1. CURRICULUM VITAE - CHRISTOPHER OWEN
CONTACT DETAILS
Address – Flat 12, Heron House, 149 Binley Road Coventry, CV3 1HX
Telephone - 07908104524
Email - christophermowen@sky.com
OBJECTIVE
To continue to pursue management roles within a reputable catering establishment that will stretch and
challenge my skills and abilities. My end goal would be to have progressed and achieved a more
administrative management position, where I can develop, train and manage a team of individuals by
using my practical knowledge of running a kitchen.
PROFESSIONAL EXPERIENCE
Head Chef De Vere Venues Colmore Gate Birmingham
February 2012- present Day
• Appointed to open brand new venue for De Vere in Birmingham City Centre.
• Set up the kitchen department from scratch, including the writing and design
Of the menus for a new food concept for the company.
• implementing the suppliers, food and kitchen safety systems.
• The recruiting, training and development of the kitchen team.
• The Venue includes 18 meeting and conference rooms, a deli style restaurant,
Seating up to 180 and working lunches up to 200 covers.
Senior Sous Chef / Acting Head Chef De vere Venues Staverton Park Daventry
November 2009 – February 2012
 Efficient management of the kitchens in the absence of the Executive Chef.
 Effective operation of the Main Kitchen for the restaurant which allows up to 300 covers
breakfast, lunch and dinner, 500 covers for Banqueting across the venue, and a 100 cover
golf clubhouse with various functions.
 Management and responsibility for the stock control, stock rotation and ordering of stock,
development of existing and new menus.
 Responsibility for staff rota’s and ensuring all the training and monitored development of any
new team member.
Head Chef the Belfry Golf resort
May 2002 – November 2009
 Effective operation of Sam’s Golf Bar, The Atrium Restaurant which holds 250 covers and
Banqueting for over 800 covers.
 Contributing to the professional catering operation of the hotel during major events such as
The Ryder Cup, B & H Masters and 3 Quinn Masters tournaments

2.  Responsibility for stock control, overall hygiene of the kitchen.
 Ensure the training and development of new team members including food hygiene and
Health and Safety. Management of existing team member rota’s
Senior Sous Chef Village Hotel Coventry
October 2000 – May 2002
 Menu development, stock rotation and ordering.
 Maintaining the running of main restaurant.
 Deputizing for the Head Chef.
Head Chef / Manager Castle Hotels and Taverns
June 1997 – October 2000
 Day to day running of the restaurant and kitchens for the three key properties of the Group.
 Consultant to the design and opening of new properties, including kitchen and menu design.
 Increased sales and profit margins to maximize the potential of the individual properties.
 Management of training and development of staff.
Sous Chef Coventry Hill Hotel
September 1995 – June 1997
 Deputies in the absence of the Head Chef.
 Ordering and stock rotation.
 Management and responsibility for the sauce section within the kitchen.
 Maintaining exceptional standards throughout the kitchen.
Demi Chef de Partie Hilton National Coventry
August 1994 – September 1995
Commis Chef Forte Post house Coventry
September 1989- August 1994
EDUCATION / QUALIFICATIONS
Henley College, Coventry
September 1990 – 1992
 City & Guilds of London Institute: Part 1 & 2 certificate in Cookery for the Catering Industry
(706/1 and 706/2).

3. Pattisons College, Coventry
 Gained 8 GCSE passes including English and Mathematics.
VOCATIONAL QUALIFICATIONS & TRAINING
 Forte Apprentice Chef Programme - 1989 – 1993.
 Chartered Institute of Environmental Health – Basic Food Hygiene 1989.
 Food costing and menu development skills course – 1990.
 Personal development, team work and leadership skills course – 1990.
 Chartered Institute of Environmental Health – Basic food hygiene certificate – 1997.
 Food costing and menu development course – 2001.
 Health and Safety Executive – Public First Aid course – 2001.
 Chartered Institute of Environmental Health – Advanced Food Hygiene Training – 2005.
 HSE First Aid course – march 2012
 Level 3 in supervising Food Safety in Catering 2013
 HABC Level 2 Award Health and Safety in the Workplace 2014
 FSA Allergen Training 2014
PERSONAL ACHIEVEMENTS
 3 year’s service with Territorial Army
 The 1994 Brighton Fast Food Fayre – Class Chinese– Certificate of Merit.
 The Bristol Salon Culinaire – Class Duckling – Certificate of Merit – 1994.
 Hotel Olympia 2006 – Certificate of Merit.
 Birmingham Food Expo – Bronze Medal – 2006.
 IACC ‘Copper Skillet’ UK Chef’s Challenge 2010 Finalist and Gold Medal Winner. Conference Chef
of the Year.
 IACC 'Copper Skillet' Global Chef's Challenge 2010 Finalist and Runner up.
 Hospitality 2011, Birmingham Salon Culinaire Certificate of merit, Lamb Class
 Hospitality 2011, Birmingham Salon Culinaire Merit Award Food Safety.
 Outside Catering for a VIP Celebrity function.
 Hospitality 2013 Birmingham Salon Culinaire Bronze Medal Alaska Salmon Class.
 Hospitality 2013 Birmingham Salon Culinaire Merit Award Food Safety.
 Achieved 5 star food Hygiene rating Award for the Business 2013.
 A Joint contributor and feature with De Vere and Celebrity Chefs to a children’s cookbook, Cooks
with Kids 2 in Association with the National Fostering Society 2013.

4. PERSONAL INTERESTS
Contemporary music, Salon Culinaires, playing football, Golf, performance cars,
Cycling.
REFERENCES
Contact- Emma Kendall General Manager
Telephone- 07920086360
Email- ekendall@deverevenues.co.uk