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SLocked

  • Member since 11th May 2021
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Personal Information

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  • Gender Male
  • Nationality British
  • Alcohol consumption Low
  • Willing to take a drug test Yes
  • Smoker No
  • Visible tattoos No
  • Criminal RecordNo

Team

  • Marital Status Married
  • Looking to work as a couple No

Languages

  • English Fluent
  • French Basic

Availability

  • Availability 1 - 2 Weeks
  • Current country United Kingdom
  • Current location Newcastle upon Tyne

Passport & Visas

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Downloads

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About & Hobbies

A well-travelled person to over 108 countries world-wide, both for leisure and work, enjoy meeting different cultures and people.

A classically, trained, professional chef with a passion for creating high quality dishes.

Broad experience from haute cuisine to traditional dishes and across a range of international cuisines.

Experience, knowledge in top 5* deluxe hotels & restaurants including Michelin stars, yachting, education and the offshore sector

Experienced in managing all aspects from sourcing produce to managing the budget to deliver varied and exciting menus.

I have strong interpersonal skills, attention to detail and fit well within a team while being able to use my initiative when appropriate and to solve problems.

I am adaptable, flexible, respectful, good humoured and discreet.

Always seeking to improve myself both culturally and professionally with emphasis on empathy, patience, understanding and forward thinking.

My culinary philosophy is influenced in traditional French haute cuisine, to show the true value of freshness and seasonality from the earth and sea in international dishes, respecting people’s beliefs, cultures, appreciating the freshest of ingredients and cooking to produce good textures and flavours, that we should seek out to enhance our food, our health, lives and happiness.

Run a small B/B at home with my wife Cookery demonstrations, dinner parties for the local community Visiting food markets Occasional consulting on various projects for the North East Have a fitness routine which includes running, skipping, yoga, swimming Enjoy dog walking, wild walking, coastal walks, a keen DIY enthusiast Enjoy being on the sea and close to it Enjoy most sports with the banter and discussion with domestic and international sports

Experience

2 - 5 years professional yachting experience

10+ years professional chef experience

Motor Considerable Professional
Sailing Considerable Professional
Charter Considerable Professional
Racing Some Professional
Shipyards & Refits Some Professional

Detailed Experience

7th Feb 2022 - Present (4 months, 23 days)

  • Chef/Manager
  • for Locked

Contract catering for 2,500 persons on a multi-cultural 7day operation, managing, supervising all food in the staff restaurant including day and night shift teams, menu compilation to company specifications, with a focus on healthy eating, dietary requirements, allergies, and calorie counts. Ordering, stock control within target levels set. Health, Safety & Hygiene procedures/training monitored on a daily basis, HACCP & risk assessments carried out, reporting to the General Catering Manager. Managing local kitchen staff of 15. Completed Baxterstorey management mandatory training modules which include Natasha’s Law, Calorie Legislation, Level 3 Food Safety, Health & Safety, COSHH, Manual Handling, Data Protection, Equality & Diversity, Allergen’s the Consequences and BS 5* House Keeping Principles.

18th Jan 2021 - Present (1 year, 5 months)

  • Enabled Independant Support worker
  • in a Shore Based Position
  • for Locked

Supporting adults with learning difficulties living independently, daily tasks performed – personal menus, nutritional needs, administer medication, arranging indoor and outdoor activities, shopping, personal health & hygiene safety issues, financial awareness and 24hour support.

22nd Dec 2011 - 21st Aug 2020 (8 years, 7 months)

  • Catering Unit Manager
  • Commercial Vessel
  • for Locked

Onshore contract Camp population 150+ managing, supervising all food, beverage outlets, including menu compilation (weekly/monthly mess, bar & functions), with a focus on healthy eating and dietary requirements, ordering, stock control within target levels set, health, safety & hygiene procedures/training, HACCP & risk assessments, reported to and liaised with Camp Facilities Manager & company Audit, Quality & Logistics Manager, ensured all completed reports are sent to the appropriate people in time constraints, local staff of 45. Offshore contracts included, supervising local crew of 12. Supervising all food, beverage and house-keeping outlets, with the emphasis on healthy eating, local staff training, managing, ordering, stock control to company budgets, health, safety & hygiene procedures/training addressed and followed. Reported to Offshore Installation Manager (OIM), company Operations Manager. Achievements: Setting high standards across all levels of operation, provisioning and storing, keeping in set budget targets, supervisory and lead management skills improved, no near loss incidents, good hygiene inspection reports and positive feed-back from OIM and crew.

4th Jan 2006 - 26th Nov 2011 (5 years, 10 months)

  • Chef/Lecturer
  • in a Shore Based Position
  • for Locked

Course leader for City and Guilds NVQ levels 2 and 3 full time students. Discussion, implementing curriculum planning. Management, training, supervising and menu planning (functions, theme nights) of training kitchen restaurant, with multi-cultural, healthy menus. Practical and theory classes. Setting up student placements/ liaise with industry, continuing professional development. Achievements: From having 12 full time students 2006 and moving to a new campus 2008 with an increase of student numbers year on year 160 part time and full-time students (2011). Development of curriculum over 5year period, progressing from NVQ 1 to NVQ 3. Managing students port folios and achievements. Working with young adults with learning disabilities. Entering national and local competitions to raise college and students’ profile locally and nationally. 5* hygiene rating, improving my all-round cooking repertoire, Chartered Institute of Environmental Health Trainer.

12th May 2003 - 23rd Jul 2004 (1 year, 2 months)

  • Chef Manager
  • Commercial Vessel called Locked
  • for Locked

Deep water exploration drilling rig Nigeria and Equatorial Guinea, POB 130, supervising a galley of 6 local crew. First time working in the offshore industry. Achievements: Gained experience working offshore, cooking in remote sites, managing daily produce quoters, menu planning, organising & training. No near loss incidents, good hygiene inspection reports and positive feed-back from OIM, crew & company Operations Manager.

6th Apr 1994 - 25th Apr 2003 (9 years)

  • Chef Lecturer/Assessor
  • in a Shore Based Position
  • for Locked

Running the student centre 50-seater realistic working environment restaurant, theme nights and indoor and outdoor functions, NVQ 1,2,3 and HND courses. Assessing students, teaching evening part time courses. Continuing professional development, 5* hygiene rating. Match day chef at Newcastle United Football club, hospitality suite cooking for Sir John Hall family and directors, Shooting weekends at the Viscount Beaumont of Allendale Northumberland during the game season. Achievements: Gaining qualifications for teaching and assessing, managing students to be successful in their college learning/ experiences continual professional development, improving my all-round cooking repertoire.

1st Nov 1989 - 31st Mar 1991 (1 year, 4 months)

  • Sole Chef
  • on a 40m (131ft) Motor Yacht called Locked

Private & Charter 8 crew, 12 guests, Dutch owned, travelled Spain, Balearics, Corsica, Sardinia, Gibraltar, Azores, Caribbean, (St Lucia, Martinique, Puerto Rico, Dutch Antilles, Bequia, Barbados) Miami. Guests included the Italian Agnelli family

10th Jul 1988 - 18th Sep 1989 (1 year, 2 months)

  • Sole Chef
  • on a 34m (112ft) Motor Yacht called Locked

Private, Charter American owned Captain Kenny Mimms, 10 July 1988 – 18 Sept 1989, 8 crew, 12 guests, travelled France, Greece, Italy, Spain, Balearics, guests included Sir Mick Jagger & Jack Nicholson

13th Oct 1986 - 22nd Apr 1988 (1 year, 6 months)

  • Sole Chef
  • on a 54m (177ft) Sailing Yacht called Locked

Private German owned 12 crew, 12 guests, Captain Fred Dovaston, travelled Australia, New Zealand, Maldives, Egypt, Greece, completed 2 Sydney to Hobart yacht races, America’s cup spectator yacht, this was the turning point in my career

21st Sep 1985 - 20th Dec 1985 (2 months, 30 days)

  • Sole Chef
  • on a 35m (115ft) Sailing Yacht called Locked
  • for Locked

Private, English owned, 7 crew, 10 guests, Spain (Puerto Banus) getting ready for the Caribbean season, but unfortunately this was cancelled

8th May 1985 - 20th Sep 1985 (4 months, 13 days)

  • Sole Chef
  • on a 32m (105ft) Motor Yacht called Locked

My first introduction to yachting, private & charter 7 crew, 12 guests, English owner, cruised a lot, travelled, Gibraltar, France, Italy, Spain

Qualifications

  • Entry Level Qualifications (or equivalent) STCW 95 (STCW 2010)
    Updated STCW 95 (STCW 2010)
    ENG 1 (Medical)
    Proficiency in Security Awareness (A-VI/6)
    Criminal Records Bureau Check (UK Only)
    Drivers License
  • Diving Qualifications (or Beesac, CMAS or PSAI equivalent) PADI - Advanced Open Water
  • Culinary Qualifications (or equivalent) Professional Culinary Diploma (6 mths - 2 years+)
  • STCW Modules (or Merchant, USCG & AMSA equivalent) Updated Proficiency in Personal Survival Techniques
    Updated Proficiency in Fire Prevention & Fire Fighting
    Elementary First Aid (A-VI/1-3)
    Personal Safety and Social Responsibilities (A-VI/1-4)
  • Specialised Interior Qualifications & Courses (or equivalent) Hotel Management (operations) Course
    Cocktails & Mixology Course
  • Food & Hygiene Qualifications Food Hygiene (HABC Level 3)
    Food Hygiene (HABC Level 2)
  • Maritime Training Academy (MTA) Diploma(s) & Short Courses (or equivalent) Offshore Operations
  • Education (or equivalent) Certificate of higher education (CertHE)/ NVQ level 4 or higher national certificate (HNC)

Interior Skills

Hospitality Proficient
Management Proficient
Provisioning Proficient
Accounting & Budgeting Very Good
Laundry Experience
Silver Service Very Good
Detailing Experience
Galley Assistance Proficient
Table Service & Settings Experience
Sewing/Seamtress/Tailoring Novice
Mixology/ Cocktails Experience
Wine Knowledge Experience
Wardrobe Management Novice
Barista & Hot Beverages Experience

Culinary Skills

French Proficient
German Experience
Chinese Novice
Pacific Rim Cuisine (asian, hawaii & california etc) Very Good
Nouvelle (new style) Proficient
Vegetarian (no meat) Proficient
Italian Very Good
Japanese Novice
Indian Proficient
Middle Eastern Experience
Caribbean Experience
Healthy (low fat) Proficient
Diet(s) (e.g. atkins, raw food, paleo, flexitarian, slim world etc) Experience
Greek Very Good
Mexican Proficient
Spanish Very Good
Fusion (mix of culinary traditions) Very Good
Kosher Novice
Allergies Experience
European Cuisine Proficient
Thai Experience
Haute Cuisine (high level) Proficient
Note by Note (molecular gastronomy) Novice
Vegan (no animal products) Very Good
African Cuisine Experience
American Cuisine Experience
Mediterranean Proficient
Oceanic Cuisine Experience
Lebanese Experience
Turkish Experience
Vietnamese Experience
Moroccan Experience
Russian Experience

Personal Trainer Skills

Nutrition & Diet Plans Proficient
Circuits Experience
Weights Experience
Boxing & Sparring Novice
Interval Training (Aerobics) Experience
Cycling Experience
Yoga Experience
Pilates Experience
Swimming Very Good
Running (Cardio etc) Very Good

Financial Skills

Budget Management Experience
Managerial Accounting Experience

Yacht Management Skills

Garbage Management Experience

IT & Design Skills

Mobile Apps Novice
Microsoft Word Experience
Microsoft Excel Novice
Microsoft PowerPoint Experience
Microsoft Outlook Experience
Network Operations Novice

Admin & Clerical Skills

Communication Proficient
Customer Service Proficient
Teamworking Proficient
Problem Solving Very Good
Time Management (e.g planning) Very Good
Organisational Proficient