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

Short Bio:

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

Current location:  United Kingdom - View on map

Nationality: British

Preferred Sector of Employment:  Hotel and Catering, General Management

Spoken languages: english

Location I am interested in working: Anywhere

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