Mehboob Valu

Outstanding, reliable, and organised chef with over 10 years plus experience working for one of the UK's renowned care homes. Experienced in ordering stock and fresh produce, catering for over 40 residents preparing fresh, balanced, and healthy meals as well as catering for annual and private in-house events. I enjoy working as part of a team, or on my own accord, in a timely manner and ensuring that all dietary needs are met.

I have a keen eye for detail ensuring that the highest levels of health and safety as well as hygiene are met.

Chef (Various Temporary Contracts) - MHA CARE HOMES- WILLESDEN COURT - London, UK

(2022-08 - 2023-06)

• Prepared and served balanced, nutritious meals for residents, focusing on dietary needs and preferences.
• Collaborated with healthcare staff to ensure compliance with dietary restrictions, enhancing residents' health and well-being.
• Maintained a clean and organised kitchen, adhering to health and safety regulations to ensure food safety.
• Developed creative menus that catered to a diverse range of tastes and dietary requirements

Chef (Various Temporary Contracts) - SPRINGDENE CARE HOME - London, UK

(2023-06 - 2024-01)

Chef (Various Temporary Contracts) - CARE UK - London, UK

(2024-03 - 2024-06)

Chef (Various Temporary Contracts) - OAKMOOR LODGE - LONDON ROAD BUSHEY

(2024-07 - 2024-12)

Residential Chef - BUPA CARE HOME- HADLEY LAWNS - London, UK

(2010-10 - 2022-07)

Employed as a residential chef, working between various care homes in and around London.

• Creating a varied and nutritional menu in line with dietary needs and preferences
• Training and managing the kitchen team in prepping, cooking, and serving of food.
• Managing all mandatory paperwork including adhering to COSHH and HACCP guidelines, company policies and procedures, budgets managing orders and deliveries
• Catering for special events or seasonal activities, such as summer fetes, Christmas parties and birthdays (as required).

Bank Chef - PLAN PERSONNEL - LONDON

(2009-01 - 2010-10)

Employed as a bank chef working across various locations such as educational establishments including schools, colleges, and nurseries as well as catering for the Metropolitan Police.

• Checked and maintained proper cooking temperatures throughout the preparation of all dishes.
• Organised supplies, put food deliveries away and rotated stock.
• Monitored freshness of food products, helping to reduce spoilage by 11 percent.
• Utilised excellent knife skills to chop, dice, julienne, and slice vegetables, carve and grind meats and cheeses and fillet fish.
• Portioned and plated cold prepped food for serving to customers.
• Monitored and restocked supplies throughout day to aid swift, efficient flow for cooks.
• Maintained cleanliness of station, ensuring sanitary conditions, and scoring 100 percent on safety checks.

CITY & GUILDS CRAFT CATERING COURSE - Catering - Hounslow Community College (1985-09)