Philip Howell

Experienced catering professional with a background spanning Royal Navy catering, hospitality, VIP dining, large-scale catering operations and film production support. Skilled in kitchen operations, team leadership, stock control, equipment maintenance and logistics. Reliable and adaptable with experience managing staff, maintaining operational standards and working in high-pressure environments.

Yard Manager / Catering Support at Red Chutney – Film Catering Company (2018-01 – 2025-01)

Started as a Chef within a busy film catering company before progressing into the management and running of the company yard. Worked in a hands-on role requiring organisation, reliability and problem-solving skills in a fast-moving environment.

• Maintenance and repair of catering equipment
• Organising and preparing equipment for film location work
• Stock control and yard organisation
• Vehicle loading and operational support
• Ensuring equipment was fully operational and compliant
• Supporting catering teams working on fast-paced film productions

Second Chef at M.O.D. Southwick House HMS Nelson / U.S. Defence – Compass Group (2006-01 – 2018-01)

Worked within the Officers Mess at a high-profile establishment hosting functions and VIP visitors, including the historic D-Day Map Room.

• Preparing high-quality meals for officers and guests
• Supporting functions and formal dining events
• Working within a disciplined and professional catering team
• Maintaining hygiene and food safety standards

Head Chef at Aramark (1997-01 – 2006-01)

Started as a Chef and progressed to Head Chef within two years at Senior and Junior Rates Mess. Reference: Bob Stewart – Combined Mess Manager

• Managing kitchen operations and catering accounts
• Supervising staff and training junior team members
• Stock control and ordering
• Maintaining food quality and service standards
• Responsibility for stores and kitchen organisation

Head Chef at Sally Port Hotel (1992-01 – 1997-01)

Responsible for all menus, functions and food preparation for residents and public dining areas within a busy hotel environment.

Leading Cook at Royal Navy (1981-01 – 1992-01)

Trained and developed catering skills while serving on various ships and shore bases. Catered for personnel of all ranks and gained experience ranging from bulk catering to VIP hospitality.