Niall Connor
Termonfeckin, Co.Louth
Summary
Seasoned Chef offering solid background building and leading successful restaurant teams handling large volume of customers. Knowledgeable about enforcing safety and cleanliness standards and optimal inventory management strategies. Calm and level-headed in various situations. Highly-motivated with a desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
10
10
years of professional experience
Work History
Restaurant Owner/ Chef
STACKED
Drogheda
01.2023 - Current
- Managed cash flow by setting budgets for expenses such as labor cost, food cost, ensuring timely payment of bills and taxes as well as monitoring accounts receivable and payable records .
- Optimized profits by controlling food, beverage and labor costs.
- Oversaw daily operations of the restaurant including staff scheduling, budgeting and inventory management.
- Maintained relationships with suppliers and distributors in order to secure best deals on orders placed .
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Established standards for quality control, customer service, health and safety regulations.
- Made weekly employee schedules, assigned work tasks and regularly checked quality and productivity of team members.
- Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
- Managed food preparation, guest interaction, quality control and customer relations.
- Received and scheduled food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Administered finances and led business operations by running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
- Developed menus that featured local ingredients while meeting customer demands.
- Oversaw food preparation, production and presentation according to quality standards.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained new employees to perform duties.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Kept up to date with current culinary trends, as well as health and safety regulations.
Head Chef
Freddies Burritos
Drogheda
07.2022 - 09.2022
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Monitored temperatures of prepared food and cold-storage areas.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Created weekly schedules for employees based on projected business volume.
Assistant Head Chef
Relish
Drogheda
09.2021 - 06.2022
- Resolved conflicts between staff members in an efficient manner.
- Assisted Head Chef in menu planning, food ordering and inventory control.
- Performed daily inspections of all kitchen equipment, utensils and supplies.
- Maintained a high level of cleanliness and organization within the kitchen area.
- Ensured that all health standards were met according to local regulations.
- Ordered necessary ingredients from suppliers while maintaining budgetary constraints.
- Supervised line cooks to ensure timely delivery of meals.
- Developed and implemented new recipes to improve the quality of dishes served.
- Troubleshoot any issues related to food quality or service delays.
- Coached kitchen staff on proper sanitation and safety protocols.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored temperatures of prepared food and cold-storage areas.
Chef De Partie/Head Chef
Scholars Townhouse Hotel
Drogheda
05.2019 - 05.2021
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Organized the daily mise en place in order to prepare meals efficiently.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Planned work schedules for staff members based on customer demand and budget constraints.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Managed a team of 8 kitchen staff handling all kitchen work in busy hotel establishment.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Liaised closely with kitchen and front-of-house personnel.
- Assisted with interviewing, hiring and training kitchen personnel.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
Chef De Partie
Slane Castle
Meath
06.2018 - 05.2019
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Organized the daily mise en place in order to prepare meals efficiently.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Abided by company standards in terms of portion and serving sizes.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Checked quality of food products to meet high standards.
- Monitored temperatures of prepared food and cold-storage areas.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared workstations with ingredients and tools to increase efficiency.
Chef De Partie
Element Bar
Coffs Harbour
09.2017 - 12.2017
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labeling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained new chefs on proper cooking techniques and menu items.
- Monitored quality, presentation and quantities of plated food across line.
- Supervised team members during meal service to ensure accuracy of orders.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
Chef De Partie
Westcourt Hotel
Drogheda
10.2013 - 03.2017
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Organized the daily mise en place in order to prepare meals efficiently.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Abided by company standards in terms of portion and serving sizes.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Collaborated with head chef to create banquet menu for 100+ wedding guests.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Monitored temperatures of prepared food and cold-storage areas.
Education
Year 1 Higher Certificate - Culinary Arts
TU
Dublin, Ireland05-2016
Level 5 QQI - Professional Cookery, NFQ 5, EHOA
Coláiste Íde College of Further Education
Dublin, Ireland11-2015
Skills
- Business Management
- Regulatory Compliance
- Pantry Restocking
- Staff Coordination
- Menu Development
- Cost Control
- Menu Planning
- Sanitation Practices
- Effective Communications
- Kitchen Management
Accomplishments
- Food Safety & HACCP Level 3
- Bronze Medal Chef Ireland Team Competition 2015
Timeline
Restaurant Owner/ Chef
STACKED
01.2023 - Current
Head Chef
Freddies Burritos
07.2022 - 09.2022
Assistant Head Chef
Relish
09.2021 - 06.2022
Chef De Partie/Head Chef
Scholars Townhouse Hotel
05.2019 - 05.2021
Chef De Partie
Slane Castle
06.2018 - 05.2019
Chef De Partie
Element Bar
09.2017 - 12.2017
Chef De Partie
Westcourt Hotel
10.2013 - 03.2017
Year 1 Higher Certificate - Culinary Arts
TU
Level 5 QQI - Professional Cookery, NFQ 5, EHOA
Coláiste Íde College of Further Education
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