Ivan Silk

Executive Chef

HOME ADDRESS:

** ******** ****, *****-**-Trent.

United Kingdom. ST3 4BL

PHONE:

Land line: +44-178*-******

Mobile: +44-752*-******

EMAIL:

adf7b6@r.postjobfree.com

Professional History

Vilamendhoo Resort & Spa (Crown & Champa Resorts) August 2016 – July 2019

EXECUTIVE CHEF, South Ari Atoll, Maldives

Managing kitchen operation for 194 room, 4.5* resort, consisting of 2 buffet restaurants, Asian a la carte restaurant outlet & Australian concept Hot Rock restaurant outlet. Resort enjoys average yearly occupancy of 94%

Managing 101 kitchen staff, payroll, weekly food orders, & maintaining monthly food cost budget of 32.84%.

Resort HACCP Chairman: Controlling strict UK based HACCP policies & achieving accreditation with IGI, UK. Improving overall % score on a yearly basis

Initiated & managed Cross Training Programme for Chefs within 5 CCR resorts

Chateau du Molay March 2016 – June 2016

HEAD CHEF, Normandy, France

Catering to students/teachers in a 50 bedroom, 300 year old chateau, serving traditional French cuisine as well as instructing the students in the art of bread making and other live activities involving French cookery. Responsible for very strict HACCP regime. Completing my bonus objectives on a monthly basis including my daily food cost. Average dining covers: 200

Inter-Continental Hotel Group Jul 2015 – Feb 2016

HEAD CHEF, Stoke on Trent, UK

Managing all aspects of kitchen duties for 118 bedroom business & leisure hotel with busy conference & banqueting facilities, 2 restaurants and room service. Meeting all strict criteria set to me by Holiday Inn brand including HACCP, training, food cost & payroll.

Yachtsman Grill Restaurant Apr 2013 – May 2015

GENERAL/KITCHEN MANAGER, Nelson Springs, Nevis

Requested to operate & manage this 70 cover American restaurant during the owner’s absence.

Responsibilities included the opening & closing of the restaurant on a daily basis, recruitment of employees, marketing the restaurant and ensuring high quality of food & beverage and service.

Ivan Silk - Page 2

Anse Chastanet Resort Dec 2010 - May 2012

EXECUTIVE CHEF, Soufriere, St Lucia

Responsible for 56 staff members, overseeing 5 outlets: Beach Restaurant, Jungle Beach Grill, Emeralds Vegetarian Restaurant, Tree House Restaurant (world cuisine), Apsara & Grill Restaurant (Indian fusion cuisine and grilled cuisine).

Conducted weekly cooking classes for guests. Chairman of the HACCP committee. Responsible for all aspects of recruitment, compiling & implementing menus and maintaining food cost.

Achievements

2011: Introduced an in-house Master Chef Competition: 16 of my cooks battled it out over a 3 month period to gain the Master Chef title. Gained media coverage and boosted moral within the kitchen brigade. Made the prestigious 2011 Gold List in Conde Nast Traveler magazine, as two out of only 3 St. Lucia resorts.

Dead Sea Spa Resort Jan 2010 - Apr 2010

CONSULTANT CHEF, Dead Sea, Jordan

4 month contract to introduce and initiate new restaurant & banqueting menus for this newly renovated 288 room hotel. Catering to tour buses for lunch 500+. Occupancy 90-100% during ‘season’ on half board rate. Outlets include: snack bar, Lebanese a la carte restaurant, Irish pub, ice cream parlour & main buffet restaurant.

Sandals Resort & Spa Apr 2009 - Nov 2009

EXECUTIVE CHEF, Antigua, West Indies

Responsible for all catering aspects of 9 restaurants, including fine dining. Comprising of 380 rooms and suites, Banqueting room catering to 220 covers. Functions included outside catering, weddings, cocktail parties, special events and business conferences.

Other aspects included: managing over 90 team members, Chairman of the HACCP committee. Successfully maintaining food cost of US$17.00 per person, per day. Staff recruitment & training. Compiling & implementing menus.

Courtleigh Hotel & Suites and Knutsford Court Hotel (Both pre-opening) 1997 - 2007

EXECUTIVE CHEF, Kingston, Jamaica

Responsible for all catering aspects of two corporate hotels. Comprising of 300 rooms and suites, two award winning restaurants, lobby café, nightclub, two pool bars and ten banqueting rooms. Functions included outside catering 3000+, weddings 1000+, cocktail parties 2000+, special events and business conferences.

Also responsible for supplying shopping center cafeteria with luncheon for 150-200 covers daily. Other aspects included: managing over 70 staff, Chairman of food & beverage meetings at both hotels, successfully maintaining food cost of 32%, staff recruitment & training and compiling & implementing menus, ensuring HACCP regulations are enforced.

Achievements

2006: Demonstrated and presented Jamaican dishes in celebration of Bob Marley’s birthday on

behalf of the Jamaican Tourist Board. Macy’s Department Store, New York, U.S.A.

2003: Bronze medalist "Master Chef" at national culinary arts competition.

2001: Nominated "Chef of the Year". Observer Newspaper "Food Table Talk" awards.

1999: Silver medalist in team event at national culinary arts competition.

1999: Participated, and successfully completed ice carving workshop level 1.

1998: Nominated “Chef of the Year". Observer Newspaper "Food Table Talk" awards.

Ivan Silk - Page 3

Stone House Hotel 1996 - 1997

HEAD CHEF, Stone, Staffordshire

Country house hotel with 60 deluxe rooms, 60 cover fine dining International restaurant, banqueting

x 250, bar menu. Managed a team of 15. Successfully maintained gross food profit of 68%. I

achieved best consistent food cost for my department within the company for the financial year.

Attained bronze, silver and gold awards for Marriott Hotel "Par Excellence" standards.

Mill Hotel 1994 - 1996

HEAD CHEF, Stone, Staffordshire

Intimate private hotel consisting of 25 rooms, 60 cover fine dining English restaurant and bar. First to introduce crocodile and ostrich to the restaurant tables of Staffordshire.

Castle Hotel 1994 - 1994

SOUS CHEF, Windsor, Berkshire

General Sous Chef duties. 60 rooms. Several conference and banquet rooms, 50 cover fine dining European restaurant. Management of 15 staff members.

Graduate Chef: Based at head office, Aylesbury, Buckinghamshire. Forte Hotels 1992 - 1994

Advanced to "Graduate Chef Programme". Competed with 86 Forte employees nationwide. Itinerary

included: Cook off, aptitude test and rigorous interviews. Six graduated. Comprised of two month

rotation in Forte's finest hotels. Those included:

Compleat Angler, Marlow, Buckinghamshire.

Bear Hotel, Woodstock, Oxfordshire

Bath Spa Hotel, Bath, Avon (cooked and presented with Raymond Blanc)

Grosvenor House Hotel, West London

Palazzo Della Fonte, Fuiggi, Italy

Hyde Park Hotel, West London

Black Swan. Helmsley, North Yorkshire

Puritan Maid LTD, Butchery department. Bristol, Avon. (Forte's main food distributer/supplier)

De La Bere Hotel, Cheltenham, Gloucestershire. (Cheltenham Gold Cup)

Forte Crest, Coventry, Warwickshire (brunch launch)

Imperial Hotel, Torquay, Devon (Tory party conference)

Imperial Hotel, Blackpool, Lancashire (Tory party conference)

Marine Hotel, North Berwick, Scotland (British Golf Open)

Forte Crest 1989 - 1992

CHEF DE PARTIE, Milton Keynes, Buckinghamshire

One month at Ecole L'Enotre, Paris, France. Catering college specializing in Garde Manger

One week "Centre of Excellence" work experience Grosvenor House Hotel, West London

Attained "Staff Trainer" award

Catered multiple private V.I.P. functions at British Grand Prix, Silverstone, UK.

Ivan Silk - Page 4

Post House Hotel 1987 - 1989

DEMI CHEF DE PARTIE, Staffordshire

Crown Hotel 1986 - 1987

RESIDENT CHEF, North Wales

Casa Pinocchio 1985 - 1986

COMMIS CHEF, Staffordshire

Borough Arms Hotel 1984 - 1985

APPRENTICE CHEF, Staffordshire

Education

2018 HACCP Level 3 - Pass (IGI UK)

2017 HACCP Level 2 - Pass (IGI UK)

2016 HACCP Level 1 - Pass (IGI UK)

2016: Level 2 award in Food Safety for Catering

2016: Level 2 award in Principles in HACCP

2005: ServSafe certification (US hygiene certificate)

2004: Participation of mentoring programme. University of Technology, Kingston, Jamaica

2000: Development research for vocational training. HEART Trust, Kingston, Jamaica

1996: Computer Literacy Course Certificate, Staffordshire University

1989: Intermediate Government Hygiene certificate. UK

1984-85: City and Guilds of London. Newcastle-Under-Lyme College, Staffordshire

1980-84: Blurton High School (various C.S.E.s)

Skills Profile

Mediterranean cuisine

Asian cuisine

North American Cuisine

Caribbean cuisine

Modern European cuisine

Microsoft Office, Excel, PowerPoint

Squirrel & Micros point of sales

Micros Material Control system

Delphi sales and catering system

ADACO ordering system

Fusion Human Resources system

Opera Property Management system

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