Jenny Greenhalgh Email & Phone Number

London, Gb

State Fair Food, world flavourspop ups, residencies, consultancy and development. 4 year residency at The Bread and Roses Clapham SW4, plus a food truck, event catering and private catering for parties, weddings, etc

London

As an independent consultant I have worked with a number of individuals from start up businesses to the long established. Start up and grass roots innovation is a particular passion and speciality, I can successfully help take an idea, be it food truck. bricks and mortar restaurant or FMCG product and assist you to launch. Viola's Covent Gardenon going menu development and training support for the kitchen teamTwo Spoons Cocktail Bar, Honor Oak Park – London This small couple run amazing cocktail bar needed a whole new approach to its food offer and after running at trial pop up there I worked with them to completely replace their previous offer with a new ‘small plates’ menu that is matched directly to their cocktail menu and runs under the name Little Big Easy with Chef Jen G. Since starting in early 2019 the business has seen its food revenue grow by over 30% in three months with the new menu.Henson's Hospitality – London – Worked with this small boutique hotel to develop an innovative and on trend bar menu which could be delivered by non food trained staff with limited resources in a non A3 environmentRoti Chai / Chai Ki – London – Worked with company exec chef to bring beef dishes to the menu and train the staff in the preparation and cooking of wood smoked meats

Working with founder Sophie Edginton on the new go-to site for people entertaining at home. The Dinner Set.Writing web content, recipes and articles and advisor on all food content.

London, United Kingdom

• Reporting to the Commercial Director delivering an innovative role, with client facing operational consultancy to seven rail companies, leading airport lounge providers, celebrity chef collaborations and food retail brands. • Responsible for development of new products and concepts in line with the commercial and business strategy, within a financially and operationally challenging environment. • Responsible for development of all food offering from client brief, throughout the development, purchasing, supply chain and manufacture process to final on board service; including training of front line staff in service delivery and quality assurance. • Integral in increasing visibility of the RG brand within the SSP Group and the wider market place, with elements of the SSP food production moving in house to RG's facility as a consequence and RG winning Catering Innovation of the Year at the 2018 Onboard Hospitality Awards. • Create and deliver innovative, engaging yet appropriate food proposition for client workshops, new business opportunities and tender/bid proposals, also tender response and submission experience as key member of bid team. • Undertake research of specific food trends, production methods, equipment and industry innovations as requested, interpret these trends to translate and apply to client needs. • Managed implementation of supplier and internal audit programme in conjunction with hygiene consultants and SALSA/BRC accreditors.

Working directly with Chef Brad McDonald on developing new and existing food offerings at The Lockhart and Shotgun BBQ. Responsible for writing, testing, recording and managing recipes for both sites ando training the team of chefs to execute the dishes to exacting standards. Support and resource for head chefs at both Lockhart and Shotgun sites. Took on role of Head chef at Shotgun during late 2016I hold operational responsibility for the running and management of all off site events, pop ups, festivals etc and for the writing, implementation, and execution of the groups food health and safety policy.

Clapham

Teaching all the lessons as in Notting Hill but also managing the team of the store as Head Chef, responsible for everything that entails including stock, GP, ordering etc.

Notting Hill

My role involved prepping for, setting up and teaching over 40 classes in everything from Vietnamese street food, bread baking and butchery, to pasta making and North Indian thalis.

South London

Hot food market stall bringing a taste of the American South to London

Cornhill, London

City University Club, founded in 1895, is a Private Members Club situated in the financial heart of London. The club serves traditional British dishes, while also catering for private functions most evenings. I was responsible for the main course section of the kitchen during lunch service, and also involved in writing the menu, which changed daily. I deputised for the head chef in his absence, worked on costing and margins, as well as dealing directly with suppliers. My negotiation skills in this area led to my having influence in choosing new suppliers, products (food and hardware), and I was fully involved in all aspects of the club’s smooth running.

Nvq Level 3 Food Prep And Cooking, Restaurant/Food Services Management

Nvq Level 2 Food Prep And Cooking, Food Preparation/Professional Cooking/Kitchen Assistant