Education
Danny Coleman
College/University Name:GMIT GALWAY
Qualification:706/01-706/02- NTCCCB YR 1 &2
Nvq diploma in Advanced and specialised kitchen & Larder.
Dates Attended:2003- 2005
List of relevant modules complete.
Advanced kitchen & Larder
Specialised Kitchen & Larder
Newe Product Development
Food Science.
Media and advertisement.
Product thesis; smoking
Dates Attended:2003- 2005
Gmit Galway
Qualification; gastronomy.
Modules, history of irish cuisine
Famous renaissance chefs, Brillat savarin; Antoine Careme, Augustus Escoffier.
Advanced food science
Sept 2007 – may 2008
Gmit Galway
Qualification; Leadership & training.
Law &legislation
Learning and delivering course modules / training programmes
Kitchen management.
Main Achievements:
• 2003 mystery basket gold overall winner chef Ireland.
• 2001 overall winner 4 plated starters chef Ireland
• 2007 snr funghi class winner Southern branch panel of chefs
• 2009 silver medal and overall hygiene award chef of the year
• Silver medal snr fish north west panel of chefs of ireland
• Bronze medal snr hot dessert north west panel of chefs
• Bronze medal and joint class winner north west panel of chefs.
• Author of cookery Book Simply Natural 2011.
• Westport dessert overall winner 2010
• www.simplynaturalfoods.ie / danny coleman
Employment History:
Simply natural foods ltd march 2011- ongoing
Job Title: new product development/director.
• NPD of new own brand product Guilt free indulgent ice cream. Pakaging design and production in line with the key stages of the development process while ensuring the ice cream was developed in adherence to policies (Ingredients, Nutritional, Sourcing, Quality, Packaging)and eu legislation
• Responsibility for the NPD Calender and gap analysis
• Responsible for all information on packaging is correct and in line with all appropriate labelling legislation.(health claims benefits etc)
• Worked with suppliers, bord bia, & Teagasc on getting ingredient declarations, nutritional information and all information on packs correct in line with QUID regulations and labelling legislation.
• Liaised with solicitors on trade marks, patent searches or registering of same for specific products or ranges.
• Delivery of NPD / EPD projects following RACI / SOP process
• Reviewing products from quality perspective through regular review of product attributes. Review of quality of new products launched to market with a key focus on competitor activity.(attached Guilt free indulgence Ice cream business plan for example of work carried out)
.
• Strong Project management and Organisational Skills,Delivering to aggressive targets and timelines.
EMPLOYERS NAME Danny Coleman Nov 2009- March 2011
Job Title:Demonstration chef
Demonstration chef for Musgraves Market Plkace , Galway & Joyces supermarkets ,Salthill, Tuam, Headford, Athenry.Also delivered Molecular gastronomy Dems For Foodie forum IN GMIT galway
And this coming weekend at Westport Food Festival.
Studied at GMIT Galway Leadership and Training Module of
Degree Programme.
EMPLOYERS NAME Durham Ox Oct 2008- Oct 2009
Sous chef
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management- Hacccp.
Picked up the art of molecular gastronomy under the guidance of Australian chef Margaret Sirec and German Chef Sebastian kruts.
This is where i met and worked for one week in the fat duck with Heston Blumenthal Co – founder molecular cuisine movement.
EMPLOYERS NAME Marriott Hotel Oct 2007-oct 2008
Excutive sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management menu planning design- Hacccp.
Delphi Mountain Resort and spa. 2005-2007
Executice sous chef.
Second in command to exec chef.
Responsible for day to day running of kitchen.15 pax
Budgets, Rotas, stock control, Menu Design/ Planning.
Dietary requirements and requests.
Also responsible for running of outdoor activity centre for upto 200 daily peak season where dietary and healthy eating were the main Emphasis.
Knockranny House Hotel
Sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management,(15 chefs) menu planning design- Hacccp.
In house smoker unit , herb garden and bakery outlet.
Hotel Westport.
Sous chef.
Second in command to Head chef
Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management912-15 chefs)
Menu planning design- Hacccp.
Calveys Seafood Restaurant- Achill Island. 3 yrs
Second chef.
80 seater restaurant
Kitchen brigade of 15 staff.
Responsibility for operation of restaurant ,
Targets budgeting, menu writing/planning/and design.
Health and hygiene.
Previous to this I honed my skills in the named establishments below and attended two years in the GMIT Galway in acquiring my training and qualifications in professional cookery yr 1&2.
GMIT- 2 year college training.
Connemara Gateway hotel – 6 month placement 2nd year commis.
Paddy burkes oyster cottage- 6 month placement 3rd year commis& 1 year 4th year commis.
Hilton HOTEL park lane- 1 year Demi – chef De Partie
Stratford manner House Hotel- 2 years – Chef De Partie/Snr Chef De Partie/Jnr Sous chef( from chef de partie onwards is where the man management and supervision becomes a responsibility at this stage you are running a section in the kitchen with 3-4 commis under you)
Education:
College/University Name:GMIT GALWAY
Qualification:706/01-706/02- NTCCCB YR 1 &2
Nvq diploma in Advanced and specialised kitchen & Larder.
Dates Attended:2003- 2005
List of relevant modules complete.
Advanced kitchen & Larder
Specialised Kitchen & Larder
Newe Product Development
Food Science.
Media and advertisement.
Product thesis; smoking
Dates Attended:2003- 2005
Gmit Galway
Qualification; gastronomy.
Modules, history of irish cuisine
Famous renaissance chefs, Brillat savarin; Antoine Careme, Augustus Escoffier.
Advanced food science
Sept 2007 – may 2008
Gmit Galway
Qualification; Leadership & training.
Law &legislation
Learning and delivering course modules / training programmes
Kitchen management.
Main Achievements:
• 2003 mystery basket gold overall winner chef Ireland.
• 2001 overall winner 4 plated starters chef Ireland
• 2007 snr funghi class winner Southern branch panel of chefs
• 2009 silver medal and overall hygiene award chef of the year
• Silver medal snr fish north west panel of chefs of ireland
• Bronze medal snr hot dessert north west panel of chefs
• Bronze medal and joint class winner north west panel of chefs.
• Author of cookery Book Simply Natural 2011.
• Westport dessert overall winner 2010
• www.simplynaturalfoods.ie / danny coleman
Skills:
Computer Skills ,
butchery apprentice,
Fish filleting Apprentice
Food developer,
Author of cookery book “simply Natural”
Business management course,
Hygiene certificate, Manual Handling, Hacccp , food hygiene certification.
Full Licence Holder.
Sports Fanatic.
Working on next Book.
Additional Info
Food developer and enthusiast.
Writer of cook book.
Avid Molecular Gastronomist.
20 years experience in kitchen industry.
Hoping to do HacccpLevel 4 and have read into Hiqa and its relevance to the industry to date and what it involves.(obviously training to be acquired on this)
References:
Name: Declan Heneghan Cait Noone
Profession: Hotel manager Head of Hotel;&Catering
Contact: Hotel Westport. Gmit Galway
098-25122 091-742053
Frank.X. O Connor Margarette Sirec Phillip Brasil
Head Chef/lecturer Head Chef Head chef
Gmit Galway Durahm Ox Sheen Falls
091-742053
Employment History:
Simply natural foods ltd march 2011- ongoing
Job Title: new product development/director.
• NPD of new own brand product Guilt free indulgent ice cream. Pakaging design and production in line with the key stages of the development process while ensuring the ice cream was developed in adherence to policies (Ingredients, Nutritional, Sourcing, Quality, Packaging)and eu legislation
• Responsibility for the NPD Calender and gap analysis
• Responsible for all information on packaging is correct and in line with all appropriate labelling legislation.(health claims benefits etc)
• Worked with suppliers, bord bia, & Teagasc on getting ingredient declarations, nutritional information and all information on packs correct in line with QUID regulations and labelling legislation.
• Liaised with solicitors on trade marks, patent searches or registering of same for specific products or ranges.
• Delivery of NPD / EPD projects following RACI / SOP process
• Reviewing products from quality perspective through regular review of product attributes. Review of quality of new products launched to market with a key focus on competitor activity.(attached Guilt free indulgence Ice cream business plan for example of work carried out)
.
• Strong Project management and Organisational Skills,Delivering to aggressive targets and timelines.
EMPLOYERS NAME Danny Coleman Nov 2009- March 2011
Job Title:Demonstration chef
Demonstration chef for Musgraves Market Plkace , Galway & Joyces supermarkets ,Salthill, Tuam, Headford, Athenry.Also delivered Molecular gastronomy Dems For Foodie forum IN GMIT galway
And this coming weekend at Westport Food Festival.
Studied at GMIT Galway Leadership and Training Module of
Degree Programme.
EMPLOYERS NAME Durham Ox Oct 2008- Oct 2009
Sous chef
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management- Hacccp.
Picked up the art of molecular gastronomy under the guidance of Australian chef Margaret Sirec and German Chef Sebastian kruts.
This is where i met and worked for one week in the fat duck with Heston Blumenthal Co – founder molecular cuisine movement.
EMPLOYERS NAME Marriott Hotel Oct 2007-oct 2008
Excutive sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management menu planning design- Hacccp.
Delphi Mountain Resort and spa. 2005-2007
Executice sous chef.
Second in command to exec chef.
Responsible for day to day running of kitchen.15 pax
Budgets, Rotas, stock control, Menu Design/ Planning.
Dietary requirements and requests.
Also responsible for running of outdoor activity centre for upto 200 daily peak season where dietary and healthy eating were the main Emphasis.
Knockranny House Hotel
Sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management,(15 chefs) menu planning design- Hacccp.
In house smoker unit , herb garden and bakery outlet.
Hotel Westport.
Sous chef.
Second in command to Head chef
Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management912-15 chefs)
Menu planning design- Hacccp.
Calveys Seafood Restaurant- Achill Island. 3 yrs
Second chef.
80 seater restaurant
Kitchen brigade of 15 staff.
Responsibility for operation of restaurant ,
Targets budgeting, menu writing/planning/and design.
Health and hygiene.
Previous to this I honed my skills in the named establishments below and attended two years in the GMIT Galway in acquiring my training and qualifications in professional cookery yr 1&2.
GMIT- 2 year college training.
Connemara Gateway hotel – 6 month placement 2nd year commis.
Paddy burkes oyster cottage- 6 month placement 3rd year commis& 1 year 4th year commis.
Hilton HOTEL park lane- 1 year Demi – chef De Partie
Stratford manner House Hotel- 2 years – Chef De Partie/Snr Chef De Partie/Jnr Sous chef( from chef de partie onwards is where the man management and supervision becomes a responsibility at this stage you are running a section in the kitchen with 3-4 commis under you)
Education:
College/University Name:GMIT GALWAY
Qualification:706/01-706/02- NTCCCB YR 1 &2
Nvq diploma in Advanced and specialised kitchen & Larder.
Dates Attended:2003- 2005
List of relevant modules complete.
Advanced kitchen & Larder
Specialised Kitchen & Larder
Newe Product Development
Food Science.
Media and advertisement.
Product thesis; smoking
Dates Attended:2003- 2005
Gmit Galway
Qualification; gastronomy.
Modules, history of irish cuisine
Famous renaissance chefs, Brillat savarin; Antoine Careme, Augustus Escoffier.
Advanced food science
Sept 2007 – may 2008
Gmit Galway
Qualification; Leadership & training.
Law &legislation
Learning and delivering course modules / training programmes
Kitchen management.
Main Achievements:
• 2003 mystery basket gold overall winner chef Ireland.
• 2001 overall winner 4 plated starters chef Ireland
• 2007 snr funghi class winner Southern branch panel of chefs
• 2009 silver medal and overall hygiene award chef of the year
• Silver medal snr fish north west panel of chefs of ireland
• Bronze medal snr hot dessert north west panel of chefs
• Bronze medal and joint class winner north west panel of chefs.
• Author of cookery Book Simply Natural 2011.
• Westport dessert overall winner 2010
• www.simplynaturalfoods.ie / danny coleman
Skills:
Computer Skills ,
butchery apprentice,
Fish filleting Apprentice
Food developer,
Author of cookery book “simply Natural”
Business management course,
Hygiene certificate, Manual Handling, Hacccp , food hygiene certification.
Full Licence Holder.
Sports Fanatic.
Working on next Book.
Additional Info
Food developer and enthusiast.
Writer of cook book.
Avid Molecular Gastronomist.
20 years experience in kitchen industry.
Hoping to do HacccpLevel 4 and have read into Hiqa and its relevance to the industry to date and what it involves.(obviously training to be acquired on this)
References:
Name: Declan Heneghan Cait Noone
Profession: Hotel manager Head of Hotel;&Catering
Contact: Hotel Westport. Gmit Galway
098-25122 091-742053
Frank.X. O Connor Margarette Sirec Phillip Brasil
Head Chef/lecturer Head Chef Head chef
Gmit Galway Durahm Ox Sheen Falls
091-742053
degree in hotel and catering studies
Skills:
Computer Skills ,
butchery apprentice,
Fish filleting Apprentice
Food developer,
Author of cookery book “simply Natural”
Business management course,
Hygiene certificate, Manual Handling, Hacccp , food hygiene certification.
Full Licence Holder.
Sports Fanatic.
Working on next Book.
Additional Info
Food developer and enthusiast.
Writer of cook book.
Avid Molecular Gastronomist.
20 years experience in kitchen industry.
Hoping to do HacccpLevel 4 and have read into Hiqa and its relevance to the industry to date and what it involves.(obviously training to be acquired on this)
Employment History:
Simply natural foods ltd march 2011- ongoing
Job Title: new product development/director.
• NPD of new own brand product Guilt free indulgent ice cream. Pakaging design and production in line with the key stages of the development process while ensuring the ice cream was developed in adherence to policies (Ingredients, Nutritional, Sourcing, Quality, Packaging)and eu legislation
• Responsibility for the NPD Calender and gap analysis
• Responsible for all information on packaging is correct and in line with all appropriate labelling legislation.(health claims benefits etc)
• Worked with suppliers, bord bia, & Teagasc on getting ingredient declarations, nutritional information and all information on packs correct in line with QUID regulations and labelling legislation.
• Liaised with solicitors on trade marks, patent searches or registering of same for specific products or ranges.
• Delivery of NPD / EPD projects following RACI / SOP process
• Reviewing products from quality perspective through regular review of product attributes. Review of quality of new products launched to market with a key focus on competitor activity.(attached Guilt free indulgence Ice cream business plan for example of work carried out)
.
• Strong Project management and Organisational Skills,Delivering to aggressive targets and timelines.
EMPLOYERS NAME Danny Coleman Nov 2009- March 2011
Job Title:Demonstration chef
Demonstration chef for Musgraves Market Plkace , Galway & Joyces supermarkets ,Salthill, Tuam, Headford, Athenry.Also delivered Molecular gastronomy Dems For Foodie forum IN GMIT galway
And this coming weekend at Westport Food Festival.
Studied at GMIT Galway Leadership and Training Module of
Degree Programme.
EMPLOYERS NAME Durham Ox Oct 2008- Oct 2009
Sous chef
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management- Hacccp.
Picked up the art of molecular gastronomy under the guidance of Australian chef Margaret Sirec and German Chef Sebastian kruts.
This is where i met and worked for one week in the fat duck with Heston Blumenthal Co – founder molecular cuisine movement.
EMPLOYERS NAME Marriott Hotel Oct 2007-oct 2008
Excutive sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management menu planning design- Hacccp.
Delphi Mountain Resort and spa. 2005-2007
Executice sous chef.
Second in command to exec chef.
Responsible for day to day running of kitchen.15 pax
Budgets, Rotas, stock control, Menu Design/ Planning.
Dietary requirements and requests.
Also responsible for running of outdoor activity centre for upto 200 daily peak season where dietary and healthy eating were the main Emphasis.
Knockranny House Hotel
Sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management,(15 chefs) menu planning design- Hacccp.
In house smoker unit , herb garden and bakery outlet.
Hotel Westport.
Sous chef.
Second in command to Head chef
Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management912-15 chefs)
Menu planning design- Hacccp.
Calveys Seafood Restaurant- Achill Island. 3 yrs
Second chef.
80 seater restaurant
Kitchen brigade of 15 staff.
Responsibility for operation of restaurant ,
Targets budgeting, menu writing/planning/and design.
Health and hygiene.
Previous to this I honed my skills in the named establishments below and attended two years in the GMIT Galway in acquiring my training and qualifications in professional cookery yr 1&2.
GMIT- 2 year college training.
Connemara Gateway hotel – 6 month placement 2nd year commis.
Paddy burkes oyster cottage- 6 month placement 3rd year commis& 1 year 4th year commis.
Hilton HOTEL park lane- 1 year Demi – chef De Partie
Stratford manner House Hotel- 2 years – Chef De Partie/Snr Chef De Partie/Jnr Sous chef( from chef de partie onwards is where the man management and supervision becomes a responsibility at this stage you are running a section in the kitchen with 3-4 commis under you)
Education:
College/University Name:GMIT GALWAY
Qualification:706/01-706/02- NTCCCB YR 1 &2
Nvq diploma in Advanced and specialised kitchen & Larder.
Dates Attended:2003- 2005
List of relevant modules complete.
Advanced kitchen & Larder
Specialised Kitchen & Larder
Newe Product Development
Food Science.
Media and advertisement.
Product thesis; smoking
Dates Attended:2003- 2005
Gmit Galway
Qualification; gastronomy.
Modules, history of irish cuisine
Famous renaissance chefs, Brillat savarin; Antoine Careme, Augustus Escoffier.
Advanced food science
Sept 2007 – may 2008
Gmit Galway
Qualification; Leadership & training.
Law &legislation
Learning and delivering course modules / training programmes
Kitchen management.
Main Achievements:
• 2003 mystery basket gold overall winner chef Ireland.
• 2001 overall winner 4 plated starters chef Ireland
• 2007 snr funghi class winner Southern branch panel of chefs
• 2009 silver medal and overall hygiene award chef of the year
• Silver medal snr fish north west panel of chefs of ireland
• Bronze medal snr hot dessert north west panel of chefs
• Bronze medal and joint class winner north west panel of chefs.
• Author of cookery Book Simply Natural 2011.
• Westport dessert overall winner 2010
• www.simplynaturalfoods.ie / danny coleman
Skills:
Computer Skills ,
butchery apprentice,
Fish filleting Apprentice
Food developer,
Author of cookery book “simply Natural”
Business management course,
Hygiene certificate, Manual Handling, Hacccp , food hygiene certification.
Full Licence Holder.
Sports Fanatic.
Working on next Book.
Additional Info
Food developer and enthusiast.
Writer of cook book.
Avid Molecular Gastronomist.
20 years experience in kitchen industry.
Hoping to do HacccpLevel 4 and have read into Hiqa and its relevance to the industry to date and what it involves.(obviously training to be acquired on this)
References:
Name: Declan Heneghan Cait Noone
Profession: Hotel manager Head of Hotel;&Catering
Contact: Hotel Westport. Gmit Galway
098-25122 091-742053
Frank.X. O Connor Margarette Sirec Phillip Brasil
Head Chef/lecturer Head Chef Head chef
Gmit Galway Durahm Ox Sheen Falls
091-742053
Qualification:706/01-706/02- NTCCCB YR 1 &2
Nvq diploma in Advanced and specialised kitchen & Larder.
Dates Attended:2003- 2005
List of relevant modules complete.
Advanced kitchen & Larder
Specialised Kitchen & Larder
Newe Product Development
Food Science.
Media and advertisement.
Product thesis; smoking
Dates Attended:2003- 2005
Gmit Galway
Qualification; gastronomy.
Modules, history of irish cuisine
Famous renaissance chefs, Brillat savarin; Antoine Careme, Augustus Escoffier.
Advanced food science
Sept 2007 – may 2008
Gmit Galway
Qualification; Leadership & training.
Law &legislation
Learning and delivering course modules / training programmes
Kitchen management.
Main Achievements:
• 2003 mystery basket gold overall winner chef Ireland.
• 2001 overall winner 4 plated starters chef Ireland
• 2007 snr funghi class winner Southern branch panel of chefs
• 2009 silver medal and overall hygiene award chef of the year
• Silver medal snr fish north west panel of chefs of ireland
• Bronze medal snr hot dessert north west panel of chefs
• Bronze medal and joint class winner north west panel of chefs.
• Author of cookery Book Simply Natural 2011.
• Westport dessert overall winner 2010
• www.simplynaturalfoods.ie / danny coleman
Employment History:
Simply natural foods ltd march 2011- ongoing
Job Title: new product development/director.
• NPD of new own brand product Guilt free indulgent ice cream. Pakaging design and production in line with the key stages of the development process while ensuring the ice cream was developed in adherence to policies (Ingredients, Nutritional, Sourcing, Quality, Packaging)and eu legislation
• Responsibility for the NPD Calender and gap analysis
• Responsible for all information on packaging is correct and in line with all appropriate labelling legislation.(health claims benefits etc)
• Worked with suppliers, bord bia, & Teagasc on getting ingredient declarations, nutritional information and all information on packs correct in line with QUID regulations and labelling legislation.
• Liaised with solicitors on trade marks, patent searches or registering of same for specific products or ranges.
• Delivery of NPD / EPD projects following RACI / SOP process
• Reviewing products from quality perspective through regular review of product attributes. Review of quality of new products launched to market with a key focus on competitor activity.(attached Guilt free indulgence Ice cream business plan for example of work carried out)
.
• Strong Project management and Organisational Skills,Delivering to aggressive targets and timelines.
EMPLOYERS NAME Danny Coleman Nov 2009- March 2011
Job Title:Demonstration chef
Demonstration chef for Musgraves Market Plkace , Galway & Joyces supermarkets ,Salthill, Tuam, Headford, Athenry.Also delivered Molecular gastronomy Dems For Foodie forum IN GMIT galway
And this coming weekend at Westport Food Festival.
Studied at GMIT Galway Leadership and Training Module of
Degree Programme.
EMPLOYERS NAME Durham Ox Oct 2008- Oct 2009
Sous chef
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management- Hacccp.
Picked up the art of molecular gastronomy under the guidance of Australian chef Margaret Sirec and German Chef Sebastian kruts.
This is where i met and worked for one week in the fat duck with Heston Blumenthal Co – founder molecular cuisine movement.
EMPLOYERS NAME Marriott Hotel Oct 2007-oct 2008
Excutive sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management menu planning design- Hacccp.
Delphi Mountain Resort and spa. 2005-2007
Executice sous chef.
Second in command to exec chef.
Responsible for day to day running of kitchen.15 pax
Budgets, Rotas, stock control, Menu Design/ Planning.
Dietary requirements and requests.
Also responsible for running of outdoor activity centre for upto 200 daily peak season where dietary and healthy eating were the main Emphasis.
Knockranny House Hotel
Sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management,(15 chefs) menu planning design- Hacccp.
In house smoker unit , herb garden and bakery outlet.
Hotel Westport.
Sous chef.
Second in command to Head chef
Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management912-15 chefs)
Menu planning design- Hacccp.
Calveys Seafood Restaurant- Achill Island. 3 yrs
Second chef.
80 seater restaurant
Kitchen brigade of 15 staff.
Responsibility for operation of restaurant ,
Targets budgeting, menu writing/planning/and design.
Health and hygiene.
Previous to this I honed my skills in the named establishments below and attended two years in the GMIT Galway in acquiring my training and qualifications in professional cookery yr 1&2.
GMIT- 2 year college training.
Connemara Gateway hotel – 6 month placement 2nd year commis.
Paddy burkes oyster cottage- 6 month placement 3rd year commis& 1 year 4th year commis.
Hilton HOTEL park lane- 1 year Demi – chef De Partie
Stratford manner House Hotel- 2 years – Chef De Partie/Snr Chef De Partie/Jnr Sous chef( from chef de partie onwards is where the man management and supervision becomes a responsibility at this stage you are running a section in the kitchen with 3-4 commis under you)
Education:
College/University Name:GMIT GALWAY
Qualification:706/01-706/02- NTCCCB YR 1 &2
Nvq diploma in Advanced and specialised kitchen & Larder.
Dates Attended:2003- 2005
List of relevant modules complete.
Advanced kitchen & Larder
Specialised Kitchen & Larder
Newe Product Development
Food Science.
Media and advertisement.
Product thesis; smoking
Dates Attended:2003- 2005
Gmit Galway
Qualification; gastronomy.
Modules, history of irish cuisine
Famous renaissance chefs, Brillat savarin; Antoine Careme, Augustus Escoffier.
Advanced food science
Sept 2007 – may 2008
Gmit Galway
Qualification; Leadership & training.
Law &legislation
Learning and delivering course modules / training programmes
Kitchen management.
Main Achievements:
• 2003 mystery basket gold overall winner chef Ireland.
• 2001 overall winner 4 plated starters chef Ireland
• 2007 snr funghi class winner Southern branch panel of chefs
• 2009 silver medal and overall hygiene award chef of the year
• Silver medal snr fish north west panel of chefs of ireland
• Bronze medal snr hot dessert north west panel of chefs
• Bronze medal and joint class winner north west panel of chefs.
• Author of cookery Book Simply Natural 2011.
• Westport dessert overall winner 2010
• www.simplynaturalfoods.ie / danny coleman
Skills:
Computer Skills ,
butchery apprentice,
Fish filleting Apprentice
Food developer,
Author of cookery book “simply Natural”
Business management course,
Hygiene certificate, Manual Handling, Hacccp , food hygiene certification.
Full Licence Holder.
Sports Fanatic.
Working on next Book.
Additional Info
Food developer and enthusiast.
Writer of cook book.
Avid Molecular Gastronomist.
20 years experience in kitchen industry.
Hoping to do HacccpLevel 4 and have read into Hiqa and its relevance to the industry to date and what it involves.(obviously training to be acquired on this)
References:
Name: Declan Heneghan Cait Noone
Profession: Hotel manager Head of Hotel;&Catering
Contact: Hotel Westport. Gmit Galway
098-25122 091-742053
Frank.X. O Connor Margarette Sirec Phillip Brasil
Head Chef/lecturer Head Chef Head chef
Gmit Galway Durahm Ox Sheen Falls
091-742053
Employment History:
Simply natural foods ltd march 2011- ongoing
Job Title: new product development/director.
• NPD of new own brand product Guilt free indulgent ice cream. Pakaging design and production in line with the key stages of the development process while ensuring the ice cream was developed in adherence to policies (Ingredients, Nutritional, Sourcing, Quality, Packaging)and eu legislation
• Responsibility for the NPD Calender and gap analysis
• Responsible for all information on packaging is correct and in line with all appropriate labelling legislation.(health claims benefits etc)
• Worked with suppliers, bord bia, & Teagasc on getting ingredient declarations, nutritional information and all information on packs correct in line with QUID regulations and labelling legislation.
• Liaised with solicitors on trade marks, patent searches or registering of same for specific products or ranges.
• Delivery of NPD / EPD projects following RACI / SOP process
• Reviewing products from quality perspective through regular review of product attributes. Review of quality of new products launched to market with a key focus on competitor activity.(attached Guilt free indulgence Ice cream business plan for example of work carried out)
.
• Strong Project management and Organisational Skills,Delivering to aggressive targets and timelines.
EMPLOYERS NAME Danny Coleman Nov 2009- March 2011
Job Title:Demonstration chef
Demonstration chef for Musgraves Market Plkace , Galway & Joyces supermarkets ,Salthill, Tuam, Headford, Athenry.Also delivered Molecular gastronomy Dems For Foodie forum IN GMIT galway
And this coming weekend at Westport Food Festival.
Studied at GMIT Galway Leadership and Training Module of
Degree Programme.
EMPLOYERS NAME Durham Ox Oct 2008- Oct 2009
Sous chef
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management- Hacccp.
Picked up the art of molecular gastronomy under the guidance of Australian chef Margaret Sirec and German Chef Sebastian kruts.
This is where i met and worked for one week in the fat duck with Heston Blumenthal Co – founder molecular cuisine movement.
EMPLOYERS NAME Marriott Hotel Oct 2007-oct 2008
Excutive sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management menu planning design- Hacccp.
Delphi Mountain Resort and spa. 2005-2007
Executice sous chef.
Second in command to exec chef.
Responsible for day to day running of kitchen.15 pax
Budgets, Rotas, stock control, Menu Design/ Planning.
Dietary requirements and requests.
Also responsible for running of outdoor activity centre for upto 200 daily peak season where dietary and healthy eating were the main Emphasis.
Knockranny House Hotel
Sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management,(15 chefs) menu planning design- Hacccp.
In house smoker unit , herb garden and bakery outlet.
Hotel Westport.
Sous chef.
Second in command to Head chef
Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management912-15 chefs)
Menu planning design- Hacccp.
Calveys Seafood Restaurant- Achill Island. 3 yrs
Second chef.
80 seater restaurant
Kitchen brigade of 15 staff.
Responsibility for operation of restaurant ,
Targets budgeting, menu writing/planning/and design.
Health and hygiene.
Previous to this I honed my skills in the named establishments below and attended two years in the GMIT Galway in acquiring my training and qualifications in professional cookery yr 1&2.
GMIT- 2 year college training.
Connemara Gateway hotel – 6 month placement 2nd year commis.
Paddy burkes oyster cottage- 6 month placement 3rd year commis& 1 year 4th year commis.
Hilton HOTEL park lane- 1 year Demi – chef De Partie
Stratford manner House Hotel- 2 years – Chef De Partie/Snr Chef De Partie/Jnr Sous chef( from chef de partie onwards is where the man management and supervision becomes a responsibility at this stage you are running a section in the kitchen with 3-4 commis under you)
Education:
College/University Name:GMIT GALWAY
Qualification:706/01-706/02- NTCCCB YR 1 &2
Nvq diploma in Advanced and specialised kitchen & Larder.
Dates Attended:2003- 2005
List of relevant modules complete.
Advanced kitchen & Larder
Specialised Kitchen & Larder
Newe Product Development
Food Science.
Media and advertisement.
Product thesis; smoking
Dates Attended:2003- 2005
Gmit Galway
Qualification; gastronomy.
Modules, history of irish cuisine
Famous renaissance chefs, Brillat savarin; Antoine Careme, Augustus Escoffier.
Advanced food science
Sept 2007 – may 2008
Gmit Galway
Qualification; Leadership & training.
Law &legislation
Learning and delivering course modules / training programmes
Kitchen management.
Main Achievements:
• 2003 mystery basket gold overall winner chef Ireland.
• 2001 overall winner 4 plated starters chef Ireland
• 2007 snr funghi class winner Southern branch panel of chefs
• 2009 silver medal and overall hygiene award chef of the year
• Silver medal snr fish north west panel of chefs of ireland
• Bronze medal snr hot dessert north west panel of chefs
• Bronze medal and joint class winner north west panel of chefs.
• Author of cookery Book Simply Natural 2011.
• Westport dessert overall winner 2010
• www.simplynaturalfoods.ie / danny coleman
Skills:
Computer Skills ,
butchery apprentice,
Fish filleting Apprentice
Food developer,
Author of cookery book “simply Natural”
Business management course,
Hygiene certificate, Manual Handling, Hacccp , food hygiene certification.
Full Licence Holder.
Sports Fanatic.
Working on next Book.
Additional Info
Food developer and enthusiast.
Writer of cook book.
Avid Molecular Gastronomist.
20 years experience in kitchen industry.
Hoping to do HacccpLevel 4 and have read into Hiqa and its relevance to the industry to date and what it involves.(obviously training to be acquired on this)
References:
Name: Declan Heneghan Cait Noone
Profession: Hotel manager Head of Hotel;&Catering
Contact: Hotel Westport. Gmit Galway
098-25122 091-742053
Frank.X. O Connor Margarette Sirec Phillip Brasil
Head Chef/lecturer Head Chef Head chef
Gmit Galway Durahm Ox Sheen Falls
091-742053
degree in hotel and catering studies
Skills:
Computer Skills ,
butchery apprentice,
Fish filleting Apprentice
Food developer,
Author of cookery book “simply Natural”
Business management course,
Hygiene certificate, Manual Handling, Hacccp , food hygiene certification.
Full Licence Holder.
Sports Fanatic.
Working on next Book.
Additional Info
Food developer and enthusiast.
Writer of cook book.
Avid Molecular Gastronomist.
20 years experience in kitchen industry.
Hoping to do HacccpLevel 4 and have read into Hiqa and its relevance to the industry to date and what it involves.(obviously training to be acquired on this)
Employment History:
Simply natural foods ltd march 2011- ongoing
Job Title: new product development/director.
• NPD of new own brand product Guilt free indulgent ice cream. Pakaging design and production in line with the key stages of the development process while ensuring the ice cream was developed in adherence to policies (Ingredients, Nutritional, Sourcing, Quality, Packaging)and eu legislation
• Responsibility for the NPD Calender and gap analysis
• Responsible for all information on packaging is correct and in line with all appropriate labelling legislation.(health claims benefits etc)
• Worked with suppliers, bord bia, & Teagasc on getting ingredient declarations, nutritional information and all information on packs correct in line with QUID regulations and labelling legislation.
• Liaised with solicitors on trade marks, patent searches or registering of same for specific products or ranges.
• Delivery of NPD / EPD projects following RACI / SOP process
• Reviewing products from quality perspective through regular review of product attributes. Review of quality of new products launched to market with a key focus on competitor activity.(attached Guilt free indulgence Ice cream business plan for example of work carried out)
.
• Strong Project management and Organisational Skills,Delivering to aggressive targets and timelines.
EMPLOYERS NAME Danny Coleman Nov 2009- March 2011
Job Title:Demonstration chef
Demonstration chef for Musgraves Market Plkace , Galway & Joyces supermarkets ,Salthill, Tuam, Headford, Athenry.Also delivered Molecular gastronomy Dems For Foodie forum IN GMIT galway
And this coming weekend at Westport Food Festival.
Studied at GMIT Galway Leadership and Training Module of
Degree Programme.
EMPLOYERS NAME Durham Ox Oct 2008- Oct 2009
Sous chef
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management- Hacccp.
Picked up the art of molecular gastronomy under the guidance of Australian chef Margaret Sirec and German Chef Sebastian kruts.
This is where i met and worked for one week in the fat duck with Heston Blumenthal Co – founder molecular cuisine movement.
EMPLOYERS NAME Marriott Hotel Oct 2007-oct 2008
Excutive sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management menu planning design- Hacccp.
Delphi Mountain Resort and spa. 2005-2007
Executice sous chef.
Second in command to exec chef.
Responsible for day to day running of kitchen.15 pax
Budgets, Rotas, stock control, Menu Design/ Planning.
Dietary requirements and requests.
Also responsible for running of outdoor activity centre for upto 200 daily peak season where dietary and healthy eating were the main Emphasis.
Knockranny House Hotel
Sous chef.
Second in command to Head chef, Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management,(15 chefs) menu planning design- Hacccp.
In house smoker unit , herb garden and bakery outlet.
Hotel Westport.
Sous chef.
Second in command to Head chef
Responsible for day to day running of the kitchen, ordering, rotas, stock control, budgets,
Staff training, and kitchen management912-15 chefs)
Menu planning design- Hacccp.
Calveys Seafood Restaurant- Achill Island. 3 yrs
Second chef.
80 seater restaurant
Kitchen brigade of 15 staff.
Responsibility for operation of restaurant ,
Targets budgeting, menu writing/planning/and design.
Health and hygiene.
Previous to this I honed my skills in the named establishments below and attended two years in the GMIT Galway in acquiring my training and qualifications in professional cookery yr 1&2.
GMIT- 2 year college training.
Connemara Gateway hotel – 6 month placement 2nd year commis.
Paddy burkes oyster cottage- 6 month placement 3rd year commis& 1 year 4th year commis.
Hilton HOTEL park lane- 1 year Demi – chef De Partie
Stratford manner House Hotel- 2 years – Chef De Partie/Snr Chef De Partie/Jnr Sous chef( from chef de partie onwards is where the man management and supervision becomes a responsibility at this stage you are running a section in the kitchen with 3-4 commis under you)
Education:
College/University Name:GMIT GALWAY
Qualification:706/01-706/02- NTCCCB YR 1 &2
Nvq diploma in Advanced and specialised kitchen & Larder.
Dates Attended:2003- 2005
List of relevant modules complete.
Advanced kitchen & Larder
Specialised Kitchen & Larder
Newe Product Development
Food Science.
Media and advertisement.
Product thesis; smoking
Dates Attended:2003- 2005
Gmit Galway
Qualification; gastronomy.
Modules, history of irish cuisine
Famous renaissance chefs, Brillat savarin; Antoine Careme, Augustus Escoffier.
Advanced food science
Sept 2007 – may 2008
Gmit Galway
Qualification; Leadership & training.
Law &legislation
Learning and delivering course modules / training programmes
Kitchen management.
Main Achievements:
• 2003 mystery basket gold overall winner chef Ireland.
• 2001 overall winner 4 plated starters chef Ireland
• 2007 snr funghi class winner Southern branch panel of chefs
• 2009 silver medal and overall hygiene award chef of the year
• Silver medal snr fish north west panel of chefs of ireland
• Bronze medal snr hot dessert north west panel of chefs
• Bronze medal and joint class winner north west panel of chefs.
• Author of cookery Book Simply Natural 2011.
• Westport dessert overall winner 2010
• www.simplynaturalfoods.ie / danny coleman
Skills:
Computer Skills ,
butchery apprentice,
Fish filleting Apprentice
Food developer,
Author of cookery book “simply Natural”
Business management course,
Hygiene certificate, Manual Handling, Hacccp , food hygiene certification.
Full Licence Holder.
Sports Fanatic.
Working on next Book.
Additional Info
Food developer and enthusiast.
Writer of cook book.
Avid Molecular Gastronomist.
20 years experience in kitchen industry.
Hoping to do HacccpLevel 4 and have read into Hiqa and its relevance to the industry to date and what it involves.(obviously training to be acquired on this)
References:
Name: Declan Heneghan Cait Noone
Profession: Hotel manager Head of Hotel;&Catering
Contact: Hotel Westport. Gmit Galway
098-25122 091-742053
Frank.X. O Connor Margarette Sirec Phillip Brasil
Head Chef/lecturer Head Chef Head chef
Gmit Galway Durahm Ox Sheen Falls
091-742053