Cuisinier, Chef privé

Johnson SIMON

SUMMARY

An experienced head chef of over 7 years with a passion for good food. Knowledgeable and familiar with the needs and demands of running and developing kitchens in the UK and overseas. Having opened kitchens from concept and developing medium, to large multi-national teams. Well organised and responsible, I insist upon the highest standards within a kitchen and see that a team ethos is essential to keep chefs enjoying work and creating new ideas. I have a strong understand of what sets excellent dining apart and am confident in demands of high end dining and large functions. I insist that the kitchen only produce the highest quality of food and that the produce being supplied is at the best quality available.

EDUCATION AND QUALIFICATIONS

Stancliffe Hall School Common Entrance Pass

Denstone College 2000 - 2003

Design Technology A*
Information Technology A*
Dual Award Science AA
Mathematics B
Geography B
English C
French C

Castle College, Sheffield 2003 - 2004

Information Technology B
Law B
Physics B

Ashburton Cookery School - 2004 ¬ Chef Diploma - Merit/Distinction

Whilst Working - 2005/2006 Professional Cookery NVQ Level 3 Pass

Castle College - 2007 BII Personal Licence

EMPLOYMENT

December 2016 – April 2017 Head Chef

La Ferme Du lac Vert

Morzine, France

Working as a head chef for a boutique chalet in the Alps, Managing a team of 3 chefs, catering for up to 50 guests al la cart breakfast, and a 5 course taste menu dinner, to a 3 AA rosette standard

January 2015 – September 2016 Chef De Cuisine

Nakheel Hospitality

Palm Views East & West
The Palm
Dubai

I came to Dubai to grow my international experience in management in a larger group.

Due to the large mix of clientele in Dubai I was able to create menus using influences from Modern European Grill, Spanish, French, Asian, American and Caribbean

I opened and ran multiple restaurants for Nakheel over several sites managing a team of over 100 in many different cuisines.

My duties included

• Day to day smooth running of multiple restaurants serving over 1000 covers daily
• All HR and personal management of over 100 multi-national personnel
• Implementing, developing and monitoring health and safety and food safety to a 5* standard
• Creating, developing and implementing all menus across all sites
• Assisting in the planning and design of future projects within the group
• Training and development plans of all personal
• Daily ordering, LPO and invoicing and management of store keepers

February 2010 – to December 2014 Chef Patron

Northern Pub Pride

The Shoulder at Hardstoft and
Coco Bar Bisto

Chesterfield
Derbyshire
2 AA Rosettes / 4 AA Gold Stars

I took on a lease of a closed pub with rooms and functioning suite, Within 6 months I had refurbished the building, launched the modern grill and gastro pub menu, gained 2 AA rosettes and 4 AA gold stars. After 2 years I opened Coco Bar Bistro where I developed a hugely popular modern British tapas menu which within one week of launch was attracting 100 people a day in a 38 cover restaurant.

• Employed a team of up to 45 people
• Worked as a Head chef / GM
• Run functions for up to 2000 people
• Organised up to 45 weddings a year

January 2009 – January 2010 Jnr Sous Chef

Bohemia 4 AA Rosette / 1 Michelin Star
St Helier
Jersey

Supervising all sections of the kitchen serving over 100 covers a day to a one star standard working towards a second star.

• Worked in all sections of the kitchen
• Gained experience in the best quality produce
• Gained international experience

January 2007 – December 2009 Chef de Cuisine

The Blenheim House 2 AA Rosettes
Main Street
Etwall
Derbyshire
DE65 6LP

• Served 120 covers on a Friday and Saturday night, and 40 to 50 midweek and lunchtimes.
• I created new menus every 2 months using the best of the local produce and creating bold dishes with simple flavors, to a tight budget.
• We worked towards a 3rd rosette and a Michelin Bib Gourmand.
• I have been responsible for outside functions under Blenheim Events, from an 8 course private dinner party for 10 to the Leicester Business Awards night for 800.
• Started using new local supplies to raise the quality of the produce.
• Assisted in the development of new apprentice chefs.
• Created new cleaning rotas.
• Improved the lunchtime offer to increase trade.
• Assisted the owner in the running an artisan bakery
• Improved the GP.

September 2006 – January 2007 Senior Chef De Partie / Sous Chef

The Maynard 2 AA Rosette
Main Road
Gindleford
S32 2HE

• Worked in and ran all sections in the kitchen and helped to gain 1st and 2nd AA rosette.
• Helped re-launch the refurbished bar and restaurant
• Worked alongside the Head and Sous Chef to create new restaurant, bar, wedding and conference menus.
• I was in charge of the kitchen on many days and could comfortably run the kitchen from day to day whilst still managing to get the best from other chefs.
• Used local suppliers to get the best local produce at the best price setting up a excellent reputation for the business.

January 2004 – September 2006 Commis Chef / Chef De Partie

The Prospect 1 AA Rosette
Bridge Street
Bakewell
DE45 1HD

• Progressed from Commis Chef to Chef De Partie
• Prepared Larder Section, Bread, Canapés, Petit Fours and Desserts
• Maintained a high level of food hygiene
• Assisted the Head Chef in all areas of running the kitchen.

OTHER EMPLOYMENT AND WORK EXPERIENCE

The Elephant Bar – Torquay 1 Michelin Star / 3 AA Rosette

Phone Point - Sheffield
Tele-sales

Premier people - Sheffield
People audit at Sheffield University

Aitches Wine Bar
Pot washing, General Prep, Waiting on

Seuls les recruteurs abonnés à Madame est servie peuvent consulter le détail de ce profil.
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