David Courtney-Jones: Cert-Ed: MIH:FWMCS:

"It is only when we silent the blaring sounds of our daily existence that we can finally hear the whispers of truth that life reveals to us, as it stands knocking on the doorsteps of our hearts"
 

NAME: DAVID COURTNEY-JONES

Tel: +44 (0)7814-391321

Executive Consultant Chef / Chef de Cuisine
Remote site & Dangerzone catering Specialist, Personal/private Chef.

Exhibitions/sales/demonstrations & product endorsements a speciality.

davidcourtneyjones@btinternet.com

 

 

Curriculum Vitae

 

Executive / Head Chef

 

Nationality                   British

 

 

 

Languages:                  English, German.

 

 

Neath College Certificate of Competency in Food Technology 1976

Including Elements 706-1-2-3

Customer care

Essential Intermediate food Hygiene. 2000

Silver Service

Health & Safety at Work ( IOSH ) 2000

First Aid at Work Advanced Current 2007

Cardiff University Teacher training PGCE CERT-ED & assessors awards. 1998

Level 3 NVQ Mastercraftsman in Larder, Butchery, Fishmongery, Game & Patisserie 1986

7065 Food Preparation Advanced International Culinary Arts 2002

NEBOSH ( Institute of Occupational Health & Safety ) 2003

Chartered Institute of Environmental Health in Food Hygiene Advanced Credit pass 2007

World Master Chefs Diploma In Culinary Excellence 2008

Institute of Hospitality Qualification in Management 2008

 

(United Kingdom)

2009: I have been assigned as TEMP Project manager for GLS Catering Ltd. More details on the MAN PAGE: assignment recently completed.

i also still am catering freelancing.

 

I am currently a relief chef, working in 2-3 rosettes properties.

                                                                                                                       

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2008: Went to Ivory Coast to set up the catering for Halliburton & CNR oil companies on 3 oil rigs, implement hygiene, cookery, menus, costings, logistics, and teach professional bakery/ patisserie, procurement, hotel management with stewardess, laundry, accomodation cleaning,cabins and responsibility for all the living quarters.

*****

 

*****

May 2007      Relief Head Chef of a Manor House Hotel In Somerset and achieved its first ever rosette.

 

 

January 2007: Devon:        I went to small country house hotel and achieved nomination for a Michelin star: Position Relief Head Chef

 

 

 

2000 end: Went overseas to work as Chief Catering Manager chef for the oil companies offshore and onshore for Universal Sodexho, also Directors top table fine dining.

We worked 3 weeks on and 3 weeks off, whilst off i relief cheffed at various high standard Rosette hotels as relief head chef and sous chef namely Cardiff 5 star Hilton and 5 star Cardiff bay hotel and many others in England.

As a consultant chef, I also opened up the Kempinski Palace Resort Hotel in Djibouti,         Al Khaleej Palace Hotel and the Global International Hotel in Tel Aviv.

*****

 

 

1997-2000 : University of Wales Cardiff                      

Studying for degree in Hospitality and teacher training PGCE CERT-ED.                                            

*****

 

1997-2000 : I worked as a relief and freelance Head Chef at numerous rosette & michelin starred restaurants & hotels to pay for my studies.

*****

 

1994-1997: Position        Head Chef LaHorizon 4 Star Hotel Jersey:  3 Rosette

                                    :

This hotel is renowned throughout France and I worked alongside a Double Michelin head chef. Organising from the kitchen, cost price calculation, making work schedules, helping student cooks, ordering of goods. Staff chef Training, fine dining, banqueting, conferencing, Weddings, corporate. I also won here 2 gold medals in the larder section at the Jersey Salon Culinaire

 

1990-1993:           Head Chef of the Grand 4 star Hotel Cardiff -           400 rms  2 Rosettes     

                                               

Responsible for fine dining restaurant, weddings, conferencing, buffets, GP, and running the kitchens x 3 and 12 chefs.

*****

 

1985-1990 :Head Chef 3 Star Hotel     International Cardiff Wales Airport, 150 rms  2 Rosettes                        

                                               

Responsible for ordering, organising from the kitchen. Responsible for teaching all cooks.  Very busy Functions.                                                                                                  

*****

 

 

Natural Environmental Research Council:

 

1985: position Chief Chef/Baker

                                                                         

1976: Position: Trainee Chef/ baker

 

 

 

 

 

Available on request