Curriculum Vitae

Mark Patrick

Marital status: SINGLE

Nationality: BRITISH

Address: , KILSYTH, GLASGOW

Email:robochef@unforgettable.com

Online CV www.myprofile.welcome-glasgow.co.uk/

Website: http://www.robochef.co.uk

Phone: 078544 00849

Date of Birth: 16/12/ 1970

Cumbernauld College

SVQ

Chef Training Stage 1 Grade 1

Chef Training Stage 2 Grade 1

Health & Safety Greene King

      First Aid    Wallace Cameron

      Food Hygiene Basic Greene King

      Ground force Merchandising Greene King

      Safety Management Pub Trade Greene King

       National Licensee Certificate Bii level 2

      Cellar Management Pasta Factory Ristorantes

 Knowledge of Zonal, Prism, View Base, Lockwood Kitchen system - Management Systems  

July 2006- Present

Freelance Chef Nationwide

Feel free to  call me Regarding  freelance work I am Available Nation wide  working in Fine Dining And Branded restaurants Large  or Small Hotels Pubs &  Clubs

July 2005 - July 2006

Head Chef - Golf Club Dullatur

Working within a committee set Golf Club Managing day to day Procedures maintaining hygienic Practices within Kitchen Maintaining Menu's & working within Food Financial Budgets

June 2004 - July 2005

 Chef - Agency – Freelance (http://www.freelance-hospitality.com)

Working as Agency Chef around the country covering sick days, holidays and staff shortages for various outlets including Hospitality Inn, Glasgow University, Mitchell's & Butlers & various other outlets

My duties were: Control of Hygiene Practices throughout business criteria, working staff rota's preparation of menu planning Through Budget controls and keeping to specification of Business specifications.

March 2003- June 2004

Deputy Manager/ Kitchen Manager - Ship Inn (Tel: 01924 493364)

(Greene king) Tel 01284714 138 Head office personnel  HTTP://WWW.GREENEKING.co.uk (http://www.hungryhorse.co.uk )

I transferred to this Restaurant with my Manager whom I had worked with for in the past 4 years for the new Development of this Business working on all aspects Of Kitchen Planning includes recruiting & training staff in all aspects of menu and kitchen Practices within this Branded outlet covering all aspects of hygiene, safety and working practices.

Awarded Kitchen of Excellence 2003/2004

My Main duties were covering as deputy Manager on Managers days off, cooking, rota's, ordering and staff Training also Training of Managers and other Head Chefs with in our Company Area also working with Development with in Menu Planning with other Managers and company Directors.

During this time I also covered as Manager  Licensee From September  January  until New Manager Arrived  at this time I received several tasks to work within the Business  regarding Budgets within company terms wage percentages and Profit  & Loss from the period after I was required to do several relief Positions within the Hungry Horse Brand as manager  covering Holidays.

April 2002-March 2003

Head Chef - Hope & Anchor (Tel: 01162 601963)

(Greene king) I joined this restaurant as Head Chef / Assistant Manager

Working within Branded Menu Having to maintain high Standards & follow Company Procedures for Branded menu also work within tight schedules and quality control of said menu. Training of staff and ordering and all hygienic practices keeping within budget and stock procedures.

December 2001-March2002

Head Chef - Roebuck Hotel

(Greene king)

I Joined this Business as a Agency Second Chef working with Head Chef throughout Xmas Period  I stayed on as Head chef to help cover until new Head chef was found .

My main role was daily menu planning for weddings, conferences and also main restaurant duties covering A la carte & Tdh menus.  Working with staff to keep all aspects of hygiene and quality at a pristine condition training ordering and cooking were maintained at high levels within this establishment   

September 2001- December 2001

Chef - Agency -Freelance  

Working as and when Required throughout the country for Various Employers

August 1999 - September 2001

Head Chef- Pasta Factory Ristorantes (Tel: 01243785764, 02392214422)

I started within this Restaurant as 3rd Chef Quickly Being Promoted to Head Chef  working within  High Class Italian Restaurant Chain using fresh ingredients within a high turnover themed Italian Restaurant Chain looking after 2 restaurants and also a Café style within Shopping centre working with directors organizing menu planning costing and maintaining high standards of  Hygienic Practices. This Business would cover 150 to 250 covers per day as being within a marina complex.  

April 1998 - July 1999

Head chef - La Carroza Ristorantes (Tel: 01329 825316) albarico di magio

 I was employed as Second Chef working my way up to Head Chef  within this Establishment working with chef Covering Days off organizing menu planning, cooking, cleaning & rota's  

Sept 1997- April 1998 01329 664623

3rd Chef Osborne View (Badger Inns)

April 1997 - Sept 1997

2nd Chef Swordfish Restaurant (SFI Group)

June 1996 - April 1997

Senior Chef de Partie Botley Park Golf & Country Club (Mc Donald Hotels)

July 1995 - June 1996

Sous Chef Forth Bridges Hotel (Moat House County Hotels)

April 1995 July 1995

Freelance Agency Kelly’s, Blue arrow, Stafffinders. Glasgow

October 1994 - April 1995

Head Chef / Assistant Manager Hart Manor Hotel

January 1993 - October 1994

Head Chef Bucchleuch & Queensberry Hotel

I worked in this Hotel as Head chef during this time i was involved in Menu planning kitchen Hygiene specifications complete set up of the Establishment as this was new opening and a first for this Employer in the Hotel Industry it was a Challenge which was well worth the Experience and became a success in the Area for good family environment and excellent food.

September 1992 - January 1993

2nd Chef Craigmarloch Lodge

I was brought into this new development as 2nd Chef to help with and work with the Head Chef & General manager making sure all aspects of kitchen management and training were adhered to also making sure company standards and cleanliness were at a pristine condition cooking and cleaning also covering the head chefs days of were a day to day routine and making sure food was kept to a high standard

March 1991 - September 1992

2nd Chef Forresters

I worked in this Establishment as 2nd chef which was a fresh food Pub Restaurant on the outskirts of Edinburgh which was very Successful within its area my main duties involved working with the head chef and covering days off , menu planning cooking and all hygiene aspects of the Kitchen.

January 1988 - March 1991

Chef Tennents Breweries

I started with this company from when I left school working with the catering manager for the whole of Scotland I started on a YTS Training scheme only to be taken on several months later I was required to work with my employer on several Developments throughout the country helping where possible with setting up and closing down kitchens and covering sick or holiday days on some Establishments.