Timothy MacDonald
Personal Profile:
Date of Birth: 27 February 1968
Nationality: British & Australian passports.
Qualifications : Ships Cook Certificate,Bluewater Jan 2015
:Food hygiene and Safety certificate,Level 2
City and Guilds,Jan 2015
:Formal cooking qualification ( 4 year restaurant apprenticeship )
:Basic stcw training certificates,Bluewater
:Security Awareness certificate,MTC Fort Lauderdale ,2015
Marital Status: Never again.
Health: Excellent, non-smoker, has ENG 1 certificate, exp Dec 2021.
Whats App: +1 360 207 7272
Vaccinated-Yes,Moderna,Seattle WA 2021 March
Current location-Fort Lauderdale
Extra Bit:As i have lived in Eastern Europe and Thailand for a number of years i have an above understanding of Russian and Asian cuisine.
Contact-Please use contact form
Web page: http://www.weebly.com/weebly/main.php
Objective:
After 20 years of restaurant and fine dining experience and seven seasons on mega yachts, my goal is to apply my culinary knowledge and experiences to the yachting charter industry.
Personal Profile:
Date of Birth: 27 February 1968
Nationality: British & Australian passports.
Qualifications : Ships Cook Certificate,Bluewater Jan 2015
:Food hygiene and Safety certificate,Level 2
City and Guilds,Jan 2015
:Formal cooking qualification ( 4 year restaurant apprenticeship )
:Basic stcw training certificates,Bluewater
:Security Awareness certificate,MTC Fort Lauderdale ,2015
Marital Status: Never again.
Health: Excellent, non-smoker, has ENG 1 certificate, exp Dec 2021.
Whats App: +1 360 207 7272
Vaccinated-Yes,Moderna,Seattle WA 2021 March
Current location-Fort Lauderdale
Extra Bit:As i have lived in Eastern Europe and Thailand for a number of years i have an above understanding of Russian and Asian cuisine.
Contact-Please use contact form
Web page: http://www.weebly.com/weebly/main.php
Objective:
After 20 years of restaurant and fine dining experience and seven seasons on mega yachts, my goal is to apply my culinary knowledge and experiences to the yachting charter industry.
Relevant Work Experience:
Current-Currently working in the WPB area
May 2016-March 2019 On/Off M/Y ELIXIR 55m private/charter yacht
Position-Sole Head Chef
Duties-Set up this new build dual season charter yacht from the shipyard.
Responsible for 12 guests and 12 crew.Cruised Med and Caribbean with many successful charters.
Reason for leaving-renovation of property in Thailand.References obtained from owner and two Captains.
April 2015-Feb 2016-M/Y AMEVI,Head Chef,80m private
Head chef with supervision of one galley staff,24 crew and up to 20 guests.
Travelled to owners residence in London and Saint Moritz.
March 2015-M/Y Le Grand Bleu, Head Chef, 112m Bremer Vulcan.
Free-lance Head chef with the supervision of two galley chefs,40 crew and up to 20 guests.
Sep 2014-Feb 2015-Travelled back to Australia
August 2013-August 2014:M/Y Sequel P 55m, charter.
Sole chef with a deckhand assistant in the later stage of the 12 month contract.Very busy charter yacht with 12 trips in 12 months ( Med 2014-3 back to back charters with 1 day turnarounds).
Cruised two Med seasons and one Caribbean season.
Positive feedback from charter guests with testimonials obtained in reference section.
April 2012-July 2013:
M/Y Excellence 3 was badly grounded in the Exuma Islands in 2012 causing all crew to be laid off due to the lengthy repairs to the hull.
In the immediate period i freelanced,most notably working with M/Y Allegria`s Captain on M/Y Oneness during the latter half of the 2012 Med season.
September 2010-March 2012: M/Y 'CONFIDENTAL" 55m Feadship, private and charter. Sole chef, responsible for the preparation and service of 13 crew and 10 charter meals. I was also responsible for provisioning without the use of a provisioner and galley budgeting on a crew budget. Caribbean and Med seasons. Cruised The Exuma Islands, Dalmatian coast and the Greek Islands. Owners, charter guests and crew were very happy with the quality of food and service delivered over all three seasons.
*Furthermore I won the Antigua chefs competition on December 2011 as sole chef . “Concours de Chefs, Antigua Charter Yacht Show Winner for Yachts over 160 feet : Chef Tim MacDonald”
January 2010-March 2010: M/Y JEMASA: 55m private/charter, Sole chef for 14 crew and 12 guests. Successfully completed two charters in the Bahamas and two owner trips. Departed on my own accord after becoming engaged.*written reference obtained.
December 2007-May 2009: M/Y ALLEGRIA: 50m private and charter. Caribbean & Med charter season and owner trips. Only chef for 12 guests and 9 crew. Owner had specific dietary requirements.*written reference obtained post Caribbean season/contact information has since changed for TC.
October 2006-June 2007: M/Y CHARISMA: 48m Feadship taking charters and the owners on for the Caribbean and Med seasons. I was the only chef for groups of 12 guests and 11 crew. * contact information available
March 2006-October 2006: M/Y BARON B 34m Falcon. Spent the Mediterranean season being chartered. Cruised Corsica, Sardinia and the Côte d’Azur. I catered for up to 8 guests and a crew of 4. Additionally I was involved in deck work and docking procedures, lines, etc. Left to join a larger crewed M/Y*written reference obtained.
April 2005-March 2006: M/Y DANIELLA: 40m Douglas. I was the chef to owner Karl Urshals and his family of 10 during their summer stay on the yacht. Mr Urshals mad unique dietary requirements. I also catered for 5 crew and worked the anchors on docking. The boat cruised Sardinia, Corsica, Malta, Italy, Greek Islands and Croatia.*written reference obtained.
Restaurant History Pre Yachting:
March 2002-February 2005: Head Chef Restaurant Biz, Melbourne, Australia. The owners recruited me to launch the operation of this popular restaurant. My responsibilities included staff supervision, menu planning, costing, as well as health and safety audits. The café serves 60 people modern Australian cuisine for lunch and supper and opened to extremely positive reviews.
June 2001-March 2002: Head Chef Elgin Inn Restaurant, Melbourne, Australia.I successfully oversaw the re-birth of the 80-seater Elgin Inn Café in Hawthorn. I recruited a team of 6 and took charge of the ordering, menu planning, quality control, food safety programme and rostering during the restaurants rejuvenation. I also had to act as the liaison between the restaurant and the hotel administration.
October 2000-June 2001: Assistant Chef, Treetops Restaurant at the Melbourne Museum. ( Peter Rowland Catering)I assisted in the set up and daily running of this 80-seater lunch restaurant. My responsibilities included supervising the other staff, and the health and safety programme. I also assisted Executive and Sous chefs on several large, gourmet dinners and other, smaller boardroom dinners.
July 1999-October 2000: Chef Manager, Australian Commercial Catering at Toyota, Melbourne, Australia.I took over as kitchen manager on this exclusive account and operated within the company-subsidised budget and guidelines. I supervised 10 canteen assistants and took charge of the menu planning, costing, food safety, rosters, stock-taking, budget analysis and liaising with the functions manager. In addition to the daily running of the staff canteens I was also charged with the running and cooking of all corporate lunches and dinners.
September 1998-March 1999: Executive Sous Chef: Palmer’s Restaurant, Noosa Heads, Queensland, Australia.I was recruited from Sydney to assist in the daily running of this busy resort town restaurant. After the summer season the restaurant was sold and I returned to Melbourne.
June 1997-September 1998: Head Chef, Bambini Trust Restaurant, Sydney, Australia.Recruited to open Michael J Potts’ new restaurant in the Sydney CBD, we had rave reviews over the period. My work entailed setting up the kitchen for busy lunch turnover and then supervising a staff of 3, which catered for 80 covers.
July 1996- June 1997: Honeymooned extensively in Europe, Asia and the United States.
July 1995-July 1996: Head Chef, Station Pier Condiments Restaurant, Melbourne, Australia.This is a small bayside function and restaurant complex overlooking Port Phillip Bay. I was hired to raise the level of food being served to a modern Australian level after the success of my time at Blu Pols.
February 1995-July 1995: Head Chef, Blu Pols Restaurant, Prahran, Australia. This innovative restaurant recruited me to take charge of the kitchen; we received particularly positive media coverage during my time there. The restaurant served 200 covers in its high profile art gallery venue and I ran the kitchen staff of 10. We also catered for the 40-seater function room and served breakfasts. In addition to menu planning, costing, stock control and ordering I also undertook apprentice training.
April 1994-February 1995:Head Chef, Sid’s Restaurant, East Melbourne, Australia.Established kitchen facilities and developed quality focused kitchen team in a new restaurant environment.
October 1992-March 1994: Head de Partie, Adelphie Hotel, Melbourne, Australia.I ran the bistro under the supervision of Mark Haynes. We prepared all the meals of the day for up to 90 covers per sitting with 12 sittings per week.
May 1992-October 1992: Travelled through Europe and the United States and worked as a chef preparing food in The Edgar Wallace and The Punch and Judy pubs in London.
May 1991- May 1992: Sous Chef, Kingston Hotel, Richmond, Melbourne.Assisted in the running of all aspects of a small bistro kitchen, several times a week I had to take full responsibility for the kitchen and the preparation of all meals.
May 1990-April 1991: Sous Chef, The Rex Hotel, Port Melbourne, Australia.Roger Fowler’s second chef with similar responsibilities to those detailed above.
February 1989-January 1990: Sous Chef, Black Match Bar and Bistro Restaurant, Richmond, Australia.First post-apprenticeship position. Recruited by Roger Fowler.
October 1987-February 1989: Senior Apprentice Chef, Willows Restaurant, Melbourne, Australia.Three chefs hat rated in in Melbourne good food guide .Worked in this 3 hat restaurant while completing my third and fourth years of cookery apprenticeship. Responsible for the preparation of the cold entrée.
January 1985-October 1987: Junior Apprentice cook, Onions Restaurant, Prahran, Australia.Commenced my apprenticeship in this small restaurant. I was responsible for the preparation of the cold larder and relieving the Sous Chef on his days off.
References:
To avoid repeated contacting of Captains contact information will be supplied to serious employers only .