JASON FARR

• Cooking for 11 Crew
• Cooking for Owner and Family over December - Kosher and non - Kosher
• Restructuring the Galley to a workable state
• Organizing Inventories on board
• General day to day running and ordering
• General Maintenance

• Rotational Head/Sole Chef
• Cater to 15 Crew and up to 12 guest
• Daily crew breakfast, lunch and dinner, when guest on only Lunch and Dinner
• worked every day on rotation 70 on 70 off
• crew had food cooked fresh daily.
• Guests could range from 1 through most 26
• Communicated well with family on preferences as several different family members and all had own requirements
• Worked closely with suppliers for produce and cost management .
• dynamic family to cater for always had different options menu wise
• Dietary preferences catered for celiac, nut and sesame allergies
• General day to day galley cleaning
• Rotation on all produce in fridge, freezer and dry stores
• General daily checks and rotation of all products and produce
• Worked closely and well with chief stew on all matters
• Used the Voly system to input all invoices and receipts to send to Captain for approval
• Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
• Ordered food supplies from vendors to maintain adequate stock levels.
• Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.

• Have ENG1, STCW, Security, Level 3 Food and Hygiene
• Cater to 16 Crew and 12 Guests
• Off Charter maintain the galley, stores and fridges upkeep and general ordering, shopping for crew needs
• On charter generally take control of breads, ice creams, cold larder, salads, and desserts. Crew food is split between us
• Assist with anything Head chef requires also.
• Menu writing planning etc.
• Cultivated positive relationships with Suppliers to source the best ingredients as much as possible depending on location
• Disciplined and dedicated to meeting high quality standards.
• Supported Head Chef with stock control and rotation, minimizing waste with FIFO systems.
• Acted as head chef when required, maintaining continuity of service and quality.

• LUSCOMBES AT THE GOLDEN BALL 80 Cover Restaurant Extensive outside catering and private cooking at houses.
• Pastry Chef for the restaurant and outside catering
• Ensured personnel safety, kitchen sanitation and proper food handling or storage.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Experimented with new dish creations by incorporating customer recommendations and feedback.

• 5 in Pastry) L'ESCARGOT The Picasso Room 1 Michelin Star 3 Rosettes 35-40 covers Two private dining rooms 140 cover Brassiere.

• 3 Rosettes 60 cover fine dining 100 cover fine dining.

• 80 Covers Restaurant Outside catering upto 200.

40 Bedroom Hotel

• Closely followed recipes and Chef standards, maintaining consistency across the operation
• Kept a thorough, detailed inventory to ensure sufficient stock levels and minimize waste.
• Trained and mentored junior team members, instilling capability and confidence to deliver excellent results consistent with company standards.

• 32 bedroom hotel 80 Cover Restaurant 4 Large Private Dining Rooms Wedding upto 160 Covers.