Alan Keegan Email & Phone Number

Dublin

Point Village

 Overseeing a busy Kitchen with very strong food sales  Over seeing Hemi demi bar with a Asian cuisine concept which is very popular with Dublin’s young and trendy and concerts goers heading to the newly revamped 14,000 capacity 3arena doing 400 covers on a concert evening  Overseeing Coda eatery which offers a wide range of meats from dry aged rump , sirloin , rib eye and flat iron which are cooked over burning lava rocks to create a charred smoky finish. Daily specials also run using seasonal ingredients. On a busy night we could do up to 200 covers  Planned and executed banquets up to 850 people  Training schedules and payroll  Ordering and stock takes  Food costing and menu planning  Tastings with large clients before settling on menus  Overseeing HAACP and instructing food safety classes  Usage of modernist techniques; sous vide , molecular gastronomy etc

Dublin 24

 Working for Ireland's largest hotel group  Managing a team of 6 Chefs & 5 Kitchen Porters Overseeing a busy Kitchen with strong revenues  Enforce and maintain high standards of hygiene. A hands on Chef leading from the front Multi-task and manage several different tasks at the same time. Cook all food from scratch. Gain and maintain the respect of junior staff. Check food deliveries when they arrive to make sure they are up to scratch. Accurately document revenue and expenditure. Update staff timesheets and payroll documents.  Portions Control  Menu planning (Group level) Monitoring kitchen staff Training employees. Stock takes. Implement and maintain waste management