Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Training And Professional Development
Hobbies and Interests
Timeline
Generic

Andrew Mottram

Murray Bridge

Summary

Andrew is an experienced chef with a strong track record in Europe, the United Kingdom, and the United States. He is a skilled team player, leader, all-rounder, and manager who effectively oversees his own work and that of his staff. Andrew supports the Head Chef and excels in training others and facilitating communication between departments and the kitchen brigade. He is dedicated to learning, generating innovative presentations, setting high standards, and offering constructive feedback for continuous improvement.

Overview

48
48
years of professional experience

Work History

Sous Chef

National Wine Centre of Australia
03.2008 - Current
  • Company Overview: Renowned function centre, 4 major suites, 2 smaller suites, lunchtime café the 'Wined' bar
  • Daily preparations for banqueting
  • Purchasing
  • Food Cost Control
  • Apprentice training
  • Daily control of kitchen standards and procedures

Chef de Partie (Casual Position)

Hyatt Regency Hotel
08.2007 - 12.2007
  • Company Overview: 5 star hotel, 367 rooms, 120 cover fine dining restaurant ~ Blake’s
  • Daily preparations for both a’la carte and banqueting
  • Service and presentation of a’la carte dishes
  • 5 star hotel, 367 rooms, 120 cover fine dining restaurant ~ Blake’s

Head Chef

Country Comfort Adelaide Manor Hotel
02.2007 - 08.2007
  • Company Overview: 3 star hotel, 48 rooms, 60 cover restaurant, 1 banqueting room
  • Menu planning / engineering
  • Manning levels
  • HACCP control
  • Purchasing
  • 3 star hotel, 48 rooms, 60 cover restaurant, 1 banqueting room

Sous Chef

Hotel Mercure Amsterdam Airport
08.2002 - 01.2007
  • Company Overview: 4 star hotel, 153 rooms, 120 cover restaurant, 17 banqueting rooms
  • Menu planning / engineering
  • Manning levels
  • HACCP implementation and control
  • Apprentice training
  • Purchasing
  • Computerisation of food cost control and calculation
  • Meeting budgets for food cost (via self designed spreadsheet system) and manning
  • 4 star hotel, 153 rooms, 120 cover restaurant, 17 banqueting rooms

Production Chef

Hotel Mercure Amsterdam Airport
02.2002 - 08.2002
  • Company Overview: 4 star hotel, 153 rooms, 120 cover restaurant, 17 banqueting rooms
  • Preparation of daily menu’s, banqueting and a’la carte
  • Daily control of kitchen standards and procedures
  • Apprentice training
  • 4 star hotel, 153 rooms, 120 cover restaurant, 17 banqueting rooms

Sous Chef

Park Plaza Victoria Hotel
09.1999 - 09.2001
  • Company Overview: 4½ star hotel, 301 rooms, 150 cover restaurant, 7 banqueting rooms
  • A’la carte and Bistro style restaurants
  • HACCP control
  • Apprentice training
  • Purchasing
  • Manning levels
  • Implementation of computer food cost control system
  • Budgeting met for all outlets
  • 4½ star hotel, 301 rooms, 150 cover restaurant, 7 banqueting rooms

Sous Chef

Motel Mercure Amsterdam aan de Amstel
03.1994 - 08.1999
  • Company Overview: 4 star hotel, 180 rooms, 200 cover restaurant, 10 banqueting rooms
  • A’la carte, banqueting and Bistro style restaurants
  • Menu planning / engineering
  • Maintaining of food cost and manning budgets
  • The set up and implementation of a computer food cost control system
  • Apprentice training
  • Successful yearly ‘Best Friends’ party (+/- 700 covers)
  • 4 star hotel, 180 rooms, 200 cover restaurant, 10 banqueting rooms

Senior Sous Chef

Washington Vista Hotel
05.1993 - 09.1993
  • Company Overview: 4 ½ star hotel, 280 rooms, 120 cover restaurant, 4 banqueting rooms
  • A’la carte restaurant, Bistro style restaurant and banqueting
  • Apprentice training
  • Purchasing
  • 4 ½ star hotel, 280 rooms, 120 cover restaurant, 4 banqueting rooms

Senior Sous Chef

Hilton International Schiphol Airport
08.1989 - 04.1993
  • Company Overview: 5 star hotel, 170 rooms, 150 cover restaurant, 8 banqueting rooms
  • A’la carte restaurant and banqueting
  • Menu planning / engineering
  • Purchasing
  • Manning control
  • Apprentice training
  • 5 star hotel, 170 rooms, 150 cover restaurant, 8 banqueting rooms

Junior Sous Chef

Leeds Hilton International Hotel
03.1988 - 08.1989
  • Company Overview: 4 star hotel, 150 rooms, 150 cover restaurant, 4 banqueting rooms
  • Daily organization of kitchen brigade for restaurant and banqueting
  • Daily purchasing
  • Manning levels
  • 4 star hotel, 150 rooms, 150 cover restaurant, 4 banqueting rooms

Head Chef

Stakis Windmill Hotel
04.1986 - 02.1988
  • Company Overview: 4 star hotel, 104 rooms, 90 cover restaurant, 2 banqueting rooms
  • Menu planning / engineering
  • Daily control of all restaurant and banqueting outlets
  • Purchasing / food cost control
  • Manning levels
  • Selection of new staff
  • End of month / year budgets
  • 4 star hotel, 104 rooms, 90 cover restaurant, 2 banqueting rooms

Chef de Partie

Leeds Hilton International Hotel
06.1980 - 04.1986
  • Company Overview: 4 star hotel, 150 rooms, 150 cover restaurant, 4 banqueting rooms
  • Daily preparations for both a’la carte and banqueting
  • Service and presentation of a’la carte dishes
  • 4 star hotel, 150 rooms, 150 cover restaurant, 4 banqueting rooms

Apprentice Chef

St. Nicholas Hotel
06.1977 - 06.1980
  • Company Overview: 4 star hotel, 150 rooms, 200 cover restaurant, 1 banqueting room
  • Assisting my ‘trainer’ with daily preparations.
  • 4 star hotel, 150 rooms, 200 cover restaurant, 1 banqueting room

Education

Cookery for the Catering Industry -

City and Guilds of London
01.1980

Basis Cookery for the Catering Industry -

Yorkshire & Humberside Council for Further Education
01.1979

Skills

  • A’la carte
  • Banqueting
  • Buffet work
  • Menu Planning
  • Experienced trainer
  • Food cost control
  • Menu engineering
  • HACCP
  • Computer skills
  • Kitchen leadership
  • Food safety
  • Inventory management

Accomplishments

  • Diplomas gained by apprentices
  • Achievement of monthly / yearly budgets
  • HACCP set-up and control
  • Successful management of a’la carte, banqueting and bistro outlets

Languages

English
Native or Bilingual
Dutch
Native or Bilingual

Training And Professional Development

  • Pulled sugar work, 01/01/05, Private course
  • Train the trainer, 01/01/90, Hilton International
  • Mentor training, 01/01/91, Hilton International
  • Trainer skills Grade 1, 01/01/78, Hotel and Industrial Training Board
  • Basic Food Hygiene Certificate, 01/01/79, The Institution of Environmental Health Officers

Hobbies and Interests

  • Recipe experimentation
  • Culinary competitions (2nd place, HORECAVA, Amsterdam, January 1991)
  • Model Engineering
  • YouTube Creator

Timeline

Sous Chef

National Wine Centre of Australia
03.2008 - Current

Chef de Partie (Casual Position)

Hyatt Regency Hotel
08.2007 - 12.2007

Head Chef

Country Comfort Adelaide Manor Hotel
02.2007 - 08.2007

Sous Chef

Hotel Mercure Amsterdam Airport
08.2002 - 01.2007

Production Chef

Hotel Mercure Amsterdam Airport
02.2002 - 08.2002

Sous Chef

Park Plaza Victoria Hotel
09.1999 - 09.2001

Sous Chef

Motel Mercure Amsterdam aan de Amstel
03.1994 - 08.1999

Senior Sous Chef

Washington Vista Hotel
05.1993 - 09.1993

Senior Sous Chef

Hilton International Schiphol Airport
08.1989 - 04.1993

Junior Sous Chef

Leeds Hilton International Hotel
03.1988 - 08.1989

Head Chef

Stakis Windmill Hotel
04.1986 - 02.1988

Chef de Partie

Leeds Hilton International Hotel
06.1980 - 04.1986

Apprentice Chef

St. Nicholas Hotel
06.1977 - 06.1980

Basis Cookery for the Catering Industry -

Yorkshire & Humberside Council for Further Education

Cookery for the Catering Industry -

City and Guilds of London

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Andrew Mottram