Roy Bird Email & Phone Number

Rosslare

Presently working as chief cook for gulf offshore where I have the responsibility of the day to day running of a 24 hour galley. Including the ordering,stock taking and food costing, along with the health and hygiene throughout the catering department.Liaising with the master regarding arrival and departure of ports also the delivery of stores.Working to a relatively tight budget, monitoring any food waste and ensuring all ledgers and appropriate paper work is kept up to date.

Belfast, United Kingdom

Worked as chief cook & relief chief steward on the RV.Corystes research vessel owned by AFBI Had the responsibility of day to day running in the galley along with food hygiene, stores and costing. Planning varied menus for officers, scientists and crew.

Larne

Working along side head chef on a day to day basis. Maintaining a high standard of meals throughout the menu ensuring cleanliness of kitchen areas and surrounding areas.

Ligerz Switzerland

Working along side the head chef in a very busy and high class hotel. Ensuring all food was prepaired in a high Swiss standard, maintaining a good report with customers and staff within the hotel.

Larne

Liaising with the head chef,ensuring a high standard of meals were presented to customers, discussing new and various ideas for menusEnsuring wedding function meals in the hotel went to the guests in a constant high standard

Scotland

Catering for over 1000 crew and passengers onboard the vessel. Learning from the chief cook and also working as a steward clearing and serving in the various lounges and bar

Education record

Education record