Kevin Craperi

I am a versatile professional with a foundation in cheffing and spent many years running kitchens in up-market establishments, showcasing adaptability and dedication. I transitioned seamlessly into the fast-paced world of taxi driving, demonstrating strong communication skills and time-management. I am now eager to leverage my diverse, transferable skillset into a new challenging career where I can flourish as well as expand my prospects.

Sous Chef - Eurest

(2025-02)

Currently working in the Chef de Partie role within a production kitchen, a fast-paced and high volume kitchen with workload greatly expanding over the past year and 7 months.

• Making variety of sandwiches, including vegan and vegetarian options and catering to a wide range of allergies
• Assisting Head Chef in preparing food for functions and events, including cooked and cold dishes
• Preparing pastries, freshly baked cakes and desserts, following company recipes
• Delivering food to two units around the campus, on time and with impressive customer service
• Working with the team to ensure hygiene and food safety standards are met at all times
• Full responsibility for the hot kitchen, delivering 180 meals daily to our frequent customers and functions / events. Menus vary daily and follow strict dietary requirements at all times
• Assisting with weekly stock takes
• Supporting the head chef with ordering stock
• Overseeing the Commis Chef and training them in all aspects of kitchen work - both cooking and secondary skills
• Providing feedback to key senior stakeholders in a professional and respectful manner

Driver - Go Green Taxi's

(2016-02 - 2025-02)

Working self employed, on contract to work exclusively for Go Green Taxi's.

• Placing customer experience first and foremost; helping with luggage, ensuring their journey is as smooth as possible and resolving disputes on the rare occasion issues arose
• Ensuring to maintain a high standard of driving, following all UK laws at all times, and ensuring mechanical soundness of my vehicle at all times
• Earned my Disability Awareness and Safeguarding badge, allowing me to drive vulnerable adults and children for the County Council
• Maintained both my Hackney and Private Hire licences
• Processing my own self assessment tax returns, building on my prior knowledge of how profit and loss work and calculation of gross margins

Taekwon-do Instructor - Oxfordshire Taekwon-do

(2017-03)

After leaving the hospitality industry I wanted to ensure I did not suffer health-wise, taking on a more sedentary full-time role. Therefore I joined Oxfordshire Taekwon-do as a student. I enjoyed the sport and quickly started to help my peers when I could. The owner of the company recognised my efforts and I was offered a part time position as an instructor.

• Teaching classes of mixed-ability children and adults
• Assessing the students' abilities and forming unique lesson plans
• Ensuring safeguarding of the students in my care at all times
• Supporting with the quarterly 'gradings' of students
• Continuing my own learning to better teach my students
• I have achieved my first degree black-belt and continue my studies

Executive Head Chef - The Cafe

(2015-09 - 2016-02)

A prior employer approached me with a new business venture - they wanted to setup a cafe serving high end breakfast foods. They asked me specifically to come in and create a working environment, menu and price ahead of opening day.

• Fully designed a high end menu, including; sourcing ingredients and ensuring a robust supply chain; ensuring gross margins were sufficient to support overheads and turn a profit, and bringing the owners vision to life
• Sourcing staff for the new kitchen, managing different shift patterns and employee requirements. Ensuring the staff hand long term prospects and career opportunities, managing the day-to-day and dealing with any interpersonal issues
• Designing the layout of the new kitchen in the space provided - sourcing equipment at the best price but also making sure the equipment was fit for purpose. I worked to design a layout that was efficient for staff and conformed to Health and Safety requirements
• Setup all working documents needed for Health and Safety compliance, flag the new premises to the local officer and ensure a starting inspection took place

Head Chef - The Bear, North Moreton - North Moreton

(2011-03 - 2015-09)

Head Chef - Crown and Thistle Hotel

(2009-03 - 2011-02)

Sous Chef - Four Pillars Hotel

(2008-06 - 2009-02)

NVQ Level 2 - Food Preparation - The Henley College (2003)

GCSE - St Brinius School (2001)