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HOOD - Kitchen Manager - Gateshead, UK


Gateshead, UK


Kitchen Manager


I am a highly versatile chef with over fifteen years experience in a wide variety of corporate environments, with supervisory, information management, budget management, customer service skills and excellent interpersonal and communication skills.
I am motivated by perfection and this is reflected in my work where my creativity and boldness to ‘try something new’ has led me to produce my own unique dishes to a high standard. This occasionally has been recognised in regional award events. I have a loyal and professional attitude to working and would be willing to demonstrate this to any employer who is looking for these skills in their workforce.

Work History

Kitchen Team Leader

Rank Group (Mecca)

From January 2013

My role at the Mecca complex is to completely manage the catering facility responsible for the management of twelve employees ordering stock control cash handling COSHH weekly GP targets Customer Service Working from Company Branded Menus and producing meals on a mass scale in short periods of time under pressurised situations.

kitchen manager

Akari Care (St Marks Court)

From April 2005

My role as Catering manager is to deal with all the catering services for St Marks Court including the responsibility for the daily running of kitchen (menu development including kosher and halal dishes if required) all food is made with fresh ingredients daily I also control staff management, as well as, stock control and budget management.
Managing the catering staff involves annual staff appraisals and quarterly reviews and dealing with audits.


From January 2005

Unit Manager

Creative Management Services

February 2002 - May 2005

My role at Creative Management Services included running a franchise operation located in a busy business centre owned by Redcar and Cleveland Council.
This included the responsibility for all the catering requirements in the business centre including vending. Arranging all V.I.P hospitality for high profile clients. Over-seeing budget targets, staff management and recruitment as well as running and managing sister sites owned by the business centre.
I was also established as Assistant Restaurant Manager at Northumberland Lawn Tennis Club Based in Jesmond I was responsible for high standards of food and beverages, staff management and day to day running of the restaurant in the manager’s absence.

Trainee Chef to Kitchen Manager


September 1995 - July 2002

Eurest Corporate Services
North East Region.

Eurest Services is the market leading provider of food and support services in the corporate

Steady progression from trainee chef to chef manager working on my interpersonal management skills combined with culinary flair.

Trainee Chef
Thomas de la Rue. The Company was founded by Thomas de la Rue who moved to London 1821 and set up in business as a stationer and printer. Working as a "boy of the streets", in 1831 his business secured a Royal Warrant produce playing cards, in 1855 it started printing postage stamps and in 1860 it began printing banknotes In 1896, the family partnership was converted to a private company
I started my career at Thomas de la Rue based on the Team Valley Trading Estate in Gateshead. I was under one of the North East’s leading chefs Mr. Phil Elliott
I was trained in all aspects of the catering trade as well as cooking for high profile clientele. One of my biggest achievements was being involved in cooking for Nigerian Politicians

1998 – 1999
Second Chef
Nestle Rowntree. Nestlé UK has been a part of life in the UK since the 1860s. The company has its roots in three big organisations; Nestlé, the Anglo-Swiss Condensed Milk Company and Rowntree’s of York. The first two merged in 1905 and then took over Rowntree’s in 1988.
Once qualified, I left Thomas de la Rue and joined Nestle Rowntree in Newcastle upon Tyne. I was very much involved in the development of menus and helping the Head Chef on a daily basis with the running of the kitchen brigade. I was very much involved in producing good quality food in very high volumes for the factory workforce.


Being Placed twice in salon 2 culinaire competions

At the age of 17 was awarded bronze trophy in breadmaking skills at my companies regional salon culinaire i was competing against 30 other chefs in this competion

At the age of 24 again i was awarded bronze position for sandwich design and inventiveness at my companies regional salon culinaire

2010 Regional Winner for my company in menu design and culinary flair

Qualifications & Certifications


St. Edmund Campion

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