Donnchadh Geraghty
Dublin
Summary
Award winning executive head-chef with over twenty-eight years of professional cooking and kitchen experience. Senior positions in Michelin 3 Star and Michelin 1 star rated establishments including Gordon Ramsey’s ( London), MVH( London), E&O of Notting Hill and Conrad Hotel.
Gourmet influencer & culinary consultant, recipes, product & menu developer.
In my role as Senior Chef, I performed a number of tasks to meet ongoing and temporary kitchen and restaurant needs to include creating and implementing daily menus, all ranges from healthy to extensive ala-carte options for private functions. My tasks included ordering supplies and restock, managing large kitchen staff (up to 50 people)to ensure high standards , ensuring the best in food and pricing. Quality and prep, while maintaining an exemplary postive working environment. I have proven experience of teaching and mentoring staff to empower them to maintain the highest food quality and service while delegating tasks and empowering staff, creating culinary masterpieces, and working with HOD in a mentor role.I also have extensive experience working as Gourment influenter and culinary consultant and as developer of innovative recipe. Products and menu. I have a deep interest and comprehension of the impact of food on the body, for example, When i worked for Etihad airways I had the opportunity of studying the effects of food on the body and how cabin pressure affects the effects on your taste buds, the effect the pressure has on the food and on your health. this helped me a-lot when i went to Pura foods and i began to look more closer at stable diets in a body effect stimulation mode, how to get the controlled amount of food into your diet either losing weight or gaining weight, also the effect and toll taking prescribed medication dose have on your body and introducing the vitamin and minerals lost in using different cooking methods and different types of lean and fatty foods, when i looked at it all i reopened Black Bites Global to work with natural food products char-coal, Irish moss, soy lectin, and meat supplement (PVP) etc, we also designed meal plans and food based diets working to benefit your major organs (ie) heart, liver, spleen, lungs, eyes, tongue, kidneys etc...with great results and effects. Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance. Dedicated catering professional with a history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
24
24
years of professional experience
Work History
Executive Chef / Founder
Black Bites Global
Athboy, Co. Meath
2019.Nov - Current
- Delivered services to customer locations within specific timeframes.
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Demonstrated creativity and resourcefulness through the development of innovative solutions.
- Resolved problems, improved operations and provided exceptional service.
- Gained strong leadership skills by managing projects from start to finish.
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Worked effectively in fast-paced environments.
- Used strong analytical and problem-solving skills to develop effective solutions for challenging situations.
- Self-motivated, with a strong sense of personal responsibility.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Managed time efficiently in order to complete all tasks within deadlines.
- Organized and detail-oriented with a strong work ethic.
- Paid attention to detail while completing assignments.
- Exercised leadership capabilities by successfully motivating and inspiring others.
Chief Operations Manager
HANGAR66 Restaurant (Consultant)
Abu Dhabi
07.2019 - 10.2019
- Over seeing day to day running of restaurant, Staff training
- Introduction of new brands to create extra revenue streams
- Promotional activities such as Abu Dhabi food festival, World records
- Expansion of main restaurant and concepts into industrial companies
- Close to the restaurant, catering for large private parties, introducing
- Bringing the restaurant to peoples homes for small private parties
- Increasing revenue and cutting down costs
- Stabilizing the restaurant and insuring it's long and profitable future
- And establishing profitable and low-cost enterprises utilizing the facilities
- That they already have in an ever-growing market
- Set up a delivery service company so they were all set and ready for Covid.
Chef and Owner of Black Bites Global
Private companies
Dubai, Abu Dhabi and Ireland
06.2016 - 08.2019
- Catering Company based on using char-coal and squid ink blended with gold
- Private chef in homes, a villa in palm Jumeirah for a large family
- Cooking 3 to 200 people at a time in charge of menu changed 3 times a day
- Day to day running of the kitchen
- Working with different healthy foods all natural as a supplement to do the same effect as processed foods with less damage to the body and immune system
- To reintroduce the feel great factor into eating healthy food without it been mainstream and monotonous
- Private Catering sector (ie) private house dining, large corporate events, large and small catering events
- Baking uniquely flavored sour dough breads for retail
- Up market take-away
- Becoming an online company worldwide.
- Developed strong organizational and communication skills through coursework and volunteer activities.
- Worked effectively in fast-paced environments.
- Identified issues, analyzed information and provided solutions to problems.
- Provided professional services and support in a dynamic work environment.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Developed and maintained courteous and effective working relationships.
- Applied effective time management techniques to meet tight deadlines.
- Proven ability to develop and implement creative solutions to complex problems.
- Worked flexible hours across night, weekend, and holiday shifts.
- Demonstrated strong organizational and time management skills while managing multiple projects.
Consultant Chef at Pura Foods/Private Chef
Private
Dubai , UAE
11.2016 - 01.2018
- Handling 30 chefs and stewards under me, I created S.O
- P 's
- Wrote the menus, trained the staff, costing menus, introduced new Concepts to outside food cafes, opened one outlet for them, Cooked in huge volumes every day, in charge of 24-hour min kitchen
- With 3 other outlets
- Created fine food that was dairy free, 7 different menus, working with different effects on foods cooked at different temperatures and different lengths of time
- What effect taking different types of controlled drugs and reintroducing vitamin and minerals lost during the process.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Vice President at Cosmo Logic Limited
Cosmo Logic Limited
10.2016 - 05.2017
- Co-founder of Gastro Gangsters
- Consultant for restaurants and media sales threw the Gastro Gangsters app
- Consultant for large chain of restaurants in the Gulf, overseeing day to day running
- Training the staff, menu changes and design, also introduction food development and concepts to suit all food outlets.
- Identified opportunities to improve business process flows and productivity.
- Collaborated with senior management to develop strategic initiatives and long term goals.
- Demonstrated proficient leadership skills to motivate employees and build competent teams.
- Maintained P&L and shouldered corporate fiscal responsibility.
- Represented organization at industry conferences and events.
- Oversaw business-wide changes to modernize procedures and organization.
- Analyzed industry trends and tracked competitor activities to inform decision making.
- Initiated strategy to drive company growth and increase market share and profitability.
- Founded performance- and merit-based evaluation system to assess staff performance.
- Cultivated company-wide culture of innovation and collaboration.
- Monitored key business risks and established risk management procedures.
Inflight Chef at Etihad Airways
Etihad Airways
Abu Dhabi, Abu Dhabi
02.2014 - 09.2016
- In charge of all the premium guests on board my flight, with the food and the service in this roll
- Done many company promotions in Dubai and Dublin
- Worked in production kitchen on menu ideas, food concepts and development
- Menu design for the new 380 aircraft with first class and the residents
- Designed concept and menus for Milian Expo with Alitala and Etihad 2015.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Trained and managed kitchen personnel and supervised related culinary activity.
Executive Head Chef at Kingsway’s Bar and Bistro
Kingsway Restaurant
Australia, Perth Australia
02.2012 - 01.2014
- Plan and train chefs and waiters do deliver daily specials as well as large functions and ale cart menu
- Food development
- Ordering stock
- Menu design
- Training chefs
- Food consistency, gross profit sales and running private events for the bar and bistro
- Worked as an integral part of a large team producing high end quality food for large numbers in a fast paced environment.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Obtained fresh, local ingredients to lower grocery costs.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Arranged for kitchen equipment maintenance and repair when needed.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Monitored food production to verify quality and consistency.
Head Chef at Conrad Gallagher
Conrad Gallagher
Ireland, Dublin Ireland
10.2010 - 11.2011
- Day to Day running of fine dining French cuisine, one star Michelin food
- Ordering, quality control, training and maintaining standards, kitchen hygiene
- Introduced HACCP system.
- Hired, managed, and trained kitchen staff.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Arranged for kitchen equipment maintenance and repair when needed.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
Head Chef consultant at Talbot Hotel Group
Talbot Hotel Group
Ireland, Wexford Ireland
10.2010 - 08.2011
- Day to Day running of 7 food outlets, Cuisines ranging from Italian, French and Continental Cuisines
- Banqueting and outdoor catering for 300 people on a daily basis
- Hiring, training and directing 30 chefs
- Developed out door wedding events, assured quality control and reduced waste, up profit margins, introduced cleaning rosters, food safety.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Head Chef \ Owner at Donnchadh's Restaurant
Food Designers
Ireland, Cong Co.Mayo
01.2007 - 01.2009
- Day to Day running of full restaurant with 3 food outlets, Pub grub, up market bistro and 26 seaters fine dining with 9 course tasting menus
- Provided on the job training and HACCP training
- Managed front and back of house training
- Designed and implemented new menus managed 70% gross profit margin due to getting in everything fresh and making everything ourselves from breads to stocks and sauces.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Obtained fresh, local ingredients to lower grocery costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Monitored food production to verify quality and consistency.
- Developed close relationships with suppliers to source best ingredients.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
Executive Head Chef at Whites of Wexford (4-star Hotel)
Whites of Wexford
Ireland, Wexford Ireland
01.2006 - 01.2007
- Designed new kitchens, set up and managed beer garden food, lobby, function rooms from 100 to 1400 people
- Restaurant and afternoon tea area with full room service menus developed
- Designed all menus for the whole hotel in charge of 30 chefs
- Ordering and stock rotating
- Training and running day to day of kitchen and chefs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Hired, managed, and trained kitchen staff.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
Executive Chef at Conrad hotel (5- star)
Conrad Hotel
Ireland, Dublin
02.2005 - 01.2006
- Responsible for 5 food outlets including Head chef of Alex Restaurant
- Day to day running of 26 chefs and full food outlets from room service to ala cart restaurant
- Banqueting for 500 people, maintaining the highest food standards and constant supervision
- Managed ordering and stock rotation and highest GP in 15 years of the hotel
- Provided on the job training and HACCP training
- Awarded Best Business Hotel of the year.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Utilized culinary techniques to create visually appealing dishes.
Chef De Parti at Gordon Ramsey’s Royal
Gordon Ramsey holdings
Hospital Road, UK, London England
03.2003 - 01.2005
- Ran my section which included supervision of 7 chefs
- Responsible for training new staff
- Worked in all areas of the kitchen, maintained high standards.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Executive Sous Chef at MVH Restaurant
MVH London
UK, Barnes London
03.2003 - 01.2005
- Responsible for day to day running of the restaurant
- Managed ordering of food and wine
- Worked with food chemicals for Molecular Gastronomy Cooked and served all areas of the menu
- Did cooking Demonstrations and appeared on a number of cooking shows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Developed close relationships with suppliers to source best ingredients.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Sous Chef at E&O Pan-Asian
E&O Kitchen
UK, Nottinghill London
01.2001 - 04.2003
- Worked in all areas in kitchen
- Trained new staff
- Worked on menu development and food concepts
- Worked and devised new menus for outdoor events.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Coordinated with team members to prepare orders on time.
- Developed close relationships with suppliers to source best ingredients.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
Education
Certified, Professional Cookery - Professional Cookery/Science
West Side University
Perth Australia 01.2013
Diploma in Cooking -
Athlone, Ireland01.1999
Professional Cookery
Cathal Brua St
Dublin Ireland 01-1999
Enter 3rd Level Education -
PLC 16week Higher Level Education
Cert 01-1998
Junior cert - Secondary Education
Athboy Convent
Athlone, Ireland01-1998
Skills
- Basic
- Consulting
- Cooking
- Design
- Fast
- Hiring
- Marketing
- PLC
- Profit
- Sales
- Organizational Development
- Workforce Planning
- Data-driven decision-making
- Staff Training and Development
- Employee Coaching
- Productivity Improvement
- Forecasting
- Safety Management
- Operations Management
- Cost Reduction
- Budget Administration
- Standard Operating Procedures
- Logistics Management
Accomplishments
- 1993 - 1994 Failte Ireland, Amiens St, Dublin, Ireland 16 week PLC basic food course
- 1994 - 1996 Dublin Institute of Technology, Cathal Brugha St. College of Catering, Ireland City and Guilds Certificate in Professional Cookery
- 1997 - 1999 Athlone Institute of Technology, Ireland NTCB awarded Certificate Professional Cookery, Location: Athlone Ireland Completion Date : March 1999 Grade: 85 out of 100
- 2001 - 2003 - Won many awards for food and service while training in high end restaurants and hotels.
- 2003 – 2004 - Michelin recommendation and noted as one of the top five newly opened restaurants in London by the Michelin Guide. M.V.H Restaurant in Barnes, London
- 2004- Guest Appearance: ITV Dinner Dates London cooking and service standards in MVH restaurant.
- 2004 – 2005 – Restaurant Gordon Ramsay’s Awarded 5th best Restaurant in the world voted the best place to eat in England by Harpers Bazar in New York Along with many more awards while I was there opened up Pengelly of knight’s bridge London a highly acclaimed pan Asian restaurant specialized in Japanese cuisine and Thai cuisine.
- 2005 - 2006 - Awarded best of the best the very best restaurant and chef in Conrad Hotel Dublin (Ireland) Became an equally and diverse manager. Overall Hygiene award: Seanad Chef Eireann, Food Fest 2005 Bronze Medal: ‘Senior Mystery Basket’ Seanad Chef Eireann, Food Fest
- 2007 -2009 - Leading Restaurant award: Leading Restaurants Association of Ireland. (french based critics) Nomination for Best ‘Chef’ in County 2010 (Talbot Hotel) Reviewed in the ‘the best of the best’ and in “the very best of the best “ publications
- 2013 February - 2014 January - Won many awards at Kingsway Bar & bistro in Australia. Including winner of a mystery cook off against 10 of the top restaurants in Perth (western Australia) Certification / diploma, Professional Cookery 2013- West Coast Institute of Training Certificate in hospitality in Australia.
- 2014 February - 2016 September - Being recognized by Etihad airways management and crew as a team player with 47 crew, guest and management recognition. Awarded Shukran Certificates of appreciation with photo shoots of food presentation. Winning best airplane food in sky tracts awards 2015
- 2018 - Broke world record for cooking and serving biggest Chicken magaluba in Abu Dhabi (UAE)
- 2019 - Broke world record for the biggest pastry display cooked, displayed and eaten in 24hours in food fest Abu Dhabi.
- 2020 - Reopened Black Bites Global as a registered Irish company, showing profit in the first year and breaking even every year after that.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Languages
English
Native language
French
Beginner
A1
Work Preference
Work Type
Contract WorkFull TimeGig WorkWork Location
On-SiteRemoteImportant To Me
Career advancementWork-life balanceCompany CulturePersonal development programsFlexible work hoursTeam Building / Company RetreatsQuote
The price of anything is the amount of life you exchange for it.
Henry David Thoreau
Software
Microsoft word, excel
Interests
Teaching the skills I have learned to the next chefs coming up…
Timeline
Executive Chef / Founder
Black Bites Global
2019.Nov - Current
Chief Operations Manager
HANGAR66 Restaurant (Consultant)
07.2019 - 10.2019
Consultant Chef at Pura Foods/Private Chef
Private
11.2016 - 01.2018
Vice President at Cosmo Logic Limited
Cosmo Logic Limited
10.2016 - 05.2017
Chef and Owner of Black Bites Global
Private companies
06.2016 - 08.2019
Inflight Chef at Etihad Airways
Etihad Airways
02.2014 - 09.2016
Executive Head Chef at Kingsway’s Bar and Bistro
Kingsway Restaurant
02.2012 - 01.2014
Head Chef at Conrad Gallagher
Conrad Gallagher
10.2010 - 11.2011
Head Chef consultant at Talbot Hotel Group
Talbot Hotel Group
10.2010 - 08.2011
Head Chef \ Owner at Donnchadh's Restaurant
Food Designers
01.2007 - 01.2009
Executive Head Chef at Whites of Wexford (4-star Hotel)
Whites of Wexford
01.2006 - 01.2007
Executive Chef at Conrad hotel (5- star)
Conrad Hotel
02.2005 - 01.2006
Chef De Parti at Gordon Ramsey’s Royal
Gordon Ramsey holdings
03.2003 - 01.2005
Executive Sous Chef at MVH Restaurant
MVH London
03.2003 - 01.2005
Sous Chef at E&O Pan-Asian
E&O Kitchen
01.2001 - 04.2003
Certified, Professional Cookery - Professional Cookery/Science
West Side University
Diploma in Cooking -
Professional Cookery
Cathal Brua St
Enter 3rd Level Education -
PLC 16week Higher Level Education
Junior cert - Secondary Education
Athboy Convent
Personal Information
- Date of Birth: 03/09/77
- Nationality: Ireland
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