I am Currently unemployed and Studying with IT Tallaght in Griffiths College Co Cork in Food Science & Technology with Innopharma Labs Education .

1. John Teahan
2 Limeworth, Carriganarra, Ballincollig, Co. Cork.
John.teahan4@gmail.com 087 6904819
Personal Profile
I am Qualified Chef with B.A. In Culinary arts. With over 20 years ‘experience in commercial Kitchens
I have developed expert skills in culinary techniques, catering, charcuterie, food safety and HACCP.
My passion is seafood, I’m excited about applying what I know in a new context and learning more
from new co-workers and employers!
Key Competencies
• Creative
• Organise
• HACCP & Food Safety
• Flexible
• Leader ship
• Full Driver Licence
• Team Work
• Creativity
• Attention to Detail
• Trustworthy
• Good
communication
• English Speaking
• Project Management
• Work Study
• Nationality Irish
• Influence
Educational Record
• Level 6 Food Science Certificate. 2017
• 12 Week Certificate Course Ballymaloe Cookery School. 2016
• Ballymaloe HACCP & Food and Safety. 2016
• FETAC level 6: National Craft Certificate in Professional Cookery. 2004
Fáilte Ireland Accreditation of Prior Learning Scheme.
Achievements
I organise a regular soccer game for dads - 2 days a week. I manage to get up to 40 dads
together for soccer match from 9pm on Tuesdays and Thursdays. I think it’s important to
support other parents as we build a community and friendships. Many families relocate to
Ballincollig and it can be hard to make friends outside of work. It also allows us to improve
our fitness from whatever level it is at and is an enjoyable and fun outlet for our energy that
is family friendly.
Employment
Coláiste Na Mumhan
Co Cork Ballingeary, Co. Cork.
2013, 2014, 2015 & 2016 (June & July)
This college offers a 3 week Irish course to 200 teenagers at a time and runs two such
courses each summer. I was responsible for providing simple healthy meals to pupils
(including those with special diets) and a dinner suited to a smaller number of teachers each
day. Given a limited budget, I devised a suitable menu, ordered the appropriate stock,
prepared meals and managed a small kitchen staff. I ensured that HACCP hygiene practices
were fully implemented, portion sizes were appropriate to remain within budget and that the
quality of food provided was maximised. I was very happy to be asked to return in 2014,
2015 and 2016.

2. John Teahan
2 Limeworth, Carriganarra, Ballincollig, Co. Cork.
John.teahan4@gmail.com 087 6904819
Begley’s Bar & Restaurant
Ballydavid, Dingle Peninsula, Co. Kerry.
2013 & 2014 (July -Sept) & 2009 & 2010 & 2015 (June –Oct 2015).
Begley’s is a family run bar right on the seafront in Ballydavid –a remote Gaeltacht village on
the Dingle Peninsula. A separate dining room (seating approx. 40) is open only in the busy
summer months. As the only chef, I was solely responsible for menu planning and pricing,
ordering stock and kitchen hygiene. I cooked a simple fresh seafood menu with specials
depending on the local catch of the day. With a very limited staff and business being
unpredictable and reliant on weather, I often did up to 40 covers on my own.
Previous Employments
2010 - 2012 The Dingle Pub Dingle Co. Kerry Head Chef
2006 - 2007 Freddie’s Bistro Theatre Lane, Limerick. Sous Chef
2004 - 2005 Campbell’s Catering Banta Global, Limerick. Weekend Chef
2000 - 2002 Paul’s Bar & Restaurant Dingle, Co Kerry. Head Chef
1994 - 2000
1992 - 1994
The Half Door Restaurant
(fine dining seafood restaurant)
Dingle, Co Kerry. Head Chef
Chef
Seafood has dominated my career to date as I have been based in tourist towns by the sea
with a strong culinary tradition. An Post named Dingle as “Foodie Town of Ireland” in 2014!
The Half Door, where I began my career, is one of the more established fine dining seafood
restaurants in the town and I bring what I learned during my years there with me. I
thoroughly enjoy preparing all sorts of fresh fish, shell fish and seafood dishes. Seafood is
not to everyone’s taste and all of the restaurants I have worked in offered alternative dishes
to a similarly high standard, including chicken dishes, steak, duck, pork, stews and
vegetarian options.
Interests and Achievements
In the past few years I have taken some time off to spend with my young family, only working
seasonally. I enjoy sports and have been involved in underage training for camogie, hurling
and football under 5 and 7. I have organised a biweekly soccer group for other parents for a
number of months in 2016. I also like to experiment with new recipes and enjoy cooking for
friends and family.
References on request