Resume

Sign in

Executive Chef Manager

Location:
Augustdorf, North Rhine-Westphalia, Germany
Posted:
November 10, 2019

Contact this candidate

Resume:

IAN McCLEAN

Mobile-004************

adasy9@r.postjobfree.com

SKYPE-ian.mcclean4

WORK EXPERIENCE

DECEMBER 2018-PRESENT

BRAND EXECUTIVE CHEF

Currently work for an Investment Group, Brand Executive Chef Catch22. Multiple Locations running ALL Kitchen Operations. Financial performance P&L, KPI Reviews, Menu Engineering, Cost Control, Training Development, Menu Specifications. Current BOH Staff level of 180.

MAY 2018- DECEMBER 2018

EXECUTIVE CHEF PF CHANG’s

Worked as restaurant Executive Chef for an American Chinese concept, including all aspects of kitchen management.

MAY 2017-DECEMBER 2018

EXECUTIVE CHEF- Operations ANGUS STEAKHOUSE/ STEAK & Co

Managed ALL aspects of Catering for 11 Restaurants within Central London, Back of House Staff 230 with a very high volume. Current annual revenue £32 million plus with Steak house Theme covering 2 brands. Hands on approach being mobile through the business.

Duties included

Budget Management, HACCP Implementation, Catering Staff Training, Cost Control, Procurement, Menu Development/Review, Brand Development, Health & Safety, Audits, Stock Management, Procurement/ Meeting Suppliers, KPI’s, Recruitment, Future Target Projections for Site, Operations.

AUGUST 2016 – APRIL 2017

EXECUTIVE CHEF/PROJECT MANAGER AFMM LLC – MONGOLIA – Contract Catering.

Short Term Contract

Set up a 200 Cover Restaurant in Erdenet Mongolia Western and Local Cuisine. Also managed multiple Catering Projects for a Facilities Management Company including Schools, Coffee Shop and a Hospital, Mining Sites.

Duties included Staff Training, Budgets and reporting, P&L Projections, Costings, Menu Design, Inventory, HACCP Implementation, and Health & Safety.

JAN 2016 – AUGUST 2016

EXECUTIVE CHEF BLACK BULL FARM RESTAURANTS – TAIWAN (Seafood-Steak House)

Short Term Contract

Full Catering Management for a Restaurant seating 180, full menu design western cuisine, High end Seafood steak house, situated next to the Taipei 101 Building.

Duties Included Menu Design, Function Planning, Staff Training, HACCP Implementation, Health & Safety, Budgets, and Costings.

The Restaurant also hosted major events for HG, Samsung & LG for product launches.

JUNE 2015 – JAN 2016

HEAD CHEF – BERGHAUS TONI SWITZERLAND

Seasonal Contract.

In Charge of total catering Operations for a small hotel in the Swiss Alps, responsibilities include menu planning, budget, costings, menu design, staff training, Health & Safety implementation and monitoring.

The hotel has a 70- seater capacity restaurant serving local traditional dishes alongside western cuisine. Location is 2000m based in the ski village of Riederalp.

OCT 2014 – MARCH 2015

HEAD CHEF – EXECUTIVE CHEF OLIVERS TAIPEI (Seafood-Steakhouse)

Shor Term Contract.

Contracted for a six-month term to set up a high -end Steakhouse restaurant in Taipei, Taiwan. Working with the owners of an 80 -seater restaurant creating a new high -end concept restaurant.

Responsible for Budget planning, Training of 3 Taiwanese chefs, Health & Safety implementation, Menu planning and design of concept.

Initial restaurant would be the prototype and basis for the development of a restaurant chain to start initially within Taiwan with a view to expand in the future.

Products sourced from Organic Farms within Australia, Smoked Salmon (London), Oysters (Donegal) and Lobster from Japan.

NOV 2009 – OCT 2014

HEAD CHEF – EXECUTIVE CHEF NAAFI GERMANY – Contract Catering

Worked as Head Chef then Executive Chef for NAAFI providing catering facilities to the British Army.

Running of multiple sites in various locations catering daily for 1000 plus covers.

Full knowledge of HACCP, SAFFRON Ordering and billing systems, HSAW and company SOP’s.

Also providing function services for Officer’s Mess to GOC Germany with various standards and quality of food presentation.

Managed both military and civilian staff of 50 with on - going training to wages, budgets, holiday and disciplinary matters.

MAR 2005 – NOV 2009

VARIOUS

Went into various positions as listed below,

MAR 2005 – OCTOBER 2005

Transport Supervisor for Palmer & Harvey Mclaine LTD

Main role ensuring prompt delivery of Ambient and Frozen products, vehicle fleet of 30 class C and CE vehicles deliveries around and in London to Petrol stations.

OCT 2005 – AUG 2008

Various transport jobs as class 1 Driver for companies such as 3663, Les Smith Haulage, Chris Hayter and Kardos Vehicle Recovery Services.

AUG 2008 – OCT 2009

Retail Manager Waitrose Brighton

Completed Waitrose 6 month training Management program as a Retail Manager, main responsibilities Fresh Food Section managing team of 40 looking at procedures, customer service, ordering, staff training, promotions and health & safety. Average weekly sales of £180,000.

JULY 1996 – MARCH 2005

BRITISH ARMY

Main responsibilities as a CPL RLC managing Radio Communications store £5,000,000 account.

Management of transport vehicle fleet size of 60 Tanks, 30 Cat B Vehicles and 25 Cat C vehicles.

Managed Radio Troop of 20 soldiers completed various tours in Kenya, Canada, Iraq, Kosovo, Poland, and Balkans.

Gained sound understanding in Equipment and man management.

SEPT 1995 – JUNE 1996

PRIVATE HOTEL

HEAD CHEF

Newly opened Hotel with 60 rooms catering for up to 140 guests.

Managed a team of 3 chef’s in all aspects of catering, Ordering and supplier sourcing whilst working to a set budget.

Ensuring all aspects of food Hygiene and HACCP followed, staff training, food preparation, menu planning and staff rotas.

APRIL 1995 – SEPT 1995

HEAD CHEF

Worked in a British Restaurant on the Greek Island of KOS serving British and Greek menu to 500 daily covers.

JAN 1992 – APRIL 1995

RAMADA JARVIS HOTELS

Commis Chef – Chef De Partie – Sous Chef

Apprentice at the Bear Hotel in Hungerford, learned ALL aspects of the kitchen, daily covers 60 cover restaurant with A la Carte and house menu plus 300 cover function facility and 60 cover bar.

After 1 year was promoted to Chef de Partie concentrating skills on function planning, menu costing and menu planning. 1 Year later was promoted to Sous Chef running kitchen in absence of the Head Chef and gaining more experience in a management role.

CERTIFICATES

1991 – 706/1 &706/2 City & Guilds Catering

1996 – Class 1 Driver & Class 1 Communications British Army.

2003 – NVQ Level 3 Catering and Hospitality Kitchen Supervision.

2017- Level 4 Food Hygiene.

COMPUTER SKILLS Proficient in MS OFFICE, EXCEL & WORD.

LANGUAGES

Fluent in English and German.

SUMMARY

A successful highly motivated, adaptable and reliable Catering Manager with extensive experience gained over 10 years in all aspects of Catering including, planning, provision, inventory control, recruitment, training, HACCP, Health & Safety, Budget Management, Menu Planning, Health and nutritional quality control and feeding large numbers efficiently.

A flexible and open minded natural team leader with excellent communication skills, widely experienced in leading and motivating my peers.

A well proven ability to work under extreme stress in any situation and in difficult locations and remote sites.



Contact this candidate