EXPERIENCE:
Catering Management
• Developed and implemented new systems to significantly reduce food costs by 5%
• Re-planned menus to refresh the options available to customers and increase sales
• Negotiated contracts with suppliers to secure the best price, quality and freshness of foods available
• Provided catering for various types of functions, including meetings, executive and bespoke dining
• Re-organised the layout of catering facilities to maximise on space and increase revenues
• Managed the allocation of catering staff to meet demand and reduce costs
• Controlled catering unit locations for various military operations
• Organised and executed high profile functions, Summer/Christmas balls for over 250 covers
Training Management
• Provided comprehensive training, development and on-going career support to enable progression
• Customised training packages according to individual needs
• Devised and developed strategies to support management training initiatives
• Developed and implemented staff evaluation progresses and procedures
• Delivered standard and bespoke one-to-one and group training programmes
• Handled forecasting to ensure development of adequate training plans met changing environments
• Identified areas to improve management and delivery of training programmes
• Took numerous Chefs through NVQ L2 & 3 Qualification
• Field Skills instructor
Operational Management
• Led negotiations to secure key supplier contacts and develop sound relations
• Full P & L responsibility for the catering budget and the generation of additional revenue streams
• Oversaw catering activities to ensure all set SLAs and KPIs were achieved
• Planned and implemented new processes to improve overall efficiency and reliability
• Reduced costs in existing areas whilst creating additional service offerings
• Instilled a focus on delivering value for money to stakeholder charters
CAREER HISTORY:
November 2012 to Present: Multi-Site Group Catering Manager for Executive Care Ltd
• Re-written all Catering Policies and Procedures for the group and developed a new Food Management System
• Negotiated contracts with new & existing suppliers to costs and improve quality
• In-house one on one training at individual sites across the group
• Improved the dining experience of our service users
• Designed & Implemented HACCP systems across the whole company
• Recruitment of catering staff across all 30 sites
• Development of the training package for all catering staff
• Implemented new paperwork systems to ensure compliance with the FSA & EHO
• Re-wrote 4 week menu cycle implementing new ideas and recipes & Nutritional balance
• Designed Catering Audit tools and carried out audits across all 30 sites
• Ensured all kitchens, since my employment reached 5 Star status with EHO
• Implemented systems to control stock and food ordering across the group
• Attended residents and relatives meetings to ensure we were meeting standards and provide feedback.
• Full knowledge of CQC standards, particularly Outcome 5
1997 to Feb 2012: Head Chef: Army & Elior Contract Catering & Retail
• Responsible for managing a busy restaurant and function suite delivering formal dinners
• Managed a team of 20 chefs, producing over 700 covers daily and up to 150 covers for formal dinners
• Trained, organised and motivated both experienced and inexperienced staff
• Ensured compliance to all food safety and hygiene regulations across all dining facilities
• Carried out planned and organised wedding & christening functions
• Liaised with suppliers from a preferred list, ensuring goods were of high quality and competitively priced
• Oversaw the stock control function, recording inventory and managing the budget
• Drove the team to meet deadlines under pressure and sometimes in adverse conditions
• Responsible for providing catering services within the Officers Mess and for visiting VIPs
• Assisted kitchen manager with all catering operations including the organisation of shift rotas
• Handled all administration for the department, ensuring all documentation was logged accurately
• Planned food and menus, working with kitchen staff and Officers alike to discuss ideas and requirements
• Ensured all preparations were completed in time for functions, including adequate staffing levels
• Full knowledge of HACCP regulations
PROFESSIONAL TRAINING:
NVQ Level 2 in Catering
NVQ Level 3 in Catering & Hospitality
RSH Food Hygiene Intermediate Level 3
Food Safety
Manual Handling Trained
Equal Opportunity Trained
Health and Safety Trained
First Aid Trained
MIST & BOSIET (UK & NORWAY)
Offshore Medical & Maritime Medical (UK & NORWAY)
STCW 95, PST & PSSR
Discharge & Seaman’s book
GCSE’s English & Maths
Environment Awareness
Edexcel PTLLS equivalent (Defence Instructors)
Institute of leadership management, Level 2 Leadership
Energy Management Trained
Catering, Retail & Leisure Practitioner level
Production Supervisor Qualified
