Carl Ormesher Email & Phone Number

Feltham, Middlesex

Working within New Product Development, I helped develop new ideas and products for first and business class airline catering.In the first instance creating a sample and sending out to the customer, or presenting in front the customer, refining and changing elements of the product if required so it is ready to move into production.Secondly creating recipes, costings, standard operating procedures and specifications for each and every dish and product. To ensure that the recipes… Show more Working within New Product Development, I helped develop new ideas and products for first and business class airline catering.In the first instance creating a sample and sending out to the customer, or presenting in front the customer, refining and changing elements of the product if required so it is ready to move into production.Secondly creating recipes, costings, standard operating procedures and specifications for each and every dish and product. To ensure that the recipes are mathematically correct so a recipe for 4 can be correctly scaled up to produce 2,500 portions.Lastly to train the production Head Pastry Chefs and their teams with the new products and to ensure that the transition from NPDT to production runs smoothly. Show less

Feltham, Middlesex

Taking on a Sous Chef role, I helped the management and Section leader run one of the sections.Day to day tasks included general daily set up of the section, allocation of equipment, training of the junior staff and ordering.The customers included British Airways, Emirates, VAA First, Business, Premium Economy and Economy. We also supplied to various high end events such as Royal Ascot.Throughout my time, I mainly worked on British Airways and Emirates for both First and… Show more Taking on a Sous Chef role, I helped the management and Section leader run one of the sections.Day to day tasks included general daily set up of the section, allocation of equipment, training of the junior staff and ordering.The customers included British Airways, Emirates, VAA First, Business, Premium Economy and Economy. We also supplied to various high end events such as Royal Ascot.Throughout my time, I mainly worked on British Airways and Emirates for both First and Business classes producing plated desserts for airport lounges and on-board meals, afternoon tea pastries again for both lounges and for on-board dining. Show less

Tunbridge Wells

Running and Organising the Pastry Kitchen with the help of a commis. I developed menus and ideas along with head chef Shane Hughes for use in the Michelin Starred restaurant.I had total autonomy for my section and worked very closely with Shane to keep the standard required to retain Michelin Star status.

Bagshot

Working under Head Pastry Chef Denis Drame MCA, within the main pastry kitchen for the hotel, I mainly worked on Afternoon Teas for the Ascot Bar, Brasserie and Conference and Banqueting.We produced all pastries and desserts for the entire hotel except for the then 2 Michelin Starred Michael Wignall at the Latymer.

Upper Slaughter, Gloucestershire

I ran and organised the Pastry section and looked after the Pastry team, which included 2 Commis Pastry Chefs and myself.I worked closely with Head Chef Matt Weedon to train and develop the Pastry team and to monitor the menus in conjunction with the Michelin Star we held at Lords.

Newbury, Berkshire

I worked under Executive Chef Daniel Galmiche, where I supported and acted as right hand man to his Head Pastry Chef Anthony Millon, covering for him in his absence.I had influence in developing the team and the menus whilst there.

Reading, Berkshire

I started out as a Commis, earning promotion to Chef de Partie in May of 2009 under Head Chef Gavin Young, who is formally from the 1* Michelin Pennypots in Cornwall and the 2* Michelin Gidleigh Park in Devon.I worked and trained on all sections in the kitchen before settling in Pastry.

Bachelor Of Arts In International Culinary Arts, Hospitality

Foundation Degree In International Culinary Arts - Pastry, Hospitality