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Executive Chef / Head Chef - southampton, England

To whom it may concern

I am applying for the advertised role of Executive Chef

I have been cooking for 34 years here in the UK, Myanmar (Burma), Thailand, Seychelles, Zanzibar (Tanzania) Belize, New Zealand, Malaysia and Australia, with the last 26 years at Group executive Chef / Executive Chef / Operations Director / Group F&B Manager level

My current role is that of Group Executive chef of a Restaurant group based in Thailand with properties in Thailand, Singapore along with a Centralised Production Kitchen. I am coming to the end of my contract

I have the ability to work at a group level, hotels or restaurants and are looking for a long term commitment to a company as well have great strengths in all areas and aspects of kitchen operations. I am also look to wanting to commit to a company with a long term commitment to better build the brand.

Another of my strengths is the ability to set up systems for ordering, HACCAP, menus, staff training /employment and costing systems and I have opened two hotels and three restaurants as executive chef. I have completed pre - opening and opening of 1 Resort, 1 Hotel, 8 Restaurants during my career

I am looking for a progressive company / property that will be looking to always improve quality and standards and want to always achieve excellence and afford me the long term option of development within a company

I look forward to hearing from you soon

Kind regards

Wayne Third

PROFESSIONAL CHEF

With significant achievements and experience that has been rewarded with many accolades, including AA guide 2 rosettes, New Zealand Chef of the Year Runner up, best provincial Restaurant (New Zealand), best banqueting venue in Australia, National Newspaper and Magazine reviews. National hard cover book publications Innovative and inspirational experience gained with the highest company profiles, serving royalty, celebrities and high ranking politicians, with a varied repertoire and professional manner and organisational skills, and food design skills have enabled production off highest quality product and standards always to an international level. My experience has encompassed controlling staff in kitchen and hospitality areas, to achieve set standards, quality, budgets and forecasts. I have strength in systems, management, menu development, staff training, cost controls and problem solving. I have a good track record in developing strong properties to become more efficient and to reach higher standards as well as been able to take under developed / under preforming properties and make the need changes to ensure the growth and positive development. I have worked in Myanmar, Thailand, Seychelles, New Zealand, United Kingdom, Malaysia, Kenya, Tanzania, Australia and Belize, so have a wealth of international experience.

DOB 1966, Married

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AREAS OF EXPERTISE

Food / menu design Problem solving Fine dinning

Consultancy Kitchen management Property Openings

New food concepts Event / banqueting catering Meeting deadlines

PROFESSIONAL EXPERIENCE AND SIGNIFICANT ACHIEVEMENTS

Notable people I have cooked for

? Aung San Su Kyi (Personal Chef While she was in Nay Pyi Taw requested by her)

? HRH Queen Elizabeth II, HRH Prince Phillip, Royal Family of the United Kingdom

? Royal Family Malaysia

? President Bill Clinton

? Governor Generals of New Zealand, Canada, Australia

? Various Ambassadors including the US, UK, Denmark, Turkish, Japanese, Swedish, Dutch.

? Mongolian President

? International sporting teams including English and Australian Cricket teams

? Music stars including AC/DC, Bruce Springsteen, Sir Elton John, George Michael, Paul Simon, Taylor Swift, Rolling Stones, Simple Minds, Jay ? Z, Pink, Neil Young, Meatloaf, Lou Reed.

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Professional development:

City and Guilds of London Diploma 706/1 and 706/2 (Ealing College of Higher Education, London, (1986-1988)

Group Trainers Certificate (2006)

Team Trainers Certificate (2006)

New Zealand Unit Standards Assessor U/S 4098 Certificate (1999)

New Zealand Advanced food safety, hygiene Certificate (1999)

New Zealand HACCAP and OSH certificate (1999)

Certificate in advanced food and wine matching (1997)

Royal New Zealand Navy Basic Cookery Certificate (1982)

Awards and Achievements:

Myanmar Times Best Brunch 2016 Myanmar

Myanmore Food awards, Yangon, Myanmar ? multiple awards 2016

AA Rosette Award 2005 and 2006 2 Rosettes

Best Convention Centre Australia of the Year (Winner) 2003 and 2004

Western Australian Convention Centre of the Year (Winner) 2002, 2003 and 2004

New Zealand Provincial Restaurant of the Year (Winner) 1997 and 1998

New Zealand Beef and Lamb Hallmark Plate of Excellence (Winner) 1990, 1997, 1998

New Zealand Chef of the Year (Runner up) 1996

New Zealand Culinary Fare Cookery Competitions 1990 ? Certificate 1996 ? 2 Bronze Medals, 1 Certificate merit

Auckland Restaurant of the Year (Winner) 1992 and (Runner Up) 1990

Trained chefs to achieve good levels of quality, standards and consistency.

Set training systems for health and safety in different properties globally

Increased turnover in various properties and outlets. Increasing average spends.

Reduced wastage by introducing new SOP, systems and kitchen management and control measures

Increased turnover through new menus, food ideas and ensuring higher quality, standards and consistency

GROUP EXECUTIVE CHEF 05 / 2016 -

WINE CONNECTION, THAILAND

40 + RESTAURANTS WITH DIFFERENT CONCEPTS ACROSS THREE SE ASIAN COUNTRIES

1 X LARGE SCALE CENTRALISED PRODUCTION KITCHEN

480 staff including 4 x Regional executive chefs, Food revenue $24 Million (USD)

Over all responsibility and control of all restaurants as well production kitchen

Planning / Pre-opening / opening or all new properties across multiple countries

Menu development for all food concepts across group

Introduced new SOP and control systems into group to better control reporting and expenditure

Improved food quality and consistency across group as well food revenue

Helped reduce food costs by over 7% at outlets, reduced Production kitchen waste from 2.1% to .08% (against group food revenue)

Launched new menu on same day across 35+ outlets successfully in Thailand

Improved centralised kitchen efficiency and productivity, reduced costs, improved standards and consistency

GROUP EXECUTIVE HEAD CHEF / GROUP OPERATIONS MANAGER 12 / 2014 ? 05 / 2016

GALLEON GROUP, YANGON, MYANMAR

120 COVER LATIN AMERICAN / TAPAS FINE DINING RESTAURANT AND BAR

30 COVER FRENCH BISTRO

45 COVER GOURMET BURGER RESTAURANT (TO OPEN AUGUST 2016)

CENTRAL PRODUCTION KITCHEN AND BAKERY

REVENUE $750,000

Completed all pre ? opening for all three restaurants as well central production kitchen, including kitchen set ups, suppliers, SOP?s for kitchens, bars , HR, cost controls, P & L?s, Budgets, forecasts, finical systems, food and wine menus, all purchasing for the group

Created three different food concepts as well production kitchen and bakery

Created and developed internal transfer system between central kitchen to the three properties in group

Set up all finical controls systems as well overseeing all salary payments, supplier payments, cash controls, daily revenue assessment and revenue allocation for the group

Setting up and implementing HACCAP and COSH programs for the group

Assisting in budgets and forecasts for new project partnerships

Training of Myanmar chefs both senior as well junior chefs for international and local culinary competitions including towards the 2016 Culinary Olympics (Won gold medals including Culinary Olympics), judge at Myanmar Culinary Competitions

Set new standards and levels of quality for food in Yangon achieving the first two 10/10 for food scores ever awarded in Myanmar

EXECUTIVE HEAD CHEF 02 / 2013 ? 12/ 2014

GECKO CATERING (SELF-EMPLOYED), SHORT TERM CONTRACTS AND CONSULTANCY

VARIOUS PROPERTIES IN KENYA, UKRAINE, ROMANIA, MALAYSIA, UK

To re style and re develop food style, standards and quality for various properties, identify operational concerns and shortfalls, offer operating solutions to improve market exposure

This included short term contracts as well freelance consultancy projects that included restaurant set ups that covered 5* hotels to fine dining restaurant projects

EXECUTIVE HEAD CHEF 02 / 2012 ? 02 / 2013

NORTH ISLAND RESORT, SEYCHELLES, INDIAN OCEAN

11 VILLA EXCLUSIVE 5* LUXURY RESORT

2 X RESTAURANTS AND 11 IN VILLA DINNING

?5000 - ?7500 ROOM RATE PER NIGHT

CONDE NAST NUMBER 2 LUXURY HOTEL ? INDIAN OCEAN, AFRICA, MIDDLE EAST AND ASIA

CONDE NAST NUMBER 2 LUXURY HOTEL IN THE WORLD

To re style and re develop food style, standards and quality for the hotel to be competitive in the open market place.

To develop food menus, stock control and operating systems for all food outlets, set staffing levels and training systems as well Identify current and projected issues and offer solutions.

Help develop new SOP, systems and training for food and beverage department

Setting and developing new and higher standards for food concepts for each outlet as well as new SOP for all areas of food operations

Meeting and developing food needs for high profile clients including royal family members of various countries

GROUP EXECUTIVE HEAD CHEF / FOOD AND BEVERAGE MANAGER 12 / 2010 - 01 / 2012

BLUEBAY RESORTS, ZANZIBAR, TANZANIA, EAST AFRICA

BLUEBAY RESORT AND SPA 5* 112 ROOMS, 3 RESTAURANTS, 4 BARS

SULTAN SANDS RESORT 4* 100 ROOMS, 3 RESTAURANTS, 3 BARS

BEYT AL CHAI LUXURY BOUTIQUE HOTEL 6 ROOM, 1 RESTAURANT, 1 BAR

TOTAL KITCHEN BRIGADE ? 74 CHEFS, 25 KP, FOH 86 STAFF

TOTAL FOOD AND BEVERAGE TURNOVER FOR ALL RESORTS $8.2 MILLION

Executive Head Chef, Bristol Doyle Hotel, Bristol UK (02/2010 ? 10/2010))

4* Luxury 187 rooms, 3 restaurants, banqueting up 500 - 8 rooms T / O ?1.2 Million

Head Chef, Gig a bite Catering (Music Tour Event Catering) (2006 ? 2010)

Catering for high profile music bands and artists across Europe and the UK

EXECUTIVE CHEF / FOOD AND BEVERAGE MANAGER (SHORT TERM SEASONAL CONTRACT), (2007 ? 2008)

Bellya Maya 5* Resort. Belize, Central America.

3 restaurants (1 fine dining), 3 Bars, 60 Rooms T/O (F & B) $30,000 (US) Per Month, pre-opening and opening

Executive Chef (2005 ? 2006)

De Veres Grand Harbour 5* Hotel, Southampton, UK

175 room 5* Hotel, 3 restaurants (1 fine dining 2 AA Rosette), Banqueting up to 600 - 8 rooms T/O (Food) ?1.9 million

Executive Chef (2004 ? 2005)

The Royal Albert Hall, London, UK

World renowned Concert Hall, 3 restaurants (1 fine Dining) Banqueting up to 1800 - 8 rooms, 141 Corporate boxes T/O (Food) ?5.5 million, reduced a ?1.5 million loss to a ?3.5 million profit

Chef de Cuisine banqueting (in charge) (2002 ? 2004)

The InterContinental Burswood Resort Hotel, Perth, Australia

5* 413 room Hotel, 9 restaurants, Banqueting up to 8500 in 23 rooms, T/O (Food banqueting) $12.5 (Aus) million

FREELANCE CHEF (2000 - 2002)

Agency chef, Perth Australia

EXECUTIVE CHEF (1998 - 2000)

Grand Chateau 4* 75 room Hotel, Mt Ruhapahu, New Zealand

CHEF /OWNER (1996 ? 1998)

Michaels? Restaurant (fine dining), Wanganui, New Zealand

EXECUTIVE CHEF (1994 - 1996)

The Powderhorn Chateau, 5* Boutique resort, Ohakune, New Zealand

HEAD CHEF (1992 - 1994)

The Latin Restaurant, fine dining French / Italian 120 covers, Auckland, New Zealand

HEAD CHEF (1991 - 1992)

La Trattoria Restaurant, fine dining Italian, 80 covers, Auckland New Zealand

HEAD CHEF (1990 - 1991)

Parsley bay Restaurant, fine dining New Zealand / French, 45 covers, Auckland New Zealand

SOUS CHEF (1989 - 1990)

Bakersfield?s Brassiere, 160 covers, Auckland New Zealand

HEAD PASTRY CHEF (1987 - 1989)

51 ? 51 Sloane Ave, Michelin Star Cajun / Creole, 140 cover, London, UK

COMMIS CHEF (2000 - 2002)

Crockfords casino, fine dining classical French, 80 covers Mayfair, London, UK

(T) LEADING CHEF (1982 - 1986)

Royal New Zealand Navy, Auckland New Zealand

REF: ChefSearch-6334;    [ CLICK HERE TO INSTANTLY BUY CONTACT DETAILS FOR THIS RESUME - 9.95 ]


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