RESUME

Over the past ten years I have been lucky enough to have worked for some exceptional people and experienced some truly unique events.  Taking me all over the world and introducing me to many different people, foods, sights and environments.  I take this opportunity to extend to you my working history and a small insight into the complexities that each experience has presented to me.  Please find below the past nine years of my culinary history.  A full overview is available upon inquiry.

Qualifications Gained:

STCW 95 All 4 certified courses. Food Handling Certificates 167 & 168 New Zealand Qualifications Authority Date Achieved 26/09/1997 Basic Catering Certificate 75 - 1 General Cookery Certificate 75 – 2

Restaurant Service 841 Date Achieved 13/05/1998 PADI Open Water Diver International Driving License ENG - 1 Medical Examination, Valid 06

EMPLOYMENT HISTORY: Sailing Experience

Commission, Launch & Christening – Executive Chef - 1st April – 17th of  July 2008

Duties included researching, sourcing and submitting full estimated breakdowns for All aspects of the vessels needs for Initial set up, ordering and fully equipping 2 galleys and storage areas with extensive equipment, storage and food for launch, sea trials and owners first trip, creating and standardizing sanitation directives, employing and training Sous chef on equipment and procedure, creating digital ordering system and implementation to boats server, staff training on product knowledge.

 

Interim – Executive Chef - 1st September – 3rd of November 2007

Duties involved were creating and compiling extensive digital menu and recipe cards with preference records for owners.  Creating and implementing ordering systems and standards, establishing and maintaining sanitation levels, documenting and restocking general store levels. Employing crossing and full time Sous Chef’s and implementing set standards for crew meals. Training fleet chefs on owner’s preferences and specific food style. Implementation of service procedures.  Overseeing and supporting incoming chef during transition period with owners onboard.

Full Time – Executive Chef - 2nd March 2006 – 1st September 2007

Duties included cooking daily buffet meals for 14 crew, all meals for the guests Al a carte, between 2 and 18 guests for full plated2 course breakfasts, 3 course lunches, 4 - 10 course dinners, breads, desserts baked freshly, canapé functions for up to 85 people, vegan, vegetarian and lo sodium requirements, provisioning, ordering, stock control, cleaning, sanitation control and maintaining hygienic working conditions.

Freelance – Sole Chef - 21st of December 2005 - 10th of January 2006

Freelance Chef, Charter New Years Period.  Duties included cooking vast buffets for 11 crew, 6 – 35 guests for Fully cooked breakfasts, silver served 3 course lunches, 3 – 4 course dinners, canapé and pastry work, in-depth nutrition and lifestyle requirements including sugar free, simple and complex carbohydrate and vegetarian cooking, all kitchen sanitation and ordering of provisions, heavy guest interaction, provisioning for future charters and general organization and management.

Freelance - Sole chef. Private / Charter Boat - 12 - 28 November 2005

Temporary Position on private and charter yacht. Duties included stocking and organizing the boat for the crossing to the Caribbean, cooking for the crew of 12. Cooking for the Owners and 8 Guests, full cooked breakfasts, lunches and 3 course dinners, canapés, breads and pastries, responsible for all of the general hygiene and cleaning of the galley and stores, high level of guest and owner interactions.

 

Head Chef / Sole Charge, Charter Boat. Seasonal Position.
Complete Charter Season.  20th of May 2005 – 2nd of September 2005.

Duties included cooking all meals Al a cart for up to 10 guests, full plated 3 course lunches, 4 course dinners, all breads, pastries and desserts baked fresh, canapés, children’s meals, vegetarian and low sodium requirements, ordering, stock control, budget work and costing of APA, large daily buffet meals for 10 crew, cleaning and all other duties including sanitation control and maintaining hygiene levels, 10 weeks of chartering experience with multinationals, and very successful client and owner interaction.

Head Chef/ Sole Charge, Private Full Time.
1st July 2004 to the 23rd January 2005 & 2 weeks in February 2005.

Duties included cooking vast daily buffet meals for 14 crew, all meals for the guests Al a carte, between 2 and 16 guests for full plated 3 course lunches, 4 course dinners, all breads, pastries and desserts baked fresh, canapés, birthday functions, children’s meals, vegetarian and lo sodium requirements, ordering, stock control, budget work and costing, cleaning and all other associated duties including sanitation control and maintaining hygiene levels, as well as  a high level of owner and guest interaction and relations.

Fine Dining Chef in Pinnacle Restaurant on luxury Cruise Liner Holland America Cruise Line Inc.
September 19th 2003  till February 8th 2004

Duties included running and managing the kitchen, 5 staff with full responsibilities for quality and quantity control, staff and guest relations, day to day and weekly ordering, butchering of the meats and general preparation of all foods in the restaurant,  HACCP compliancy and sanitation, with experience in environmental compliance and education.

Traveling from March 9th till August 20th 2003

Personal Chef for the Earl and Countess of March. Sole Charge.  2nd November 2002  till 7th of March 2003

Duties included main purchaser of food and produce for the family.  Catering for exclusive V.I.P functions and private gatherings, shoot weekends and motor sport occasions.  Cooking for dinner parties and canapé evenings.  Pastry preparation and cake work. Children and families dietary requirements and nutrition well addressed.

Gee Gées Restaurant. - Sous Chef. 12th of January 2001 till  2nd October 2002

Duties Included Food Costing, Menu planning, control of kitchen staff, food ordering, quality and quantity portioning of all food related items, customer interactions, Pastry and cake production.

Essence Restaurant (Fine Dining) - Commis Chef.  14th August 2000 till 8th November 2000

Duties Included Entrimettier Chef, vegetable and meat preparation, pastry work and service work

1 Year Traveling and Holiday

Couran Cove Ecology Resort
Apprentice Chef under Stefaan Codron.  6th April 1999 till 2nd August 1999
(Also under Stefaan Codron at the Hyatt from 8th September 1998 till the 5th April 1999.)

Duties included food preparation, kitchen cleaning, canapé function, and buffet work, Al a carte restaurant food, meal and dish creation.

 

References available upon request. Please contact me for further information.