The role grew substantially from managing the organic growth of the catering provision from a secondary school into an Academy across two sites. Responsible for the performance of the Academy catering and facilities provision across multi site.Manage, motivate, train & develop a team of 10 catering staff & 10 mid day supervisors to ensure the efficient organisation of the catering function. Recruit all new catering staff required to join the team, managing their induction & training. Manage the performance & review process for all direct reports.Oversee the production & quality of catering for over 1000 pupils, over two sites & staff.Manage supply chain; food produce, supplies & equipment.Negotiate best value contracts with authorised suppliers to ensure cost effectiveness. Manage the services of suppliers including; supplies, cleaning, cleaning rotas, maintenance.Produce and maintain menus, rotas, kitchen recipe book, and kitchen manuals.Manage annual budgets, Increase sales by 35% in the last 2 years. Forecasting and budgeting.Responsible for the accurate costs control of catering revenue and expenditureDevelop and progress the catering provision to deliver healthy and high quality meals that meet the National Nutritional Standards. Achieve best value without compromising quality relating to authorised catering service.Carry out regular risk assessments; ensure duty of care of staff and third parties, responsible for implementation of HACCP and general H&S requirements of the catering function. Liaise with outside Environmental teams to ensure function meets with H&S requirements. Communicating courteously with customers by telephone, email, letter and face to face.Promote sustainability within the team to enable continuous service of the catering provision. Maintain authorised food stock levels and complete stock returns by the date required. Manage the maintenance agreements for all equipment.

Short term temporary contracts working for this agency for two years in static employment working as either a Chef de partie or Sous Chef in a range of private resultants throughout London.Gained extensive experience and training in working in a range of catering environments.

Promoted to oversee the catering provisions for 5 multi regional sites.Manage, motivate, train and develop a team of catering staff. Lead, manage and deploy a team of catering staff to ensure the efficient organisation of the catering provision. To recruit all new catering staff required to join the team, managing their induction and training.Manage the production of over 500 meals per day for two dining halls and snack bar.Manage the effective H&S requirements of the catering and facilities function.Working and overseeing a large team of catering staff to supply events and functions.Manage supply chain of food produce, supplies/equipment to meet the needs of the service provided.To negotiate best value contracts with authorised suppliers to ensure cost effectiveness. Manage the services of suppliers including; supplies, cleaning, cleaning rotas, maintenance.Manage annual budgets, KPIs and meet targets.To maintain authorised food stock levels and complete stock returns by the date required. To undertake routine checks of equipment, cleaning material, stationery and uniform. Oversee the maintenance agreements for all equipment.General duties outlined above associated with managing a multi function catering division.