Customer Service Chef

SIAMAK GOLESORKHI

** ***** *****, ***** ****

Hanley

STOKE ON TRENT

ST4 2DP

Mobile Telephone Number: 079**-***-***

Email Address: acxb4n@r.postjobfree.com

A highly qualified and self-motivated trained chef with over 20 years experience in working in high quality hotels in the UK. Possesses excellent punctuality and attendance records who

has excellent supervisory skills and the ability to delegate tasks to other team members

Adaptable and flexible person who is willing to participate in training to develop new skills

and improve existing skills.

KEY SKILLS

Effective customer service skills

A passion in food and cooking

Strong communication and leadership skills

The ability to work under pressure

High standards of cleanliness and hygiene

The ability to do several tasks at once

Creativity and imagination for food presentation

The ability to work as part of a team with good organisation skills

Highly skilled professional who is proficient in all aspects of food preparation

C

AREER HISTORY

Cambrige hotel and golf club

Kiltwick hotel in Bedford 2aar agenc

Michealover hotel agc

Fort Williams alexander hotel agc

Scorn hotel st. Andrews agc

2015, chaflochic agc, great western pub, Langton pub

2014 castle recruitment

2013, five bells pub restaurant

2012, Hungry,Crawley Chef

Cabedale Hotel, 2011, Scotland Second Chef

State Field Hotel, 2011 Head Chef

Plymouth, 2011 Chef

Personal Solution, 2010, Exeter/Turkey Chef

Kingston Hall Hotel, 2009 - 2010 Chef

Hindden Hall Hotel, 2008 - 2009 Chef

2006-2008 Chef

Key Responsibilities

Working in a large number of 5* establishments

Creating and updating the menus

Cooking high class English dishes, desserts and starters

Cooking foreign foods while working in Turkey

Producing pastry as and when required

Making sure food is the correct price and produced on time

Preparing, cooking and presenting food in line with required standards

Keeping preparation at the right level

Making sure that food is served promptly

Monitoring food production to ensure consistent quality and portion size

Stock control and ordering food from suppliers

Co-ordinating the activities of chefs, cooks and kitchen staff who prepare, cook and serve the food

Organising the staff duty rota

Producing and meeting financial budgets

Following relevant hygiene, health and safety guidelines

March 2006 - December 2006 Chef

Key Responsibilities

Creating and updating the menus

Preparing, cooking and presenting food in line with required standards

Keeping preparation at the right level

Making sure that food is served promptly

Monitoring food production to ensure consistent quality and portion size

Making a range of starters and desserts

Completing pastry chef duties

Preparing meals for 60 people at any one time

Stock control

Producing and meeting financial budgets

Following relevant hygiene, health and safety guidelines

CAREER SUMMARY

Appledore Camp 2006 Chef

Slaters Farm 2005 – 2006 Second Chef

Bowlers Arms Hotel 2004 – 2005 Head Chef

Albion Public House/Restaurant 2003 – 2004 Head Chef

Blackhorse Public House/Restaurant 2002 – 2003 Head Chef

Hot Rock Bar and Restaurant 2001 – 2002 Chef De Party/Grill Chef

Chin Hotel 2000 – 2001 Chef De Party

Star Fish Bar/Restaurant 1999 – 2000 Kitchen Manager

Embassy Hotel 1997 – 1999 Breakfast & Pastry Chef

Troutville Hotel 1995 – 1997 Chef De Party/Veg Section

Pacasouse Restaurant 1994 – 1995 Single Handed Chef

Westleigh Hotel 1993 – 1994 Single Handed Chef

Chequers Bar 1991 – 1994 Single Handed Chef

Royal Bath Hotel 5* AA Rosette 1989 – 1992 Chef

EDUCATION AND TRAINING

BOURNEMOUTH COLLEGE

1990 – 1992 706.1 AND 706.2 in Catering/Health & Hygiene

FARNBOROUGH COLLEGE

1984 HND Mechanical Engineering

BLACKBURN COLLEGE

1979 A-Level in Mathematics

INTERESTS

Reading

Gym

Walking

REFERENCES

References will be made available on request.

Contact this candidate