Andy Evans Email & Phone Number

Bradford, GB

Howden, England, United Kingdom

West Yorkshire, England, United Kingdom

Rotherham

Lightcliffe

Howden

Responsible for the Head Office manufacturing site staff canteen and Hospitality offer. Catering for 250 at breakfast and up to 700 for lunch with a working lunch and exec dining offer for the hospitality side.

Hipperholme

London, United Kingdom

Whislt awaiting a move to Leeds I am currently working with Talkington Bates on a fixed term contract to provide essential holiday cover

London, United Kingdom

Liverpool St

London, United Kingdom

Chylled Consultancy offers advice, support and bespoke mobile apps to pubs, clubs, B&B's and restaurants to enhance the food side of their business.Further to my previous self-employment, I realised that venues in London were often in need of business support and franchise solutions due to the varying quality of chefs available within the city. Chylled.

Independently owned unit in eclectic North Kensington that was refurbished in October '07. The brief was to create a menu that reflects the varying nature of the clientele in the area by providing quality sourced and seasonal products in a menu that appeals to both the local workforce of BBC staff and music studios through to local residents. The current.

The flagship unit of five privately owned pubs. Original brief was to increase the GP (52%) and introduce tighter hygiene controls to improve the profitability of the kitchen side of the business, whilst maintaining the reputation for traditional pub food. Also charged with the group purchasing for the food side of the group which has reduced food costs by.

Self-employed freelance chef working for units ranging from staff restaurants to two-Rossette establishments. Chyll was established in May 2005 after researching the outside catering market within the Blandford area of Dorset and realising the opportunity to provide a small-business solution. This opportunity rapidly grew into providing franchise solutions.

Increased temporary staff database, negotiated rates with clients and staff, secured regional supply contract for the De Vere Hotel Group of temporary and permanent staff, introduced staff training. Christmas placements increased by 32% year on year with an increase in GP due to structured cost placements.

Reduced wastage and theft to raise liquor GP from 32.8% to 69.3%. Introduced staff training, increased food sales by through menu changes to reflect modern tastes and the introduction of table service in the lounge bar. Increased customer satisfaction by introducing hot snacks and pre-order sandwiches for those returning late from NEC functions.

A 40 cover bar restaurant with an emphasis on fresh produce. The menu was a daily changing specials board consisting of fifteen dishes. Working in a team of four, responsibilities included assisting with menu creation, helping with the day to day running of the kitchen, stock control, ordering and rotation and running the kitchen in the absence of the head.

Oversaw £100,000 refurbishment encompassing the rebranding of the unit, introduction of staff uniforms and training. Negotiated a more favourable beer and food supply contracts, incorporating finance towards the redevelopment. Introduced new music policy and promoted theme nights and guest DJ's. Developed a late night menu, requiring limited staff skills.

Bachelor Of Technology (Btech), Business & Finance

BTEC National Diploma in Business & Finance

Education record