Education
Foxhill Junior & Middle, Sheffield
September 1976 – 1983
Chaucer Comprehensive, Sheffield
September 1983 – 1988
Chippenham College, Chippenham
September 1996 – 1998
Qualifications
Gcse English Literature C
Gcse Maths C
Gcse History D
Gcse Geography C
Gcse English C
NVQ Level 2 Catering & Hospitality Pass 1998
NVQ Level 2 Food Preparation & Cooking Pass 1998
NVQ 3 Hospitality Supervision Pass 2009
NVQ Level 3 Supervising Food Safety Pass 2009
IOSH Managing Safely Pass 2010
Employment Details
GCC Services, BP Headquarters, South Rumaila, Iraq
Catering Manager
(September 11 – Present)
Responsibilities include
– Day to Day running of the Dining Facilities for BP office workers and Contractors, feeding up to 2300 meals daily. This includes persons from Iraq, China, US, UK, and the Middle East
– Monthly Cyclic Menus.
– Staff Training.
– Overseeing that the correct Hygiene Procedures are followed.
– Ensuring the Dining Facility is up to standard, and properly maintained.
– COSSH Data management.
– Risk Assessments and HACCAP
– Acting Cover in the Absence of the Camp Boss or Site Manager
RAF Lyneham Officers & Sgts Mess
Catering Manager
(April 2008 – September 11)
Responsibilities Include:
– Overseeing the day to day running of both the Officers and Sergeants Mess and liaising with both senior chefs.
– Cyclic and function menu planning for the day to day running of the messes.
– All kitchen staff training requirements and issue of correct uniform.
– Twice yearly PDRs
– COSSH data and management.
RAF Lyneham Officers Mess
Head Chef
(June 2001 – 2008)
Responsibilities Include:
– The day to day running of the kitchen, serving breakfast, lunch and dinner to up to 120 officers and civilian personnel.
– Menu planning, ordering and staff rotas for functions for up to 900 people.
– COSSH Data and management.
– Producing cyclic menus and all orders.
The Bridge Inn, Horton, Nr Devizes, Wiltshire
Assistant Chef
(June 1996 – 2001)
Responsibilities Include:
-Assisting the Chef proprietor in the day to day food preparation and cooking for a busy country and canal side pub, serving both traditional and A La Carte cuisine.
The Spa Hotel Royal, Tunbridge Wells, Kent
Head Porter
(October 1989 – 1996)
Responsibilities Include:
– Organising and supervising the day to day running of the conference facilities and meeting client needs.
– Arranging and laying tables for banquets for up to 300 people.
– Assisting guests of this busy 76 bedroom privately owned hotel to their rooms and meeting their needs.
Interests
I enjoy all sports and socialising with friends.
Referencs
Available on request
