Christopher Foster Email & Phone Number

Chesterfield

Derbyshire Garden Marquee Hire, established in 2013, specialise in marquee and equipment hire, we also have a portfolio of reputable suppliers including DJ's and entertainment artists, outside caterers, hog roasts, chocolate fountains, florists, decoration specialists to name but a few, making your special day one to remember.

Doncaster, United Kingdom

Direct sales of prestigious wine to customers in their own homes, allowing them to sample the wines before making a purchase.

Management and planning of service facilities to mining operations within West Africa, including Catering, Houskeeping, Laundry, local procurement of produce.

Halliburton managed Gas and Oil production installation south of Basra. Catering operation for up to 300 multi-national personnel on a 24/7 basis. Responsible for menu design, costing, rotas, training of local Iraqi and TCN's and overseeing the running of the kitchen in all aspects of food delivery.

In-flight Kitchen "ADF" has been a fantastic opportunity for me to learn and help organise and run a military operation as a civilian contractor. Catering for an average of 1000 soldiers, My may duties where in In-flights, arranging the crew rations and passenger meals for all flights out of the airbase, and maintaining Supman 4, BBQ requests, VIP morning and afternoon teas, daily rations request from different departments. From daily stock checks, frozen meal preparation, cooking and then blast chilling down, to the management of both civilian and Air force personnel. This has been a very full on position which has needed my upmost attention on a daily basis.

Wolski's is spread over 3 floors, with a function room catering to parties of 200, conferences and Weddings, a casual middle dining floor which seats 20 and a fine dining restaurant which seats a further 80.I was responsible for designing the 4 dining menus including Lunch, A la Carte, Set and Dessert menus and costing them to ensure a minimum profit margin of 63%. I was also responsible for designing and costing the 2 buffet menus and Wedding breakfast options to the same profit margin. I am responsible for all aspects of procurement from sourcing quality ingredients at reasonable prices and liasing with suppliers, to managing stock levels, rotation and wastage. I regularly review these menus and the complete supply chain to assess whether improvements or economies can be made. As part of the management team I am responsible for liasing with investors and with Head office on behalf of staff. I also hold meetings with prospective Wedding parties to introduce our Wedding package and to help plan their event. I will regularly take bookings for functions or diners when I am in the office and regularly plan the restaurant's seating plan for a busy night.

Assisting the Head chef to prepare traditional Italian dishes for a busy restaurant with a seating capacity of 250 covers. Duties included preparing and cooking pasta, pizzas, starters and main courses. They also included stock control and team management.Link: Sugarvine Reviews - please review this time

I was responsible for the re-development and implementation of food, starting with a new A la Carte menu, Lunch menu and selection of function menus. Duties included staff training, stock ordering and control, preparation and cooking for large functions of up to 300 covers, including Weddings, Reunions, Private parties, etc. Regular service of a 65 cover restaurant and day delegate conferences.Link: Trip Adviser reviews for the Earl of Doncaster - please review this time

Here I started from the beginning, introducing new menus after four months of research, including suppliers, products, the area and the customer base. I managed to increase stock from 53% to 72% and food sales from 25% to 80%.Link: Best Pubs Reviews from this

Managing a team of seven chefs, maintaining the high standard of the company's lunch menu whilst introducing a new A La Carte restaurant menu in this 97 bedroom hotel. Serving 11 delegate lounges with a capacity of 35 covers each, alongside a 140 cover restaurant with carvery island, 300 cover Weddings and other functions. I was also responsible for stock control, rotation

The Old Mill, Brighouse The Scott Arms, SicklinghallThe execution of Head Chef's duties within the company units, which were all standardised and included stock rotation, staff training, menu planning and costing

Costing and planning of menus (A la Carte, Table de Hote, daily specials

Ncvq, Catering & Hospitality

Gcse, English, Mathematics, Home Economics, Art & Design, Science