Ray Dicker

A highly accomplished Chef with 20+ years of experience working in the hospitality sector, primarily for The Wisley Golf Club and various restaurants / public houses. Committed to developing innovative, high quality menus and recipes that delight customers, maximise profitability and elevate culinary standards. Well versed in researching and introducing new dishes, concepts and seasonal menus across a breadth of cuisine types, with a strong understanding of costing, sourcing and portion control to ensure new menu development remains commercially viable.

Genuine passion for creative food development, combined with the leadership skills to bring new concepts successfully from kitchen to plate.

Senior Sous Chef - The Wisley Golf Club

(2014-01)

• Leading the day-to-day operation of a kitchen to ensure exceptional food quality and service standards are consistently achieved, supporting the continued excellent reputation of one of the UK's finest golf club kitchens.
• Designing and developing seasonal menus that meet the expectations of members, guests and high profile clientele.
• Preparing and delivering exceptional dining experiences for private clients, celebrities, professional sports people, high-net-worth individuals and visiting foreign royalty.
• Supervising and coordinating kitchen staff, delegating tasks, monitoring performance and providing guidance to ensure smooth workflow during service periods.
• Re-ordering food, beverages and kitchen supplies whilst maintaining effective stock control and minimising waste.
• Enforcing food safety, sanitation and hygiene regulations, ensuring compliance with H&S standards at all times.
• Training and mentoring new and existing kitchen team members on cooking techniques, food preparation procedures and operational policies in the kitchen.
• Coordinating with front-of-house staff to ensure timely service, effective communication and prompt resolution of customer requests or concerns.
• Contributing to the club's sustained success by helping maintain exceptional service standards, resulting in receiving the 'Employee of the Quarter' award on 4 occasions and being nominated for the 'Employee of the Year' award 3 times.

Junior Sous Chef - The Wisley Golf Club

(2007-01 - 2014-12)

• Assisted in the daily management of kitchen operations to ensure high standards of food quality and presentation.
• Supported senior kitchen management in delivering exceptional dining experiences for members and guests.
• Prepared and cooked high quality dishes whilst maintaining consistency across multiple service periods.
• Supported the ordering food and kitchen supplies whilst supporting effective stock rotation and inventory control.
• Maintained high standards of food hygiene, cleanliness and kitchen organisation in line with H&S regulations.
• Supported menu preparation and contributed ideas for new dishes and seasonal menu development.
• Assisted with supervising Junior Chefs and provided appropriate guidance and support during busy services.
• Helped organise daily kitchen duties to ensure efficient workflows and effective team performance at all times.
• Contributed to maintaining the club's outstanding reputation through attention to detail, professionalism and consistently high culinary standards.

Head Chef - Barley Mow

(2006-01 - 2007-12)

• Directed the kitchen operation and successfully transformed the food offering from a traditional pub menu to providing restaurant quality dining for customers.
• Developed improved kitchen procedures that enhanced efficiency, food consistency and overall operational performance.
• Re-organised staff responsibilities to improve teamwork, productivity and accountability throughout the kitchen.
• Introduced improved working practices that created a more positive and professional kitchen environment.
• Planned and delivered consistently high quality dishes that significantly enhanced the reputation of the business.
• Led on stock control, ensured ingredients were used efficiently and that waste was minimised through planning.
• Ensured compliance with food hygiene and safety standards, maintaining a clean and safe working environment.
• Supported junior staff members, providing guidance and assistance to ensure consistent food quality.

Head Chef - The Drummond Arms

(2000-01 - 2006-12)

• Led a team of Chefs and ensured the smooth running and management of kitchen operations, coordinating the preparation of starters, main courses, salads, entrées, appetisers and desserts.
• Performed regular stock takes and held responsibility for purchasing all kitchen items and food supplies, in line with agreed budgets and targets set by senior management.
• Created and updated menus to improve the quality, variety and appeal of the food offering within the establishment.
• Researched and introduced new recipes, ideas and menu concepts to continually improve the customer experience.
• Trained chefs and provided guidance on correct food preparation procedures and working methods, as well as food safety and health & safety requirements to ensure compliance.

AVCE - Hospitality & Catering

NVQ Level 2 & 3 - Food Preparation, Cooking and Service

NVQ Level 3 - Patisserie & Confectionery