1. Michael Russell
mavrick446@yahoo.co.uk
Skype: michael.russell67
07908023203
I am hardworking and reliable chef. Good time keeper and very trust worthy. I am very committed to my
job and understand both the pressures of a fast paced working kitchen. I understand the importance of
working in a team and communication with colleagues. I am passionate about food and am always
striving to improve. I am looking for a new exciting opportunity for my next role.
Previous Employment
Head/Sous Chef Check Recruitment
May 2013 to Present
I am working for an agency in various establishments across the UK requiring me to be flexible but
adaptable to be able to walk into a new situation and perform well. I will continue to do agency work
until the start of my next full time roll.
Sous Chef Tansun LTD
April 2013 to May
2013
Transun is a bespoke holiday company enabling travelersto enjoy some of the most memorable travel
experiences possible such as visiting Lapland, Northern Lights Experience or finding secluded islands. I
was a sous chef here in a large hotel in Finland and was responsible for:
- Fresh Cooking
- Stock ordering
- Budgeting up to 50+
- Stock controlling
- Staff management
- Menu planning
- HASSP
- Risk control
- Health & safety management

2. Head Chef Ski-Weekends Nov 2012 - April 2013
Ski-Weekends is a chalet holiday company. I solely managed the catering for a large chalet in Moraine,
France. The chalet catered for 50 guests at any one time. The menus here were standardized however I
would amend and improve where possible.
- Cooking and prepping food
- Fine dining Menu planning
- Stock ordering
- Budget for 50+
- Management staff training
- HASSP
- Risk control
- Health & safety management
Head Chef Snowcoach ltd Dec 2011 – Nov 2012
Working as part of Club Hotels Snowcoach I was Head Chef for a large hotel responsible for:
- Managing staff
- Training
- Stock control and ordering
- Budget managing for kitchen
- HASSP
- Risk control
- Health & safety management
Sous Chef Ski-Peak LTD Dec 2010 – Dec 2011
In the exclusive resort of Vaujany I worked for a whole year with Ski-Peak. When in a chalet
environment, the chalets would sleep up to 26 and also worked in their hotel of 50 pax. Providing a fine
dining level of food. Creating new menus on a weekly basis tailored to each group of guests’ specific
requirements.
- Cooking and preparing fine dining food
- Stock ordering
- Menu planning
- Restaurant set up
- Budgeting for 50+ people
Restaurant Consultant Working from home June- 07 – Dec 10

3. Qualifications
City& Guilds 706/1 706/2
N.V.Q. Level 2 Food Preparation
N.V.Q. Level 3 Basic Food Hygiene
N.V.Q. Level 3 Cellar Management
N.V.Q. Level 3 Supervisor Management
N.V.Q. Level 4 Bar Management
Basic Food Hygiene Certificates.
C.S.E. Math
C.S.E. English
C.S.E. C.D.T
References are available on request.
Available for interview immediately. Happy to attend a cook test if required.