Summary
Overview
Work History
Education
Skills
Hobbies
Timeline
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Sean Allen

Summary

Seasoned Sous Chef specializing in classic French cuisine. Successful career in high-volume fine dining and Michelin Starred kitchens. Working with amazing head chefs and kitchen staff to meet high standards for taste, presentation and service. I have a strong passion for food, service, plating and ultimately taste. I love learning new techniques and training with new people.

Overview

8
8
years of professional experience

Work History

Senior Chef De Partie

Aramark
09.2022 - Current
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Coordinated with vendors to order supplies and maintain high quality standards.

Senior Chef De Partie

Madigan Group
05.2022 - 07.2022
  • Participated in food tastings and taste tests.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Butcher's Apprentice

Muttonhead Butchery
03.2020 - 07.2022
  • During the Covid 19 pandemic as the restaurants closed. i sought work in a master butchers shop as a form of training.
  • I learned various techniques from David Campbell and his group of master butchers in all things lamb, pork and poultry as well as sides of beef

Chef De Partie

Six By NICO Group
08.2021 - 05.2022
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Worked with senior chefs to create new dishes for our ever changing 6 course tasting menu.

Stagier

Dax Restaurant
05.2021 - 08.2021
  • Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
  • Cleaned kitchen counters, refrigerators, and freezers.
  • Utilized culinary techniques to create visually appealing dishes.
  • Assisted with menu development and planning.
  • Ran the starter section and canape section unaccompanied
  • Trained beside Graham Neville who had won best chef in Ireland 2 years in a row

Commis Chef

Bellinter House Hotel
06.2018 - 03.2020
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepped daily menu items to quickly deliver upon request.
  • Rotated through all prep stations to learn different techniques.
  • Trained under MIchelin Starred head chef and pastry chefs during my time in their 3 AA rosette Eden restaurant and developing my love for classic French fine dining

Restaurant Busser

The Central Bar And Restaurant
12.2015 - 05.2018
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
  • Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
  • Kept work area clean, dry, and free of debris to prevent incidents and accidents.
  • Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
  • Followed supervisor instructions to complete tasks on time.

Education

Bachelor of Arts - Culinary Arts

Technological University Dublin
Dublin, Ireland
10.2021

High School Diploma -

Dunshaughlin Community College
Meath, Ireland
05.2018

Skills

  • Butchery
  • Larder
  • Fish mongering
  • Budgeting and Cost Control
  • Cleaning and Sanitation
  • Ordering and Requisitions
  • Garnishing and Plating
  • Kitchen Preparation
  • Farm-to-Table

Hobbies

  • Soccer
  • Golf
  • GAA
  • Eating out
  • Cycling
  • GYM
  • Reading
  • MUsic

Timeline

Senior Chef De Partie

Aramark
09.2022 - Current

Senior Chef De Partie

Madigan Group
05.2022 - 07.2022

Chef De Partie

Six By NICO Group
08.2021 - 05.2022

Stagier

Dax Restaurant
05.2021 - 08.2021

Butcher's Apprentice

Muttonhead Butchery
03.2020 - 07.2022

Commis Chef

Bellinter House Hotel
06.2018 - 03.2020

Restaurant Busser

The Central Bar And Restaurant
12.2015 - 05.2018

Bachelor of Arts - Culinary Arts

Technological University Dublin

High School Diploma -

Dunshaughlin Community College

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Sean Allen