Yvonne Connolly

More than 20 years of professional cooking and kitchen management experience. A competent individual with excellent leadership qualities and professionalism, backed by a consistent record of achievement. Earliest career history included starting in a position as pastry commis, moving to Chef de Partie and latterly supervisor, which demonstrates the strive to exceed in own performance and commitment to the catering industry.

Baker/Chef - Heritage Portfolio - Edinburgh

(2015-07)

Production of scones, breads, cakes, traybakes & desserts for Portrait Gallery & venues across Edinburgh. I also cover the head chef days off making the daily menu of fresh soups, salads and mains.

Chef - NHS Astley Ainslie Hospital

(2011-12 - 2015-07)

Production of meals for patients for on-site hospital & satellite hospitals including the Sick Kids Hospital. This required following strict recipes for NHS Lothian, including gluten free meals and other strict dietary intolerances, following all haccap procedures & guidelines for NHS Lothian.

Bakery supervisor - Dobbies Garden World

(2006-09 - 2011-12)

• Management of 6 staff members, control of budget for stock ordering, stock rotation, stock takes, ensure quality bakery items meet customer expectations whilst following company procedures, cake demos & staff training.

2nd Chef - Dobbies Garden World

(2006-09 - 2011-12)

• Cover for head chef during holidays and staff days off, planned menus for breakfast & lunch service, ensuring quality control, and minimising waste ordering stock and general running of kitchen service.

Pastry Chef - Cullineys / Saltire Catering - Edinburgh and Glasgow

(2003-09 - 2006-09)

Production of cakes and desserts for wholesale distribution dealing with large bulk orders within tight timescales, all over Edinburgh and Glasgow.

Call-centre Admin - Scottish Widows

(2002-08 - 2003-09)

First job after maternity leave working in call centre

Chef de Partie - Bridge Inn Ratho

(2001-01 - 2002-02)

Catering for an A la Carte restaurant and functions on Canal Boats touring the Union Canal

Pastry Chef De Partie - Pierre Victoire - Edinburgh

(1998-10 - 2000-12)

Making desserts for all PV Edinburgh Restaurants

Pastry Chef de Partie - Barringers Boulangerie

(1997-09 - 1998-10)

Making desserts, French pastries and breads for three shops & wholesale clients

Pastry Chef de Partie - La Maison du Pattisier - Edinburgh and Glasgow

(1996-04 - 1997-09)

Working in wholesale making large volume desserts & French pastries for hotels, restaurants & deli shops across Edinburgh and Glasgow

Pastry Commis - Queensferry Lodge Hotel

(1993-06 - 1996-03)

Working as a commis in the pastry kitchen making scones, cakes, tray-bakes, large desserts in buffet style restaurant and a la carte desserts for restaurant, weddings & large functions.

7061 & 7062 - Telford College (1991 - 1993)

Work Experience - Telford College

Work Experience - Fettes College (1991 - 1993)

Work Experience - Scandic Crown Hotel (1991 - 1993)

Standard Grades - Leith Academy (1987 - 1991)