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Hi,
My name is Donald McArthur. I have chef experience from one of the major restaurant chains in the UK as well as 5 star hotel experience. I am looking for a new challenge, please see CV below.
I would consider anything worldwide and I am British.
Curriculum Vitae
Personal Information
Name: Donald McArthur
Address: Saharova No’5 – 65, Riga, Latvia
Date of Birth: 19/12/64
Telephone: 7 1122333 Mobile 9 123123
Education: 5 O’Grades (MATHS, ENGLISH, ART, HISTORY, BIOLOGY)
Marital Status: Married with one child
Professional Qualifications
Basic Food Hygiene Certificate
Work Experience
White Rocks ( Restarurant Chains) 1992 - present
Head Chef, Responsible for writing and changing menus every 3 months, opening of 14 new restaurants (from 60 seater restaurants to 175 seater), this included kitchen design, ordering equipment and working to budgets, recruitment, setting up kitchen from new, training on site, menu costing etc
Chequers Thistle Hotel, Gatwick, Surrey. 1989 - 1992
Sous Chef, Covered all sections of Kitchen, stocktaking, rotas, organised functions and weddings, and general Sous Chef duties.
Left to join Pelican Group.
Queen Elizabeth 2 Cruise Ship (1 year) 1988 - 1989
Chef de Partie, worked in all sections of grill room restaurant (most exclusive of 5 restaurants on the ship) including pastry, sauce, fish and grill.
Post Hotel, Gatwick 1986 - 1988
Commis Chef, time was spent in each department, learning different techniques and looking after the kitchen equipment and utensils.
I am currently looking for an opportunity which my organisational abilities and management systems can be taken advantage of. I have very good man management skills as demonstrated at the White Rocks where I had over 140 kitchen staff under me.
Head chef (also known as the executive chef or maitre de cuisine): the person who is responsible for running the entire kitchen. Tasks include menu planning, dealing with suppliers, managing the budget and organising staff.
Sous chef: the person who has experience in every department of a kitchen, and can run the operation on behalf of the head chef if necessary.
Chef de Partie: the person in charge of one of the sections of the kitchen and is responsible to the sous chef, or under-chef.
Commis Chef: a person who is undergoing kitchen training. |
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