Gary Owen
Llanrwst,conwy
Summary
A dedicated culinary professional with extensive staff training experience and a strong health and safety consciousness. Skilled in special dietary cooking, cold food preparation, and efficient delegation, demonstrating composure during rush hours. Passionate about cooking with leadership potential, aiming to further enhance culinary expertise and contribute to team success.
Overview
18
18
years of professional experience
3
3
years of post-secondary education
Work history
Chef De Parte
Waterloo Hotel
Betws-Y-Coed, Conwy
02.2019 - Current
- Worked closely with senior chefs for menu planning.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Built and maintained strong working relationship with staff across business.
- Supervised and trained junior chefs cook assigned dishes.
Senior Ched De Parte
Tal-Y-Cafn Pub
Tal-Y-Cafn, Conwy
02.2018 - 02.2019
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Cook
Conwy Falls Cafe
Betws-y-Coed, Conwy
08.2017 - 02.2018
- Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
- Organised kitchen equipment and utensils for easy access during peak hours.
- Achieved consistent delivery of excellent dishes with meticulous attention to recipe details.
- Assisted in menu planning for special events or occasions at restaurant.
Head Cook
Fairy Falls Hotel
Trefriw, Conwy
05.2017 - 05.2017
- Demonstrated proficiency in multiple cuisines providing variety to patrons.
- Adapted quickly to new recipes, contributing to a diverse menu offering.
- Assisted with budget management on food supplies resulting in cost-effective operations without compromising quality.
- Planned menus in coordination with dietary requirements, resulting in healthier options for patrons.
Ched De Parte
Royal Oak Hotel
Betws-Y-Coed, Conwy
05.2015 - 05.2017
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Head Chef
The Tannery Bistro
Llanrwst, Conwy
08.2014 - 05.2015
- Assisted restaurant manager in cost control strategies implementation.
- Directed the preparation of special dishes for events and holidays.
- Maintained exemplary hygiene standards in the kitchen area.
- Fostered a positive work environment, boosted team morale.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Instituted a rotation system to minimise food waste.
Cook
Alpine Coffee Shop
Betws-Y-Coed, Conwy
08.2012 - 08.2014
- Adapted cooking methods to create new dishes without compromising on taste or quality.
- Followed strict dietary requirements when preparing food for customers with allergies or health concerns.
- Audited regularly expiration dates on packaged foods-ensured no outdated stock was used.
- Maintained hygiene standards in the kitchen area, ensuring food safety regulations compliance.
Commis chef
Royal Oak Hotel
Betws-y-Coed, Conwy
05.2007 - 08.2012
- Enforced health and safety guidelines amongst the team, promoting a safe working environment.
- Managed waste efficiently to minimise restaurant costs.
- Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
- Developed new garnishing methods to improve plate aesthetics.
Education
NVQ Level 2 - Professional Cookery
Coleg Llandrillo
Conwy 09.2008 - 06.2010
NVQ Level 3 - Professional Cookery
Coleg Llandrillo
Rhos on Sea 09.2010 - 06.2012
Skills
- Staff training experience
- Health and safety consciousness
- Special dietary cooking
- Composure during rush hours
- Passion for cooking
- Leadership potential
- Cold food preparation
- Efficient delegation
Timeline
Chef De Parte
Waterloo Hotel
02.2019 - Current
Senior Ched De Parte
Tal-Y-Cafn Pub
02.2018 - 02.2019
Cook
Conwy Falls Cafe
08.2017 - 02.2018
Head Cook
Fairy Falls Hotel
05.2017 - 05.2017
Ched De Parte
Royal Oak Hotel
05.2015 - 05.2017
Head Chef
The Tannery Bistro
08.2014 - 05.2015
Cook
Alpine Coffee Shop
08.2012 - 08.2014
NVQ Level 3 - Professional Cookery
Coleg Llandrillo
09.2010 - 06.2012
NVQ Level 2 - Professional Cookery
Coleg Llandrillo
09.2008 - 06.2010
Commis chef
Royal Oak Hotel
05.2007 - 08.2012
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