philip whitmarsh

Chef de Cuisine

Location 15h@2xNew Orleans, LA

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Work Experience
  • Chef de Cuisine

    THE DANIEL O'CONNELL PUB AND DINING
    Mar. 2013 to Mar. 2015 (1 year and 12 months)

    See Details

    Role & Tasks:

    AS HEAD CHEF I WAS RESPONSIBLE FOR ALL DAY TO DAY RUNNINGS OF THE KITCHEN, INCLUDING BUT NOT LIMITED TO-
    * WRITING DAILY CHANGING MENUS FOR THE RESTAURANT AND PUB
    *TRAINING ALL STAFF IN THE BEST TECHNIQUES AND PRACTICES
    *MEETING WITH RESTAURANT MANAGER TO DISCUSS WEEKLY TARGETS
    *EXPLAIN DISHES TO SERVERS
    *MEET WITH GUESTS ON A REGULAR BASIS
    *UNDERSTAND CURRENT FOOD TRENDS
    *MAINTAINING A HIGHLY HYGIENIC WORK PLACE

    Awards:
    2013 THE ADVERTISER BEST NEW RESTAURANT
Education
  • NVQ DIPLOMA COURSE
    THAMES VALLEY UNIVERSITY
    Sep. 1996 to Jul. 2000

    See Details

    NVQ 5 DIPLOMA IN CULINARY ARTS Degree

Skills

Advanced Knife Handling

Molecular gastronomy

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Food Cost Optimization

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Bread making

Cake Making

Catering

Chocolate Making

Cost Optimization

Food / Beverage Pairing

Gluten-Free

Ice Cream/Sorbet

Menu / Recipe Development

Pastry Plating

Pastry Production

Petit Fours/Mignardises

Viennoisserie

Wood Fire

Pastry Menu Development

Ability To Lift 40+ Lbs

Basic Floor Service

Beer Knowledge

Budget/cost Analysis

Regional Expertise - Southern Hemisphere

Food & Wine Pairings

Glassware Knowledge

Classic Food / Wine Service

Hospitality / Management Degree

Menu development

Conflict Resolution

Customer service

Event Management / Organization

Experience in a Fine Dining Establishment

Staff Management of 20

Experience in a High Volume Environment

Staff education / motivation

Food / Beverage Pairing

Staffing / scheduling

Food Preparation Knowledge

Food Safety Knowledge

Budgeting

Business Management

Purchasing / ordering

Recruiting / hiring

Social Media

Food Safety Knowledge

Staff Education / Motivation

Hospitality / Management Degree

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