Managing customer accounts, working towards sales targets, barista skills training, over seeing coffee roasting and packaging, green coffee purchasing through London traders, machine installations, machine servicing, warehouse stock control and technical and accounting support.

Manage the preparation and presentation of high quality food for an employee restaurant and hospitality servicesLead and develop a team of Chefs, providing training and coaching as necessary.Develop innovative and commercial menus, review food offerings and analyse costs to ensure that we deliver great food and profitProvide strategic input into the development and planning of the catering operationManage all aspects of Health & Safety and Food Hygiene.Ensure financial documentation and accountancy of the unit (and those from suppliers) is accurate and within agreed budgeted levels.

To maximise sales by effective management of Partners using influencing and motivational skills. Required to lead, coach and develop a team to work flexibly across the floor and to achieve partner and customer satisfaction targets within the context of the Partnership's values and principles. At times may be required to carry out associated operational responsibilities.Achievements • Super-user ‘Partnerlink’ administration skills• The Effective Coach• Commercial Awareness• City & Guilds Barista skills VRQ (Merit)(Accountability) Partner:• Develop Partners and team performance through active use of performance management and development tools.• Use partner opinion to drive to drive continuous business improvement.• Lead the team to deliver food safety compliance and the John Lewis food offer.Customer:• Lead the team to deliver a warm and friendly customer experience.• Lead the team to be John Lewis Ambassadors and resolve customer queries and complaints at first point contact. • To meet all legislative requirements for the Catering environment.Sales:• To lead the sections commercial performance and implement effective plans for driving sales using relevant information sources. • To achieve sales targets by leading the Catering team to actively sell the full product assortment; offering advice and recommendations based on the customer's needs.Profit:• Achieve profit targets by understanding trading performance and implementing plans to maximise profit and sales, amending food production schedules and controlling food costs. • Drive a culture of continuous improvement.• Interpret department income statement, and communicate financial information to the team. Recommend corrective action where necessary.

The Accountability of the role is very similar to the above Section manager role with the similar measures. I Lead and supported a team through the busiest on-line click and collect trading period to date. Set the standard for outstanding customer service and efficiency in the customer collection department. Achievements• Drove the efficiencies required to support a 25% uplift in trade

Report directly to the Head Chef whilst assisting him in leading the team over two busy kitchen operations. Achievements• Level 3 Intermediate Food Safety & Hazard Analysis Pass (90.5%)- Menu planning and costing- Placing and receival of daily orders- Liaising with suppliers and reps- Rota and holiday planning- Training and leadership of the team in the Absence of the Head Chef- Leading meetings in the absence of the Head Chef- Stocktaking and overview of the team.- Dealing with day to day problems and issues. - Daily PC based clerical duties- Preparing and service of the menu.- Assisting the Head Chef with the organising and preparation of buffets, events and formal dinners.- Updating and printing of the restaurant menus.

I worked as a chef full time in the busy restaurant of the John Lewis department store, Nottingham. Showed flexibility towards the job and worked well within the team. Worked across the seven sections of the restaurant, with duties including:Achievements:• Level 2 food Hygiene - Pastry Front: Service and decoration of homemade Dessert.- Pastry Back: Preparation and baking of hot sweets, cakes and biscuits.- Vegetables: Preparation of fresh produce and homemade soups. - Salad Counter: Preparation and service of filled/open sandwiches and plated/bowl salads.- Central Front: Service of an ‘a la carte’ menu, breakfast, lunch and high tea.- Central back: Preparation of fresh fish, meats and sauces. Service of table d'hôte and a la carte menu.- Partner’s dining room: Industrial catering environment serving breakfast, lunch and high tea menu.

Delivered a new concept of healthy eating. Both the school kitchens and food technology classes were given support and advice.Achievements:• Changed the majority of student’s thoughts and decisions about food. Influenced teachers with the benefits and importance of healthy eating and the concept of 5 a day.- To guide and support colleagues with the healthy eating scheme. - Working within a very strict budget.- To advised with costing’s and menu planning in the school kitchens.- To ensured the menu took on the new healthy eating options.- Reassuring the students to give them confidence in their new options.- To show emphasis on the importance of the five a day.- To build confidence within the team for their future use when the project is handed back.- To gain buy in from the teaching staff so they could help assist with the project.- To assist and guide with the preparation and service of the menu. - To teach years 8 and 9 food technology skills after school/basic cooking and hygiene skills with the assistance of a qualified food tech teacher for extra support.- To give the students a chance to create their favourite dishes, whilst incorporating the healthy eating options. - To encouraged the students to taste their food and start to enjoy it.

I worked as a chef full time in Altham Court Nursing Home, Lincoln. Preparing meals for residents and staff, including special dietary requirements e.g. diabetic meals, nut and gluten allergies. Other occasional duties included preparation of buffets, invoicing, menu planning and deputising in the manager’s absence.

Achievements: • City & Guilds 706/1 706/2I was employed through the Youth Training Scheme as a chef working full time in a small team, catering for approximately 100 employees in the works canteen. Other duties included blast-chilled food for the weekend and night staff, buffets and special lunches for visitors and Directors. The scheme also included day release to college.

I worked part time during evenings and weekends as a Silver Service Waiter in an a la carte restaurant which included catering for weddings and special functions. Other duties included food preparation and service in the kitchens assisting the chefs on duty.