Chef
Resume:
Andrew Duffy
Earlsheaton
Dewsbury, WF12 8LP
***********@***.***
Objective
I am a confident, outgoing individual with a passion for the catering industry and a creative flair. I have been working as a chef for 13 years . Possessing skills in all areas of the kitchen I enjoy pushing myself to the limit and strive to learn something new everyday, I am eager to join a company that will let me extend my abilities and push myself to achieve more.
Qualifications
Maths F
French F
Modula Science D D
Art D
English Literature D
English Language D
Religious Studies E
CDT E
Home Economics E
Catering And Hospitality NVQ Level 2+3
First Aid (Basic)
Basic Food Hygiene
Education
St John Fishers R.C High School, Dewsbury
Dewsbury College, Halifax Road, Dewsbury
Employment To Date
1996 -1999 (summer season)
The Arches Restaurant, Adare, CO Limerick, Ireland
Working as a commis chef , I was in charge of starters, desserts and main course salads for a 160 cover a la carte restaurant. I had to work at a very fast pace as it was a huge tourist area with a very high turnover of customers, we could do and average of 200 meal on a lunch and 400 on an evening service this was a very demanding job which helped in my development as a chef.
1996-1998
Priestleys Restaurant, Birstall
Here I worked as a Chef de Partie in charge of the grill section which had an extensive menu the average covers would be approx 80 to 100.
1998-1999
The Barfield Arms, Batley
I worked as a 2nd chef in this small 60 seater public house, I was involved in preparation and cooking during service times and also menu design, stock control , ordering and staff rotas.
1999-2001
The Pheasant , Birstall
Working as head chef at this 120 seater pub/restaurant my job entailed menu creation, preparation and service of food, stock control, food ordering, haccp, health and safety and staff rotas.
2001-2001 (Summertime)
Vounaki Resort ,Paleros ,Lefkas, Greece
Sous/Head Chef
Started work as sous chef then promoted to head chef due to head chef leaving , I was creating menus to feed 250 guest and 100 staff three times a day. My job also entailed staff rotas, stock taking and ordering, training new staff in Greek Health and Safety and the equivalent of HACCP. I also trained local chefs in European cooking.
2001-2002
GT Caterers Morley
I was working as a 2nd chef my duties were helping in menu design and help in preparation of 3 meals a day from a kitchen on a converted lorry, we were cooking for film crews so the hours were very long and we had to move around as the week progressed to different places.
2002- 2007
Self Employed Relief Chef
I have been self employed for 5 years and have worked for various companies with a wide range of jobs from a chef de Partie to head chef these company’s include:
C.G.C Events at venues which include every race course in Yorkshire plus major events and functions for up to 1000 covers.
Compass I worked at various motor sport and horse racing events around England.
Needless Inn Head Chef , I turned around this public house within 6 months. The turnover was £500 per week when I joined on a temp contract, with new menu design and a change in suppliers I managed to boost sales to £6,200 on average per week.
Royal Armouries. I worked here as a events chef for the Christmas period working alongside a brigade of chef for functions of up to 3000 covers.
I also worked for a variety of chefs agencies on long and short term positions from C.D.P to head chef around Great Britain and Europe.
2007 Oct 2009 Jan
Baldfox International Chef Consultant.
My role here was to find short and long-term employment for chefs around Yorkshire and beyond. Daily task would included interviewing candidates, job researching, meeting with customers to negotiate rates and requirements. Unfortunately the temp business suffered a massive loss due to all the work being centred around industrial sites when the recession hit so I was made redundant.
Jan 2009- Oct 2009
Taste Cuisine Head Chef
My role here was to run the kitchen of a busy outside caterers. Stock control, ordering and negotiating market prices would be one of my daily tasks as well as cooking, menu development cleaning rotas and delivery van maintenance.
Functions would vary from 10 to 250 covers. The busiest day was 800 covers on three different menus. This job let me refine my skills as a function chef and time management. Unfortunately due to most of the work coming from business community the recession meant that companies tightened there belts and did not spend the money and I was made redundant.
References Available on request
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