Michael Deans Email & Phone Number

Plymouth, United Kingdom

St Albans, United Kingdom

Complete control of stock and kitchen. Classic and Modern british cuisine in a 75 plus cover restaurant. Responsible for design of menus, production and implementation of the menus. Use of local produce is always implemented. Also in charge of function menu and 150 cover buffet and canapé service, these include weddings, birthdays, funerals and other.

Theydon-Bois, Essex.

Responsible for a 3 chef brigade, serving up to 40 covers lunch and up to 70 covers dinner a la carte with Sundays for up to 100 covers, serving a range of modern British cuisine and was voted “Restaurant of the Year 2009” by the Essex Guardian. Main duties included day to day running of the kitchen, menu planning and design, stock control, ordering.

Totnes.

Worked with Sous Chef producing high quality food, responsible for purchasing and menu design. Serving around 60 covers per night. Using locally sourced produce for modern British and traditional cuisine.

Plymouth, United Kingdom.

Control of kitchen.Purchasing.Menu design and specials.Supervised kitchen staff

Responsible for 2 restaurants and banqueting.Brasserie and 1Rosette restaurantPreparing kitchen rotas, purchasing and menu design.Training of all kitchen staff. Covers from 150 to 300 daily and banquets weddings etc. GP budget 66 - 70%.

Hotel barge actief, Catering to the luxury end of a highly competitive holiday market, preparing and presenting superb cuisine to guests and crew, Producing menu planning and purchasing all aspects of food preparation and presentation.

Denton, Texas, USA.

Managed the kitchen and 12 staff,Purchasing scheduling, menus and inventory costs,Hands on with production and presentation of all food items leaving kitchen including A la Carte menu, theme buffets and Sunday brunch.Covers up to 700 on functions, Preparation of New-American cuisine with International influences including chefs table, gourmet dinners and.

Dallas, TX, USA.

Las Colinas, Dallas, TX, USA.

Supervising 20 staff.Purchasing inventory, menu design and production.Catering for up to 500, rotation menus to cater for up to 700 clients.BI account with formal catering and dining

Austin, Texas Area, USA.

Supervising 25 staff.Catering for up to 200 in the A la Carte restaurant.Set menus, two week rotation and Sunday brunch.Preparing international cuisine.

Horseshoe Bay, Texas, USA.

Supervising 10-12 staff, preparing breakfast, soups, daily features, brunch menus, production and presentation, catering for functions of up to 800 guests. Preparing 2 rosette level Modern American, French and International Cuisine.

Austin, Texas.

Assisting banquet chef in all production from banquet kitchen, Preparing sauces, daily par levels and all hot items, compiling brunch menus and produced brunch for up to 1000 covers. Supervising banquet kitchen in chefs absence. 1986 – 1988 – Position – Chef de Partie (Pastry) – Mermaid Beach Club – Southshore Rd. Bermuda.Working under Klaus Rheulik.