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Davy - Head Chef - Aylesbury, UK

Neil Davy

Aylesbury, UK

Summary

An experienced passionate chef competent in all aspects of kitchen management, stock control, staff training/ development, menu compilation, costing, supplier sourcing and negotiation.

Passionate about creating exciting dishes with fresh seasonal produce, whilst remaining cost effective through supplier negotiation and minimal waste. The menus in the restaurants were changed every 3 months, keeping up with the seasonality and availability of produce.

Excellent budgeting and planning skills, to incorporate stock takes and the compilation of monthly figures. Excellent experience of kitchen management, menu planning for large functions such as weddings, conferences and restaurants for up to 3500 people. As well as making wedding and novelty cakes and ice sculptures, I have been solely responsible for catering for King Hussein of Jordan, Nelson Mandela and also various heads of state at different venues throughout South Africa and also in India and Malaysia as well as catering to numerous sporting events.


Knowledgeable in all HACCP, COSHH controls and training, staff rostering and all other
administration duties related to the kitchen including staff recruitment.

Services

Head Chef

Summary:

Neil Christopher Davy

Profile
An experienced passionate chef competent in all aspects of kitchen management, stock control, staff training/ development, menu compilation, costing, supplier sourcing and negotiation.

Passionate about creating exciting dishes with fresh seasonal produce , whilst remaining cost effective through supplier negotiation and minimal waste. The menus in the restaurants were changed every 3 months, keeping up with the seasonality and availability of produce.

Excellent budgeting and planning skills to incorporate stock takes and the compilation of monthly figures. Excellent experience of kitchen management, menu planning for large functions such as weddings conferences and restaurants for up to 3500 people. I have been solely responsible for catering for King Hussein of Jordan, Nelson Mandela and also various heads of state at different venues throughout South Africa and also in India and Malaysia as well as catering to numerous sporting events.


Knowledgeable in all HACCP, COSHH controls and training, staff rostering and all other
administration duties related to the kitchen including staff recruitment.

Work History

Chef

Self

From January 2012

Head Chef- Various positions held around Aberdeen as Temporary Head Chef including Ardoe House Hotel , The AECC and Montmartre Restaurant.

I believe in continuous improvement and that no matter how experienced you are, you can always learn new things by working with new people.
I decided that to enhance my knowledge and aid my development, it would be valuable to work on temporary assignments at different locations and with different people. I am now looking for a new opportunity, where I can share this knowledge and help develop the team.

Head Chef

Howies Restaurant

January 2010 - December 2011

Howies is an upmarket fine dining restaurant with very strict budgetary controls serving mostly French, Scottish and Mediterranean cuisine, all fresh produce delivered daily. I didn't have a freezer at Howies as everything was prepared fresh each day.
Duties:
All aspects pertaining to kitchen management, stock control, staff training/ development, menu compilation and costing, supplier sourcing and negotiation. Stock takes and the compilation of monthly figures, all HACCP, COSHH controls and training, staff rostering and all other administration duties related to the kitchen including staff recruitment.

Head Chef

Holiday Inn Westhill

August 2008 - December 2009

This is an Independent 4 star hotel with 2 restaurants, one seating up to 200 people served by its own kitchen as well as serving the ladies bar and also room service. The main kitchen served both the Rosetted fine dining restaurant as well as all the banqueting the Hotel had at any time.
All aspects pertaining to kitchen management, stock control, staff training/ development, menu compilation and costing, stock takes and the compilation of monthly figures, all HACCP, COSHH controls and training, staff rostering and all other administration duties related to the kitchen including staff recruitment. Fully responsible for the smooth running of two kitchens doing upwards of a 180 covers per day also responsible for the smooth running of banqueting up to 300 people. Managed 18 staff

Head Chef

The Olive Group of Companies

March 2005 - July 2008

Duties:
Head Chef the Olive Grove Restaurant (Brasserie/Bistro), Head Chef Olive Tree Restaurant (Fine Dining), Head Chef Olive Garden Catering Company (University catering, Corporate Fine Dining catering and Wedding Function catering).
All aspects pertaining to kitchen management, as above.

Executive Head Chef

Glenburn Lodge

March 2003 - January 2005

An Independent 5 star Hotel & Lodge 30 miles outside Johannesburg with 40 chalets and a 101 room Executive 5 Star hotel
Duties:
All aspects pertaining to kitchen management, stock control, staff training/ development, menu compilation and costing, supplier sourcing and negotiation. Stock takes and the compilation of monthly figures, all HACCP, COSHH controls and training, staff rostering and all other administration duties related to the kitchen including staff recruitment.
All aspects pertaining to kitchen management, menu planning for weddings and large functions/ conferences plus a 300 seat in-house family restaurant and a 100 seat fine dining restaurant. The menus in the restaurants were changed every 3 months, keeping up with the seasonality and availability of produce. Fully responsible for the catering and management of up to 7 weddings on a weekend and management of up to 6 function venues and kitchens, catering collectively for up to 1700 people.

Head Chef

Late Harvest Catering

August 1998 - February 2003

All aspects pertaining to kitchen management, menu planning for weddings, boardroom lunches and various types of functions for up to 3500 people including sports catering. Responsible for all kitchen financials, costings, menu development and pricing of function, event and fine dining menus. All aspects pertaining to kitchen management, stock control, staff training/ development, menu compilation and costing, supplier sourcing and negotiation. Stock takes and the compilation of monthly figures, all HACCP, COSHH controls and training, staff rostering and all other administration duties related to the kitchen including staff recruitment.

Co-owner of Kelseys Grill

June 1997 - July 1998

After an accounting "glitch" involving my partner, I decided to terminate the partnership and that he buy my share of the company.

Executive Sous Chef

JNB Int Airport

February 1994 - April 1997

Duties:
Responsible for a kitchen brigade of 138+, the day to day running of an incredibly busy kitchen operation. Catering for 39 airlines, producing up to 25000 meals per day, ensuring all dietary needs are met. All aspects of kitchen management.

Head Chef

Champagne Sports Resort

July 1992 - December 1993

Duties: All aspects pertaining to kitchen management.

Chef de Partie/Jnr Sous Chef

Airport Sun, South Africa

January 1991 - June 1992

Duties:
Menu planning, stock ordering, shift leader, cooking.

Projects

Some photos

a few

Qualifications & Certifications

Mafikeng High School

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