Colin Boland
Summary
Currently in Australia on a working holiday visa. Looking for a real position to continue developing my culinary experience. An ambitious professional, with a keen eye for detail, who demonstrates exceptional efficiency and organisation. I am skilled in various cooking techniques, ingredient preparation and committed to delivering high-quality dishes that exceed guest expectation. I am a dedicated team player with strong communication and interpersonal skills; proactive and hands-on in task completion; while supported by strong physical stamina and desire to learn.
Overview
7
7
years of professional experience
Work history
Demi Chef de Partie
Black Swan
Oldstead, North Yorkshire UK
04.2024 - Current
- Worked to the highest standards to deliver a; 4 AA rosette, one Michelin star, tasting menu. Developed a greater appreciation for refinement and detail.
- Worked across multiple sections including pastry, hot larder, cold larder and fish. Utilised modern and traditional techniques to create innovative and elegant dishes.
- On pastry refining skills making: different breads, such as; sourdough and brioche, laminated pastries, ice-creams, sorbets, ganache', tuiles, meringues, crumbs and tempered chocolates.
- Both larder sections were great for developing strong organisational and time management skills. As well as intricate knife skills.
- On hot larder I prepared beautifully sourced seafood such as lobsters, scollops, bream, monkfish and seabass. Cooking them precisely, often on the konro grill or plancha, and carving them exactly for plating.
- The other great education I have taken from the Black Swan is an appreciation for quality produce and seasonality. The Black Swan has a kitchen garden, small family farm and a foraging/ preservation team team. Meaning I learnt about different preservations techniques including blackening, lacto-fermentation, vinegars and koji.
- Participated actively in team briefings contributing towards open communication among staff members.
Chef De Partie
The Gilpin Hotel And Lake House
Windermere, Cumbria UK
09.2023 - 04.2024
- Worked across three different kitchens including Source which had 1 Michelin star and three AA rosettes, the Lake House which was Michelin guided and where I was based Spice which had two AA rosettes.
- Worked in an open kitchen, so enjoyed; and became confident serving and talking guests through dishes, ingredients and kitchen techniques.
- Built and maintained strong working relationships with staff across the business.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Collaborated with other chefs for special events and banquets.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Executed efficient mise en place to facilitate smooth service.
- Trained and supervised junior chefs, improving their culinary skills. and knowledge.
Senior Chef De Partie
The Yorkshire Hotel- Pickled Sprout Resturant
Harrogate, North Yorkshire UK
11.2022 - 08.2024
- Working confidently on all sections of the kitchen including: sauce, hot larder, cold larder and pastry.
- Implemented proper storage methods, prolonging freshness of ingredients.
- Supported the head chef during busy periods, enabling effective time management across the kitchen brigade.
- Utilised excess stock and prevented product wastage through the creation of special menu items-reducing food waste.
- Guided 4 junior chefs through, food preparation, food safety practices and oversaw their development into busy services.
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Collaborated with the head chef to create innovative, seasonal menus for special events.
Sous Chef
So! Bar and Eats Harrogate
Harrogate, North Yorkshire UK
06.2018 - 09.2022
- During this job I enhanced my managerial skills.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Planned and directed food preparation in a fast-paced restaurant environment.
- Developed chefs to run stations efficiently during peak service periods.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Fostered a positive working environment through clear communication and team motivation.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
Education
A-Levels - Economics, History and Physics
St. John Fisher And St. Aidan's Sixth Form
Harrogate Bachelor of Arts - Economics and Politics
Leicester Business School, De Montfort University
LeicesterSkills
- Creativity
- Reliable
- Communication
- Efficiency
- Organisation
- Physical Stamina
- Level 2 Food and Hygiene
- Passionate about cuisine
- Allergy Training
Timeline
Demi Chef de Partie
Black Swan
04.2024 - Current
Chef De Partie
The Gilpin Hotel And Lake House
09.2023 - 04.2024
Senior Chef De Partie
The Yorkshire Hotel- Pickled Sprout Resturant
11.2022 - 08.2024
Sous Chef
So! Bar and Eats Harrogate
06.2018 - 09.2022
A-Levels - Economics, History and Physics
St. John Fisher And St. Aidan's Sixth Form
Bachelor of Arts - Economics and Politics
Leicester Business School, De Montfort University
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