Executive Chef

Vincent Haselton

Hampshire, UK

Tel mobile ; 078********

Tel Home ; 023**-******

http://uk.linkedin.com/pub/vincent-haselton/6a/422/ab/

***************@*****.*** Skype: Vincent.haselton1

Personnel Note;

Experience ; presently: Consultancy, relief and head chef April 2015 to present

January 2015 to April 2015 Head Chef for Stocks Hotel, Sark, Channel islands UK, www.stockshotel.com. www.sark.co.uk

4 Star,2 rosette food, voted best small country Hotel in UK for 3yrs now. Fine dining a la carte ‘ 50 pax, Bar bistro restaurant up to 150 pax, famous for its weddings events complete with horse and cart, garden parties and excellent seafood.

Executive chef – M/S Neiuw Amsterdam and Maasdam, December2013 until December 2014, Holland and America cruise Lines

300 Elliot Avenue West, Seattle, Washington 98119. www.hollandamerica.com tel 011 206-***-****

Ref Rudi Solomon –Master Chef, Steve Kirsch Director of culinary Operations

Present Ship Nieuw Amsterdam Duties include – Galley team of 110 Culinary staff and 42 Utilities and cleaners preparing 5 star cuisine for 2200 passengers and 1400 crew members with 11 different nationalities.

Pomme D’or Hotel, St Helier, Jersey, 4 stars, 2 Rosette (Seymour Hotel chain plc April 14th 2011 to July 14th 2011 (3 months)Executive Chef relief and Trail, Sandals Royal Caribbean Resort & Spa, Montego bay, Jamaica, Jan 2011 – April 2011 (3 months) Jamaica. Blue diamond company of Guernsey at Redfield’s garden center, Fleet, Hampshire, uk The Swan Inn, Hungerford. Warner Bembridge Coast Hotel, Pomme D’or Hotel, Puckrup Hall Hotel & Golf Course, Bristol Hilton Hotel

Delivering consultancy & advice on all aspects of food preparation in a variety of settings

Responsible for managing culinary standards and procedures within budget limitations

responsible for managing culinary standards and procedures within budget limitations

Managing all functional operations within company’s standards & regulatory requirements

Providing leadership, management and control of multi-skilled and cross-functional teams

Monitored operational KPIs & quality standards to drive continual professional development

Evaluated training needs and requirements to devise & deliver appropriate programmes

Coaching & mentoring junior members of staff to ensure on-going professional development

Ensured maintenance of operational standards during recruitment processes in a relief role

Monitored cost control procedures in order to minimise wastage & improve profit margins

Controlled purchasing and supply chain systems to control stock, inventory and ordering

Planned, organised & managed efficient banqueting services for in excess of 200 guests

Created & developed standard operating procedures & ensured complete implementation

Ensured strict compliance with all relevant Health & Safety and Hygiene regulation & policy

Monitored all work flow & allocation processes to ensure maximum utilisation of resources

Consulted and advised on menu design and planning including portion control policies

Implemented staff rotas and schedules and monitored Time & Attendance performance

Managing the full recruitment life-cycle from search through selection to appointment

Skilled in the design of effective kitchen layouts and the evaluation of 3rd party suppliers

Kitchen Director – Re-launch for the Shine Luxury Hotel – (Previously worked 2007 – 2008) Tennis, golf and spa Resort, Turkey - www.attaleia.com.tr

January 2010 – December 2010

The smooth opening of the Shine Luxury Hotel with 286 luxury rooms including superior, deluxe, executive and presidential suites

7 a la carte themed restaurants

2 large multi outlet buffets, room service 24hr

9 meeting rooms for 1600 guests and a ballroom

My brigade consists of 78 chefs and cooks

To control and maintain Atteliea holiday village which is the second of the two properties under my responsibility, with 334 rooms, 20 suites, 6 villas which include 149 family rooms and 154 standard rooms, two swimming pools. 2 Ala carte themed restaurants and Buffet set up breakfast, lunch and dinner, 2 snack bar operations, conference rooms up to 6 with total of 800 pax.I must ensure all budgets and standards laid out are maintained and reach all HAACP requirements.

Travelled around Australia 5 months

Executive Head Chef

P & O Australia May 2008 – June 2009 (13 months)

Ultimately responsible for the day to day smooth running of the operation catering for 1900 passengers daily with 5 restaurant outlets

Banqueting set up 1st and 2nd seating in the evenings for 900 pax per sitting.

Setting up of new menu concept

Recipe and specifications implementation

Food cost budgets

Appraisals, disciplinary procedure control and Cuisine included Pacific Rim with Australian mix, international, Italian and bistro style restaurants

Kitchen Director at Shine Luxury Hotel and its other property Attaliea Holiday village, Antalya, Turkey February 2007 – April 2008 (1 year 3 months)

Tennis, golf and spa Resort, Turkey - www.attaleia.com.tr

The smooth opening of the Shine Luxury Hotel with 286 luxury rooms including superior, deluxe, executive and presidential suites

7 a la carte themed restaurants

2 large multi outlet buffets, room service 24hr

9 meeting rooms for 1600 guests and a ballroom

My brigade consists of 78 chefs and cooks

To control and maintain Attaleia holiday village which is the second of the two properties under my responsibility, with 334 rooms, 20 suites, 6 villas which include 149 family rooms and 154 standard rooms, two swimming pools. 2 A la carte themed restaurants and Buffet set up breakfast, lunch and dinner, 2 snack bar operations, conference rooms up to 6 with total of 800 pax.

I must ensure all budgets and standards laid out are maintained and reach all HAACP requirements.

Executive Chef reporting to group Executive Chef and Hotel Director from November 2003 until .

RMS Queen Mary 2, Cunard Cruise Lines

6100 Blue Lagoon Drive, 400, Miami, Florida 33126,

Tel; 305-***-**** Fax 305-***-****

QM2 – Largest, Longest and Tallest Cruise built to this date.12 restaurant including crew and officer’s messes, 2600 passengers and 1300 crew members, 151,000.00 g/tonnage. Cuisine’s include International, oriental, Italian, Medditterean, Modern British/ American, Indian, Fine dining and ala carte, Breakfast, lunch and dinner buffets, 24hr room service, light and healthy buffets. Concessions include Todd English cuisine restaurant and Canyon Ranch Health Spa.

Part of the set up and opening team from the ship builders in St Nassaire, France in November 2003 through all inaurugual functions including the Launch by Her Majesty the Queen of England.

Food Cost Expenditure; $1.300, 00.00 p/m depending on itinery. Brigade consists of 150 chefs, cooks and supervisors, 72 utilities and cleaners and 4 Messes for crew food from international to all Asian cuisine.

Duties include overall day to day running of operation having an Executive Sous Chef, 4 chef de cuisines, 9 Sous chefs [incl – exe pastry chef, chief butcher, chief baker, and fishmonger. All manning issues from vacation schedules, day to day overtime, appraisals, work performance reports, disciplinary and promotions. All food cost issues from requisitions approving, checking of stocks in all areas, control of all orders on day to day bases, checking on production levels spending an average of $48,000.00 per day through all food outlets of the ship ensuring all budgets are met.

Day to organization of all functions and parties both complimentary and revenue.

Implementation of new menu’s, recipe presentations and follow up. Continual daily training in all culinary areas.

Highlight to date with Cunard is the opening of this beautiful ship, part of the set up team including all inaurgigual functions, opening ceremonies, HM Queen’s send off, VVIP high profile parties and functions.

- Grill – Gastronomic 250 covers

-Princess Grill – Gastronomic 200 guests

-Todd English – Fashion Cooking Cuisine 140 covers

-Kingscourt Restaurant – Buffet lunch and a breakfast concept, features carvery, oriental and middle east cuisine with live cooking stations. Dinner concept changes into 4 ala carte restaurants with English [120 covers], oriental [120 covers] and Italian [90 covers] concepts and a live one on one demo chef’s galley [28 covers max] restaurant with food cooked in front of the guest with detailed finesse.

-Room Service [24hr],

-Britannia Restaurant – Classic Modern Cuisine [1000 for lunch max and dinner two sittings total max 2400] with total menu choices changing daily over 21 days.

-Afternoon Teas, English and continental in 3 public rooms [upto 800 average]

-Crew Messes – Officers restaurant 150 covers, Staff mess Restaurant 300 covers, Crew mess restaurant 1000 covers.

Head chef Chef, January 2003 to November 2003,

E-mail; **********@*****.**

Tikitano Beach Restaurant, Estepona, Marbella, Spain.

Reference-Garry Waite [General Manager] tel 003*-*********.Mobile 003*-*********,

Tikitano Beach Restaurant –seating capacity 170 cts on the terrace plus approx.90cts inside Modern British cuisine with Mediterranean-Asian fusion,average spend 40-60 euro p-persons Annual takings on food 410,000 p-yr.[euro]

Duties include full running of Kitchens,menu designing, setups of menu,ordering, Daily Spanish BBQ, staffing and full training,ensuring a 70% food cost based on a monthly bases, stocktaking’s,and local promotions through magazines and papers.

Executive Chef June 2001-January 2003 –Norwegian Cruise Lines, Florida

M/S Norwegian Sea -42,000GR/Ton,710ft long, made 1989,1600 passengers,616 crew,3-restaurants,8 bars &lounges,24hr r/service, b/fast/lunch/dinner and midnight buffets, pasta café, elegant teas etc .Galley brigade consisted of 145.

M/S Norwegian Sky-77,000 GR/Ton, 940ft long, made 1998,1600 passengers,900 crew,7-restaurants to include 2-dinning rooms,buffet restaurant,Asian fusion restaurant, Bistro style restaurant, Mediterranean Restaurant,sushi restaurant,14bars&lounges etc.

Duties include: full responsibility for the smooth running of all gallery operations with 158 staff. Ensuring all timesheets, scheduling are correctly adhered, monthly &3 monthly staff evaluations, daily standard procedures and requisitions are in order, issuing of uniform requests, medical visit center forms, expense forms etc.

The 3 most important of my position was to ensure the food cost is on budget, the overall ratings based on our guest comments were excellent and that the team morale was always high to enable the operation to run at an exceptionally high level.

Executive Chef April 2000-October 2001-Apollo Ship Chandlers, 1775 NW 70th Ave, Miami, Florida, 33126,

Reference-Richard Hill [Food/Culinary Director]

M/S Zenith-47,00 Gtr,947ft long,1800pax,447crew,850cts with open sitting b/f lunch and double sitting dinner, Lido buffet set up all day,poolside restaurant 400cts,24hr r/service,5 messes,ice cream parlors, pizzeria.

M/S Century-77,00gtr,1001ft long,2100 pax and 550 crew,950 sitter restaurant, b/f, lunch and dinner Lido set up,poolside restaurant 700cts,24 r/service.

Duties include: Complete supervision of all galleys, working schedules, aiding in ordering, contract rotations, and time keeping, working hours. Quality control throughout the galley’s, thorough appraisals of all crew.

Head Chef March 1999-April 2000, The Tralee Hotel, West hill rd, West Cliff, Bournemouth, BH2 5EQ.

Reference-Simon Telling [Managing Director]

Duties include : Upgrading all food outlets from 3-star to 4-star within 12 months; training and standardizing a team of 8 chefs and 7 kitchen porters to meet UK AA Association standards. Smooth running of all the kitchens reaching all EHO requirements in health and hygiene, ensuring timekeeping and management of the brigade correctly; ordering and costing within hotel budget, standardizing my own new menus,all staffing matters including rota’s, wages,holiday,hygiene, staff problems, daily liaising with the general and f/b managers manager.

Executive Chef –May 1997-February 1999,

Sun Quest/Sun Cruises, Air Tours Limited, Wavell House, Holcombe road, Helmshore, Lancashire, BB4 4MV.

Reference-Paul Ratcliffe [Corp Executive Chef] 01270 and Grenville Cartlegde – Director for fleet Human resources, Anthony Lockett [Director of F/B Operations]

Fulfilled duties on all 4 medium sized cruise ship including M/S Carousel and M/S Sun dream, m/s Seawing, m/s songbird.

Head Chef- August 1995- April 1997, De-Vere Grand Harbour Hotel, Southampton, SO15 1AG

Duties include: Supervision of all the food preparation and production in all the kitchen areas, monitoring the temperature quality and portion size of all the food served,setting standards in conjunction with the executive chef and maintaining hygiene standards through training and promotion of training .Working with Sous chef to ensure good communication throughout the kitchen,staff budgets and wages,monitoring staff levels, liaising with sales office, restaurant manager and all the heads of departments on a daily basis.

Executive Sous Chef- March 94-June 95,

Elizabeth Hotel, Mount Elizabeth rd, Singapore,

Reference: David Koh [Executive Chef]

Duties include; The Elizabeth Hotel has 246 deluxe rooms,24hr restaurant producing Asian/fusion cuisine 80cts, 24 hr r/service, banqueting suites of up to 200cts, poolside dining 120cts,

I had complete supervision of kitchen in chef’s absence. Responsible for smooth running of all kitchen operations, scheduling, food cost, evaluations, and cleanliness. Upgrading twice a year of the Asian/European restaurant 140cts.

Chef Tournant - January 1993 –December 1993

Holland & America Cruise Lines –Seattle Washington, USA

Working abroad both The Westerdam cruise liner (46,000 gtr, 1800 passengers) and The New Amsterdam (33,930 gtr, 1300 passengers)

The Westerdam duties included the complete supervision and organization of all the kitchen departments, liaising with exec Sous and exec chef. Cost control, staff rotas, attendance and management of stocktaking and daily requisitions.

The New Amsterdam duties included time spent in the grade – manger controlling the complete cold section. Gala buffets, every day buffets, cold appetizers on all menus, ice carvings and vegetable demos, etc. The total kitchen brigade consisted of 63 personnel. Other duties included time in both saucier and entremetier and the lido coffee shop organization. Continual day-to-day liaison with exec chef and HODs.

Further past Career Positions,

Executive Chef and Senior Sous Chef- May 89 to Aug 91

Southern Sun Hotels, Joburg sun and towers Hotel, 84 Small Street mall, Johannesburg, South Africa.450 rms, 7 restaurants, 101 kitchen brigade. Also worked the de waal sun hotel, Gardens, Cape town .Reference-Billy Gallagher [Director of F/B Operations] and Manfred Reinhardt [Corp Chef]

Hotels worked in were Twin Towers, Johannesburg and the De Waal sun hotel, Cape Town.

Owner and Proprietor Sept 91 to May 93

Friends Italian food and jazz bar Restaurant, Green point, Cape Town

Serving fresh Italian food, homemade pasta’s, flatbreads, gnocchi, local fresh fish, pizza specaillitys and entrée’s cooked in a cedar brick dome oven. Live jazz bands 4 nights a week

-Chef de Partie /Chef Tournant -June 85-Dec87

Coral Beach and tennis club, 34 South Shore Road, Paget PG04 Bermuda,

A member of Chateaux & Relais

Reference *******-*************@**********.** [ref – Mr and Mrs George Wardman, owners]

Glenn Shorto [General Manager] and Klaus Bausmiester [Executive Chef]

-Chef Garde Manager /Chef Saucier Nov. 83-June 85

Ramada Hotel, Oxford Road, Reading, Berkshire, England.

Reference-Jonathon Frazier [Executive Chef]

Education: Schooling and Hotel School

Bishop field Secondary School September

Fareham England.

Educated to ‘O’ and CSE standard with passes in English Language, Geography, Home Economics .Metal work, Human Biology, Mathematics and Art.

Hotel School, Highbury College of Technology, Portsmouth, England.

City&Guilds706/1 Credit

Professional Cookery, City and Guilds 706/2 Credit

Restaurant Service City and Guilds, 707/1 Pass

College Diploma, 1st Class in City &Guilds Kitchen/Larder706/3 Credit (Adv .cookery)

Awards& Certificate:

Hotel & Catering International Training Board –PTI

Basic Food & Hygiene Certificate (First Aid)

On the Job Trainers Skills 1989 (South Africa)

Bournemouth Salon Culinaire: Cold1 section *Silver, 1 *Bronze medal

Bermuda Salon Culinaire: 1*Bronze Medal-Decor Seafood

Wessex Salon Culinaire:1*Bronze Medal-Décor Galantine

RISC America Fire Fighting course –M/S Nieuw Amsterdam [1992]

Singapore Ministry of Environment Hygiene &Safety Course [1993]

Basic Food and Hygiene Certificate (UK) 1996

D32 Assessors Qualification for NVQ Appraisers Course [UK] 1996

United States Public Health department Advanced course Miami 2000 [Celebrity cruises] and 2001 [Norwegian Cruise lines]

Servsafe Certification, presented by the national association education foundation for USPH.

Cunard and Princess cruises shipboard requirements;

First Aid Certificate of completion January 2006

Tier 1, 2 and 3 Environmental Training 12/11/2004 and 12/11/2005

Marine Pest control and management, product knowledge and safety

L.B.C.C Life boat commander certificate

Cunard U Computer training courses, passed as follows; Basic computer training, windows and excel, delegating, creating a team, solving problems within the team, time management, basic effective management, time work and communication.

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