Contact Telephone Number: 07341 029597
Email Address: karlcentenera@hotmail.co.uk
Date of Birth: 25th February 1974 (Age 48)
Location: BURSCOUGH LANCASHIRE
Languages: Fluent English & Basic Spanish
Education: 1985 to 1990 St Gregorys RC High School, Higher Openshaw, Manchester
Catering Qualifications: City & Guilds 706/1 & 706/2 HOSPITALITY AND CATERING
Training: 1997 Paul Heathcote’s School of Excellence
Skills & Experience:
All aspects of International cuisine
Menu planning/writing/costing
Gross profit targets
Staff management
Stock control
Banqueting & Functions
Special dietary requirements
Customer Communication
References
ECLECTIC EVENTS/ BETULLAS - OWNER SHARON BIRCH 07837397933
Jake Plumb(owner at suavecafe) 0034 602453564
I have 30 years experience ranging at 1-2 rosettes level within the catering industry in all aspects of international cuisine. I consider myself to be an excellent chef with 20 years experience, I have vast experience and knowledge of the industry and I have a diverse range of skills both front and back of house.
I am committed to continued personal and professional development and have a good eye for detail and appreciation for excellent service and quality. I have experience of many different types of cuisine and pride myself on being able to produce a quality product in even the most challenging circumstances.
Employment History:
COVID RESTRICTIONS FORCED UNEMPLOYMENT FROM 2020-2022
I AM NOW BACK IN THE UK ACTIVELY SEEKING EMPLOYMENT
SUAVECAFE/LOUNGE BAR& GRILL
Head Chef
December 2012 - October2020
I returned to Suavecafe and worked in a very busy kitchen as Head Chef catering for parties and weddings for upto 120 ppl, along with full A La Carte, TDH and international tapas menu's. Staff training. Stock taking. Ordering. Staff rotas
August 2012
BEST WESTERN 4**** LEYLAND HOTEL
Relief Sous Chef at this 4**** hotel, covering conference lunches,weddings,breakfast,banquetting and a la carte restaurant,i am also involved in the training of junior members of the kitchen brigade who are in training at the local college,Runshaw college.I also have 100% input into all the menus written,stock ordering and rotation and daily meetings with the general manager and heads of other departments.
THE PINES 3*** HOTEL
May/June 2012
Worked here through perfect recruitment agency covering 5 weeks as sous chef.
Covering all weddings,banquetting, rosette awarded restaurant .Also involved in training of junior members,menu writing and costing,stock ordering and rotation etc.
SUAVECAFE/LOUNGE BAR& GRILL Head Chef December 2010 - October2011
Suave Cafe, Fuengirola and The Smile Bar(owned by the same people)
I worked in a very busy kitchen as Head Chef catering for parties and weddings for upto 120 ppl, along with full A La Carte, TDH and international tapas menu's.
LA FUENTE 2009-2010 Head Chef
I worked as Head Chef and helped to set up this fine dining restaurant alongside the owners in the old village of Benalmadena,Spain.In order to achieve its maximum potential I wrote the menu and negotiated prices with suppliers.We won best newcomer in the sur in english local newspaper.The restaurant closed due to ill health of the owner.
2007-2008 2 Summer Seasons
Malibu Hotel, Hisaronu, Turkey Head Chef
At the start of the 2007 summer season I moved from the UK to Turkey where I worked at the 3*Malibu Hotel. This was a small family run complex which consisted of 10 apartments, restaurant and bar. I had a range of responsibilities which included all aspects of cooking including theme nights and barbecues catering for up to 40 guests. I also put in place an evening a la carte menu.
2007-2007
4 ****Dunkenhalgh Hotel, Accrington, Lancashire – Sous Chef
I worked here whilst planning my move abroad. My main duties were to oversee the planning and catering of banqueting functions (mainly wedding breakfasts/buffets) and to manage the kitchen brigade in the absence of the head chef. 2 AA Rosette
2002-2007/ (2010short period) AGENCY WORK
I Worked in numerous award winning establishments from 1 rosette to 2 rosette as a relief chef on numerous contracts throughtout the uk through catering agencies:cummins mellor,adecco,chef results,cater-match solutions, covering restaurants,contract catering,and hotel work.
2001-2002
4****Farington Lodge Hotel & Restaurant, Lancashire – Sous Chef
I covered all aspects of the daily running on the kitchen including the management of the kitchen brigade in the absence of the head chef. My responsibilities included a la carte cooking, staff rotas, stock control, menu planning/costing, target setting, and continued staff training.
1 AA Rosette
2000-2001
4****Shaw Hill Golf & Country Club, Lancashire – Junior Sous Chef
At this AA rosette awarded restaurant I covered the larder, veg and sauce sections. I also wrote and costed menus and increased my skills in stock control and gross profit targets. I was also involved in the cultivating of the restaurants own fruit, vegetables and herbs. 2AA Rosette
1998-2000
Brasserie St Pierre, Manchester - Chef De Partie advancing to jnr Sous
At this small but up market restaurant in the heart of Manchester city centre I worked on the larder and pastry sections often catering for TV personalities and local sports stars. 2AA Rosette
1995-1998
4****Britannia Hotel, Manchester – Chef De Partie
At this AA rosette awarded establishment I worked on the larder and banqueting sections whilst studying and gaining my catering qualifications. 1AA Rosette
1992-1995
4****The Portland Thistle Hotel, Manchester – Trainee / Commis Chef
I started my career at this well recognized hotel in Manchester city centre. I prepared vegetables, potato dishes and assisted with functions and banqueting. 1AA Rosette
