ANDYCV-2
- 1. CURRICULUM VITAE NAME : Mr. Andrew Christopher Stone ADDRESS : 154 Caversham Road, Reading, Berks. RG1 8AZ TELEPHONE 07875429636 DATE OF BIRTH : 30th. April 1971 PLACE OF BIRTH : Oxford, U.K. NATIONAL INSURANCE No : NW 849399 B ------------------------------------------------------------------------------------------------------------------- EDUCATION : Waingels Copse Secondary School, Woodley, Reading, Berkshire. DATES : September 1982 - July 1987 EXAMINATIONS : CSE's - Maths : Grade 2 English : Grade 2 Geography : Grade 2 Art : Grade 1 Science : Grade 2 ------------------------------------------------------------------------------------------------------------------- FURTHER EDUCATION : Thames Valley University Kings Road, Slough, Berkshire. DATES : September 1989 - June 1992 EXAMINATIONS : City & Guilds 706 Part 1 Credit & Pass * City & Guilds 706 Part 2 Credit & Credit Royal Society of Health - Essential Food Hygiene Certificate ------------------------------------------------------------------------------------------------------------------- Page 1 of 5
- 2. EMPLOYMENT DETAILS : CEDARS DINING ROOM, The University of Reading, Whiteknights Park, Reading, Berkshire. Commenced March 1989 - Until September 1990 Joined large industrial catering unit, on the above campus, as a catering assistant and spent approximately 3 months in various sections of the kitchen. The unit catered for up to a 1000 covers per day as well as private dinners in the evenings and weekends. Left after approximately 18 months to gain hotel experience. HEATHROW HILTON, Terminal 4, Heathrow Airport, Hayes, Middlesex. Commenced September 1990 - Until September 1991 Joined this just completed, 4 star, de-luxe 400 bedroom airport hotel, I was employed as a commis chef, spending 4 months in Larder, dressing mirrors, preparing salads and learning the preparation of pate, terrines and parfaits. The final 8 months was spent between the a-la-carte restaurant and the Brasserie restaurant. I left the hotel because the Head Chef became the Executive Head Chef at the Park Lane Hotel and asked me to join him. PARK LANE HOTEL, Piccaddily, London. Commenced September 1991 - Until August 1994 Employed as commis chef and trained for 6 months in the patissiere, 6 months in Larder, preparing high class buffets, starters for functions of up to 700 and fishmongery. Also 6 months on the banqueting sauce section, preparing main, fish courses and entrees for functions of up to 700. Completed 6 months in Bracewells Restaurant and 6 months in the Brasserie on the Park. Spent the final year as chef de partie on the banqueting sauce section. Left the hotel to take up employment in Brighton. Page 2 of 5
- 3. BRIGHTON METROPOLE HOTEL, Kings Road, Brighton, East Sussex. Commenced August 1994 - Until October 1995 Employed as chef de partie in this very busy conference hotel. Worked in Larder for approximately 6 months preparing cold dishes for the restaurant buffet table and preparing starters for functions of up to 1000 covers. Worked for approximately 8 months in the very busy brasserie on the sea front. I left this hotel to travel and hopefully work around Europe to gain more experience. Travelling - October 1995 - Until March 1996 Spain, Belgium, Holland, France and Channel Islands THE SUSSEX, 33 - 34 East Street, Brighton, East Sussex. Commenced March 1996 - Until December 1996 Employed as a single handed chef producing "Olde English Fayre" for very busy lunch time trade in this public house. Left because of offer of employment in a hotel in London. THE MERCHANT NAVY HOTEL Lancaster Gate, London. Commenced January 1997 - Until July 1997 Employed as chef de partie/sous chef in this very quiet exclusive hotel, which was not open to the general public. Duties ranged from preparing breakfast, bar meals at lunchtime and a-la-carte and table d'hote menus in the evenings. Also responsible for ordering fresh produce, stock control, stock taking and writing staff rota's. Left because of lack of challenge and cliental. July 1997 - until January 1998 Agency work in the Reading Area with Reed's Agency at the Independant Berkshire (Private) Hospital, Digital Computers and the Royal Mail. Page 3 of 5
- 4. PIPER'S ISLAND - BAR & RESTAURANT Caversham Bridge Reading Berks. Commenced April 1998 - October 1998 Although employed as second chef in this very busy resturant, I was carrying out the Head Chef duties, which included writing and preparing menus for a-la-carte restaurant, new bar food menu, wedding receptions and functions for the Thames River cruise steamers, which ran from the island. I was also responsible for ordering fresh produce, stock control and ensuring that the kitchen was kept to a high standard of cleanliness. Left because of offer of employment in a seafood restaurant in Brighton. ENGLISH'S RESTAURANT East Street, Brighton, East Sussex. Commenced October 1998 - October 1999 Employed as a Chef Tournant in this busy restaurant preparing starters, fileting and skinning fish, cooking fresh lobsters and crabs, preparing and cooking luxurious hot and cold seafood platters. Left to return to London for agency work. October 1999 - until January 2000 Agency work in the London Area. TOBY CARVERY Snaresbrook, East London. Commenced January 2000 - October 2000 Employed as a Chef in this extremely busy carvery restaurant roasting meats, cooking vegetables and preparing and cooking puddings. We were looking after approximately 2500 covers per week. Left because I now looking for more of a challenge and to use my experience gained over the past years. Page 4 of 5
- 5. BLUEBECKERS/EDWINS BRASSERIES Fleet Hill, Eversley, Hampshire. Commenced January 2001 - April 2005 Employed in this very busy restaurant as a Senior Sous Chef. Duties included Grill Section, Pan Section, Cold Larder & Deserts. We were looking after approximately 100 covers for lunch and 200 covers for dinner. Other duties included staff rotas, ordering stock/stock taking, staff training as well as ensuring the companies high hygiene standards were carried out. Left to go to Australia. SOPRANO'S LOUNGE/RESTAURANT/CAFÉ The Phoenician Building, Surf Parade, Broad Beach, Queensland. Commenced 2005 - late 2008 Employed as a Chef in this very busy restaurant. Duties included breakfast, lunch and dinner shifts. I was competent in all areas from Grill Section, Pan Section, Cold Larder & Deserts. I proved myself capable of being able to run all catering shifts. At this time I achieved my Australian sponsorship. REFERENCES: Alison Jupe Personnel Manager BLUEBECKERS/EDWINS BRASSERIES Mobile No : +44 795 8700857 Karen Westfield General Manager SOPRANO'S LOUNGE/RESTAURANT/CAFÉ Business No : +61 7 5592 9772 Mobile No : +61 401 727428 kazwestfield@hotmail.com Page 5 of 5