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I am responsible for the day to day running of the kitchen including organising the staffing rota.
My role also includes the preparation and cooking of fresh meals to order, together with the responsibility of food ordering.
I have a free hand in selecting / changing the starters available and am responsible for choosing and making a selection of both hot and cold desserts.
Shepherd & Neame
This was a new pub / restaurant opening. I worked with the Head Chef organising the new
equipment, planning menus and recruiting staff.
I was responsible for ordering the fresh food daily; dealing with staff rotas and menus. In the absence of the Head Chef I was in charge of the whole kitchen.
Chef Unit Manager
Interact The Service Company
From March 1993
This position involved the kitchen management of a nine strong team servicing a staff
restaurant that provided approximately 400 meals daily. The unit also provided food for a public
Coffee Bar and specialised in nutritious meals for the staff Crèche.
Other duties included planning staff rotas, recruitment, menu planning including purchasing
specifications, ordering and invoicing reconciliation, stock control, portion sizing and ultimately,
gross profit. I had responsibility for the unit's merchandising and themed menus. I undertook
management liaison with clients, attended regular internal catering reviews and meetings and progressed staff development. I helped to plan, cater for and attend outside functions.
Chef Departie Patisserie
Goodwood Park Hotel
March 1986 - February 1993
This one hundred bedroom, four star hotel helped me to develop excellent practical craft skills in all sections - ultimately specialising in patisserie and sugarcraft. I became highly competent in many styles of service, including a-la-carte, table d'hote and functions. I developed many
talents, including displaying individual dishes for wedding parties and two sweet trolleys for the restaurant with home-made ice creams and sorbets to petit fours for coffee.
Shift Head Chef
Bodega Wine Bar
I started here after leaving college, providing starters and desserts and progressed to become
Head Chef of a forty-seater restaurant, preparing and cooking main meals. I also assisted with the ordering for a Brasserie style menu.
Qualifications & Certifications
The Royal Institute of Public Health & Hygiene
Chichester College of Technology
Bishop Luffa Church of England School
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