1. Simon Curtis
46
Beachwood Avenue
Flanshaw
Wakefield
WF2 9JY
07969982273
syanara84@gmail.com
PERSONAL PROFILE
Extremely flexible and open toward change, valuable in providing
back-up support for other jobs and have the ability to perform a wide
range of assignments. Can successfully handle multiple projects at the
same time and distinguish between low and high priority activities. I
acn also use systematic methods to accomplish more in less time and
handle situations with poise, understanding and tact. Able to turn
complaints into opportunities and devote appropriate attention to all
responsibilities. Able to identify and understand personal values of
superiors, subordinates, peers, and others.
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WORK HISTORY
The grill pit 2014-15 head chef
Working with a team of 3 chefs and one apprentice my duties here
were to manage the team and make sure food was to a high standard
also had imput in the menus and speacils board.
Shoulder of mutton 2013-14 head chef
When arriving back from the alps I went to run my aunties pub for a
while which i really enjoyed i did a good pub menu aswell as more
seasonal speacils useing local foods even to then point of usikg my
beer gardan as a alotmeant grown my own produce
Mark warner 2012-13 chef De party
Working in high starndards to produce breakfast afternoon tea and
evening meal for 160 guests plus 40 staff.

2. 2011-12: Chef De Party
Create
My responsibilities included; overseeing the
preparation, cooking, and presentation of meals.
Directing chefs in my section in preparing, cooking,
and presenting culinary dishes; enforcing strict
health and hygiene standards in the kitchen; and
trouble-shooting any problems that may arise.
2008-2011: Sous Chef
Qubana
I was responsible for overseeing and executing the
fast pace kitchen work demands. I was also in
charge of training and cultivating staff, ordering
ingredients and food items. My other responsibilities
included checking the stock to determine what
orders should be placed the next day and creating
the specials.
2005-2008: Sous Chef
The British Oak
My responsibilities included; preparation and service
of food to the standard required, managing a team
which made me recognise the important roles of
responsibility, authority and accountability. Other
responsibilities included placing orders and stock
rotation improving my organisation skills allowing me
to organise effectively to achieve greater results.
2003-2005: Chef and Bartender.
Venue Cafe Bar.
My responsibilities included the preparation and
cooking of food to a high standard. I also had to
make and serve drinks. Dealing with a variety of
customers built my customer service skills and
allowed me to improve the effectiveness of
communications and interactions with others, this
also allowed me to demonstrate good judgement in
selecting the proper mode of communication with
different people.
2000-2003: Work Experience
Various
Whilst studying at college I did work experience at
Paris and Farnborough Air Shows as part of the front
of house team. also I did a 6 week program at the

3. Hilton Hotel in Malta, in the kitchens as a chef, whilst
gaining my qualifications at college.
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EDUCATION
2007-2008: Wakefield College: Construction NVQ level 2.
2000-2003: Wakefield College: Catering and Hospitality NVQ
Levels 2&3.
1996-2000: Osset High School.
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REFERENCES
Matthew Burton (Owner Qubana) - 07530304667
Ed Lee (Head Chef Create) - 07585605238