Gerald Mirey

2000 followers

United Kingdom

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Timeline
About me
Cooking & teaching
Education
- Future fit
  2023 - 2024
  Level 5 Nutrition Foods, Nutrition, and Wellness Studies, General
  weight loss managementsports & execersice nutritionnutrition for building muscleMeal Planning
- Lycee Jean Paul Cornu
  1990 - 1992
  B.E.P Hotelier Restaurant, Culinary, and Catering Management/Manager
Experience
- Boisdale
  Mar 2003 - Oct 2008
  Main Responsibilities:In charge of 6 chefs and 2 kitchen porters, Execution of health & hygiene protocols, elaborationof the menus, target GP set at 75%, recruitment and training of the staff, costing and producingmanagement reports, as well as scheduling of the staff.Other Contributions and challenges:I have been invited to make culinary demonstration for the guests of the restaurant.Enforcing good communication between the members of the staff and the management 13-15 Eccleston Street, London, SW1W 9LXIn charge of the kitchen brigade of 12, in absence of the head-chef, ordering products fromScotland, helped to reach the target set at 75%, scheduling of the kitchen staff.Skills: butchery
  - head chef
    Jan 2007 - Oct 2008
  - senior sous chef
    Mar 2003 - Dec 2007
- Village london
  Oct 2008 - Oct 2013
  Head Chef
  99 Bermondsey street, London SE1 3XBSeating: 65 + 25 private dining room (cinema room), Average Cover: 1300 to 1500 per weekBusy gastropub with modern british food, with a touch of French twistMain Responsibilities:In charge of 17 chefs and 3 kitchen porters, Creating and designing menus every 8 weeks, Costings,Recruitment, Health and Safety regulation and compliance including dealing with internal audit andexternal environmental executives, Maintaining and enforcing hygiene standard, Wages, Scheduling.Other Contributions and challenges:Making own jam & sorbet, bread and selling them to customers. (take away), contributing to theadvertising and marketing of the company by updating food/photo page on our website.Purchasing fresh fish straight from billinsgate market for the 3 restaurants within the company.Making own Maldon salted butter and un salted butter.Achievements:Runner up by the observer, 2nd best Sunday roast.19th out 30 top best gastropub in BritainCater award, best gastropub Show less
- Gordon Ramsay Holdings
  Oct 2013 - Nov 2016
  Head Chef
- Mirey's restaurant
  Oct 2016 - Oct 2019
  Partner
- Bistro Mirey
  Oct 2017 - Jul 2022
  - Head Chef
    Feb 2017 - Jul 2022
  - Partner
    Oct 2017 - Feb 2022
- Humdingers
  Oct 2019 - Sept 2020
  Head chef
  Run a contract catering company along side of the owner, our main costumer were Gucci, salesforce, weddings. preparing food in CPU for street food, bowl food, finger food, canape to fine dining. also I opened during lockdown a bakery, pizza takeaway & retail, wine shop. involved in recruitment, training, purchase, all health and safety procedures. we also run a local soup kitchen to reduce waste and provide support for the community.
- Boundary London
  May 2021 - Oct 2021
  Head Chef
- RARE RESTAURANTS LIMITED
  Oct 2021 - Apr 2022
  Head Chef
  M Victoria
- Freelance
  Apr 2022 - Jul 2022
  Food Consultant
  support a new opening in Bloomsburry of a restaurant of 160 seating, menu creation and recruitment, staff training.
- Thomas Franks Ltd
  Jul 2022 - Dec 2022
  Executive Chef
- 13thstreet hospitality
  Sept 2022 - Aug 2023
  Excutive chef
- Chez antoinette
  Aug 2023 - Aug 2023
  Head Chef
- Topchef Nutrition & Wellness
  Feb 2024 - now
  Chef Coach
Licenses & Certifications
- Personal licence
  Bexley Council
  Aug 2020
- Highfield Level 3 Award in Emergency First Aid at Work (RQF)
  Highfield
  Jan 2021
- Level 3 food safety managment
  CPL Learning, an Access Company
  Feb 2023
- Fire Marshall
  CPL Learning, an Access Company
  Feb 2023