Robertpink

Full CV / Resume

ROBERT PINK
Objective: I am passionate about food & thrive in the pressure of a busy kitchen environment. My career to date has seen me work in many local restaurants & I have prided myself in my ability to quickly adapt to different cuisines, cooking styles, kitchens & kitchen teams. For me the most important aspect of my work is to have satisfied customers at all times while balancing the need for exceptional quality home cooked food with the demands of the business that I am working for at the time. Critical to this is my ability to work in tandem with the front of house staff effectively, in order to ensure that each individual customer is always 100% satisfied. I have a lot of experience in building manageable menus, which can also be quickly adapted to accommodate those with allergies. During my tenure as Head Chef of the Instow arms I manged to attain a rolling average of 82%, with tables turned around 3 times on a typical weekend service. During my tenure as head chef of the Elizabethan, later The Pier house we managed to increase our volume of trade by 500% while attaining a 79% rolling
Skills & Qualifications:
Full UK Driving License
NVQ Level 3 Professional Cookery
L2 Food Safety & Basic Food Hygiene
Emergency First Aid in the Workplace
Fire Safety in the workplace under AFS
Managing a kitchen team of up to 14 members of staff
Ensuring highest kitchen cleanliness standards are met day to day
Ensuring good quality of meals consistently at high volume
Building good relationships with teams
Good Communication Skills
Efficient
Sourcing of local fresh produce & building good working relationships with suppliers
Catering for private functions & weddings
Creating & maintaining HACCP & due diligence policies
Staff management & training
Costing & ancy Systems
site Design
Good under pressure

Education:
July 2016 – March 2017 Babcock international:  NVQ level 3 in Professional cookery.
March 2011 Ashburton Cookery School: Completed a week intermediate cookery course and a week Advanced cookery course giving me useful skills and knowledge in fine dining menus and updating my culinary knowledge.
2009-Present Open University: Bsc combined honours Maths & Physics degree
2000-2003 University of Exeter: Read Bsc in Theoretical Physics, uncompleted
1998-2000 Bideford College Sixth Form: A-Levels in Maths A, Biology B, Physics B
1996-1998 Bideford College: 4 B Grade & 6 C Grade ’s obtained.

Experience:
May 2017- October 2017             Colletts Mountain Holidays  .              Italian Dolomites
Chalet Host Chef: Responsibilities including haccp, ordering, stock control, menu planning, staff rota’s along with the day to day running of the kitchen serving high quality food at a high standard for up to 34 guests an evening. As the chef part of the chalet host couple I also assured with the general domestic chores as well as sitting out with guests hosting the evening meal when possible.

May 2016-May 2017                        Seagate ho   Appledore
Sous Chef: Responsibilities including haccp, ordering, stock control, assisting with costings, menu planning, staff rota’s along with the day to day running of the kitchen during the absence of the head chef. Serving upwards of 30 covers for breakfast, 150 covers for lunch and 250 covers in the evenings at a gastro pub standard of food and service.

January 2016-  May 2016   Blue and Green   Westward Ho!
Head Chef: Responsibilities including haccp, ordering, stock control, costings, menu planning, staff rota’s along with the day to day running of the kitchen. Serving up to 100 covers for breakfast 2-300 covers for lunch and 250 covers in the evenings. Serving food at a high standard. I was also responsible for a second pizza kitchen downstairs with a stone wood fired pizza oven, giving me experience with this type of oven, preparation and cooking of traditional Milanese pizzas.

March 2013 - Present    J4MP3R Ltd.    Bideford, EX39 3HF
Managing Director: During my tenure as managing director I have overseen the development of 2 e-commerce store and have been responsible for the day to day running of each of them while maintaining a high order of customer service.
March 2015 – January 2016  Weatherspoon’s    Panniers, Barnstaple
Kitchen Associate: In order to be able to run my business effectively and be able to support my family through my father’s recent illness I took my job back with Weatherspoon’s again.
March 2014 – March 2015  Moran’s Restaurant & Bar  Westward Ho!
Commis Chef: I was offered the position as commis chef at Moran’s Restaurant & Bar & jumped at the opportunity. They had and indeed still have a very good reputation for good home cooked food & focus primarily on traditional Thai cuisine. I was primarily responsible for producing the “English” options on the menu & also most of the Thai Starters. After building a very good working relationship with the Head Chef, he took me under his wing to teach me Thai cuisine. He allowed me to work on the Thai section under his tuage whenever he could. During my time at Moran’s I was also responsible for stock management & ordering, as well as some menu planning.
August 2013 – March 2014  Weatherspoon’s    Panniers, Barnstaple
Kitchen Associate: I took the job at Weatherspoon’s in order to support myself while also allowing myself to focus on developing & executing the first stage of my business plan. Weatherspoon’s are very strict in terms of their Food Hygiene standards, Health & safety and staff time management. During my time with Weatherspoon’s I have learnt how big companies do things in terms of management & control structure some of which lessons I have been able to implement successfully within my own business. Although the food at Weatherspoon’s is nothing like I have experienced “cooking” before my time with the company, it has allowed me to develop my speed and also learn new best practices.
March 2013 – August 2014  Pig On the Hill    Westward Ho!
Commis Chef: I was initially employed at the Pig on the Hill in March before its opening in April. I was heavily involved with the setting up of the kitchen as well as advising the current Landlord. I also helped the Head Chef cost his menu and helped to arrange how some of the dishes were presented to the customer. Working under my Head Chef who had previously helped attain AA Rosettes at other restaurants, I was involved in preparing & cooking a freshly cooked, locally sourced menu to a rosette standard. I was fortunate to have the opportunity to work on all stations, including Grill, Cold, Sauce & Pastry. During the time that I was there we were freshly cooking the menu for up to 200 covers.
December 2011 – March 2013  Instow Arms     Instow
Head Chef: I was initially employed as Sous chef & in late February of 2012 took over as head chef. My Responsibilities included:
Rotas
Stock control & Management
Planning & costings of a large fresh food menu
Sourcing local fresh ingredients
Compliance with Food Hygiene Legislation
Compliance with Health & Safety Legislation
Staff Training
Kitchen Planning
Instow Arms is a busy free house with a maximum inside seating capacity for 80 covers. During a normal evening service my team & I would fresh food for upwards of 140 covers, during peak time upwards of 200 covers with 3 turnovers. I worked all sections within the kitchen but on busy periods I mainly worked the pass ensuring all meals left at a high consistent standard. I was solely responsible for managing an extensive fresh food menu serving fresh food cooked to order all day. I ensured that the team was well organised and knowledgeable daily. Instow Arms saw some of its busiest periods during 2012 & I managed to increase & attain an 82% rolling I thoroughly enjoyed the fast paced environment with a well-motivated team.

March 2011-December 2011   Pier House     Westward Ho!
Head Chef: After the Elizabethan was refurbished and renamed I was responsible for developing the menus for the relaunch, designing & organising the kitchen. After the opening I was responsible for all aspects of the day to day running of the kitchen. I also managed eventually to build an extremely strong team after an extremely busy opening period that took everybody by surprise. We catered for large functions of up to 250 people with both a variety of buffets & set menus. We also served high quality freshly cooked food for up to 500 covers a day in peak season.
September 2009-March 2011   Braddicks Leisure    Westward Ho!
Head Chef: Initially I was reemployed by Braddicks as a commis chef working across The Blacksmiths Arms, Waterfront Inn and The Elizabethan Restaurant each with a different style of menu and service. After 6 months I took the position of head chef at the Elizabethan once again. I was responsible for introducing & developing the regular Sunday carvery taking the Sunday trade from 10-20 covers on a Sunday when I started to 250+ covers on a Sunday prior to the refurbishment and renaming to the Pier House.
March 2006-September 2009   PRSJ Ltd    Bideford & Calais, France
Financial Director & Company Secretary: Responsible for running several highly successful Shops including Airsoft I had a variety of duties and responsibilities including stock ordering and control, importing various goods from overseas, working with suppliers, product development, site design & maintenance, book keeping & also acted as a general sales advisor when required. During this time I also did some outside catering on a part time basis.
June 2003- March 2006    The Elizabethan     Westward Ho!
Commis Chef: I worked up to the position of second chef under Alan Tookey and then took the position of head chef after 18 months. We were cooking a traditional menu with some function work most weeks. During my time at the Elizabethan we expanded our regular local trade particularly on Sundays, when I first started we would typically do 20 covers on a Sunday, after a few months we peaked at around 120 covers on a Sunday and maintained that level of trade during my tenure as head chef.
May 2002 – June 2003    Park Resorts    Bideford Bay, Bucks Cross
Assistant Club Manager: I was employed as an Assistant Bar Manager initially, then later my job role was expanded to include working in the kitchen as a Chef short order cooking for around 200 covers a night. I eventually held the position of assistant club manager during the peak summer season, both overseeing the efficient running of the bar & also the efficient running of the kitchen.
References:
Danny Carter – 07939571621: General Manger Blue & Green, later the Seagate Ho.
Phil Melia – 07479637962: Manager Colletts mountain holidays
Alison Young – 01271 329720: Panniers, Weatherspoon’s Pub Manager.
Francesca Stanley – 01237 472070: Restaurant Manager Moran’s restaurant & Bar Westward Ho!