British Head Chef and Catering Professional

Available

Serial No: 15260

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Skills keywords: catering mangement, offshore operations, remote site services, site management

Current location:  United Kingdom - View on map

Nationality: British

Spoken languages: english

EXPERIENCE:

Catering Management

• Developed and implemented new systems to significantly reduce food costs by 5%

• Re-planned menus to refresh the options available to customers and increase sales

• Negotiated contracts with suppliers to secure the best price, quality and freshness of foods available

• Provided catering for various types of functions, including meetings, executive and bespoke dining

• Re-organised the layout of catering facilities to maximise on space and increase revenues

• Managed the allocation of catering staff to meet demand and reduce costs

• Controlled catering unit locations for various military operations

• Organised and executed high profile functions, Summer/Christmas balls for over 250 covers

Training Management

• Provided comprehensive training, development and on-going career support to enable progression

• Customised training packages according to individual needs

• Devised and developed strategies to support management training initiatives

• Developed and implemented staff evaluation progresses and procedures

• Delivered standard and bespoke one-to-one and group training programmes

• Handled forecasting to ensure development of adequate training plans met changing environments

• Identified areas to improve management and delivery of training programmes

• Took numerous Chefs through NVQ L2 & 3 Qualification

• Field Skills instructor

Operational Management

• Led negotiations to secure key supplier contacts and develop sound relations

• Full P & L responsibility for the catering budget and the generation of additional revenue streams

• Oversaw catering activities to ensure all set SLAs and KPIs were achieved

• Planned and implemented new processes to improve overall efficiency and reliability

• Reduced costs in existing areas whilst creating additional service offerings

• Instilled a focus on delivering value for money to stakeholder charters

CAREER HISTORY:

November 2012 to Present: Multi-Site Group Catering Manager for Executive Care Ltd

• Re-written all Catering Policies and Procedures for the group and developed a new Food Management System

• Negotiated contracts with new & existing suppliers to costs and improve quality

• In-house one on one training at individual sites across the group

• Improved the dining experience of our service users

• Designed & Implemented HACCP systems across the whole company

• Recruitment of catering staff across all 30 sites

• Development of the training package for all catering staff

• Implemented new paperwork systems to ensure compliance with the FSA & EHO

• Re-wrote 4 week menu cycle implementing new ideas and recipes & Nutritional balance

• Designed Catering Audit tools and carried out audits across all 30 sites

• Ensured all kitchens, since my employment reached 5 Star status with EHO

• Implemented systems to control stock and food ordering across the group

• Attended residents and relatives meetings to ensure we were meeting standards and provide feedback.

• Full knowledge of CQC standards, particularly Outcome 5

1997 to Feb 2012: Head Chef: Army & Elior Contract Catering & Retail

• Responsible for managing a busy restaurant and function suite delivering formal dinners

• Managed a team of 20 chefs, producing over 700 covers daily and up to 150 covers for formal dinners

• Trained, organised and motivated both experienced and inexperienced staff

• Ensured compliance to all food safety and hygiene regulations across all dining facilities

• Carried out planned and organised wedding & christening functions

• Liaised with suppliers from a preferred list, ensuring goods were of high quality and competitively priced

• Oversaw the stock control function, recording inventory and managing the budget

• Drove the team to meet deadlines under pressure and sometimes in adverse conditions

• Responsible for providing catering services within the Officers Mess and for visiting VIPs

• Assisted kitchen manager with all catering operations including the organisation of shift rotas

• Handled all administration for the department, ensuring all documentation was logged accurately

• Planned food and menus, working with kitchen staff and Officers alike to discuss ideas and requirements

• Ensured all preparations were completed in time for functions, including adequate staffing levels

• Full knowledge of HACCP regulations

PROFESSIONAL TRAINING:

NVQ Level 2 in Catering

NVQ Level 3 in Catering & Hospitality

RSH Food Hygiene Intermediate Level 3

Food Safety

Manual Handling Trained

Equal Opportunity Trained

Health and Safety Trained

First Aid Trained

MIST & BOSIET (UK & NORWAY)

Offshore Medical & Maritime Medical (UK & NORWAY)

STCW 95, PST & PSSR

Discharge & Seaman’s book

GCSE’s English & Maths

Environment Awareness

Edexcel PTLLS equivalent (Defence Instructors)

Institute of leadership management, Level 2 Leadership

Energy Management Trained

Catering, Retail & Leisure Practitioner level

Production Supervisor Qualified