Working both full time and part- time on a self-employed basis I have had the pleasure of working with many companies covering a wide range Kitchens , some of these include:- Hotels Royal AscotWimbledon TennisRoyal Polo Club Windsor (Head chef and freelance)Farnborough Air show ( Rolls Royce directors table)The Brit Awards  Head chef The NME Awards provide private catering  for world famous Acts.Private dinners for up to 20 covers cooking at 4 rosette standard within private houses including arranging front of house team and dealing with clients from time of booking and planning  to end of the evening. Head chef for a number of  caterers looking after the kitchens for clients weddings this would include running a team of between 10 - 15 front and back  of house staff for up to 200 guests.  Setting up and breaking down the venue.Responsibilities including;Implemented training for new chefs who worked on my team. Took control of kitchens and Events., Set up teams of Chefs to work on using fresh ingredients, at all times.

While I was teaching within catering the college I was responsible for managing all aspects of a students journey. To teach & assess on Professional Cookery programs Levels 1- 3 including kitchen \ Larder and Pastry.This included producing a wide range of dishes ranging from classic to modern with a maximum of 16 chefs in the kitchen. We also produced dishes for our real working environment restaurant each week. Here we produced meals for up to 60 covers and gained 5 star rating on Trip advisor.Responsibilities including;Student recruitment, tutorial and pastoral support, Course induction, Curriculum planning, Teaching, Learning and assessment, Feedback to students, Monitoring of student progress, Management of student records, Student achievements and all associated course and quality related administration. To provide learning within the strict budget controls for food costs,

teaching year 1 2and 3 VRQ how to cook in a professional kitchen with hands on skills enhancing both English and maths ,and using up to date software to enhance learning,And make learning fun by setting goals for each student to work towards yo improve understand and knowledge.

As a Visiting Tutor I was initially required to cover kitchen lessons for students aged between 16 - 19 and also some theory lessons. After a short period of time this was increased to full programme manager for Level two. Responsibilities including;Managing all aspects of a student's journey, including student recruitment, tutorial and pastoral support, course induction, curriculum planning, teaching, learning and assessment, feedback to students, monitoring of student progress, management of student records,student achievements and all associated course and quality related administration, To teach & assess on Professional Cookery programs Levels 1 - 2 including kitchen \ Larder and Pastry