CAREER SUMMARY
1992 – 2014
ROYAL MARINES, UK
2010 – 2014 Colour Sergeant Unit Caterer – Multi Activity Contract Supervising Officer
• Working as the Supervising Officer of the Authority Cell, monitoring the Multi Activity Contract, ensuring full compliance and quality assurance with the Statement of Requirements within the current contract
• Acting as Building Manager with responsibility for all health and safety matters, reporting on required structural work and fire safety management, ensuring relevant policy and procedures are properly followed
• Supporting personnel with personal development, undertaking personal administration for each personnel member and providing training and mentoring according to the individual ability level of each learner
• Custodian of the Crown Account which contains public monies and is a document that is subject to audit
• Monitoring the catering standards to ensure full adherence according to the relevant contract in question
• Ensuring that all current legislation and policies are followed by all Contractors and Military Personnel
• Monitoring staffing levels in the Catering Retail and Leisure contract to ensure they are effectively achieved
• Ensuring proper food preparation methods, production procedures and food service techniques are followed
• Chairing messing meetings to obtain useful feedback from the patronage of the messes, using information collected to make effective improvements in order to enhance the customer satisfaction levels and services
• Permanent Loan Record Custodian, authorizing cash in lieu of rations to personnel in line with audit policy
2008 – 2010 Sergeant Unit Caterer – Catering Contract Manager
• Monitored the Multi Activity Contract and ensured full compliance with all of the predetermined requirements
• Compiled all supporting documentation for the Crown Free Feeder Account for authorization of payments
• Gathered accurate data on a monthly, quarterly and annual basis to support compliance from the Contractor
• Managed budgets as well as purchased and controlled the preparation of food for up to 800 patrons
• Planned and organized special events including the Regimental Dinners and dinners for visiting dignitaries
• Monitored, supervised and controlled the food safety regulations and followed health and safety procedures
• Ensured correct food preparation methods, production procedures and food service techniques were followed, monitored the standard of cleanliness and hygiene of equipment, fittings furnishing within the unit
• Managed and supported personnel, provided continuation training in catering and as professional soldiers
OTHER PROFESSIONAL EXPERIENCE
CHEF
• Working as a Chef, organizing and running various evolutions such as Scout Jamborees, feeding 850 – 3500 guests, managing the food procurement, lead times and planning menus for a Brigade of 12+ Chefs
• Working with Captain Steve Ward RM providing Chef Services for events including weddings and birthdays
KEY ACHIEVEMENTS
• Awarded a Commanding Officers Commendation for Efficiency as a result of a response to Ministerial Correspondence which was received directly from the Ministry of Defence in the House of Commons
• Organized a review of the Soft Facilities Management Contract for Royal Marines Barracks Chivenor and engaged with external agencies at senior level. Produced reports that facilitated a number of contract amendments which successfully resulted in a financial saving of £120,000 per annum to Fleet Commercial
• Arranged a wide range of training and hospitality evolutions for children and students from external schools and other establishments and received numerous letters of gratitude which were sent to the Royal Marines
• Successfully organized and sourced finance, accommodation and transport for Adventure Training exercises for personnel as a mechanism to promote team bonding and facilitate personal development
• Completed Trauma Risk Management (TRIM) as well as the Funeral Officers Cse.
ADDITIONAL WORK HISTORY
2006 – 2008
Sergeant – Main Galley Manager: Supervising personnel and overseeing food services
2005 – 2006 Sergeant Head Chef at 539 ASRM (SCC ’07): Managing unit catering requirements
2003 – 2005 Cpl Watch: In charge of 1k patrons CTCRM Field Catering support to Commando training
2002 – 2003 Cpl Commando Helicopter Force RNAS Yovilton: Managing unit catering requirements
2001 – 2002 Cpl RM Poole Watch: Responsible for the daily ordering and quality control
1994 – 2001 Marine/ Cpl 42 Commando RM: Responsible for all areas of the daily running of messes
1993 – 1994 Marine HQ & SIGS SQN: Undertaking work as a Chef and carrying out Deployment
1992 Marine K3: Course at Aldershot with Royal Navy 7063 1
1992 Attended CTCRM enrolled in Royal Marine Commando Basic Training
EDUCATION AND QUALIFICATIONS
City and Guilds Affiliateship (AfCGI) Leadership and Management (2014)
National Vocational Qualification Affiliateship (AfCGI) Leadership and Management (2014)
NEBOSH National General Certificate in Occupational Health and Safety (2013)
NEBOSH National Certificate in Fire Safety and Risk Management (2013)
NEBOSH National General Certificate in Environment Management (2013)
City and Guilds Licentiateship Senior Award Diploma in Food Service Management (LCGI) (2010)
Level 4 Award in Managing Food Safety in Catering (2009)
ILM Level 3 Certificate in Management (2008)
