David Trinder Email & Phone Number

Bexley

Sous Chef, October 2012- April 2013, Holiday Inn, Bexley• Run all aspects of the department from long term absence, dealing with any problems arise generally alone, multi-tasking and organising for the day and the weeks ahead often ordering three to five days ahead.• Commutate with other departments and clients to run a smooth catering operation with a 1.3 million turn over.• Menu Planning for functions and conferences focusing on budgets and planning for the weeks ahead keeping in line with company polices.

Dartford, United Kingdom

• Work on the bar dealing with health club members upselling any promoting any specials, Building client relationships.• Spilt time between bar and kitchen, cooking for the bar or for the functions in one of the function rooms, working alone or as a small team.

Sydney, Australia

• Focus on upselling and raising brand awareness of three different campaigns in an ethical way, working on a commission only salary.• Be promoted to team leader within a month and start to grow my own team by achieving the daily and weekly targets.• Go on a road trip out of Sydney, by being one of the top 5 in the office.Left to continue my travelling

Ashford

• Started working as an agency chef then moving on to short term contracts before leaving to go travelling.• Lead the line and run kitchen when the head and sous chef are not in.• Train junior staff chefs and kitchen porters to work in the kitchen deputing for other chefs.• Cover any section of the kitchen when needed dealing with functions on my own or one other from tours to Christmas party while not letting the restaurant service not suffer.

Nvq Level 2 Food Prepration And Cooking, Hospitality And Catering

Gained my NVQ while there studied customser service and used them skills on a daily basis with serving in the canteen or restaurant.

Gcse

While at high school studied my GCSE in ten subjects