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
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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
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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
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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.
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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.
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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.
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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
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