Anthony Wright Email & Phone Number

Haydock, GB

Salford, England, United Kingdom

Executive head chef of Salford university. Bringing a more sustainable offering to all the campus outlets. Emphasis of local and sustainable products. Cutting the carbon footprint over the next few years. Over seeing all 10 outlets across the campus. Also looking after Conference and events for the university. In house bakery and brewery!This is just the.

Liverpool, England, United Kingdom

Executive head chef 179 bedroom 5 star ⭐️ hotel Restaurant, afternoon tea room, bar, room service, plated breakfast, conference and events.

Bootle, England, United Kingdom

Currently the head chef at one of the most exciting college restaurants in the north west. I run two cafes and a restaurant with three members of staff with students. We run each outlet with students to produce 100% made on site menu. We show students modern cooking techniques in our flag ship restaurant. We operate 6 days a week and offer private events.

This year, a new chapter begins for hospitality education in the North West. The L20 Hotel School has been created to continue to provide education, training, work experience and inspiration for those already working in the world of hospitality and for those taking their first steps into this exciting and fulfilling industry.The L20 Hotel School has a team.

Haydock

Sous Chef at The thistle hotel at Haydock which is a 137 bedrrom hotel. With 17 meeting rooms,confrence and banqueting upto 300 people, also beechers restaraunt and lounge bar. As Sous Chef i run the kitchen on daily basis, Planing rotas,Creating menus, costing menus, training and manage a team of 9 chefs and 5 Kitchen Porters. Also input food flashes.

Salford, England, United Kingdom

Started as sous chef then within a month I was acting head chef and running the kitchen completely. The holiday inn at the times was recognised as the first 4-star holiday inn in the UK. We had restaurant, bar and 4 meeting rooms. I set up the brand-new hotel with suppliers, staffing, systems, and legislation. Left after new Head chef wanted to appoint his.

i was junoir sous chef at the 228 Bedroom four star deluxe hotel, located in th city center.Glasshouse bar and Restaraunt serving betwwen 40-70 covers a night. Local Sourced menu, Bar food including some spanish tapas. Also doing alot of confrence lunches upto 200 and private dinners for 350. My job role as Junior Sous chef to forecast rotas, input food.

Liverpool, United Kingdom

Part of the opening team at the Beatles Hotel. I was the junior sous Chef at the Four Star boutique hotel with112 Bedrooms also a brasserie and blakes fine dinning restaraunt. Also 2 function rooms catering upto 180. My job role was to manage a team of 15 chefs and 6 kitchen porters. Manging 3 kitchen with the sous chef and Head chef. Incharge of the.

Haydock

Started as snr Chef de Partie and i was Promoted in 2006 to Junior Sous Chef at the 137 bedroom Thistle Hotel at Haydock. I was Part of the Team that won 1 aa Rosette. The hotel was very busy hotel with up to 6 weddings a weekend. Also very busy on confrence and banqueting up 350 covers. My role was to help manage the team of 12 chefs and 5 Kitchen.

Wrightington Wigan

I was Chef de Partie on Pasrty section at the The Mulberry Tree at wrightington which was a 2 aa Rossette and michelin bib gourmand. It was a very good oppurtinty to work for Mark Prescot Formely of Le Gavroche, waterside inn and the white hart. A roux Trained chef, Mark took my skills futher and trained me on the pastry section which i made fresh bread.

Kilhey Court

Started as a commis chef, promoted to demi chef a year later. The Macdonald Kilhey Court was a 65 Bedroom, Laurette Restaraunt, burns bar and Conference and Banqueting center Lakeside suite. Very busy on weddings catering up 6 weddings a weekend. Also Confrence and Banqueting on daily basis catering from buffets to fine dinnind, Working on the larder and.

Wigan

Started my 2 week work experience through high school and came out with a job at the end of it !

Gcse, High School/Secondary Diplomas And Certificates

Assesors Award And Nvq Level 3 In Catering And Hospitality

Restaurant, Culinary, And Catering Management/Manager

Nvqs