Eamonn Deegan
Dublin
Summary
Capable professional with 20+ years of experience as Culinary Specialist Managing end to end solutions across a wide range of operations . Talented in designing and creating bespoke culinary experiences in the Tech industry to meet CFO and stakeholder approval. Gifted in concept evolution and restaurant design .
A strong background in problem-solving and optimizing performance. Capable of managing projects and collaborating
effectively across a multitude of teams and XFN partners.
Effective Budget design and Budget Management skills across both Capex and Opex.
Committed to continuous learning and staying current with industry trends that can contribute to organizational success, World leading employee experience and engagement and can assist with an increase in employee productivity.
Overview
22
22
years of professional experience
1
1
Certification
Work History
Culinary Manager - Director
Meta
Dublin , Ireland
07.2013 - Current
- Developed and implemented culinary standards, policies, and procedures.
- Analyzed customer satisfaction surveys to determine areas where improvements could be made in terms of taste, presentation or service.
- Implemented strategies to reduce waste levels within the kitchen environment by reusing ingredients whenever possible.
- Communicated with customers to understand culinary needs and preferences and adjusted menus and services in response.
- Provided guidance to staff members in proper food handling techniques and safety regulations.
- Collaborated productively and professionally with colleagues representing widely diverse points of view.
- Oversaw food preparation, production and presentation according to quality standards.
- Delegated work to staff, setting priorities and goals.
- Resolved problems or concerns to satisfaction of involved parties.
- Coached staff on strategies to enhance performance and improve customer relations.
- Built out my org to meet business needs and pivoting when required
- Worked across our global portfolio to identify potential vendor partners, initiating RFPs, QBRs, and vendor management strategies.
- Responsible for the design and conception of new cafes and remodels of existing.
- Building XFN partnerships to ensure program compliance, legislation, and reputational integrity were maintained.
- Ensuring employee satisfaction was maintained.
- Successfully managing international budgets, proactively making programmatic adjustments where necessary.
Executive Chef
Urban Picnic
Dublin
02.2012 - 05.2013
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
Executive Sous Chef
The Westbury Hotel
Dublin
01.2011 - 02.2012
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Ensured compliance with local health department regulations by performing routine inspections.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
Executive Junior Sous
The Louis Fitzgerald Hotel
Dublin
10.2009 - 12.2010
- On accepting this position, I was charged with maintaining the HACCP system and introducing a new cleaning regime.
- Also calculating the GP in the head chef's absence.
- I was on the bar and restaurant pass for most of my time here, training junior chefs and developing their skills and commitment.
- Also, on functions and banquets of this busy hotel, overseeing all aspects of the catering side of things, menu development, and concept ideas were also a big part of my daily routine.
- I have integrated well into the kitchen and built a strong relationship with staff and management alike.
Junior sous
The Shannon Oaks Hotel and C.C
Portumna
01.2007 - 10.2009
- Company Overview: Award winning restaurant
- I was in charge of their 60 seater casual dining restaurant mainly whilst also training junior chefs and covering the senior chefs days off
- I prepped and served all functions and weddings which at its peak topped 90 – 100 annually
- Had a very good relationship with staff and management alike and only left to further my career back in Dublin
- Award winning restaurant
Franchisee
Portumna Golf Club
Portumna
01.2005 - 01.2007
- Company Overview: One of the west's best golf courses which was extremely busy
- On returning to work I accepted the franchise of one of the wests best golf courses which was extremely busy
- Was charged with overseeing all activities in relation to all aspects of catering, implementing new haccp procedures, expenditure and gp %, employing my own staff and training them
- I achieved an excellent relationship with several committees and the G.U.I which I catered for several prize giving ceremonies
- I handed back the franchise after 2 years as I felt I needed a new challenge
- One of the west's best golf courses which was extremely busy
Joint Head Chef
The Hilltop Restaurant
Nenagh
04.2003 - 07.2003
- In accepting this job, I was handed the task of opening a disused restaurant and a new kitchen refit.
- I built this project from the ground up to create and implement new menus and source products.
- I had the GP up to a constant 72% weekly.
- I formed a good staff around me and was really moving the establishment on with the leaseholder until an untimely car accident in which I was badly injured.
Chef de Partie
Jacob's Ladder Restaurant
Dublin 2
04.2002 - 03.2003
- Company Overview: Regarded as one of the best restaurant in Dublin and is recognized amongst food critics worldwide
- I was starter chef in this red M fine dining restaurant
- I was in sole control of the starters section for both lunch and dinner, working an average of 14 - 16 hours a day
- I also did the garnish and pastry section when the chefs were off
- I had to keep tight stock control system, order and delivery checks and implementing the HACCP system for my section
- Regarded as one of the best restaurant in Dublin and is recognized amongst food critics worldwide
Education
Athlone I.T -
Athlone I.T
Athlone, Co. Westmeath01.2001
St Patrick Post Primary School
Nass, Co. Kildare01.1999
Skills
- Kitchen Management
- Cost Control
- Budget Development
- Operations Oversight
- Data Analysis
- Quality Assurance
- Operational Efficiency
- Performance Analysis
- Business Forecasting
- KPI Tracking
- Customer Service Management
- Risk Mitigation
- Strategic planning and execution
- Program Administration
- Financial Oversight
- Adaptability
- Employee reviews
- Logistics
- Management Team Building
- Hiring and Onboarding
- Analytical Thinking
Telno
087-6695474
Examinations
C, B, B, C, C, C, D, B, C, D1, D2, C3, D3, D1, D1, C2, FM, Professional Cookery (NTCB), Pass
Personal Information
- Hobbies: Keeping fit, Swimming, Road cycling, Gym, Listening to music, Keeping up with food trends
- Date of Birth: 05/12/81
References
- Mr Sean Gilleen, 090-41777
- Mr Adrian Roche, 087-22422620
Affiliations
- Keen Golfer
- Travel enthusiast
- Music
- Theatre
Certification
- Professional Cookery Certification
- Circular Economies & Sustainability
Timeline
Culinary Manager - Director
Meta
07.2013 - Current
Executive Chef
Urban Picnic
02.2012 - 05.2013
Executive Sous Chef
The Westbury Hotel
01.2011 - 02.2012
Executive Junior Sous
The Louis Fitzgerald Hotel
10.2009 - 12.2010
Junior sous
The Shannon Oaks Hotel and C.C
01.2007 - 10.2009
Franchisee
Portumna Golf Club
01.2005 - 01.2007
Joint Head Chef
The Hilltop Restaurant
04.2003 - 07.2003
Chef de Partie
Jacob's Ladder Restaurant
04.2002 - 03.2003
Athlone I.T -
Athlone I.T
St Patrick Post Primary School
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