Christopher Christians
Christopher Christians
Head chef
Sector: Hospitality
Salary: €52000 / Yearly
(Age: 36 years)
Athlone, Leinster, IrelandAbout
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Academic Level Diploma
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Industry Hospitality
PROFESSIONAL SUMMARY
I am very fortunate to have had a varied and interesting cheffing career thus far. I have been head chef for a number of establishments, ranging from a bakery/cafe, to an upmarket pizzeria, to large 350 pax a la carte restaurants and conference centres catering for 1000pax. I take great pride in my work and take pleasure in going the extra mile for my passion. I enjoy managing staff and putting together a strong kitchen brigade. I easily implement systems to ensure compliance with regulations to ensure everyone’s safety. I have strong costing skills to ensure the highest level of profitability possible. Above all, I believe food and eating are one of the few special moments in life where we can just sit and take a pause to enjoy.
Education
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2006 - 2008
City and Guilds
Culinary Arts Diploma
Experience
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2022 - Present
Slice of life
Head chef
Head chef Duties: • Menu Design in accordance with strict margins – €10/person/day for lunch and dinner • Implementing HACCCP principles • Overseeing and supervising that kitchen is running in a safe and clean environment. • Staff rostering • Stock ordering – keeping margins in mind as well as creating as little waste as possible. • Stock control • Food preparation • Managing of food preparation process by other kitchen staff – ensuring standards are met in terms of quality of food. • Execution of service • Training and upskilling of other kitchen staff.
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2022 - 2022
Salthill Hotel
Head chef
• Overseeing the operations of 2 on-site facilities • Ensuring there is adequate stock for each facility • Ordering appropriate stock for each facility • Ensuring stock for each facility is stored and handled appropriately and that proper FIFO procedures are adhered to. • Ensuring correct quantities of stock are ordered to maximise profitability and decrease losses through wasteage Ensuring kitchen staff are trained and properly skilled for their required tasks in their respective sections of the kitchen, and delivering the appropriate on the job training where necessary. Ensuring service is running smoothly Quality control of dishes leaving the kitchen • Managing any customer issues that relate to kitchen
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2021 - 2022
Meadow & Green
Head chef
Head Chef • Menu Design • Costing • Implementing HACCCP principles •Overseeing and supervising that kitchen is running in a safe and clean environment. • Staff rostering • Stock ordering • Stock control • Food preparation • Managing of food preparation process by other kitchen staff – ensuring standards are met in terms of quality of food. • – Execution of service Training and upskilling of other kitchen staff. In this role, I was the head chef/owner for a restaurant which was located on a golf course. The capacity of the restaurant was 75 pax. The restaurant served lunch and dinner, and I designed the corresponding menus and ran specials weekly. Menus were reviewed and updated quarterly. A focus on my menu was always to showcase fresh, Irish ingredients to the local diners. I was responsible for training a team of 3 in the kitchen, and ensuring they were cooking food that was of excellent quality. lalso was responsible for overseeing health and safety, as well as for getting the kitchen certified for business by the HSE (health services executive).
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2019 - 2020
Claire Hanley Catering
Head chef
• Ordering stock appropriately for upcoming functions * Comply with HACCCP at all times • Preparing of food for functions • Packaging of food so it is safe for transport to venue and able to be finished being cooked at venue • Service at venue – included unpacking prepped food and finishing it off at the venue and plating it to excellent standards. This also included takedown and packing away once service was completed and loading equipment/service goods back into the van for transport back to the kitchen. • Always keep budgetary constraints and profit margins in mind I was responsible for preparing canapes/set menu items for external exclusive functions (PAX ranging from 5-200) as well as the daily/weekly catering for the Barristers and Solicitors at The Kings Inns in Dublin. Claire Hanley designed the menu items and I was expected to replicate them to her standards.