AVAILABLE: Restaurant Manager or Chef

by Karl Ocallaghan
(Mijas)

A conscientious and self-motivated individual with great enthusiasm and determination to succeed. Hard working, reliable and resourceful with etxcellent organisational and staff management skills, combined with the ability to prioritise a substantial workload. Successfully receives, assimilates and evaluates information quickly in order to complete any task efficiently. Professional and approachable

whatever the circumstances. Has understanding of Heath and food regulations.


KARL O’CALLAGHAN
Calle Tamarindo
Mijas costa
Tel: 666610684
E-mail:karlocallaghan39@gmail.com

Personal Profile
A conscientious and self-motivated individual with great enthusiasm and determination to succeed. Hard working, reliable and resourceful with etxcellent organisational and staff management skills, combined with the ability to prioritise a substantial workload. Successfully receives, assimilates and evaluates information quickly in order to complete any task efficiently. Professional and approachable
whatever the circumstances. Has understanding of Heath and food regulations.

Education
Riversdale Community College, Dublin Ireland – Graduated with advanced level certificates in secondary education (high school equivalent)

Waterford College Of Further Education, Waterford, Ireland – Sept 2009 –June 2010
Fetac level 5 – Chef Diploma

Work Experience
Head Chef - museum voorlinden- September 2016- April 2017. The Hague, The Netherlands.
.Check freshness of food and ingredients
.Coordinate new menus based on clients needs and dietary restrictions
Supervise and coordinate activities of cooks and other food preparation workers
.Develop recipes and determine how to present the food
.Plan menus and ensure uniform serving sizes and quality of meals
Inspect supplies, equipment, and work areas for cleanliness and functionality
.Hire, train, and supervise cooks and other food preparation workers
.Order and maintain inventory of food and supplies needed to ensure efficient operations
.Monitor sanitation practices and ensure that kitchen safety standards are followed.

Oct 2012 – Aug 2016
Chipolte Mexican Grill, Toronto, Ontario
General Manager
• Setting and achieving the highest standards in all areas of the restaurant management including the employee, customer experience and financial results
• Overseeing training and development of restaurant employees and effectively addresses the needs of the customer, the Assistant manager and other employees
• Leading the restaurant team in successful day-to-day operations
• Training and developing Crew, Hourly Managers, and Assistant manager through quality orientations, development discussions, performance evaluations, and recognition so that that they are prepared for additional career opportunities
• Coaching and counselling employees on a timely basis, making decisions on promotions and terminations of employees, and taking the appropriate action
• Identifying talent, interviewing, and hiring new Crew
• Ensuring that employees receive appropriate benefits & payroll.
• Writing schedules that meet the needs of the business
• Building sales and managing the restaurant budget
• Compiling, preparing and maintaining P&L statements, budgets, and cost controls with regard to food, beverage, and labour goals.
• Performing required administrative duties on time, including processing required paperwork
• Ensuring that safety and security standards are emphasized




Nov 2010 – Sept 2012
Revolution Gastro Bar, Waterford City, Ireland
Bartender
• Inspiring bar staff to deliver prompt, friendly andefficient service at all times
• Providing day-to-day support to the Retail Area Managers. Daily Stock Control and full weekly audit.
• HR responsibilities including recruitment, training and development of staff.
• Organising the daily rota and duties.
• Responsible for management of brand standards, stock rotation & cashing up.
• Analysing data and drawing conclusions for the business.
• Daily and weekly reconciliation of sales/ end of week/ payroll.
• In-depth understand of measurements and weights of drink level
• Managing a team of 12 permanent and also casual bar staff & supervisors.
• Working with the Hospitality Manager in coordinating & planning for big events.
• Re-evaluating the beverage & wine list offered, highlighting trends & new products to managers.



References available on request.