David Flett Email & Phone Number

Doncaster, England, United Kingdom

I am currently head chef at a new restaurant in Doncaster. I opened this venture with a blank canvas and have built the trade up to the current thriving business it is. As head chef the menu changes seasonally and we use fresh produce which is in season to utilise the best ingredients on the market at that time.

Mirfield, England, United Kingdom

● Operate and develop the catering establishment within the terms of thecatering policy and budget, making the most efficient use of all available resources.● Ensure that the very best catering service is provided which meets both customer and employer requirements in order to enhance the reputation of the Community and College of the Resurrection.● Administer financial controls; maintain and keep company/trading records.● Recruit, manage, motivate, train and appraise all staff… Show more ● Operate and develop the catering establishment within the terms of thecatering policy and budget, making the most efficient use of all available resources.● Ensure that the very best catering service is provided which meets both customer and employer requirements in order to enhance the reputation of the Community and College of the Resurrection.● Administer financial controls; maintain and keep company/trading records.● Recruit, manage, motivate, train and appraise all staff employed in the catering areas, and ensure that staff costs are kept within the agreed budget.● Organise and manage wedding and other such events and act as M C on the day of the event.● Plan, organise and control two kitchens and related areas to ensure that thefood quality, presentation and service are provided to the appropriate standards. Consistently seeking and implementing ways of improving the quality and cost effectiveness of the service by keeping abreast of developments in food service, food production and customer needs and tastes.● Contribute to the Charity’s decision-taking bodies as required.● Assist the Business Manager in preparing the annual catering/trading budget. Achieve and maintain the food cost in accordance with the budget and to produce cost / sales analysis when required to support the trading expectation as detailed in the trading budget. Show less

Rotherham, South Yorkshire, United Kingdom

• Responsible for the overseeing the running of eight kitchens, stock taking and menu costing for all locations within the group. • In charge of organising and delivering food hygiene and allergen training for all 360 employees throughout the company at various sites.• Ensuring all sites comply with the 'Safer food better business' Environmental Health guidelines to ensure 5* inspections.• Day to day I would solely prepare 30+ covers at each service and cater for elderly and… Show more • Responsible for the overseeing the running of eight kitchens, stock taking and menu costing for all locations within the group. • In charge of organising and delivering food hygiene and allergen training for all 360 employees throughout the company at various sites.• Ensuring all sites comply with the 'Safer food better business' Environmental Health guidelines to ensure 5* inspections.• Day to day I would solely prepare 30+ covers at each service and cater for elderly and mentally ill people, most of which have specific dietary requirements. Show less

Leeds, United Kingdom

• In charge of the staff and day-to-day running of a busy restaurant in Leeds, and I also looked after 24 chefs at another site in London.• When I succeeded to the position of executive chef, I applied my skills to increase weekly covers from around 400-500, to a steady average of 1,700 covers, (more during festive periods). • I ran a smooth and effective operation; I trained and mentored restaurant staff; many of who are now working as head chefs at top Michelin-starred restaurants.

Leeds, United Kingdom

• I led a 15-strong kitchen brigade; menu costing, designing menus around dietary requirements.Typical Sous Chef responsibility.

• My first position after qualifying from college, I quickly worked my way up to position of Sous Chef, which involved helping the head chef with the day-to-day running of the kitchen.