Christopher Wagstaff

Christopher Wagstaff Current address: 41-A Pulumbarit Street Taytay, Rizal Philippines 1920 Telephone:- Email:- PERSONAL PROFILE A young creative hospitality worker with a background of solid and rewarding work experience A totally committed and conscientious individual with a great desire to learn and to do well A professional ambitious personality who is stimulated by the demands of the hospitality industry A mobile and willing resource ready to take up an international or domestic placement A continually developing manager demonstrating skills in customer service, kitchen management as well as operational and leadership qualities. EDUCATION Sep 2011 – June 2015 Oxford Brookes University, Oxford, U.K. BSc (hons) International Hospitality Management Grade: Upper Second Class Honours Subjects: Intercultural Management for Hospitality and Tourism (B+) Leadership and professional development (B+), International business strategies (B+), Events management (A) Methods of enquiry for hospitality and tourism (B+) Food, drink and Culture (A) The business of sport and entertainment (C) Revenue management and pricing (B+) International marketing (B+) People Management (B) Finance management in hospitality (B+) Evaluating professional practice (B+). Sep 2009 – June 2011 Kirklees College, Huddersfield, U.K, B-Tec Level 3 (Diploma) Hospitality and Catering Supervision *D = Distinction Overall Grade Achieved – DDD Subjects: The Hospitality Industry (D), Customer Care (D), Health Safety and Security (D), Hospitality Business operations (D), Team Leadership (D), Food Service Operations (D), Alcoholic Beverage Service Operations (D), Food Service Organisations (D), Introduction to European Cuisine (D), Introduction to Contemporary Cuisine (D), Principles of Healthy Eating (D), Marketing (D), Personal Selling (D), Human Resources (D), Conference and Banqueting (D), Planning and Managing a Successful Event (D). Sep 2007 – June 2009 Greenhead College, Huddersfield, U.K. A-Levels Sep 2002 – June 2007 Subjects: History (C), Psychology (C). Royds Hall High School, Huddersfield, U.K. GCSE’s Subjects: History (A), IT (C), RE (B), Maths (A), English Literature (A), English Language (B), Photography (A*), Double Science (CC), Art (A) WORK EXPERIENCE October 2016 – August 2018 February 2016 – October 2016 September 2015 – February 2016 December 2011 – August 2015 February 2014 – August 2015 Sep 2013 – Jan 2014 July 2013 – Sept 2013 May 2012 – May 2013 March 2010 – Sep 2011 Sep 2009 – June 2011 Brookes Restaurant, Oxford Chef tutor Working in the training kitchens with students, supervising during service and preparation. Teaching new skills, leading and ensuring delivery of high quality food to meet standards. Responsible for implementing and maintaining safety management system to meet regulations. Dalmunzie Castle Hotel, Scotland Chef De Partie Working in a fine dining restaurant working my own section as well as assisting with the preparation and delivery of consistently high quality food sourced locally. In April 2016 we were awarded 2AA rosettes. Crowne Plaza Xanadu Resort, Hangzhou, China Front office International Management Trainee Responsible for greeting guests both domestic and international ensuring a great first impression for the guest experience. Also aiding with Checking-in and out of guests, as well as being solely responsible for handling the incoming and outgoing of Qatar airways guests in the club lounge four times a week. Facing customers and handling complaints and questions and ensuring the upkeep of the hotel through routine hotel checks. Brookes Restaurant, Oxford, U.K. Kitchen Assistant/Line cook Aiding with the assistance of working late nights for conferences and events on the line, working all stations (Starter, Main, Veg and Dessert). As well as working during lunch service leading the first years on the line and managing their progress. Working under time pressure, ensuring high standards and quality for the customers. Constant communication and teamwork has been a developing trait whilst working here. Brookes Café, Oxford Kitchen Assistant In the Café, I am responsible for a number of operational procedures including, running the cash register, customer service, producing hot dishes for lunch service, making sandwiches and Panini’s and developing menu specials. The entire kitchen operation is under our remit. We work in a high pressure environment and duties include all the necessary cleaning and maintenance. This requires close communication and teamwork. Ethos Hotel, Oxford Front desk My tasks were to help clients via email, phone or in person with queries, payments, complaints and requirements. Utilising my interpersonal and managerial skills to assist in whatever way I could. I was also required to direct and manage housekeeping on a daily basis and keep standards of cleanliness high. Aspley Table Table, Huddersfield Line cook I was responsible for preparing and cooking appetisers as well as assisting with entrees, ensuring that company specifications were matched and timings were met in line with company processes. Westin Hotel and Spa, Hilton Head Island, South Carolina, USA Culinary Internship I gained considerable full time experience in the kitchens of a busy seasonal hotel. Delivering consistently high quality food to guests as well as developing my own skills within the kitchen. In this time I was responsible for assisting in preparing and delivering banquets for up to 700 people, as well as running and working on the busy lines of the restaurant kitchens. Creating special dishes and desserts and communicating effectively with front and back of house staff. The Wappy Spring Inn and Bistro, Huddersfield, U.K. Chef (part – time) Over the 18 months I worked here I managed to progress from being responsible for starter dishes to being responsible for running the kitchen on my own on certain days. The Chameleon Restaurant, Kirklees College, Huddersfield, U.K Kitchen and Restaurant worker Responsible for multiple positions in this student run restaurant in both front and back of house Nov 2008 – March 2009 Sports Direct, Huddersfield, U.K. Shop Assistant Responsible for customer assistance and maintaining the store front SKILLS AND ACHIEVEMENTS TO DATE Employee of the quarter “Evolve and grow” at the Westin Hilton Head Resort, for organisation skills and implementation of new menus in 3 establishments Nominated BACCHUS Head Chef in final year at Oxford Brookes Produced meals for and worked alongside chefs Raymond Blanc, Ken Hom, Michael Caines, Madhur Jaffrey and chefs from Le Manoir aux Quait’Saisons on multiple occasions Food safety Level 3 certificate REFERENCES Kate Ringham (Academic Adviser) Oxford Brookes University Headington Campus Gipsy Lane Headington Oxford OX3 0BP Tel:- Email:-Leon Allen (Chef supervisor) Brookes Restaurant Headington Campus Gipsy Lane Headington Oxford OX3 0BP Tel:- Email:-