(#155) Head Chef-Portugal
United Kingdom - Birmingham
Head Chef hotel or restaurant/Cafe Bar/Bistro- Algarve,Portugal.
Name John Gilbert
Date of Birth 20th October 1979
Address 193, Beeches Road, Great Barr,
Birmingham, B42 2QE
Tele/Email 07902 633911 / firstname.lastname@example.org
Marital Status Single
1996-1999 Hotel & catering training company,
Aldridge Comprehensive, Walsall
Qualifications 6 GCSE passes inc. Maths, English,
& Home Economics
Full Driving License
Basic & Intermediate Food Hygiene
Health & Safety at work
Apprenticeship NVQ 2 & 3
NCPLH & Personal License
Career Highlights In 2001 I was given the opportunity to work at The Feathers Hotel, Woodstock as a relief chef. During this time it was awarded a Michelin star. In 1999, I worked a stage during the summer at Longueville Manor, Jersey. This restaurant had been awarded 4 AA rosettes and a Michelin star. I found this to be excellent experience. I have also had the pleasure of cooking for the band – Beautiful South, Ray Clemence – England goalkeeping coach, various top European fashion designers. This included the sister of Terence Conran at Patsull Hall private country estate. A personal highlight for me was cooking for the Aston Villa 1st team squad and the 1982 European Cup winning squad.
June 2007 to date Folio Hotels, The waterloo Hotel,
3* 79 bedroom hotel, 2 Conference
Private Dine Rooms.
Position Head Chef
Duties Responsible for the day to day running of the
Kitchen, implementing and reviewing all
Procedures, menu planning, creating a new and
Improved HACCP folder. Budgeted GP of 71%
Achieved. Training & development of new and
existing staff. Stock control and effective
rotation. Working very closely with the F&B
team to obtain the hotels first AA rosette.
May 2006 to June 2007 Flourish Recruitment,
Various 4* and 5* hotels &
Position Relief Chef, various levels.
Duties I worked in 4* and 5*, Multi AA rosette awarded hotels & restaurants, including Nutfield Priory Hotel, Surrey, The Mill House Hotel, Kingham, Coomb Abbey, Coventry. The Corner Flag Fine Dine restaurant, Villa Park, Birmingham.
Oct 2005 – Apr 2006 Michael’s Restaurant, Laurgharne Park,
5* Time share complex
Position Freelance Head Chef
Duties Responsible for the day to day running of the kitchen, menu development, stock ordering & rotation, training & development of all kitchen team members. Achieving required GP. Improving standards & presentation.
May 2005 – Oct 2005 “My Own Project”
I decided to purchase my own business and started proceedings to buy my own restaurant. However, unfortunately the purchase fell through at the last minute after the vendor pulled out.
Apr 2004 – Oct 2005 Menzies Hotel, The Barons Court,
4* 94 bedroom hotel, 4 Conference Rms
Position Sous Chef
Duties Responsible for the day to day running of the kitchen in the absence of the Head Chef. Stock control & rotation, helping achieve GP targets. Assisted with staff recruitment, training & ongoing development. HASSAP revised & implemented. Monthly update on food hygiene & health and safety.
Mar 2002 – Mar 2004 The Living Legend complex, Jersey
18 Hole golf complex, 3 restaurants, 5
Position Sous Chef
Duties Responsible for the day to day running of all catering outlets in the absence of the Head Chef. Including cost control, stock control, menu development, ordering and staff training & development
1996 – 2004 Various Chef positions at all levels in 3* & 4* star hotels, AA rosette & Michelin star rated restaurants.
Hobbies and Interests
I enjoy eating out, Fishing, Shooting Game, Football, reading, going out and meeting people.