CIRRICULUM VITAE KARL CENTENERA

Contact Telephone Number: 07928 601004 Email Address: karlosthechef@hotmail.com Date of Birth: 25th February 1974 (Age 38) Location: Manchester 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 Training: 1995 to 1997 Paul Heathcotes 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: Chris Gill. Chef Results 01142 795033-07795 954632 I have my own website that holds hundreds of recipes from Spain, and other European cuisines. I like to experiment with food incorporating a mixture of infusions from different nationalities www.karlosthechef.page.tl I have 20 years experience ranging at 1-3 rosettes level within the catering industry in all aspects of international cuisine. I am also willing to take on additional training and responsibilities within the role as a chef. I have a current European/Spanish food handling/health and hygiene certificate and recently passed the Adecco uk food/health and hygiene test scoring 100%. At present I do not have an up to date uk certificate but will arrange to take the advanced tests very soon. Employment History: Current status/last positions in Spain: SUAVECAFE/LOUNGE BAR& GRILL December 2010 - October2011 Suave Cafe, Fuengirola and The Smile Bar(owned by the same people) I worked in a very busy kitchen alongside two other chefs catering for parties and weddings for upto 120 ppl, along with full A La Carte, TDH and international tapas menu's. Also helped to set

LA FUENTE 2009-2010
I worked 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. 2007-2008 2 Summer Seasons Malibu Hotel, Hisaronu, Turkey At the start of the 2007 summer season I moved from the UK to Turkey where I worked at the 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 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 AGENCY WORK I Worked in numerous award winning establishments from 1 rosette to 3 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 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. 2 AA Rosette 2000-2001 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 Senior Chef De Partie 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 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. 2AA Rosette 1992-1995 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