1. Trevor Parsons
4B Daylesford close, Poole, Dorset, BH148DY.
Telephone; 01202 054339 Mobile; 07971 497821.
Email; parsons.trevor@virginmedia.com
DOB 12/09/1960
Profile
Studied my apprenticeship with the Trust House Forte group,
attended the Crawley College of Higher Education, west
Sussex. Results orientated and reliable hard working, honest,
and quick to demonstrate success, enthusiastic flexible and
self motivated, Award winning chef, Since achieving head
chef position in the 4 star hotel environment, I have
demonstrated my leadership skills, good communication and
customer interaction, able to work independently or leading
a team under pressure.
Under going voluntary teaching at Bournemouth collage
towards my Diploma in Education and Teaching (DETS)
attending Poole College, north road, Poole.
I am currently looking for a teaching position at a cookery
college or school, being able to put my recent qualifications
to good use.
Skills
2. - Able to work under pressure
- Consistency of presentation working within a team
- Competent with ordering, stock control and achieving GP
- Working within the management team
- Work with fresh produce productively
- 4 star hotel standard restaurant, wedding and
conferencing
- Rosette standard in a family run business
Studies
- The Bournemouth and Poole College
Level 4, Award in Preparing to Teach in the Lifelong
Learning Sector. (PTLLS)
July 2014
- The Bournemouth and Poole College
Diploma in Education and Training (DETS)
September 2014 – June 2016
Attending the Lansdowne College at Bournemouth, covering
two years voluntary teaching in the Escoffier restaurant, and
the production kitchen NVQ level 2 apprentice chefs.
3. EMPLOYMENT HISTORY
Head chef, The Bournemouth Steak House
July 2011- to the present
The Bournemouth Steakhouse is a privately run business for
the last 30 years, gaining a good local base of customers. 90
seated restaurant accommodating parties of 20 and upwards.
- Working along side a team of mixed nationals.
- All steaks cut and cooked to order.
- Quality control of all meats, correct storage and hygiene
control.
- Reasonable for the running of the kitchen.
- Open kitchen in view of customers,
- Interaction with customers and dealing with their needs
under pressure, while keeping a cool head.
Head Chef, the Village Hotel
February 2011-July 2011
The Village hotel Bournemouth Part of a chain through out
England, 120 bedroom, in house branded pub, star bucks
coffee house, branded restaurant, themed nights and comedy
nights. I was in control of the catering operations and staffing
for private functions, busy corporate lunches, weddings, and
celebration meals.
4. - Managing a team of 14 within the kitchen,
- Being part of the management team of the hotel,
- Managing monthly stock takes, daily budgets,
- Weekly and daily rotas according to daily business needs,
- Responsible for training of all staff members in HACCP and
COSHH to the approved standard,
Head Chef, Bridgewood Manor Hotel
October 2008 – February 2011
Bridgewood manor part of Q hotels group in Kent, with 100
bedrooms, one of a few 4 star hotels in Kent. Catering for
weddings, funerals busy corporate lunches, bar snacks room
service and a busy restaurant 100 covers, positive position as
head chef, steering the hotel through the year with over £1
million turn over
- Managing and leading a team of nine chefs,
- Strong skills in being able to deal with people in a high
pressure,
- Implemented more effective and efficient procedure for
food ordering by introducing online ordering system from
suppliers.
- Responsible for training new members of staff to HACCP
and COSHH standards.
5. - Achieved advanced food hygiene certificate and
completed NaRS first aid course.
- Catered for customers’ room service requirements, and
conferences and special events.
- Attention to detail and the need to ensure customer
satisfaction
Head Chef, Ramada Hotel and Resort
January 2007 – October 2008
This 120 bed roomed hotel is Set in 25 acres with a very busy
wedding centre, 65 per year, a main base for coach tours 250
per night with buffet style service, the restaurant is set to a
company standard menu, as head chef responsible for the
running of two kitchens making sure all food outlets are
running smoothly.
- Managing and leading a team of ten chefs.
- Catered for customers’ room service requirements, and
conferences and special events and functions.
- Responsible for training new members of staff to
HACCAP and COSHH standards.
- Responsible for care of customers, food quality in main
restaurant, 200 covers
- Achieve advance food hygiene certificate and trained
others up with that knowledge.
6. - Management team member of the hotel, daily meetings
with other HODS, was a crucial part of my daily work.
Chef Partner, Local Restaurant, Dorset. (HARRIET’S).
May 1995 – January 2007
A small family run business set in Lilliput Poole above
Sandbanks, with a large base of celebrities, wealthy and local
clientele; found our mark and flourished accomplished several
write ups in The Guide to Fine Food and Eateries within the
Bournemouth and Poole Area and the Compass magazine.
Customer interaction with some waiter service was an intrical
part of my position as chef at Harriet’s restaurant.
- Solely responsible for entire kitchen.
- Specialised in fresh seafood and Alaska King Crab.
- Creation of menus to customer expectation.
- Introduction of old favourites, flambé trolley.
- Great customer interaction, for menu design.
- Attention to detail for smooth running of the restaurant
for repeat custom.
- Achieved personal licensee licence in 2000.
- Offered partnership in Harriet’s February 1999
7. Head chef, the George Hotel, Somerset
April 1991 – May 1995
The George hotel is a family run hotel with 16 bedrooms in
Castle Cary in the heart of Somerset, a small market town,
many private schools in the area. My main priority was to
improve the hotel restaurant with modern and classic dishes.
During my time at the George,
Helped to gain its second AA Rosette.
- Lead a brigade of three chefs, family owned hotel.
- Training young recruit for six months during my period
at The George.
- Menu completion for bars and restaurants, using local
products.
- Achieved a write up in a local newspaper for Constance
quality of food and customers satisfaction.
Sous chef, Harvey’s Restaurant, Bristol
October 1988 – April 1991
Harveys Restaurant, part of Harveys of Bristol Ltd, is a
traditional run French restaurant, specialising in silver service
and flambé cooking,
- Working a long side a french team of nine chefs.
8. - Silver service, flambé, Italian and French waiting staff
- As saucier responsible for quality and presentation of all
food leaving the kitchen.
- Responsible for food hygiene – menu compilation,
ordering stock control and food GP.
- Relocation of bottling plant from Portugal to the UK,
organised a grand dinner for a hundred people including
the Mayor of Bristol and other Dignitaries.
Head chef, the Watershed Media Centre, Bristol
August 1986 – March 1988
Watershed Conference Facility and Media Centre,
incorporates a wholemeal organic buffet style restaurant,
busy lunch service 50 / 80 covers, evenings set aside for
conferencing max 350 covers.
- Team of three chefs and agency staff, when required.
- Restaurant function rooms up to three hundred and fifty
people.
- Organised and catered for Sir Richard Attenborough’s
Wild Screen. Three hundred and fifty people, twelve
poached and dress salmon as part of the function.
9. Organised college students as waiting staff for the
event.
- All food ordering, stock control, food GP and menu
compilation.
Management couple, the George and Pilgrims Hotel,
Glastonbury, Somerset
January 1986 – August 1986
- Achieved a third star, awarded by the Inter Hotel Group.
- Small family run business, one restaurant, busy bar
snacks area.
- Fresh local produces, local ales, very traditional town.
- Organised daily menus, full run of restaurant as well as
kitchen.
- Attention to detail and the need to ensure customer
satisfaction through good time management and
efficient completion of tasks is critical.
Sous chef, Inn-On-The Lake, Godalming, Surrey
May 1985 – January 1986
- A team of five chefs and two kitchen, approximately
sixty covers, high class restaurant food.
10. - Corporate lunches for local area serving top class food
and service
- Gaining recommendations from Egon Roney, Good Food
Guide, and Michellin Guide.
- Fresh local produces, seasonal menus, training of junior
chefs.
- Gained position as a Head chef after a month of
working there and installed many new procedures
INTERESTS
- Keen Cyclist
- Coarse Fishing
- Experimental cookery
- Full clean driving licence
- Cultural Visits to Spain with my wife
- Intermediate spanish language
REFERENCES ON REQUEST
TREVOR PARSONS
4B Daylesford Close, Poole, Dorset, BH148DY
