Operations-focused manager with 20+ years of transferable experience across hospitality, catering, and logistics
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Operations-focused manager with 20+ years of transferable experience across hospitality, catering, and logistics. Skilled in leading large teams, improving efficiency, and maintaining high-quality standards through strategic planning, KPI monitoring, demand forecasting, and effective resource management. Proven ability to achieve organisational goals while promoting health and safety, compliance, service excellence, and best practice.
Relief CHEF Manager - Relief CHEF Manager (Multi-Sites)
(2024-01)
Managed day-to-day catering operations in the care sector, using monthly kitchen performance data and resident feedback to introduce structured training programmes. Established a mentorship scheme that improved staff retention and delivered targeted training in portion control and stock management that reduced food waste by 10% and achieved monthly cost savings. Led the team to secure a 5-star food hygiene rating and successfully pass HACCP, COSHH, and CQC compliance audits.
Built strong supplier partnerships and streamlined ordering through systems such as Cherry Pi. Collaborated with senior carers and healthcare professionals to create tailored menus that met residents' specific health requirement which overall improved their level of satisfaction and wellbeing.
Team Manager PM Shift - Wincanton Dartford
(2023-01 - 2024-12)
Led PM shift warehouse operations for Ikea's contract, coordinating with logistics, planning, customer service, and internal teams to allocate resources efficiently and ensure accurate, on-time order processing. Implemented clear SOPs, reviewed processes, and introduced streamlined workflows that reduced LTIFR to 0.33 and delivered 5.6% annual cost savings through improved labour planning, lower overtime, and reduced downtime. Managed and developed Warehouse Operatives through coaching, team-building, and open communication, improving engagement and reducing turnover.
Maintained full compliance with health, safety, environmental, company, and legal standards while promoting sustainable working practices. Handled employee relations, absence, disciplinary, and grievance matters, conduct performance reviews, and contributed to management meetings on forecasting, planning, culture, and continuous improvement.
Team Leader - Movus Logistics (Getir)
(2021-01 - 2023-12)
Led a team of 15 goods-in operatives, managing daily workloads, absence, training, and performance while improving engagement through regular feedback. Coordinated stock receipt, dispatch, inventory control, quality checks, and reporting, reducing stock discrepancies by 20% through improved tracking processes. Strengthened operational efficiency, health and safety compliance, conflict resolution, and cross-team collaboration, contributing to two internal promotions and a 15% increase in team scores within six months.
Warehouse Team Leader - Argos RFC Croydon
(2019-01 - 2021-12)
Coordinated daily picking, sorting, packing, and task delegation to maintain efficient workflow and timely order fulfilment, reducing picking errors by 15% and improving customer satisfaction. Managed goods-in checks, stock placement, inventory updates, and replenishment using warehouse systems and lifting equipment. Delivered daily briefings, completed health and safety checks, and allocated PPE, maintaining 100% compliance.
Chef Manager - Argos RFC Croydon
(2017-01 - 2019-12)
ETC.
Conference Venue: Managed daily operations to uphold standards, Plan menus within a constrained budget, and consistently exceeded gross profit margins by 5% through cost control and strategic menu planning. Created seasonal, competitively priced menus that boosted delegate satisfaction and repeat bookings.
Responsibilities included food ordering, stock and supplier management, invoice processing, weekly audits, compliance with financial targets, and staff training and development. Streamlined ordering with Procurement Wizard and Focal Point, lowering supply costs by 10%. Used Self-service and Citrix platforms for administrative tasks and performance reviews, enhancing operational efficiency and staff engagement.
Senior Sous Chef - The Old Butchers – Restaurant
(2013-01 - 2017-12)
Senior Sous Chef in a 2AA Rosette establishment that is currently in the Michelin guide. My duties consisted of overseeing the preparing French and Modern British cuisine, receiving, and ordering of goods, stock rotation, inventory, and kitchen management. Deputise for Head chef/ Owner. The Restaurant has a seating capacity of 45 covers.
Head Chef - The Talbot – Brassiere
(2009-01 - 2013-12)
Managed kitchen operations for a 50-seat brasserie, leading eight staff while overseeing audits, scheduling, employee relations, budgets, petty cash, and GP performance. Reduced supply costs by 15%, achieved 98% hygiene compliance, and consistently delivered over 70% GP through seasonal market-led menus. Introduced training and mentoring that improved onboarding, performance, and supported two internal promotions.
Head Chef - Richmond Arms Gastro Pub
(2007-01 - 2009-12)
Oversaw daily kitchen operations, ensured quality control across a diverse menu, and implemented new training protocols. Provided catering for a seating capacity of 40 covers. After taking over the restaurant, led the team to win the Bath Life Award for Best Gastro Pub in 2008.
Relief Head Chef - Principal & Hayley Group
(2006-01 - 2007-12)
Supervise kitchen operations, manage staff, oversee food preparation, and act as Head Chef for a chain of 18 hotels.
Lean six Sigma Diploma (2025-01)
Mastering Control in Supply Chain Logistic - Supply Chain Logistics - Chalmers University (2024-01 - 2024-12)
Hazard Analysis and Critical Control Point (H.A.C.C.P.) Level 3 - Food Safety (2022-01 - 2023-12)
Diet and Nutrition Advanced level 5 Diploma - Diet and Nutrition - Brentwood College (2019-01 - 2020-12)
Hospitality Management Level 4 Diploma - Hospitality Management - Brentwood College (2018-01 - 2019-12)
Prince 2 project management, Foundation Certificate - Project Management (2016-01 - 2017-12)
Marketing and Sales Part 1&2 - Marketing and Sales - College of Excellence (2005-01 - 2006-12)
General Accounting - Accounting - Kenilworth Academy (1995-01 - 1996-12)
International and creative Cooking Certificate - Culinary Arts - Western Hospitality School of catering (1994-01 - 1995-12)
Associate of Science Degree in Culinary Arts - Culinary Arts - Montego Bay Community College (1992-01 - 1994-12)
