Trevor Parsons4B Daylesford close, Poole, Dorset, BH148DY.

Telephone; 01202 054339 Mobile; 07971 497821.Email; parsons.trevor@virginmedia.com

DOB 12/09/1960

ProfileStudied my apprenticeship with the Trust House Forte group, attended the Crawley College of Higher Education, west Sussex. Results orientated and reliable hard working, honest, and quick to demonstrate success, enthusiastic flexible and self motivated, Award winning chef, Since achieving head chef position in the 4 star hotel environment, I have demonstrated my leadership skills, good communication and customer interaction, able to work independently or leading a team under pressure. Under going voluntary teaching at Bournemouth collage towards my Diploma in Education and Teaching (DETS) attending Poole College, north road, Poole.I am currently looking for a teaching position at a cookery college or school, being able to put my recent qualifications to good use.Skills - Able to work under pressure- Consistency of presentation working within a team- Competent with ordering, stock control and achieving GP- Working within the management team

- Work with fresh produce productively- 4 star hotel standard restaurant, wedding and

conferencing - Rosette standard in a family run business

Studies - The Bournemouth and Poole College Level 4, Award in Preparing to Teach in the Lifelong Learning Sector. (PTLLS) July 2014 - The Bournemouth and Poole College Diploma in Education and Training (DETS) September 2014 – June 2016Attending the Lansdowne College at Bournemouth, covering two years voluntary teaching in the Escoffier restaurant, and the production kitchen NVQ level 2 apprentice chefs.

EMPLOYMENT HISTORY

Head chef, The Bournemouth Steak HouseJuly 2011- to the presentThe Bournemouth Steakhouse is a privately run business for the last 30 years, gaining a good local base of customers. 90 seated restaurant accommodating parties of 20 and upwards.

- Working along side a team of mixed nationals.- All steaks cut and cooked to order.

- Quality control of all meats, correct storage and hygiene control.

- Reasonable for the running of the kitchen.- Open kitchen in view of customers, - Interaction with customers and dealing with their needs

under pressure, while keeping a cool head.

Head Chef, the Village HotelFebruary 2011-July 2011The Village hotel Bournemouth Part of a chain through out England, 120 bedroom, in house branded pub, star bucks coffee house, branded restaurant, themed nights and comedy nights. I was in control of the catering operations and staffing for private functions, busy corporate lunches, weddings, and celebration meals.

- Managing a team of 14 within the kitchen,- Being part of the management team of the hotel,- Managing monthly stock takes, daily budgets,- Weekly and daily rotas according to daily business needs,- Responsible for training of all staff members in HACCP and

COSHH to the approved standard,Head Chef, Bridgewood Manor Hotel

October 2008 – February 2011Bridgewood manor part of Q hotels group in Kent, with 100 bedrooms, one of a few 4 star hotels in Kent. Catering for weddings, funerals busy corporate lunches, bar snacks room service and a busy restaurant 100 covers, positive position as

head chef, steering the hotel through the year with over £1 million turn over

- Managing and leading a team of nine chefs,- Strong skills in being able to deal with people in a high pressure, - Implemented more effective and efficient procedure for

food ordering by introducing online ordering system from suppliers.

- Responsible for training new members of staff to HACCP and COSHH standards.

- Achieved advanced food hygiene certificate and completed NaRS first aid course.

- Catered for customers’ room service requirements, and conferences and special events.

- Attention to detail and the need to ensure customer satisfaction

Head Chef, Ramada Hotel and ResortJanuary 2007 – October 2008This 120 bed roomed hotel is Set in 25 acres with a very busy wedding centre, 65 per year, a main base for coach tours 250 per night with buffet style service, the restaurant is set to a company standard menu, as head chef responsible for the running of two kitchens making sure all food outlets are running smoothly.

- Managing and leading a team of ten chefs.

- Catered for customers’ room service requirements, and conferences and special events and functions.

- Responsible for training new members of staff to HACCAP and COSHH standards.

- Responsible for care of customers, food quality in main restaurant, 200 covers

- Achieve advance food hygiene certificate and trained others up with that knowledge.

- Management team member of the hotel, daily meetings with other HODS, was a crucial part of my daily work.

Chef Partner, Local Restaurant, Dorset. (HARRIET’S).

May 1995 – January 2007A small family run business set in Lilliput Poole above Sandbanks, with a large base of celebrities, wealthy and local clientele; found our mark and flourished accomplished several write ups in The Guide to Fine Food and Eateries within the Bournemouth and Poole Area and the Compass magazine. Customer interaction with some waiter service was an intrical part of my position as chef at Harriet’s restaurant.

- Solely responsible for entire kitchen.- Specialised in fresh seafood and Alaska King Crab.- Creation of menus to customer expectation.- Introduction of old favourites, flambé trolley.- Great customer interaction, for menu design.

- Attention to detail for smooth running of the restaurant for repeat custom.

- Achieved personal licensee licence in 2000.- Offered partnership in Harriet’s February 1999

Head chef, the George Hotel, SomersetApril 1991 – May 1995The George hotel is a family run hotel with 16 bedrooms in Castle Cary in the heart of Somerset, a small market town, many private schools in the area. My main priority was to improve the hotel restaurant with modern and classic dishes. During my time at the George,Helped to gain its second AA Rosette.

- Lead a brigade of three chefs, family owned hotel.- Training young recruit for six months during my period

at The George.- Menu completion for bars and restaurants, using local

products.- Achieved a write up in a local newspaper for Constance

quality of food and customers satisfaction.

Sous chef, Harvey’s Restaurant, BristolOctober 1988 – April 1991

Harveys Restaurant, part of Harveys of Bristol Ltd, is a traditional run French restaurant, specialising in silver service and flambé cooking,

- Working a long side a french team of nine chefs.

- Silver service, flambé, Italian and French waiting staff- As saucier responsible for quality and presentation of all

food leaving the kitchen.- Responsible for food hygiene – menu compilation,

ordering stock control and food GP.- Relocation of bottling plant from Portugal to the UK,

organised a grand dinner for a hundred people including the Mayor of Bristol and other Dignitaries.

Head chef, the Watershed Media Centre, Bristol

August 1986 – March 1988Watershed Conference Facility and Media Centre, incorporates a wholemeal organic buffet style restaurant, busy lunch service 50 / 80 covers, evenings set aside for conferencing max 350 covers.

- Team of three chefs and agency staff, when required.- Restaurant function rooms up to three hundred and fifty

people.- Organised and catered for Sir Richard Attenborough’s

Wild Screen. Three hundred and fifty people, twelve poached and dress salmon as part of the function. Organised college students as waiting staff for the event.

- All food ordering, stock control, food GP and menu compilation.

Management couple, the George and Pilgrims Hotel, Glastonbury, Somerset

January 1986 – August 1986

- Achieved a third star, awarded by the Inter Hotel Group.- Small family run business, one restaurant, busy bar

snacks area.- Fresh local produces, local ales, very traditional town.- Organised daily menus, full run of restaurant as well as

kitchen.- Attention to detail and the need to ensure customer

satisfaction through good time management and efficient completion of tasks is critical.

Sous chef, Inn-On-The Lake, Godalming, SurreyMay 1985 – January 1986

- A team of five chefs and two kitchen, approximately sixty covers, high class restaurant food.

- Corporate lunches for local area serving top class food and service

- Gaining recommendations from Egon Roney, Good Food Guide, and Michellin Guide.

- Fresh local produces, seasonal menus, training of junior chefs.

- Gained position as a Head chef after a month of working there and installed many new procedures

INTERESTS

- Keen Cyclist- Coarse Fishing- Experimental cookery- Full clean driving licence- Cultural Visits to Spain with my wife- Intermediate spanish language

REFERENCES ON REQUEST

TREVOR PARSONS

4B Daylesford Close, Poole, Dorset, BH148DY

Telephone; 01202 054339. Mobile; 07971 497 821.

D, O, B, 12/09/1960

Email; parsons.trevor@virginmedia.com.