. I am looking to use my skill set to progress within a different company.

KEY ACHIEVEMENTS

I have built up various strong kitchen teams, in a fast staff turnover business I have managed to build 2 stable teams at two different restaurants.

I have hit every service scan with 100% from the kitchen.

I have passed every health check audit with a 90% and above.

I have never been out on my stock levels, with a budget of -1.75 below theoretical, always coming in between -0.8 and -1.2 below theoretical.

I have always managed to keep my wages in and usually get it below 2% of the budget wage.

Have earned the respect of the teams I have worked with and built.

I have trained various people from kitchen hands to become chefs, and CDP’s into Sous chefs and head chefs.

EMPLOYMENT EXPERIENCE

Senior chef -

Three sixty at The Crowne Plaza, Queenstown, New Zealand. 21/11/15 - Present.

• I am in charge of the dinner service. As the Head Chef and Sous chef worked mainly with the functions.

• Worked closely on developing a beautiful new menu and delivering it to a high standard.

• Have brought the stock back inline from the previous head chef. and everything is now back in budget.

• Have taken an apprentice on doing her level 3 and worked with her to pass her assessments.

• • •

• •Senior chef. The Portlander at Rydges, Wellington, New Zealand 07/07/15 - 12/11/15

• Took charge of the kitchen in the absence of the Head Chef and Sous Chef.

• Worked closely with the Head and Sous chef to maintain the quality standard of

food, costs and cleanliness.

• Worked on training the junior chefs in the kitchen, developing their knowledge and

skills.

• Won restaurant of the year at the hospitality awards New Zealand.

Head Chef. The Alchemist, Spinning fields, Manchester, UK 01/12/2013 - 28/02/2015

• Built a strong solid team that could cope with the high volume of food and stock control. Presenting food to a high standard.

• Achieved correct stock, health check, service scan and wage results every month.

• Created beautiful specials weekly working closely with my team.

• Maintained the cleanliness and maintenance of the kitchen.

Sous Chef, The Alchemist, New York Street, Manchester, UK 01/06/2012-01/12/2013

• Built a strong solid team that could cope with the high volume of food and stock control. Presenting food to a high standard.

• Achieved correct stock, health check, service scan and wage results every month.

• Created beautiful specials weekly working closely with my team.

• Maintained the cleanliness and maintenance of the kitchen.

Sous Chef, The Grill On New York Street, Manchester, UK

01/02/2012-01/06/2012

• Got placed in a brand new kitchen and had to gain respect of the new team and worked closely with the head chef. And ran the kitchen in his absence.

• Worked closely with the Head Chef, keeping the food and wage cost within budget.

• Maintained the quality of food, often with many rave reviews.

Junior Sous Chef, The Grill On The Ally, Manchester, UK 01/09/2010-01/02/2012

• Worked closely with the head chef and two other sous chefs. Training me up to manage stock and people. Creating daily specials.

• Worked my way up within the kitchen from larder to junior sous chef in two months.

• closely worked with the other two junior sous chefs, in our 20 chef strong team,

training me in cooking, concentrating on steaks and seafood.

Jss Audio. free lance sound engineer. 01/09/2006 - 31/08/2010

• Worked free lance with many acts and venues.

• Created social skills and was able to work in many different day to day teams.

• Managed my own books.

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