Total Resumes Found: 2
Head Chef - Monmouth , Wales
BERNARD LECHAUVE
French born April 1964, Lived & worked in Europe, Africa, Australia, America north and south. Fluent in English & French, Conversational Spanish. Objectives in life are to use my skills effectively and as best as I can either at sea or on land, wherever the opportunity arises as a catering manager or head chef. Principle areas of expertise include: ability to meet strict deadlines under pressure, commitment to team motivation and team building. Managing staff, controlling cost and dealing with suppliers, insuring strict hygiene and health control. Improvement of procedures across a variety of functions, and cost effective menu planning.
Professional Qualifications
6 GCSE O levels
BEPC levels
CAP Cuisine NVQ level 4 Certificate of aptitude Professional France 1980-1982
Honours & Awards, second apprentice in (CAP cuisine) chamber of Commerce de la Never
BETEC Catering Management Loughborough University 1982-1984
All components of STCW95 – 2003 La Rochelle, France
Medic first aid instructor
Diving instructor PADI & SSI and nitrox
Employment History
Bank of England Corporate Restaurant, Location: London Jan 2013 - Current
Duties: Sous Chef.
OFF work due to illness pneumonia July 2011–Jan 2013
Aberdeen Exhibition and conference centre, Location: Scotland 2010 -2011
Duties: Sous Chef, running the kitchen on behalf of the head chef
Planning and organising functions for up to 3000 guests.
Exclusive liner: Hebradian Spirit, Location: South America Peru to Venezuela 2010
Duties: Working as a relief Executive senior Sous Chef
La Bamba Restaurant, Location: Aberdeen 2009-2010
Duties: Sous Chef
Association des Chefs de France (agency work) 2008
Ukrainian Millionaire, Location: Brasshov Romania & Buckavial Ukrainian 2005-2007
Duties: Food consultant
Setting up the kitchen from scratch for a running start for a four star hotel.
Off Shore Oil, Locations: Nigeria, Equatorial Guinea & Kazakhstan 2005
Duties: Camp Boss/head chef
Working onshore and offshore for different oil /petroleum companies
Association des chefs de France, Location: France 2004
Duties: Free lance Chef de cuisine
Mike Ball diving expeditions, Location: Australia 2003
Duties: Head Chef on diving yachts Sun sport and spoil sport
Catering for 29 guests and 11 crews of all nationalities
Highest standard a luxury diving yacht can offer.
Reef Hotel 4 star Kenya and Manta Reef lodge Pemba Island 2002-2003
Duties: Executive Chef, full management control over catering
And overseeing 172 room’s beach front hotel with 3 International restaurants. Along with large outside event area, catering for weddings, garden / cocktail parties. Responsible for training 28 Chef to cater for international diners, Muslim and Vegetarians cuisine.
La Felecia 4 star, Location: Zanzibar 2001 Duties: Head Chef
LA Concha Hotel 4star, Location: Mexico 2001
Duties: Head chef, seconding the executive chef. In charge of a brigade of 16 chefs, acting as executive chef during his days off, and holidays. This is a 120 rooms and has one A La carte French/International restaurant, two bistro style fine restaurant, function rooms able to accommodate over 600 guests, two pubs serving food all day.
Campers and Nicholson, Location: Caribbean 2000
Duties: Head Chef on various Luxury yachts
M.Y. Tiger 32m Location: Location: Monaco, France 1999
Duties: Head chef organising functions, themes, parties and reception for the owners and guests.
Full budget management for supply and organising supplies and keeping books for the captain’s monthly bills.
Free lance chef for private yachts throughout the Caribbean organising s special parties during the boat shows. 11/1999 to 02/2000
M.Y. Applause 48m, Location: Antibes, France 1999
Duties: Head Chef, organising functions, themes, parties and reception for the owners and guests full budget management for supply and organising supplies and keeping books for the captains monthly bills.
F/T Highlander, Location: Alaska 1998
Duties: Head chef & Catering Manager, responsible for the day to day running of 12 staff on night and day shift, full budget management.
Buddha Grill, Location: Miami, United States of America 1997-1998
Duties: Acting as a consultant and head chef for the opening of a new theme restaurant, French/Vietnamese style. Training of 12 chefs in both Cuisines, with full management control.
Green Tortoise Hotel Manager, Location: Seattle 1997
Duties: This is a backpacker’s hotel style up to 70 people in charge of booking the guest, collecting rent, keeping the books, supervising the cleaners of the place and reporting directly to the owner.
Private Chef Turkish president, Location, Turkey Bodrum 1996-1997
Duties: Worked as a private chef for the Turkish presidential family on their yacht, running a small private restaurant for a selected clientele, inclusive of the French ambassador in turkey.
Sharm el sheikh Egypt, Location: sham El Sheikh, Egypt 1992-1996
Ghazala 1 M Y Head Chef Luxury dive safari yacht
Ghazala Voyager Head Chef Luxury dive safari yacht
Poseidon’s Quest Head Chef Luxury dive safari yacht
Duties: Working on the busiest charter yachts in Egypt.
Catering for diving charted yachts for up to 18 guests.
Sole responsibility for dealing with the supply as everything was charged to various accounts.
Queen Elisabeth 2nd, Location: worldwide 1991-1992
Duties: Sous Chef, Supervising Eight staff for the entire mise en place for the busiest dining room on board and managing 8 chefs
Sovereign of the seas, Location: Miami, United States of America 1987-1988
Duties: Chef de rang supervising a station of 48 people in the restaurant
References: Available on request
REF: ChefSearch-5775; [ CLICK HERE TO INSTANTLY BUY CONTACT DETAILS FOR THIS RESUME - £9.95 ]
KITCHEN MANAGER - SWANSEA, Wales
Tim Goodman
Profile
As an experienced manager/team leader in the restaurant industry, my abilities could help your company achieve its goals as I have 14 years experience overall which I am using at present to help my current employers with increased sales, keeping food gp within a percentage of its target and helping to control labour within budget. I wish to move on, as I would like to move closer to home.
Experience
Save Britain Money Call Centre
PPI Advisor. August 2012 – 18/1/13
My current responsibilities involve making outgoing call/ accepting incoming calls to prospective customers advising them on their claims of payment protection insurance refunds. Working as part of team, reaching targets that are set for me.
Table Table – Pentrebach House
Kitchen Manager October 2011 – May 2012
My responsibilities included food ordering and stock control, receiving deliveries. Leading the team to comply with brand standards and CMI, and the overall running of the kitchen such as the opening and closing of the kitchen. Completing weekly stock checks, reviewing results and completing action plans to bring GP within target. Composing cleaning rotas to comply with food safety guidelines .I also monitor and coach kitchen staff, to provide better quality products and quicker service times. I complete company log books to review temperatures, cleanliness and maintenance of equipment within the kitchen. I communicate information with front of house day to day and via managers meeting.
Wetherspoons
Duty Manager 2nd August 2010 – September 2011
My current responsibilities include opening and closing of the pub, cash handling and banking. Receiving
deliveries, ordering and stock controls. I supervise staff and work towards targets to control labour. I work towards maintaining high standards of CQSMA on every shift and high standards of customer service and customer management. I have good product knowledge and ensure that all the food and drinks are served in line with company standards. I assist the pub manager in achieving all financial targets set for the pub. I helped my current place of work to achieve 4 greens in a recent audit.
La Tasca
Swansea
Supervisor/ Duty Manager 8th June 2009 – 1st August 2010
My responsibilities included opening and closing the restaurant, cash handling and banking, receiving deliveries, ordering and stock control. Supervising staff, composing action plans/cleaning rotas to comply with food safety and cmi. Promoting business as I have set up a group on facebook advertising our restaurant, which shows all our offers and events that are happening in our store. I also work towards budgets to control labour and to forecast sales. I have had some experience in end of week reports and doing payroll.
TGI Fridays
Swansea
Team Leader/ BOH Shift Leader August 2005 – June 2009
My responsibilities included doing the boh rotas, staff training, ordering stock, receiving deliveries, food gp, food quality, applying with food safety and health and safety regulations, controlling labour, shift running and supervising staff, customer service and complaint handling, opening and closing of the restaurant. I have also performed interviews and have been involved in employee set ups and contracts.
Skills and achievements
• I currently hold a personal liquor license.
• I have a basic food hygiene certificate.
• I am currently one of the first aiders in the restaurant as I have passed a first aid at work course.
• I have been awarded with titles such as bronze enabled coach, great coach, quality service team member.
• I was in my previous job the elbox champion in charge of the restaurants computer based training programme for all the staff in the store.
Education
Started in 2005 -
HCTC
NVQ in Catering
Training
I have experience using PDQs, Micros and Microsoft office word and excel .
Interests
I am passionate about cooking, computers, music and travelling as I like experiencing different cultures.
References
Available on request.
REF: ChefSearch-5789; [ CLICK HERE TO INSTANTLY BUY CONTACT DETAILS FOR THIS RESUME - £9.95 ]
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