Andrew C Roy Resume

ANDREW C ROY 15 SARAHS CLOSE, PADSTOW, CORNWALL, ENGLAND, U.K PL28 8BJ. Phone: 0044(0)1841 532 281 Mobile 0044(0)7904 151 428 DATE OF BIRTH. 31ST JULY 1965 NATIONALITY.

BRITISH

PLACE OF BIRTH. SCOTLAND

OBJECTIVE. To always work and act honestly and professionally, to the very best of my ability. I am friendly, organized, ambitious, trustworthy, reliable and dependable. I love the challenge of communicating with different cultures organizing my departments and teaching the company specifications to my junior colleagues. I strive on pressure and adversity. QUALIFICATIONS. I Studied at Glasgow College of Food Technology full time from 1980 until 1982 and day release for a further 18 months obtaining City & Guilds of London Professional Catering Certificates 705, 706/1, 706/2, 770 all with Credit or Distinction. I have also obtained HCIMA TS1 Staff Training, HCIMA TS2 Group Training and RIPHH intermediate award. OFFSHORE CERTIFICATES. ENG1 Medical Certificate, (UK) Personal Survival Techniques, Personal Safety and Responsibility, Basic Firefighting Instruction .Crisis Management and Human Behaviour, First Aid, Manual Handling OFFSHORE EMPLOYMENT. JAN------MARCH 2009 MV SAGA RUBY, EXECUTIVE SOUS CHEF, 5 Star Cruise Ship 700 Guests 350 Crew .With 45 Crew I ran 2 Restaurants Catering for 350—400 in The Lido and 40 cover Fine Dining in The View Restaurant. I was also responsible for the late night snack which I rejuvenated. The View was averaging 16 covers when I arrived and was at capacity with waiting lists when I left. The comments were the best ever for my department when I left. JUNE-----SEPT 2007 MV HEBRIDEAN SPIRIT, CONSULTANT CHEF. 5 Star luxury Cruise Ship. Attempted to reinvent Menus,Recipes, Flavours, and presentation with reasonable success.

SEPT-----NOV 2004 MV HRROSSI, CONSULTANT CHEF. START UP CREW Responsible for a 100 cover Fine Dining Restaurant on a 600 Passenger Ferry in the Islands of Scotland. The Menus were written before my arrival so I reinvented the recipes and presentation for both the Fine Dining and Self Service restaurants leaving a photographic and written guide for the company ONSHORE EMPLOYMENT. INTERNATIONAL CONSULTANCY. DEC 2008----JAN 2009 LE TROSCARNE HOTEL, MORZINE FRANCE. Improved food standards, flavours and presentation. Resourced suppliers and installed hygiene systems in a 150 cover skiers chalet. NOV 2008---DEC 2008 FLYING REINDEER AND HOSTE HOTELS LAPLAND, FINLAND. An advertising campaign where I appeared on Indian Television Show Secret Kitchen JAN-----APRIL 2008 ZODIAC RESTAURANT VASE PLAS, SENIAC, BELGRADE SERBIA. Teaching Serbian Chefs European Style food. Installing Western Hygiene Systems,Stock Rotation Cost Control and Presentation Styles I revamped menus ordering systems and introduced stock control procedures. I taught the management marketing procedures and quality control. The restaurant was taking £1500pm when I arrived and £7000pm on departure. I returned in July and the Restaurant had continued to improve using the same systems. 1997----2008 ANDY THE CHEF Ltd INTERNATIONAL CONSULTANCY My own Company doing Freelance / Consultancy work in various Hotels and restaurants including the following. Adair Manor Eire, Northcote Manor Devon, Helped to win RAC Hotel of the Year. Bindon Country House Hotel, The Walnut Tree Inn Henley on Thames, Lower Slaughter Manor (working with Michelin Starred Chef Paul Reid. The Barn Brassiere Suffolk (opening team) All these were Three Rossette Plus Establishments 1996---1997 THE SEAFOOD RESTAURANT RIVERSIDE PADSTOW CORNWALL. CHEF TOURNANT. Working with Rick Stein and Michelin starred Paul Ripley preparing freshly caught Seafood in the Uks most famous fish restaurant. 1993---1996 THE CLARION GRANDE PAVILION SEVEN MILE BEACH GRAND CAYMAN BWI PREMIER SOUS CHEF. Running a very busy 5 Star kitchen in the Caribbean Fine Dining 100 Banqueting 750, with Pool Bar and Room Service. 45 Chefs under my direction.

1990---1993 THE MOLLINGTON BANASTRE HOTEL PARKGATE ROAD CHESTER SENIOR SOUS CHEF. Brigade of Twelve part of the team who improved the Hotel from 3 to 4 red stars. 1987----1990 HARVEYS RESTAURANT WANDSWORTH LONDON CHEF DE PARTIE. Two Star fine dining part of the team who brought Harveys from burger bar to 2 Michelin Stars under the direction of Marco Pierre White. 1984----1987 THE CASTLE HOTEL CASTLEMEADOW NORWICH CHEF DE PARTIE----SOUS CHEF 4 STAR 500 BANQUETING. 1980----1984 THE CENTRAL HOTEL ARGYLE STREET GLASGOW COMMIS TO SNR CHEF DE PARTIE (sauce) Part time while at college to full time on graduation on all sections of a busy North British Transport Hotel. 150 covers Fine Dining(silver service) 750 Banquetting