Using my extensive experience as an operational chef and chef manager mostly within large-scale F&B operations, venues and stadia, my role is to provide a consultancy service to clients looking to maximise their food service space. My long-standing relationships with catering equipment suppliers means I can advise on the best and most up-to-date equipment available, so clients always get the right equipment for their enterprise. I also assess and advise on best practice for Food… Show more Using my extensive experience as an operational chef and chef manager mostly within large-scale F&B operations, venues and stadia, my role is to provide a consultancy service to clients looking to maximise their food service space. My long-standing relationships with catering equipment suppliers means I can advise on the best and most up-to-date equipment available, so clients always get the right equipment for their enterprise. I also assess and advise on best practice for Food Safety.I believe a holistic approach is required in all venues to ensure no aspect is overlooked. No matter how small the part it plays, each area is key to the overall functionality of the venue. I use this to work in partnership with clients to ensure they achieve the maximum possible from their operation. Principle areas of expertise include:* Extensive operational knowledge of small and large multi outlets venues * Capabilities and MEP requirements of catering equipment * Beverage delivery systems * Food health and safety specialist Show less

Design and develop catering concepts from an operational view, unique to every client identifying:-Assessing viability CAPEX and OPEX Requirements-Catering Strategy and ongoing reviews-Food Production Methods-Innovations in food and beverage production and service-Catering equipment requirements and Kitchen design-Staff training-Standard operating procedures-Food and Labour cost management-Beneficial Labour saving equipment -Identify Light wares… Show more Design and develop catering concepts from an operational view, unique to every client identifying:-Assessing viability CAPEX and OPEX Requirements-Catering Strategy and ongoing reviews-Food Production Methods-Innovations in food and beverage production and service-Catering equipment requirements and Kitchen design-Staff training-Standard operating procedures-Food and Labour cost management-Beneficial Labour saving equipment -Identify Light wares requirements -Bench marking against other venues-Food and beverage logistics-Waste management strategy-Best practice food safety (HACCP) management systems-Beneficial Modern technology that may improve the customer experience and profitability Show less

Looking after the Day to day operations and finances of the London Central Production Kitchen for Gather and Gather whilst developing the business further. KPI's:-Innovative approach to modern and fresh food designing new food concepts to enhance the customer experience,-Propose and Deliver large and small Events within London,-Detail costings for building temporary kitchens to deliver events -Improve customer relationships though more customer contact,-Increase… Show more Looking after the Day to day operations and finances of the London Central Production Kitchen for Gather and Gather whilst developing the business further. KPI's:-Innovative approach to modern and fresh food designing new food concepts to enhance the customer experience,-Propose and Deliver large and small Events within London,-Detail costings for building temporary kitchens to deliver events -Improve customer relationships though more customer contact,-Increase staff training,-Accurate costed menus and specs for every product,-Work with the food and beverage and consumerables Supply chain to improve food product and cost, -Improve food standards,-Oversee satellite units with London-Financial proposals for improvements to the operational side to the business including identifying loss -making accounts,-Implement a robust food safety management process,-Increase Profitability CPU thorough effective labor and food cost management, Show less

• Maintaining a cost of sale of 16% consistently in a unit with circa £6.5m food revenue over 10 months of the year with a focus on growing food led • Heavily involved with the retention of the contract for the next 5 years• Implementing changes such as the front of house presentation of the food and ensuring it is modern• Engaging with clients and encouraging the kitchen team to engage with the clients this has a massive impact on our business and has increased sales• Managing… Show more • Maintaining a cost of sale of 16% consistently in a unit with circa £6.5m food revenue over 10 months of the year with a focus on growing food led • Heavily involved with the retention of the contract for the next 5 years• Implementing changes such as the front of house presentation of the food and ensuring it is modern• Engaging with clients and encouraging the kitchen team to engage with the clients this has a massive impact on our business and has increased sales• Managing and developing the kitchen team•Bringing Chefs front of house to create an interactive relationship with the kitchen, food and customer • Devising new menus and innovative concepts bespoke to each client •Costed specifications and recipes for every dish• Changing the ordering systems to be compliant with the company policy Show less

• Set up Baxterstorey events with no base unit• Working out of multiple sites in and around London• The principle client of the company being at Farnborough Air Show with 15 different units approx. 3000 covers per day at the air show and a remote location kitchen 45 miles away• Responsible for all food, logistics and staffing working within tight profit lines• Also during my time here, I was used to consult in different units when they were doing high end high volume functions.

• Co-ordinated the kitchen, directing staff, ordering food, meeting clients and cooking all of the tastings, writing all of the menu specifications and costing • Overseeing the production of all of the food for event days, banqueting and outside catering• During the time here I was responsible for half of the stadiums corporate food contract during the rugby world cup circa 2000 covers per day, and ran the corporate suites on the live day, overseeing two restaurants in the grandstand… Show more • Co-ordinated the kitchen, directing staff, ordering food, meeting clients and cooking all of the tastings, writing all of the menu specifications and costing • Overseeing the production of all of the food for event days, banqueting and outside catering• During the time here I was responsible for half of the stadiums corporate food contract during the rugby world cup circa 2000 covers per day, and ran the corporate suites on the live day, overseeing two restaurants in the grandstand one 350 covers and one 180 cover. • The ethos for the entire food for the world cup was to show case New Zealand products, due to the countries location and population the only foods that are available are local and seasonal in a true sense as when they are coming into season and going out the become four times as expensive then they are un-available.• On non event days was responsible for the VIP events and outside catering looking after all aspects from cooking to design of the menus from canapés through to petit fours, logistics of manoeuvring the food, equipment and staff. • Cooking in different locations from the players changing rooms to private houses, to doing a caterers dinner down the middle of the production kitchen Show less

Wembley stadium, Chelsea football club, Compass events team, Asian Games Throughout the time as a freelance chef, has worked in many different types of environments, and in a variety of positions and establishment, including numerous prestigious events, and restaurants. • One of the Head Chefs at the 16th Asian Games in Doha, Qatar in 2006, running the cold kitchen serving the 15’000 Athletes in the athletes’ village. As well as ensuring that 15 different complexes menus were… Show more Wembley stadium, Chelsea football club, Compass events team, Asian Games Throughout the time as a freelance chef, has worked in many different types of environments, and in a variety of positions and establishment, including numerous prestigious events, and restaurants. • One of the Head Chefs at the 16th Asian Games in Doha, Qatar in 2006, running the cold kitchen serving the 15’000 Athletes in the athletes’ village. As well as ensuring that 15 different complexes menus were cooked to exact recipes and delivered on time 4 times a day.• Part of Compass All Leisure Major Events Team helping to set up and assist in running the major horse racing and motor sports events in the UK. Running various kitchens from 30 covers to 1000 covers, aiding in the logistics of moving and receiving food and equipment. Meeting clients cooking menu tastings and creating menus specifications.• Was a part of a team of three freelance chefs who turned a struggling hotel restaurant with a maximum of 20 covers per night and a gross profit of 55% to 70 covers a night and achieved a sustainable gross profit of 75%, before handing the kitchen over to the new head chef and his team• Arrived at a small restaurant to find it was run by a different relief chef every week. The AA inspector arrived and the restaurant was awarded its first AA Rosette for fine food. Show less