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I am 26 years old.
I currently live in UK.
I have traveled a lot to different countries as a chef learning different cooking ideas and styles
My main experience in working in the hospitality trade.
Chef de partie
Mark Warner - Corsica, ItalyCateringApril 2018 - Now · 8 months
During the summer season the job role was working the morning shift which consists of preparation of a full English breakfast, Preparation for lunch time service and staff lunch. The evening service consists of preparation for kids high tea, staff dinner and evening service. 3 days which is served as a buffet service and 4 days is serviced as a a la carte service for around 200+ during peak.
Mark Warner - Tignes, FranceCateringDecember 2017 - May 2018 · 6 months
Working for Mark Warner in Tignes in the French Alps as a CDP ( Chef De Partie ). My role was to cook a full English breakfast, Afternoon tea service which consists of making a cake and biscuits for round 127 guests during peak season. Preparation for kids high tea, for dinner service and staff food.
Santa Safari - Karesuando, SwedenCateringSeptember 2017 - December 2017 · 4 months
I worked for the winter season over at the Davvi Arctic Lodge in Finland as a junior sous chef. The role was to cook for guests for up to 300/400 people on day breaks holidays. Cooking style was fine dining of a mixture of dishes. Arctic Star Sweden My Role Working over the winter season over at the Arctic Star in Sweden was as a junior sous chef. My Jobs would be working beside the head chef on main service. Service would consist of preparation of starters and mains, plating up for service and running the pass.
Great Western Hotel - Truro, United KingdomF&B kitchenFebruary 2015 - August 2017 · 2 years and 7 months
All Food was fresh and prepared on the morning of service. The restaurant is known for it's great sea food and pizzas. My role was to assist the senior sous chef and head chef. We would start preparation in the morning so it's was freshly prepared on the day of service. Set up and do a service of around 250+ and outside of 200 in the summer.
Stable - Truro, United KingdomCateringFebruary 2013 - February 2015 · 2 years and 1 month
My role was as a Junior Sou chef at the famous Stable Fistral. My jobs would working along side the senior sous chef and head chef helping out with ordering, doing weekly audits and helping with office work. During service my role was to control the pass making sure all stations was running in time and food was leaving over the pass looking to spec and going out on time . Service during busy summer was round 125+ an hour.
Towan Blystra - Newquay, United KingdomCateringJanuary 2012 - November 2012 · 11 months
My role as a line chef was to run and work alongside the kitchen manager to run the kitchen. Jobs involved were to get prep ready and set up ready for service of round 270+. My role as a team leader was to run a team and line during service. Tasks involved ordering, stock rotation,making sure prep is ready, stations are set up for service and controlling the pass during service
Hotel california - Truro, United KingdomCateringApril 2011 - October 2011 · 7 months
My role as a breakfast chef was to open the kitchen and set up ready for today bed and breakfast service. My jobs involved preparation of a full English menu and cold menu set by the Head chef for 50/60 staying guests. After service I would clean down the breakfast and preparation area. Then I would start to prep ready for tonight service.
Camborne collegeSeptember 2009 - June 2011
EnglishNative or fluent100%
SpanishNative or fluent100%
- Knife skills
- Team work