Experienced Chef Manager with worldwide exposure

Chef Manager – Colchester - Sept 2011 to present

• Planning and managing all catering aspects for the “in house” restaurant.
• Maintaining and stocking three separate vending areas.
• Managing and supervising of staff.
• Responsible for all aspects of stock control including food ordering and dealing with suppliers.
• Responsible for all accounting including selling prices and waste management.
• Creating and producing all menus to include seasonal items.
• Managed all equipment and liaising with all contractors before, during and post repair.
• Managed all health and safety and food safety procedures.
• Responsible for the tills using IUMIS system and all banking.

• Planned and managed catering commitments both in a temporary kitchen on exercise for 750 customers and in a permanent kitchen with a staff of 22 caters for 500 customers.
• NVQ A1 assessor, with students at both level 2 and 3 completing their assignments within the given time frame.
• Career managed 18 junior caterers, identifying courses for catering and higher education. Reported on them twice yearly. Motivated them to achieve their aspirations.
• Managed all allocated buildings and equipment conducting regular inspections and fault finding, liaising with contractors before, during and post repair.
• Supervised all health and safety and food safety procedures.
• Attended relevant courses to ensure personal skills and knowledge was kept up to date. Passed on all new initiatives via scheduling training.
• Ensured all food policies and food safety laws were abided by, and all due diligence paperwork was correctly used and monitored.
• Accounting utilising Saffron and Military accounts packages.

• Planned and supervised the production of meals in a temporary kitchen catering for up to 250 customers.
• Managed 14 junior caterers in the production of meals in a permanent kitchen catering for up to 500 customers.
• Appointed the Facilities Manager for the catering premises and equipment ensuring all maintenance records where kept up to date.
• Controlled and carried out food hygiene procedures.
• Complied with health and safety at work legislation.

• Planned, supervised and carried out culinary services in an operational field and permanent kitchens.
• Managed buildings and equipment.
• Carried out hygiene practices.
• Complied with health and safety at work legislation.

• A1 NVQ Assessor City and Guilds Level 3 Certificate in Assessing Using a Range of Methods
• City and Guilds Licentiateship Award in Food Service Management
• City and Guilds Level 3 NVQ in Hospitality Supervision
• Charted Institute of Environmental Health Level 4 Award in Managing Food Safety in Catering
• The Royal Society for the Promotion of Health Intermediate Certificate in Food Hygiene
• The Royal Institute of Public Health and Hygiene Food Hygiene and Handling of Food Certificate
• NEBS Management Introductory Certificate in Management
• ILM Certificate in Management
• City and Guilds 705, 706.2 and 707.1 (certificates in cookery, food & beverage, general catering)
• CSEs in 7 subjects
• NEBOSH General Health and Safety certificate (Distinction)
• NEBOSH Fire certificate (Distinction)
• NEBOSH Construction (Distinction)