Head Chef
La fantasia Italian Restaurant
Total years of experience :18 years, 8 Months
Jun 2011-20 April2014: La fantasia Italian Restaurant, unit 2A Justice Walsh Rd,
Letterkenny, Co-Donegal, One of the best Italians
Restaurant in Donegal, 140 Seaters fine Autentique
Italian food.
Position: Head Chef
Main Duties: • Manage nine catering staffs.
• Creating seasonal menus weekly and daily specials.
• Stock control and ordering stock.
• Implementing and maintaining HACCP procedures.
• Training and development of chefs.
• Ensuring stock rotation and minimisation of wastage.
Nov2008-Jun 2011: Due to the economic crisis, during this three year
I worked for different hotels and restaurants o temporary basis.
Delphi Mountain Resort, Lennan, Co-Galway Ratmullan
House Hotel, Co-Donegal, and Little Italy, letterkenny,
Co-Donegal.
Sep1999-Aug2007: An Chuirt Hotel, Gweedore, Co-Donegal.
www.Gweedorecourthotel.com.
One of the best hotels in the North West, 60 Luxurious
Beds
Rooms, 80 Seaters fine Dining, and 60 bar seater
Restaurant bar, catering for over 250 wedding guests.
Position: Executive Head chef.
Main Duties: • Manage fifteen catering staff.
• Create seasonal menus and daily specials.
• Stock control, ordering stock, and costing.
• Implementing and maintaining HACCP procedures.
• Training and development of chefs
• Ensuring stock rotation and minimisation of wastage.
Oct1997-Feb 1999: The Grape vine restaurant, Letterkenny, Co-Donegal.
70 seaters fine dining, A la carte restaurant.
Position: Head chef.
Main Duties: • Managing five catering staff.
• Food Preparation and Service.
• Sourcing Food, Purchasing and costing.
• Implementing HACCP Schedules and Procedures.
• Initiating Seasonal menus and daily Specials.
Jun 1994-Mar 1997: Pat's Pizza, Letterkenny, Co-Donegal.
70 seaters mid -upper market Italian, restaurant, four
Time Bridge Stone Winner.
Position: Executive - Head chef.
Main Duties: • Managed a team of eight chefs and initiating their training
• Food Preparation and Service.
• Stock Control and Food Sourcing.
• Creating Seasonal menus and Daily Specials.
• Maintaining HACCP Procedures.
• Covering two restaurants locations.
May 1993-Mar 1994: The Milestone Hotel, 1-2 Kensington Court, London w8
www.milestone.com
This 5*, fifty seven bedroom executive hotel, 65 seaters
Fine dining A la carte restaurant, International cuisine
Style.
Position: Executive Sous chef.
Main Duties: Working hand & hand with the Executive Head chef.
• Rotation of food, Create menus & Specials.
• Stock control & ordering Stock.
• Ensuring that the standard of hygiene is maintained.
• Assisting in the kitchen management and chefs training.
The Kensington Park Thistle Hotel, De vere Garden,
London, W8.
4*Hotel 363 beds, 120 seats A la carte restaurant, 100
Seater Café/bar.
Position: Temporary chef.
Main Duties: • Assisting in all areas of the kitchen when required.
• Responsible for preparing, & serving main courses.
• Assisting with banquets, catering for up to 500 guests.
• Rotation of food, & create specials of the day.
• 1999-2000 National Training Centre for Fitness Instructors Achieved (NQ) in Exercise & Health Studies & Certificate in Personal Training.
Of London, Institute Craft cert Part 2. • 1984-1986 Hotel & Travel Training College, Oxford St, London, UK. Diploma with distinction in catering studies.
• 1983-1984 Institute of qualification professional (Galilee) Diploma in (QP) Electrician equivalent to the city & Guilds
• 1974-1983 French Baccalaureate equivalents to a level.