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RESUME

Profile

A person with a passion about the art and craft of classic European and International Cuisine and Cookery. Sixteen years experience in Food Preparation and Kitchen Management systems as a College Lecturer. One able to deliver Training and Education to International standards, within the Food Service Industry. Computer adept in several Microsoft packages, and an avid reader of Hospitality Industry literature. Personal qualities include high motivation, initiative, and a positive outlook on life.

Deputy Head of Technology

Three years - Sawyers Hall College of Science and Technology (Formerly the Hedley Walter High School)

Sept 2002 appointed as Teacher with leadership responsibility for Food Technology/Hospitality and Catering, progressed to Deputy Head of Department, responsible for day-to-day management of Department of Technology.

Lecturer in Food Preparation

Fifteen years - Tresham Institute of Further and Higher Education (June 2001 - September 1985). Taught: City and Guilds 150 General Catering; 706/1 Food Preparation and Cooking; 706/2 Cookery for the Hotel and Catering Industry; and BTEC Supervisory Studies. Included all aspects of Kitchen Supervision and Management i.e. Health and Safety; Food Costing & Control; Nutrition, Menu Compilation; Kitchen Planning; and Larder work; and Food Purchasing. East Midlands Further Education Council Vegetarian and Whole Food Cookery Course, all day release courses. National Vocational Qualifications Level 2 Food Preparation and Cooking, and L3 Kitchen and Larder. Five consecutive years appointed College Assessor for City and Guilds, all 706 Food and related subjects.

Other responsibilities:

  • Department Coordinator, NVQLevels1/2/3.
  • Course Coordinator, Day Release, NVQ Levels 2/3.
  • Chairperson and Program Leader NVQ Level 3.
  • Chairperson Quality Assurance Panel NVQ 3.
  • Internal Verifier NVQ (all levels).
  • Instructional Designer and Curriculum Developer.
  • Internet Web Learning Technologies Coordinator.
  • Representative Health and Safety at College and area levels.
Lecturer in Food Preparation

One year full time contract South Warwickshire College of Further Education, Stratford upon Avon (July 1985 - August 1984) Taught: BTEC Commodities (Purchasing), City and Guilds 706/1; Food Preparation and Cooking, 706/2 Cookery for the Hotel and Catering Industry; 706/3 Advanced Cookery, plus all theoretical and practical Larder work.

Career Progression and Development:

Head Chef

One year with Bowman's Hotel and Restaurant Humberside (Aug 1984 - Aug 83)

Training and personal development with the prestigious Trust Houses Hotels Group (July 1983 - June 69)

  • 1st Commis Chef Tournant, Blue Boar Hotel Maldon Essex (July 1969 - January 1970)
  • 1st Commis Chef Larder, Blue Boar Hotel Cambridge (January 1970 - January 1972)
  • 1st Commis Pastry, Old England Hotel, Bowness on Windermere (January 1972 - February 1973)
  • Head Chef Crown Hotel, Woodbridge (February 1973 - July 1975)
  • Senior Sous Chef, Grosvenor Hotel Shaftsbury (July 1975 - July 1976)
  • Senior Sous Chef, Francis Hotel Bath (July 1976 - August 1977)
  • Head Chef Beverley Arms Hotel, Beverley (August 1977 - February 1980)
  • Head Chef, New Bath Hotel Matlock Bath (February 1980 - January 1981)
  • Head Chef Beach Hotel, Minehead (January 1981 - August 1983)
Hospitality Qualifications:

  • City and Guilds 151. Certificate in Cookery for the Hotel and Catering Industry.
  • City and Guilds 150 Catering Trades Basic Training Certificate.
  • City and Guilds Certificate in Waiting.
  • U.L.C.I. Pastry Cooks and Patissiers Certificate.

 


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