Highly experienced British Chef

Available

Serial No: 11621

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Current location:  United Kingdom - View on map

Nationality: British

Spoken languages: english

Career Summary

2011-Present CHEF MANAGER / STAND-IN UNIT MANAGER (AFGHANISTAN)

Supreme Services

• Overseeing food and service operations across a large-scale, 24 hour military dining facility, serving 6000 customers on a daily basis

• Heading up a team of 120 personnel to deliver a well-run operation, with emphasis service excellence, not only for regular customers but also for special guests and functions

• Astute management of a $750K per fortnight food inventory, with responsibility for the preparation of 4 meals per day on a 28 day rotating local and international menu

• Driving full compliance with Quality and HSE standards, reinforced with twice weekly safety meetings and regular training

• Ensuring strict adherence to deadlines and targets in the completion of each mealtime, as well as maintaining a very good working relationship with the British Military and Coalition Forces

• Minimising costs through waste and loss reduction methodologies, ensuring expenditure is kept within tight budgetary constraints

• Supporting and educating staff on correct procedure for menu and recipe planning, food safety, food service, HACCP guidelines and accounting practices

• Coordinating transport and logistics for food supplies delivered both by air and road, ensuring timely receipt and storage

2001-2011 SOLDIER / CHEF MANAGER

Royal Logistics Corps (RLC)

• Extensive experience in managing all aspects of army barracks catering operations, from bulk catering to fine dining for smaller numbers

• Leading teams of various sizes both in the kitchen and in the back office, with responsibility for food preparation, service, finances and administration

• Combining advanced planning and organisation skills to maintain consistent availability of staff, equipment and food supplies

• Driving HACCP principles and standards to establish impeccable levels of food safety and hygiene across the food preparation and service area

• Overcoming language and cultural barriers when working in Germany, Afghanistan and Iraq, using improvisation and initiative to communicate expectations effectively

• Inspiring a spirit of teamwork, engaging well with civilian and military colleagues, with emphasis on cohesive working and a positive, proactive atmosphere

• Planning stock levels in line with budgetary constraints, mindful of many different factors, including nutritional requirements, numbers, menu variety and stock availability

• Remaining constantly aware of produce numbers and stock movements within food stores, fridges and freezers, enforcing strict adherence to storage methods, hygiene standards and shelf life

1999-2001 CHEF

Adam House Nursing Home

Education and Qualifications

CLAIT: Computer Literacy and Information Technology Diploma

City & Guilds: Level 2 Catering & Hospitality

Level 2a: Royal Society for Promotion of Health Food Hygiene

Level 3: Field Catering

Level 3: Food Safety

Intermediate Level: Food Hygiene

City & Guilds: Level 2 Key Skills & Problem Solving

City & Guilds: Level 2 Improving Own Learning & Performance

City & Guilds: Level 2 Working with Others

Other Training

• Agusta Westland Bowman Radio User

• ServSafe

• British Safety Council Health & Safety

Personal Details

Other: Fork Lift License (Counter Balance) & Driver’s License