head chef looking for work and sponsorship

<p>rhendeuk@yahoo.com Education Attended Lancaster and Morecambe college 1986-1989. City & guilds 706/1, 706/2, 706/3, 706/6, (culinary) 717/1, 707/2 (Beverage sales and service) USPH public health and hygiene certificate, Hygiene certificate, salon culiniere gold award Employment History rosettes/Michelin Currently temporary head chef, clients include, private client France, The five star Tulchan Sporting lodge in Scotland, bodidiris hall Country House hotel, leeming house hotel, queens head hotel All rosette establishments. Temp position 2 month contract **rosettes Sous chef, porthole eating house Working alongside chef owner Jason Turner three star Michelin trained Chef. This was a very busy Restaurant in bowness on Windermere, which Had an excellent Reputation for food. Recognized by all the guides for Cuisine. April 03 to October 05 Head pastry chef Holland America cruise line, *****star Responsible for the day to day running of this very busy department, Overseeing both pastry and bakery, plated desserts, afternoon teas, Pastries, cakes and show pieces, team of 9 for four restaurants, Responsible for ordering of stock. Health and hygiene implementation and Training of staff also staff appraisals. September 2001 to March 2003 ** rosettes Cooks restaurant, Dublin, Sous chef very busy restaurant in Dublin Ireland, serving Modern cuisine. February 2001 to July 2001 Head Pastry chef Radisson seven seas cruise ******star Fort Lauderdale, Florida This was a new opening of a cruise liner called the seven seas mariner, We worked in conjunction with the cordon bleu cookery school in Paris. In Charge of the set up of four restaurants. March 2000 to January 2001 Ballincar house hotel Sligo, Ireland sous Chef **rosettes Reorganization of pastry section, redesigning of the restaurants Menus Hands on involvement in other areas of the kitchen. October 1999 to march 2000 Disney Cruise Line Orlando Florida, USA Chef Patissier *****star My duties included full production for the pastry shop, i.e. cakes, tortes, Breads, afternoon tea etc. as well as the daily pastry production for 2600 Passengers in four restaurants. July 1998 to October 1999 Pimentos Restaurant St. Helier, Jersey, Head Chef This was a 40-cover restaurant serving modern French/British cuisine. Here we were involved with channel television with the manager. July 1997 to June 1999 Jersey Museum St. Helier, Jersey, Head Chef **rosettes This was a very busy bistro style operation, with a total seating capacity Of 130.This was one of the busiest restaurants in jersey. November 1996 to may 1997 Le Plain Soliel Restaurant Meribel, France Head Chef This was a very busy alpine restaurant, creating some very typical and Traditional French cuisine. November 1995 to march 1996 Copthorne Hotel Hanover, Germany Chef Patissier ****star A 220 room four-star hotel set in the business district of Hanover. Largely a conference hotel, where I took charge of the day to day Running of the pastry section, which had five pastry chefs creating an Exciting ala carte menu for two restaurants and banqueting for up to 1600 guests. April 1993 to October 1996 Hotel de la Plage Jersey, sous chef ***star Here I did five seasons all together at this award winning luxury hotel, I Was also delighted to receive a gold medal at the international salon Culiniere Competition. September 1989 to march 1993 Miller Howe country house hotel Bowness on Windermere **rosettes Commis, chef de partie and assistant chef. Here I worked along side world renound chef John Tovey and Robert Lyons, after working for a year at miller Howe.</p>