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Senior
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Multitraded
Simon Birch
,
Enfield, United Kingdom
Experience
Other titles
Skills
I'm offering
I foremostly traded as an Electrician, class 2 17th edition in the Royal engineers
I also did 6 years of retail and leisure as a site supervisor for a main and a satellite store.
I lived in Germany during these careers and also learned German.
After Germany I decided to change pace and become a chef, returned to the uk and did cheffing for 6 years, racing from KA to sous chef. Everything I do is self taught, im not a french chef or gordan ramsay but my dedication and presentation is worth a rosette at least provided with the right team and right environment with a business that has the right ethos.
I can do manythings, I also hold an RTITB, a CSCS and a driving license.
I have a dab hand in the garden dealing with growing herbs and plants for restaurants I have worked for in the past and germinating and growing my own produce.
I can do most construction tasks usually unsupervised but with the more technical side of life maybe a little suervision is necessary.
I built part of a kennel complex for a dog home in Germany, Sennelager.
I have CQP covered for VIPs in Northern Ireland and Afghanistan.
I have built my own business on a stationary 122ft barge and turned it into a restaurant/bar/live music venue which is still open to this date but now owned by someone else who maintains the name on the door.
I have food Hygiene lvl 3
St Johns senior award lvl 3
NITAG medic level 3
I also did 6 years of retail and leisure as a site supervisor for a main and a satellite store.
I lived in Germany during these careers and also learned German.
After Germany I decided to change pace and become a chef, returned to the uk and did cheffing for 6 years, racing from KA to sous chef. Everything I do is self taught, im not a french chef or gordan ramsay but my dedication and presentation is worth a rosette at least provided with the right team and right environment with a business that has the right ethos.
I can do manythings, I also hold an RTITB, a CSCS and a driving license.
I have a dab hand in the garden dealing with growing herbs and plants for restaurants I have worked for in the past and germinating and growing my own produce.
I can do most construction tasks usually unsupervised but with the more technical side of life maybe a little suervision is necessary.
I built part of a kennel complex for a dog home in Germany, Sennelager.
I have CQP covered for VIPs in Northern Ireland and Afghanistan.
I have built my own business on a stationary 122ft barge and turned it into a restaurant/bar/live music venue which is still open to this date but now owned by someone else who maintains the name on the door.
I have food Hygiene lvl 3
St Johns senior award lvl 3
NITAG medic level 3
Markets
United Kingdom
Language
German
Good
English
Fluently
Ready for
Ongoing relation / part-time
Available
My experience
2019 - ?
job
Sous Chef
Simple and Good Vegan Restaurant, Enfield Town.
2019 - 2019
job
Sous Chef
The Robin Hood Pub.
Botany Bay, Enfield
Daily service and Functions for up to 80 to 250 people per day.
Daily service and Functions for up to 80 to 250 people per day.
Service, UP
2018 - 2019
job
Head Chef, The Coborn
Young's Pub.
8 Coborn Rd, Mile End, London E3
2DA
60 -150 covers per day. Primarily involved in the production of Vegan choice menus for Young's.
2DA
60 -150 covers per day. Primarily involved in the production of Vegan choice menus for Young's.
Production
2018 - 2018
job
Sous Chef
Trent Park Country Club, Enfield.
Supervising team, delegating jobs to the team for function preparation for up to 200 covers.
Delegation of jobs to team for a la carte preparation. Producing daily specials to promote GP recovery.
Develop new menu spec and producing allergen sheets, recipe spec and photography of the dishes to maintain uniformity with the food presentation.
Designing Weekly Specials Menu including own recipes and dishes.
Developed Vegan recipes to promote the restaurants Vegan friendly basis.
Production of stock control, wastage and ordering sheets, implementing a formula on Excel to calculate holding, spending and wastage monetary value.
Introduced SFBB to the premises and maintained an accurate and thorough log of all production and HACCP monitoring. Implemented cleaning schedules and HACCP monitoring paperwork.
Control of satellite stores food production including training the staff on HACCP and food hygiene
compliant with current legislation. Pioneer of the introduction of food safety to the staff at this
premises to bring all food handlers up to date with current food hygiene legislation.
Developed food to specific requirements of the customer, one to one basis with the customer
developing a menu suitable for their event. Created separate menus for clients requiring stringent
allergen control.
Delegation of jobs to team for a la carte preparation. Producing daily specials to promote GP recovery.
Develop new menu spec and producing allergen sheets, recipe spec and photography of the dishes to maintain uniformity with the food presentation.
Designing Weekly Specials Menu including own recipes and dishes.
Developed Vegan recipes to promote the restaurants Vegan friendly basis.
Production of stock control, wastage and ordering sheets, implementing a formula on Excel to calculate holding, spending and wastage monetary value.
Introduced SFBB to the premises and maintained an accurate and thorough log of all production and HACCP monitoring. Implemented cleaning schedules and HACCP monitoring paperwork.
Control of satellite stores food production including training the staff on HACCP and food hygiene
compliant with current legislation. Pioneer of the introduction of food safety to the staff at this
premises to bring all food handlers up to date with current food hygiene legislation.
Developed food to specific requirements of the customer, one to one basis with the customer
developing a menu suitable for their event. Created separate menus for clients requiring stringent
allergen control.
Excel, Training, Event, Photography, Monitoring, Safety, HACCP, Production, UP
2018 - 2018
job
Chef de Partie
Tottenham Hotspurs Academy.
Enfield
Daily preparation of healthy nutritious meals for football trainees and first team
Producing food to specific dietary requirements for 150 people
Recording exact quantities of specific food constituents including vitamin levels in order to comply with the dietary needs of the football players. Controlling of the pass to ensure all food is fresh at all
times Recording wastage, temperature controls for hot and cold holding, maintaining CCP logs.
Daily preparation of healthy nutritious meals for football trainees and first team
Producing food to specific dietary requirements for 150 people
Recording exact quantities of specific food constituents including vitamin levels in order to comply with the dietary needs of the football players. Controlling of the pass to ensure all food is fresh at all
times Recording wastage, temperature controls for hot and cold holding, maintaining CCP logs.
Controlling
2017 - 2018
job
Sous Chef
The Winchmore Pub.
Enfield
Acting head chef when head chef was absent, including supervising and managing the pass, kitchen
staff and front of house staff. The team consisted of 20 people.
Function and banqueting prep and service for up to 120 people including canapes, buffet, afternoon
tea, Celebrations, Christmas parties, and full al a carte for up to 100 people.
Working with Head Chef to develop new menus and spec, ensuring compliance with current allergens and portion control to maintain a positive GP. Developing Vegan menu
Design, price and produce innovative specials each week taking into account costings relating to
efficient use of any surplus food available.
Managing food and product ordering and keeping detailed records of all food delivered and all supplier
details to keep a trace on all foods.
Reviewing and improving on past performance through weekly kitchen meetings. Maintaining training and records of DCDP, CDP and commis.
Upskilling KPs and commis to improve the team structure and train staff to develop them.
Maintaining a GP of over 68% throughout this position.
Acting head chef when head chef was absent, including supervising and managing the pass, kitchen
staff and front of house staff. The team consisted of 20 people.
Function and banqueting prep and service for up to 120 people including canapes, buffet, afternoon
tea, Celebrations, Christmas parties, and full al a carte for up to 100 people.
Working with Head Chef to develop new menus and spec, ensuring compliance with current allergens and portion control to maintain a positive GP. Developing Vegan menu
Design, price and produce innovative specials each week taking into account costings relating to
efficient use of any surplus food available.
Managing food and product ordering and keeping detailed records of all food delivered and all supplier
details to keep a trace on all foods.
Reviewing and improving on past performance through weekly kitchen meetings. Maintaining training and records of DCDP, CDP and commis.
Upskilling KPs and commis to improve the team structure and train staff to develop them.
Maintaining a GP of over 68% throughout this position.
Design, Training, Service, Compliance, UP
2017 - 2017
job
Sous chef at The Kings Head, Great Baddow Chelmsford
unknown.
2016 - 2017
job
Grill chef at Bourgee restaurant, serving Josper grilled steaks and lobster
Bourgee restaurant Chelmsford.
Opened the kitchen with the company producing a menu to a spec designed by Mark Baumann.
In charge of various sections on rotation including starters mains desserts and sides.
Personally cooked for Great British Masterchef Mark Baumann on his birthday.
100% knowledge of a spec book within 1 month of employment and able to produce the entire menu
without help.
In charge of various sections on rotation including starters mains desserts and sides.
Personally cooked for Great British Masterchef Mark Baumann on his birthday.
100% knowledge of a spec book within 1 month of employment and able to produce the entire menu
without help.
2014 - 2016
job
Kitchen assistant, Channels golf club, Chelmsford
unknown.
Head Kitchen porter/Kitchen assistant, Preparation of food. Recovery of service usually solo after a
banquet of up to 250 people. Cover of chefs when chefs are unavailable. Managing Kitchen porters,
Disciplinary procedures, Ordering of COSSH materials, Designed and implemented cleaning schedule.
banquet of up to 250 people. Cover of chefs when chefs are unavailable. Managing Kitchen porters,
Disciplinary procedures, Ordering of COSSH materials, Designed and implemented cleaning schedule.
Service, UP
2007 - 2013
job
Supervisor
NAAFI Germany.
Retail catering and leisure. Management of a shop
KPI, BCL, Ops reports, Payroll, merchandising, Banking, stock control, ordering and receipts.
Shift management, bar work including pump cleaning, cash management and shift management.
KPI, BCL, Ops reports, Payroll, merchandising, Banking, stock control, ordering and receipts.
Shift management, bar work including pump cleaning, cash management and shift management.
Retail, Management, Banking, Cash management, KPI
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