Darrell Patton Email & Phone Number

Wellington, Wellington Region, New Zealand

Wellington

Raw food preparation and organic menu creation

Mission Bay, Auckland, New Zealand

Managing kitchen operations, menu design & costing, strategic menu planning.http://www.theatticbar.co.nz/

Wellington, New Zealand

Managing small kitchen team in boutique venue, menu design and planning.

Gunnersbury Catholic School, London

Responsible for the provision of diverse menu options for over 800 high-school children and staff as part of a small team. Whilst at the school I additionally undertook the supervision of various after-school activities such as mentoring in ‘cooking clubs’ and in healthy eating programmes, as well as assisting more junior staff with their training needs as part of the UK NVQ framework. The role required adherence to UK Governmental Food In Schools (FIS) recommendations.

Lancaster, United Kingdom

Instrumental in the successful design, launch and establishment of a popular, 150-cover venue offering modern European lunch and dinner menus. This demanding role involved the supervision and training of subordinate staff, including participation in recruitment and disciplinary actions, as well as rota organisation. Regularly in sole charge of the kitchen, I developed effective working relationships with front-of-house management, customers and suppliers. As part of my duties I regularly carried out stock-control, costing, and quality control activities to prepare quantitative and qualitative feedback on catering performance.

Lancaster, United Kingdom

Prepare and deliver a wide range of high quality English and Mediterranean dishes under the direction of Head Chef. The role included supervising the clean down of the kitchen and performing stock rotation, menu design and planning in conjunction with Head Chef.

Biddenden, Kent, Uk

Prepared and delivered Michelin-star quality English and French dishes under the personal direction of the Chef-Patron in a two-chef team. Personally responsible for the delivery and preparation of starters, sweets & sauces. The role demanded exceptional attention to detail, high quality, consistent performance and an ambitious attitude to menu design. I regularly liaised with wine and produce suppliers, providing important input into menu ingredients and accompaniments.