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