Sous Chef - The Hatton Arms - Warwickshire
(2022-07)
- Responsible for mains and sauce section of the kitchen
- Preparing all main courses and specials on a fresh food menu
- Developing menus
- Helping to develop and train younger team members in all aspects of the kitchen including pastry
- Adhering to company policies and procedures
- Liaising with management to ensure quality and specifications are met
- Stock control and product rotation
- Using up leftover stock for daily staff subsistence
- Catering for a wide range of dietary requirements
- Peripatetic kitchen manager (providing cover for head chef abscence)
Chef level 3 - Ricoh Arena - Coventry
(2015-08 - 2020-07)
- Supervising a team of up to 15 chefs
- Catering for a wide range of dietary requirements for a variety of events
- Responsible for production of all match day hospitality
- Managing all mandatory paperwork including COSHH, HACCP, company policies & procedures
- Liaising with management to ensure quality and specifications are met
- Using up leftover stock for daily staff subsistence catering for between 120/150
- Running functions for up to 500 customers
- Providing assistance on large events of up to 2000 customers
- Menu tasting and costing for potential customers and contracts
- Stock control and product rotation
- Mandatory regulation deep cleans of kitchens and equipment
Deputy Chef Manager - Anchor Trinity Lodge - Coventry
(2014-01 - 2015-07)
- Leading a team of 5 in absence of the chef manager
- Menu planning and budgeting, taking into consideration costing to meet targets
- Liaising with suppliers, ordering stock, handling deliveries and stock control
- Solely responsible for maintaining all hygiene standards within the kitchen area
Chef Manager - The Aylesford - Coventry
(2013-12 - 2014-12)
- Supervising a team of 4, including staff with disabilities
- Training, mentoring and general management of the kitchen team
- Drawing up rotas and booking cover for annual leave
- Meeting with residents to ascertain preferences and dietary requirements
Kitchen Manager - Evergreen Care Home - Yardley
(2012-02 - 2013-12)
- Preparing and cooking all meals for up to 28 residents, staff and visitors
- Creating dietary specific menus for the residents
- All ordering of food and consumable items
- Costing menus to remain within the budget held
Head Chef / Relief Chef - Freelance
(2002-03 - 2012-01)
- Managing teams of up to 20 staff members
- Peripatetic kitchen manager (providing relief for various head chef roles)
- Recruitment of suitable staff for various kitchen teams
- Kitchen set up and break down
- Running satellite kitchens at large sporting events such as Open Golf, Royal Ascot, F1 GP's
- Running & supporting large events & functions catering for up to 3000, such as The MOBO awards, Chelsea Flower Show, Blenheim Palace, Kew Gardens, Goodwood Revival
Head Chef - Moat Manor Hotel
(2000-08 - 2002-03)
- Managing kitchen and kitchen staff
- New menu ideas, with costing up to 3 rosette standard
- All pastry work including breads and ice creams
- Meeting with clients to personalise functions
- Ordering stock control and liaising with suppliers
Sous Chef - Cafe Rouge - Solihull
(1999-08 - 2000-08)
Managing kitchen in the head chefs absents cooking with classic French techniques and dishes
Sous Chef - Sovereign Catering Services
(1998-05 - 1999-08)
In charge of satellite kitchen, including all menus, costing, stock control and staff
Chef De Partie - Sutcliffe Catering Ltd
(1997-05 - 1998-05)
Cable and Wireless College, Coventry. Catering for approximately 200 with a director's fine dining restaurant.
Chef De Partie - St John's Swallow Hotel - Solihull
(1996-08 - 1997-05)
A 4-star hotel with 177 bedrooms, 110-seater restaurant and banqueting for up to 850. Responsible for the banqueting section and also sauce, larder and vegetable sections.
Commis Chef - Radcliffe House - Warwick University Conference Centres, Coventry
(1992-10 - 1996-08)
Trainee Chef - Scarmen House - Warwick University Conference Centres, Coventry
(1991-06 - 1992-10)
