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I Am Looking For A Job!
NEW CAREER
David Hards (david.hards2@btinternet.com)
My industrial and commercial experience gained during my career in catering now needs new challenge for the future, so that the skills and knowledge I have can be used to achieve new horizons and success.
DEVELOPMENT/ SALES/ TRAINING
Working within blue chip companies that have outsourced their catering requirements to professional contract companies. Drive and enthusiasm are essential in the success in producing product-services and meeting sales and margin targets. I enjoy working as a leader and team player
PROFILE
I have been in the catering trade since I was sixteen and most of my career has been spent in industrial catering learning about pastry and baking techniques. I have acquired a vast knowledge of these techniques.
I am competent, trustworthy, reliable, a good timekeeper and willing to learn new techniques.
Since leaving full time education I have obtained the following qualifications (see below). My aims are to ultimately re-locate to a job that is more challenging, i.e. food technology, teaching or product development.
I have no formal qualifications in computers but I do know my way round software systems such as Microsoft Word, Excel and Microsoft Outlook. I also have some experience with the Internet. I'm married and my date of birth is the 11/9/1956. I also hold a clean current UK driving licence.
EMPLOYMENT
Head Chef.
At present I am the Head Chef at ASDA House and in charge of the Riverside Restaurant, which serves between 1,000 and 1,500 meals a day. There are approximately 1800 to 2000 people on site. My job entails weekly menu planning; this consists of seven choices per day, also a twice a week carvery. I am required to do all the ordering of meat, fish, vegetables and dry stores; I also cost out the recipes. Not only am I responsible for the day to day running of the kitchen but also for the long range planning of theme days and special events that are run at Asda House. The number of people at these events can be from 50 up to 1,500. I liase with the suppliers for the best possible prices and also any special offers that are about. I am responsible for a staff of seven and for teaching and advising the staff on things like temperature control, food hygiene, cleaning rota’s and personal hygiene. I have been in this job since November 2001.
Kitchen Manager.
I worked for Eurest & Sutcliffe at the Yorkshire Electricity headquarters in Scarcroft. I was responsible for the day to day running of the kitchen, this included ordering, hygiene control, menu planning and responsibility of the six staff working under me. I worked at the Yorkshire Electricity Headquarters from August 2001 until October 2001.
Relief / Pastry Chef. Eurest & Sutcliffe.
I worked as a relief chef for Eurest & Sutcliffe. The job entailed going to different sites to stand in for the chefs when they went on holiday or were on sick leave. I worked for Eurest & Sutcliffe as a relief chef from March 2001 until July 2001.
Agency Chef
Between November 2000 and March 2001 I worked for several different catering agencies.
Senior Pastry Chef/Baker.
University of Leeds,Bodington Hall.
The job entailed ordering of stock, stock control and hygiene in the bakehouse. Also keeping in touch with suppliers for new/up dated products. Responsible for menu planing of sweets and desserts for the students menu, as well as conferences and special functions. The number of students that are catered for is between 400 and 850 when the students are in hall. I started in this job in 1982 until November 2000.
Pastry Chef. Leeds Polytechnic. Portland Way
Responsible for the production of sweets and pastry that were required for the menu. The number of students and staff that were catered for was between 300 and 1200. I also worked at several of the different sites owned by the Polytechnic when they were short of staff. I worked at the Polytechnic From 1979 until 1982.
Sous Chef. Oak Bank Restaurant
I was responsible for the ordering of stock, stock control and assisting the head chef with the menu planning. This job entailed working split shifts. The number of meals required varied from 5 to 120. The menu was Table d’hôte. I worked at the restaurant from 1974 until 1979.
Assistant Cook Royal Navy.
I assisted the cooks, petty officers and chief cooks in the preparation of meals for the shore establishments and ships that I worked on. I was in the Royal Navy from 1972 until 1974.
QUALIFICATIONS.
1975 – 1979.
706/1 & 706/2 City and Guilds Basic Catering Certificate.
Thomas Danby College, Leeds.
1986 – 1987.
706/3 Part One Pastry. City and Guilds.
Thomas Danby College. Leeds.
1997 – 1999.
BTEC N.C. Science (Baking Technology).
Thomas Danby College, Leeds.
2003.
Advanced Certificate in Food Hygiene.
The Chartered Institute of Environmental Health
2004.
Intermediate Health & Safety Management Certificate
Catering Alliance
INTERESTS & ACTIVITIES
Computing, Gardening, Walking, Reading Books, DIY, Pets and
visiting places of historical interest.
Send E-Mail to: david.hards2@btinternet.com
Copyright © 2004 David Hards. All Rights Reserved