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JOHN Smyth Age: Date and place of Birth: Gender: Civil Status: Nationality: Religion: Height and Weight

: Work Experience: Sous Chef Five Seasons Hotel Dublin December 2006 – August 5, 2011

26 years old January 03, 1985, Dublin, Ireland Male Single Irish Roman Catholic 5’8, 60 kilos.

In-charge in hot kitchen preparing various cuisines such as Western, Italian, French ( international cuisines) Prepare and cook International menus both for buffets and set menu such as but not limited to the following: o Folegra sauce o Braised beef cheek o Mushroom confit o Ravioli o Mushroom risotto o Potato gnocci o Roasted beef tenderloin o Chicken Picatta o Pasta ( Bolognese, white cheese, etc) o Lamb provencal • In-charge of menu planning in collaboration with other Chefs • In-charge in handling VI P functions and events such as wedding, organizational annual meeting, corporate meetings, conventions, birthday parties. • Monitor par stocking – review the request for the up-coming events in preparation for the ingredients needed, how many guests to be served, what to be served. What to order to the purchasing dept. • Report any irregularities to the Head Chef such as equipment malfunctions, complaint from the customer about the food, report status of each menus based on fast moving items • Work hand-in-hand with the set menu given from the Function Dept to review the menus to avoid miscommunication, complaints and disappointment from the guests or clients.

• Counter check with the guests if they have any food allergies before preparing the menu to ensure good service. If allergies occur, recommend change menu and does hot holding monitoring food. • Setting actual food sample plating and keep it for maximum 3 days for future reference if complaints occurs. • Handles set menus function – ensure food is good enough to the exact number of guest with a buffer of at least 10% based on the reserved number of guest. • Ensure that food is based on the standard taste both for buffet and plates serving before serving to the clients especially for VIP guests. • Handles outside catering event for various occasion by the Hotel • Does various kinds of soup as required by the events / functions ( potato leek soup, French onion soup, pumpkin scented with coriander, etc. • Prepare mise en place for functions Chef De Partie (December 2006 – February 2008) • • • • • • • Prepare basic ingredient based on first in first out policy Run the Sauce Section Prepare necessary ingredients in preparation for the up-coming orders. Maintain cleanliness of my section in accordance with HACCP standards. Collaborate with Sous Chef on menu items for upcoming menus Ensure excellent stocking and inventory of all ingredients for my department. Mentor and train commis chefs on my section

Educational Background:
2003 - 2005 Rockwell Hotel School · Tipperary City & Guilds 706/1 & 706/2 2 Credits & 2 Distinction St Aidan’s Secondary Dublin 1999 - 2003 Intermediate Certificate 7 Honours

Certificate of Participation Dublin Black Box Culinary Challenge Gold Award 14 January 2010 Dublin, Ireland Quality Training and Seminars Ireland Safety Management System (Continuous training) Management of Hygiene in the Catering Sector