Richard Morland

Responsible for the entire kitchen operation, overseeing food ordering, preparation, delivery, staffing, stock control and maintaining a high standard of health and hygiene and following brand specifications to meet GP expectations.

Head Chef - Marston's Taverns - Stockton-on-Tees, UK

(2013-04)

Responsible for the entire kitchen operation, overseeing food ordering, preparation, delivery, staffing, stock control and maintaining a high standard of health and hygiene and following brand specifications to meet GP expectations.

Sous Chef - The Talbot-Bishopton - Bishopton, UK

(2010-07 - 2013-04)

Duties included preparing & cooking food to a consistently high standard working alongside the head chef & deputising in his absence. Control of stock, ordering & menu planning. Achieving G.P. targets & the general development of business.

• Reason for leaving: new challenge

Head chef - Farrar's restaurant - Hartlepool, UK

(2010-05 - 2010-07)

Cooking contemporary English food in this fine dining restaurant, duties include control of stock orders & menu planning. Achieving G.P. targets & the general development of business.

• Reason for leaving: job not as advertised

Exec Chef - Black Diamond Inn - Ashington, UK

(2008-10 - 2010-05)

Menu planning & development, costings & GP targets, ordering & stock control. Training, health & safety, hygiene controls, along with the general kitchen duties & tasks. The role is very hands on, actively involved in the preparation, cooking & serving of dishes.

• Reason for leaving: too far to commute

Head Chef - The Bay Horse - Hutton Rudby, UK

(2007-07 - 2008-10)

Returned on request, to assist the family owners stabilise the business following Staffing / Management issues and illness & to prepare the business for sale of lease.

• Reason for leaving: business was sold

Executive Head Chef - Ladhar Group - Newcastle upon Tyne, UK

(2003-09 - 2007-07)

Working closely with the Area and site managers within several sites throughout the North East including, The Charles Grey Public House, Newcastle upon Tyne, Billingham Arms Hotel & Corner house, Cafe Bar Hartlepool. I was tasked with developing and delivering all aspects of food delivery, planning and service. Through this period of my career I was able to use all my previous experiences to revitalise these varied styles of business.

• Reason for leaving: needed new challenge

Head Chef - Kamkrest Ltd - Stockton on Tees, UK

(2002-10 - 2003-09)

Mc Coys at the Moby Grape/Elephant bar Stockton. With experience of site openings, I was employed to develop these two neighbouring sites during their early stages. I also held the Head Chef position within The Moby Grape, responsible for all aspects of kitchen management and business development.

• Reason for leaving: approached by Ladhar Group

Head Chef - Revolution Vodka Bars - Newcastle upon Tyne, UK

(2001-04 - 2002-10)

Following my appointment and success as Head Chef within the newly opened Newcastle Upon Tyne site, I was asked to travel to various City centre sites on a weekly basis, working closely with Food Operations Manager as a trouble shooter for the company, identifying and rectifying issues such as: failure to hit GP/Sales targets and staffing issues within the Kitchens.

• Reason for leaving: approached by Kamkrest

Head Chef - ARC - Stockton on Tees, UK

(1999-08 - 2001-04)

After a brief spell as 2nd Chef, I was promoted into the position of Head Chef within the Centre. Due to the diverse nature of the Business I had my first opportunity to develop various styles of food available, and service. Projects included themed food nights and events, Cafe Bar and formal dining, corporate buffets and catering and catering for the towns famous International Riverside Festival, performers and crews.

Additionally I had responsibility to the Food and Beverage Management for control of stock, ordering and achieving G.P. targets.

• Reason for leaving: wanted new challenge

2nd Chef - The Bay Horse - Hutton Rudby, UK

(1995-08 - 1999-08)

Cooking and serving traditional fare in this busy country style pub, I worked as part of a small team producing good Pub/Restaurant food, and assisted the team with the control of stock, ordering & menu planning. Achieving G.P. targets & the general development of business.

• Reason for leaving: no chance of promotion

Commis Chef/ Chef De Partie - Crathorne hall hotel - Yarm, UK

(1993-08 - 1995-07)

Assisted in general kitchen duties, preparation and service. Progressed to run my own section, ordering and stock control.

• Reason for leaving: approached by bay horse

NVQ - Kirby College (1991 - 1993)

A Level - General Studies, Geography, Sociology & Politics - Stockton Sixth Form College (1989 - 1991)

GCSE - English Language, English Literature & Mathematics - Bishopsgarth Comprehensive School (1984 - 1989)