Steves CV 2016 for Public Profiles
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Stephen Robinson [email protected] Plymouth, Devon PL1 5RL _______________________________________________________________________________ ________________ PERSONAL STATEMENT "As an experienced hard working and hands-on Chef with a 'Can do' attitude, I am able to integrate myself into any kitchen brigade at any level and get the job done to a high standard!" I am a confident, innovative chef with twenty years of experience in the hospitality industry; I have an excellent track record of developing successful kitchen brigades whilst maintaining my menus and recipes to give the customer an exceptional all-round dining experience. I have always achieved high standards whilst adhering to strict financial targets. In the often busy kitchen environment, my key strength is my ability to deal with situations as they happen, whilst maintaining a professional attitude and an approachable temperament. I recognise the importance of a strong team and am dedicated to giving my staff members guidance and training to further their careers and contribute positively to a cohesive working environment _______________________________________________________________________________ ________________ KEY SKILLS Culinary Skills • A knowledgeable and highly skilled chef, educated in Classical British and French Cuisine • Experienced in a variety of international cuisines and styles • An organized and strategic trainer- led a team of 30 chefs through an ACF Chef’s Certification with a 94% pass rate • Has successfully managed kitchen brigades of up to 135 chefs with over 20 nationalities • Managed food cost targets of over $40,000 a day or a $1 Million per month. Personal Skills • Self-disciplined, organized and highly motivated • Experienced in computer programs such as Crunchtime, Starchef, ProNett and MS Office • Fluent in Spanish Language • An excellent communicator, having led large multi-national teams for the last 15 years _______________________________________________________________________________ ________________ EDUCATION September 1990-June 1993 6 GCSE’s at grade C and above (Countesthorpe College, Leicester)
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Transcript of Steves CV 2016 for Public Profiles
Stephen [email protected], Devon PL1 5RL
_______________________________________________________________________________________________PERSONAL STATEMENT
"As an experienced hard working and hands-on Chef with a 'Can do' attitude, I am able to integrate myself into any kitchen brigade at any level and get the job done to a high standard!"
I am a confident, innovative chef with twenty years of experience in the hospitality industry; I have an excellent track record of developing successful kitchen brigades whilst maintaining my menus and recipes to give the customer an exceptional all-round dining experience. I have always achieved high standards whilst adhering to strict financial targets.In the often busy kitchen environment, my key strength is my ability to deal with situations as they happen, whilst maintaining a professional attitude and an approachable temperament. I recognise the importance of a strong team and am dedicated to giving my staff members guidance and training to further their careers and contribute positively to a cohesive working environment_______________________________________________________________________________________________KEY SKILLS Culinary Skills• A knowledgeable and highly skilled chef, educated in Classical British and French Cuisine• Experienced in a variety of international cuisines and styles• An organized and strategic trainer- led a team of 30 chefs through an ACF Chef’s Certification with a 94% pass rate • Has successfully managed kitchen brigades of up to 135 chefs with over 20 nationalities• Managed food cost targets of over $40,000 a day or a $1 Million per month.
Personal Skills • Self-disciplined, organized and highly motivated• Experienced in computer programs such as Crunchtime, Starchef, ProNett and MS Office• Fluent in Spanish Language• An excellent communicator, having led large multi-national teams for the last 15 years _______________________________________________________________________________________________EDUCATION
September 1990-June 1993 6 GCSE’s at grade C and above (Countesthorpe College, Leicester)
September 1994-June 1998 NVQ Level 2 Kitchen and LarderNVQ Level 3 Kitchen and Larder'Academie Culinaire De France' Diploma in Professional CookeryAdvanced Diploma in Culinary Arts (Thames Valley University, London)
February 2007 Level 3 Food Safety(Leicester City Council)
October 2007 IOSH Managing Safely Certificate (4 day course)Internationally recognised certificate run by the ‘Institute of Safety and Health(Initial Facility Services, Castlegate House, Dudley)
May 2010 Emergency First Aid at Work(Training Support (UK) Ltd, Derby)
March 2012 Certified Chef De Cuisine
American Culinary Federation(Onboard the Allure of the Seas)
March 2013 United States Public Health SeminarCDC- Vessel Sanitation Program(Miami, Florida, USA)
_______________________________________________________________________________________________PROFESSIONAL EXPERIENCE
Since August 2014 Le Bistrot Pierre Restaurants, Milton Chambers, 19 Milton Street, Nottingham, NG1 3EUHead Chef of Le Bistrot Pierre Plymouth
December 2011 – July 2014 Royal Caribbean International, 1050 Caribbean Way, Miami, Florida 33132Executive Sous Chef on Allure, Vision and Enchantment Executive Chef on Mariner of the Seas and Serenade of the Seas
July 2008 – October 2011 Le Bistrot Pierre Restaurants, Milton Chambers, 19 Milton Street, Nottingham, NG1 3EUHead Chef of Le Bistrot Pierre LeicesterHead Chef at The Swans Nest Hotel in Stratford upon AvonTravelling Development Chef
March 2006-June 2008 Autograph Foodservice, Columbia Centre, Station Road, Bracknell, Berkshire, RG12 1LPChef Manager
October 2005-February 2006 Apollo Ship Chandlers, 1775 N.W. 70th Avenue, Miami, Florida 33126, USASous chef (Oceania Cruises)
October 2002-March 2005 P & O Cruises (UK), Richmond House, Terminus Terrace, Southampton SO14 3PNSous Chef - Senior Sous Chef
July 2001-July 2002 Apollo Ship Chandlers, 1775 N.W.70th Avenue, Miami, Florida 33126, USASous Chef (Renaissance and Celebrity Cruises)
March 2001-July 2001 Restaurante Nilo, Calle Jose Ortega Y Gasset, 8, Madrid, Spain.Sous Chef
October 2000-March 2001 Club La Costa, Urb. Marina Del Sol, Ctra Cadiz km 206, Mijas Costa, Malaga, Spain Head Chef
February 1999-October 2000 NODO, Calle Velazquez, 150, Madrid 28002, SpainChef De Partie - Head Sushi Chef - Sous Chef
July 1998-February 1999 Hard Rock Café, P de la Castellana, 2, Madrid, SpainLine Cook
July 1994-July 1998 Boodles Gentleman’s Club, St James Street, London SW1A 1HJ.Apprentice Chef
_______________________________________________________________________________________________ADDITIONAL INFORMATION• Excellent health• UK Driving License• References available on request• My hobbies include walking, camping, cycling and golf. I also enjoy travelling and dining out.
