This document is a curriculum vitae for Sean Moran. It outlines his work experience as a Junior Sous Chef, Chef De Partie, and Commis Chef at various hotels, restaurants, and country clubs in Ireland, Canada, and the United States since 2001. It also provides details of his education and training qualifications in culinary arts and hygiene. References are available from three of his previous employers.

1. Sean Moran
13 St Josephs’Place, Prussia St, Dublin D7
087 1515450
seanmoran16@gmail.com
Irish
04/07/1986
Male
Junior Sous Chef
September 2014 - July 2016
Junior Sous Chef
Maintaining standards within kitchen and sections,Menu
planning, training of the Chef de parties and Commis Chefs,
Enforcing Health & Safety standards,Stockcontrol and
ordering.
Wedgewood Hotel & Spa (Relais & Chateaux)
845 Hornby St, Vancouver, BC V6Z 1V1
Boutique Hotel & Spa
June 2013 - August 2014
Chef De Partie
Maintaining standards within the kitchen and running of the
sections, supervising and training of the Junior Chefs, daily
monitoring of HACCP procedures, menu planning, food
ordering and stock control.
Man Friday Restaurant, Kinsale, Co. Cork
Restaurant
April 2012 - May 2013
Chef De Partie
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Curriculum vitae

2. Maintaining Standards within the kitchens and sections,
Assisting the Senior Chefs with banqueting food productions,
daily monitoring HACCP procedures, ensuring that mies-en-
place is stocked in an appropriate time
The Polo Club of Boca Raton, Del Ray Beach, Florida, US
Country Club
September 2011 - September 2012
Chef De Partie / Junior Sous Chef
Creating daily specials, Monitoring HACCP procedures,
Training of junior chefs, stockcontrol and ordering.
The Bridge Bar & Grill, Grand Canal, Co. Dublin
Restaurant
December 2009 - May 2011
Commis Chef
Ensuring mise-en-place is stocked in an appropriate time,
maintaining sections within the restaurant, cleanliness of the
kitchen, adhering to HACCP policies
“ Conrads “ by Conrad Gallagher, Sligo Town, Co. Sligo
Restaurant
August 2008 - October 2009
Commis Chef
Ensuring that the standards and mise-en-place of the sections
and restaurant are meet at all times, adhering to HACCP
policies of the Hotel, cleanliness of sections and hotel
Manor House Hotel & Resort, Enniskillen, Co. Fermanagh
Hotel
September 2001 - May 2004
Kitchen Porter/ Trainee Chef
Assisting seniorchefs, cleanliness of kitchen
Slieve Russell Hotel, Ballyconnell, Co. Cavan
Hotel & Golf Club
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3. February 2008 - July 2008
FETEC Level 5 Culinary Programme
- Cert in Hygiene & Food Safety
- Cert in Fire Safety & First Aid
Failte Ireland Training Centre, Drumshambo, Co.Leitrim
July 18 - July 19
Food Safe Level 1 (Valid until July 2019)
Hygiene & Food Safety
Vancouver Coastal Health
September 1999 - June 2004
Leaving Cert
Math, English, Geography, Agricultural Science Construction
Studies, Engineering
Ballinamore P.P.S. Co. Leitrim
English
Excellent attention to detail, Works well within a team and in
diverse environment, work well under pressure and have the
ability to identify and resolve problems
Wedgewood Hotel Vancouver - Chef Liam Goff
Email : liam_goff@hotmail.co.uk
Conrads’ Kitchen - Chef Donnacha Geraghty
Email : dgeraghty2@gmail.com
Man Friday Restaurant - Chef Daniel Horgan
Tel: 021 4772260
Education and Training
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Skills and Competences
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REFERENCES
Curriculum vitae
Curriculum vitae