JOHN SHANAHAN
CORK
Summary
Accomplished Head Chef, recognized for enhancing kitchen efficiency and team dynamics through strategic workflow optimization and effective leadership. Proficient in innovative menu design and cost control, resulting in improved dining experiences while maintaining budgetary compliance. Committed to fostering a culture of culinary excellence and continuous improvement, driving exceptional customer satisfaction and upholding rigorous safety standards.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Head Chef
ELM TREE
CORK, IRELAND
02.2018 - 09.2024
- Trained and supervised all chefs to develop new skills and improve team performance.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Trained kitchen workers on culinary techniques.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Developed menus and recipes for a variety of dishes, including starters, main courses, desserts, and specialty items.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Provided excellent service and attention to customers during carvery service.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Prepared workstations with ingredients and tools to increase efficiency.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Reviewed purchase orders for accuracy prior to submitting them for approval.
- Inspected ingredients and equipment to ensure they meet quality standards.
- Organized kitchen staff to ensure efficient operations during peak service hours.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Education
CULINARY STUDIES LEVLE 6 -
CORK INSTITUTION OF TECHNOLOGY
CORK06-2016
LEVEL 5 - PROFESSIONAL COOKERY
COLLEGE OF COMMERCE
CORK06-2014
LEAVING CERTIFICATE -
MIDLETON C.B.S
CORK, IRELAND06-2013
Skills
- Team management
- Workflow optimization
- Kitchen operations
- Food spoilage prevention
- Menu design
- Plating and presentation
- Forecasting and planning
- Budgeting and cost control
- Leadership qualities
- Allergy awareness
- Kitchen management
- Food preparation techniques
- Cost management
- Staff training
- Sustainable practices
- Menu pricing
- Workflow coordination
- Cost control
Affiliations
- Dog training
- Hiking
- Dog sports
- Car events
Certification
- B driving licence
- PSA Security licence
References
References available upon request.
Timeline
Head Chef
ELM TREE
02.2018 - 09.2024
CULINARY STUDIES LEVLE 6 -
CORK INSTITUTION OF TECHNOLOGY
LEVEL 5 - PROFESSIONAL COOKERY
COLLEGE OF COMMERCE
LEAVING CERTIFICATE -
MIDLETON C.B.S
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