David Greene Email & Phone Number

Dublin, County Dublin, Ireland

Dunboyne, Meath, Ireland

Preparation & display of food for cold food counter. Preparation of food for hot service kitchen. Completion of busy breakfast & lunch service. Development of new dishes and menu items. Ordering of stock and maintaining appropriate stock levels. Ensuring HACCP is adhered to and completion of all relevant documentation.

Dunboyne, Meath, Ireland

Preparation of hot & cold food items for service. Monitoring and ordering stock. Delegation of duties to staff members and completion of weekly staff rota. Ensuring HACCP is adhered to and all necessary documentation is completed.

Ireland

Management of competitors prior to competition including traceability of all purchased food products and ensuring HACCP was adhered to throughout by maintaining records. Production of food on day of filming for presentation and production of samples for public tasting.

County Dublin, Ireland

Development of new products from initial concept stage to launch. Sourcing of suitable raw materials from suppliers through information and samples. Completion of internal trials on products in development stage. Participation in and preparation of samples for customer presentations. Completion of sensory trials once product has passed through development stage. Benchmarking against similar competitors’ products. Continuously update all necessary documentation.

Ballsbridge, Dublin

This position was part of a work placement module in DIT. Primary function was in the banqueting kitchen where food had to be prepared for up to 400 guests attending weddings, conferences etc. Maintaining high hygiene standards and completion of all necessary HACCP documentation. Commis Chef in the entre and veg sections of the hotel’s restaurant kitchen during peak times.

customer transactions, foreign currency

Calculating, Billing and Collection of fees. Running Cashpool Reports. Administration of Letters of Credit. Administration of Syndicate Loans. Interaction with Corporate Lenders and Dealers. Interaction with Treasurers and Financial Controllers

Bachelor’S Degree, Culinary Entrepreneurship, First Class Honours

After achieving an average grade of 80+% throughout my course, Higher Cert in Culinary Arts, I was eligible for advanced entry into BSc.

Higher Certificate, Culinary Arts/Chef Training, Distinction

The Culinary Arts Higher Certificate course is a condensed version of the Culinary Arts BSc Degree course. As such, it was designed.

Fetac Level 5, Cultural And Corporate Project Management, Distinction

Activities and Societies: Organised Rathmines Festival Cultural & Corporate Project Management. The modules completed during my time here.