Mark Mc Bride
Stranorlar,Ireland
Summary
Dynamic and adaptable professional with a strong foundation in communication and teamwork, demonstrated through delivering presentations and engaging in collaborative projects at university. Possesses a comprehensive understanding of restaurant operations, including high-volume production and allergen awareness. Committed to leveraging interpersonal skills and team efficiency to contribute effectively in diverse work environments.
Overview
4
4
years of professional experience
Work history
Senior chef de partie
Mount Errigal Hotel
Letterkenny, County Donegal
05.2024 - Current
- Improved menu variety by introducing innovative dishes.
- Assisted in stock control to reduce waste and increase profitability.
- Streamlined kitchen operations by implementing effective work schedules.
- Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
- Executed high-volume orders efficiently during festive seasons and events.
- Coordinated with other chefs for smooth operation during peak hours.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
Chef de partie
Oasis
Letterkenny, County Donegal
01.2024 - 05.2024
- Adapted quickly under high-pressure situations to deliver consistent results.
- Incorporated seasonal produce into menus for freshness and variety.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Gained expertise in a variety of cuisines from around the world.
- Prepared, produced and packed food in tight timescales.
- Plated completed meals with meticulous attention to presentation and portion control.
Chef de partie
Mount Errigal Hotel
Letterkenny, Co. Donegal
07.2021 - 01.2024
- Preparation of meats, fish, and vegetables to support line cooking
- Determining quantities of food to be cooked and size of portions to be served
- Grilling and deep frying of foods
- Regularly rotating stock and assisting with the organisation of incoming deliveries of fresh produce, promoting best inventory management practices.
- Meeting high standards of food hygiene and safety.
- Compiling HACCP documentation
- Contributed to food presentation, enhancing visual appeal for diners.
- Provided support to senior chefs, improving speed of service delivery.
- Provided exceptional customer service, enhancing customer loyalty.
Commis chef
Mount Errigal Hotel
Letterkenny, Co. Donegal
07.2021 - 04.2022
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Maintained inventory control without compromising on food quality or taste.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Supervised junior staff, ensuring efficient teamwork during service hours.
Education
Certificate - Food safety
Atlantic Technological University
Killybegs, Co Donegal 04.2023 -
Leaving Certificate - undefined
St Columba’s Secondary School
Stranorlar, Donegal 01.2016 - 01.2021
Skills
- Communication
- Strong verbal communication skills as proven when delivering presentations at university individually and as part of a group Excellent interpersonal skills as shown by ability to communicate with work colleagues daily and engage in teamwork
- Team Work
- Efficient and flexible team member with experience of working in university and work teams
- Restaurant operations understanding
- High-volume production
- Allergen awareness
Accomplishments
- Primary Food Hygiene Certificate (HACCP)
- First Aid Certificate
- Manual Handling Certificate
- Certificate in Culinary Skills
Timeline
Senior chef de partie
Mount Errigal Hotel
05.2024 - Current
Chef de partie
Oasis
01.2024 - 05.2024
Certificate - Food safety
Atlantic Technological University
04.2023 -
Chef de partie
Mount Errigal Hotel
07.2021 - 01.2024
Commis chef
Mount Errigal Hotel
07.2021 - 04.2022
Leaving Certificate - undefined
St Columba’s Secondary School
01.2016 - 01.2021
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