Working in main kitchen plus covering officers & sergeant messes Supporting head chef with stock taking

To provide catering for a maximum of 28 clients & 6-7 staff

Catering for 250 children & 70 staff Preparing from spec recipes

Relief chef covering covering 14 assisted living sites in the south east of England The role involved budgeting, food cost , stock taking

Covering 14 sites in the south east & north of the country Catering for assisted living resident Covering chef managers sickness & holidays & support where needed

Catering for pre prep children 120 per day plus 15 members of staff Covering all aspects of running a kitchen Reporting to general manager

WORKING AS THE SOUS CHEF IN THE EMBASSY PRODUCING BREAKFAST, LUNCH & HOSPITALITY FUNCTIONS , MY ROLE ALSO INCLUDES STOCK TAKING MENU PLANNING FOOD COSTING WORKING FROM THERE IN HOUSE STAR CHEF SYSTEM.BREAKFAST CONSISTS OF A FULL ENGLISH & CEREALS.LUNCH FOR UP-TO 90 COVERS DAILY INCLUDING THEATER BAR COOKING 2 MAIN COURSES SOUP & SNACK ITEMS .HOSPITALITY INCLUDES CONTINENTAL BREAKFAST , SANDWICH LUNCHES SIT DOWN LUNCHES & HOT & COLD FINGER BUFFETS.

working between both agency's covering schools public houses & the raddison blue hotel at stansted airport in there 60 seater ala carte restaurant .

run a small site for the university of the arts known as the London college of fashion. basically running the business with a general assistant.

see current cv

Initially this gave me the opportunity to go into different universities on a supporting role, supporting the head chefs within the various units. During this time I spent 6 months at Cass Business School which is Chartwells flagship establishment, I worked closely with their head chef to maintain the high standard, compiling menus to incorporate seasonal fresh produce. Whilst keeping within the budget and maintaining the GP.In the summer of 2010 I undertook sole responsibility of their annual summer barbecue; this was a function for 200 people. I compiled a healthy fresh menu which resulted in making the company a greater profit than in previous years along with lots of positive feedback some saying it was their best barbecue to date.I am currently at City University supporting the team of chefs and am heading up a theatre bar (show cooking) facility daily.

I had the pleasure of opening a brand new unit, managing a team of 6 staff. The client wanted the establishment run on a gastro pub theme.In this unit I had a world marche counter which gave me the scope to run a theatre bar, cooking in front of customers giving great interaction with the customers and receiving lots of positive feedback. I also worked alongside the unit manager in maintaing good budgets

In this role I assisted chefs in some of the biggest banks on Canary Wharf including Bank of America, City group and the FSA to name but a few. The role included working in staff restaurants doing covers up to 1500 + and also fine dinning producing fresh seasonal produce and up to date food trends for both lunch and evening functions.

Thomas Miller is a shipping insurance company in the heart of the city of London dealing with clients from around the world.I was given the opportunity to revive this unit by an area operations manager, as it had been failing for sometime. I had a team of 2 and I, the kitchen catered for a staff restaurant of 100-150 covers daily with weekly changing menus again to seasonal produce. Also I had hospitality ranging from 2 -150 covers of finger buffets, fork buffets, sandwich lunches and fine dinning lunches.During my time the staff restaurant takings increased from £350-£800 daily and all the hospiatility menus were changed to using fresh produce which in turn made the functions go up considerably sometimes up to 8 a day.

Catering for a staff Restaurant of approx 500 covers producing both breakfast and lunch.In this position I also experienced producing Japanese food.