CV
- 1. 98 Clopton road Stratford upon Avon 07702 590202 Mike.osman17@hotmail.co.uk Mike Osman DESCRIPTION With over a decade experience in management and senior chef positions in fine dining both a la carte and banqueting, I have the full range of management skills including great man management, great understanding of business finances and social media marketing. I prefer a hands on style of management, enabling me to train and encourage my team to for fill their potential and maximize their worth for the business. SKILLS & ABILITIES -Cash handling and Banking -Generating weekly and monthly reports -Budget management -Accounting for all transactions including sales purchases, taking, pretty cash and wages. -Highly organized -Self-motivated -Good face to face, verbal and non-verbal communication skills -Experienced with many software platforms including publisher, word, excel, PowerPoint and Sage -Accomplished using social media as a marketing tool -Business minded -Can do attitude -Excellent man management skills EXPERIENCE CHEF, 33 THE SCULLERY, NOV 2014 – APRIL 2015 - Writing, saucing, costing and producing all dishes. -maintaining levels of hygiene -filling out all relevant paper work -promoting the business through social media -meeting customers -rated #1 on tripadvisor within 3 months of opening and maintaining that position till leaving
- 2. Page 2 CHEF/MANAGER, THE SHED, MAY 2014 – Nov 2014 -Cashing up, Daily Data entry on all figures and Banking of all moneys. -Recording all purchase and sales information -Producing weekly and monthly reports -Organizing and training staff -Ordering -Maintaining levels of hygiene and food safety -All relevant processes of preparing and serving food CATERING MANAGER, STRATFORD SPORTS CENTRE, JAN 2014- MAY 2014 -turned around a G.P. of -29% to 36% in the first month and improving to 39% for the following month(target was to breakeven but included wages) -organizing and catering for buffets up to 130 and sit down functions for up to 95. -costing, sourcing and producing menus -all relevant paper work -ordering and stock control -speaking with customers to tailor their event to the needs HEAD CHEF, MARLOWES RESTAURANT, DEC 2008-AUG 2013 -Run restaurant and banqueting kitchen at a consistent G.P. of 72% -Ensured consistent quality and standards resulting in being in the top 10% of restaurants nationally on trip advisor with 4.5/5. -banqueting for up to up to 250 and -costing, sourcing and producing menus -all relevant paper work -ordering and stock control -speaking with customers to tailor their event to the needs -training staff to a high level HEAD CHEF, FRESHFIELDS NURSERY Feb 2008-June 2008
- 3. Page 3 -cooking two meals for 100+ per day -costing, sourcing and producing menus -all relevant paper work -ordering and stock control -cooking with the children and taking them for sports -training staff -man management EDUCATION HOME LEARNING COLLEGE AAT level 2 present WARWICKSHIRE COLLEGE, LEAMINGTON, Nutrition and weight management level3 Gym instructor level 2 Basic exercise psychology 2001-2002 STRATFORD HIGH SCHOOL GCSE MATHS (B) GCSE IT,GEOGRAPHY, DT and SCIENCE (DOUBLE AWARD) (C) OUT OF WORK When I’m not at work my three main interests are travelling, sport and ancient history. I love travelling and experiencing different culture, most my travelling has been in Europe but have also visited America, Africa and Australia. I have played many sports since an early age including Rugby, football and golf. I played a good standard of Rugby, captaining Stratford RFC under 19’s and won the British colleges cup. REFERENCES MIKE CARVER Owner, Marlowe’s Restaurant Info@marlowes.biz 01789 204999