Glenn Sharp Email & Phone Number

Dorking, England, United Kingdom

Menu Execution and Planning: Assisting the head chef in menu planning and ensuring the execution of meals that meet the specific dietary requirements of the residents, taking into account any special dietary needs or restrictions.Food Preparation and Cooking: Overseeing the preparation and cooking of meals, ensuring that they are not only appetizing and aesthetically appealing, but also nutritionally balanced. This may involve supervising the preparation of pureed or soft-textured foods for residents with swallowing difficulties.Team Supervision and Training: Supporting the head chef in managing and training kitchen staff, ensuring that each team member understands their responsibilities, follows food safety protocols, and maintains high culinary standards.Quality Control and Compliance: Monitoring food quality, portion sizes, and presentation to meet the care home’s culinary standards, as well as ensuring compliance with health and safety regulations and food hygiene requirements.Inventory Management: Assisting in the management of kitchen inventory and supplies, including ordering ingredients, monitoring stock levels, and minimizing waste.Dietary Adaptation: Collaborating with the head chef and care home staff to accommodate individual dietary needs, allergies, or intolerances, and modifying recipes and meal plans accordingly.Hygiene and Safety: Enforcing strict adherence to food safety and hygiene protocols, maintaining a clean and organized kitchen environment, and ensuring that all staff members follow proper sanitation practices.Resident Interaction: Interacting with residents in a courteous and empathetic manner, understanding their food preferences, and striving to provide a positive and enjoyable dining experience.

Dorking, England, United Kingdom

Menu Planning and Compliance: Designing menus that cater to the dietary requirements of the residents, taking into account any allergies, intolerances, or specific nutritional needs. Ensuring compliance with health and safety regulations and local food hygiene standards is crucial.Food Preparation and Cooking: Leading the kitchen team in preparing and cooking meals from scratch, using fresh and high-quality ingredients. Adhering to portion control and maintaining the highest standards of food quality and taste are essential.Team Management and Training: Overseeing the kitchen staff, including sous chefs, line cooks, and kitchen assistants, and providing direction, training, and motivation to maintain a productive and harmonious working environment.Inventory Management and Procurement: Managing the inventory of food supplies, including ordering ingredients, monitoring stock levels, and minimizing waste. Building relationships with suppliers to ensure the availability of fresh and seasonal produce.Dietary Consultation and Flexibility: Collaborating with healthcare professionals and dietitians to accommodate specific dietary requirements and restrictions, as well as adapting menus for residents with swallowing difficulties or other special needs.Hygiene and Safety Compliance: Enforcing strict adherence to food safety protocols, including maintaining a clean and organized kitchen environment, implementing HACCP principles, and conducting regular inspections to uphold hygiene standards.Resident Interaction and Feedback: Engaging with residents to understand their food preferences, accommodating requests when possible, and actively seeking feedback to continually improve the dining experience.Budgeting and Cost Control: Managing the kitchen budget, controlling food costs, and identifying opportunities for cost savings while upholding the quality of the meals served.

Dorking, England, United Kingdom

Menu Execution and Planning: Assisting the head chef in menu planning and ensuring the execution of meals that meet the specific dietary requirements of the residents, taking into account any special dietary needs or restrictions.Food Preparation and Cooking: Overseeing the preparation and cooking of meals, ensuring that they are not only appetizing and aesthetically appealing, but also nutritionally balanced. This may involve supervising the preparation of pureed or soft-textured foods for residents with swallowing difficulties.Team Supervision and Training: Supporting the head chef in managing and training kitchen staff, ensuring that each team member understands their responsibilities, follows food safety protocols, and maintains high culinary standards.Quality Control and Compliance: Monitoring food quality, portion sizes, and presentation to meet the care home’s culinary standards, as well as ensuring compliance with health and safety regulations and food hygiene requirements.Inventory Management: Assisting in the management of kitchen inventory and supplies, including ordering ingredients, monitoring stock levels, and minimizing waste.Dietary Adaptation: Collaborating with the head chef and care home staff to accommodate individual dietary needs, allergies, or intolerances, and modifying recipes and meal plans accordingly.Hygiene and Safety: Enforcing strict adherence to food safety and hygiene protocols, maintaining a clean and organized kitchen environment, and ensuring that all staff members follow proper sanitation practices.Resident Interaction: Interacting with residents in a courteous and empathetic manner, understanding their food preferences, and striving to provide a positive and enjoyable dining experience.

Dorking, England, United Kingdom

I began my journey in the culinary world as a kitchen assistant, where I learned the essentials of kitchen operations, food preparation, and the importance of maintaining a clean and organized workspace. My role involved supporting the kitchen team, assisting with basic food prep, washing dishes, and ensuring the kitchen met high standards of hygiene.Through dedication and hard work, I was promoted to the position of second chef. In this role, I took on more responsibilities, such as supervising kitchen staff, assisting in menu planning and execution, and contributing to the development of new recipes. I honed my culinary skills, learned about inventory management, and gained valuable leadership experience under the guidance of the head chef.After demonstrating proficiency and commitment, I was further promoted to the role of head chef. As head chef, I led the kitchen team, oversaw menu creation, managed food procurement and budgeting, and ensured that the residents received nutritious and delicious meals tailored to their dietary needs. I embraced the opportunity to express my creativity in the kitchen and fostered a positive and collaborative work environment.However, due to unforeseen circumstances, I transitioned to the role of cover chef and weekend chef. In this capacity, I provided essential support to the kitchen during staff absences and took on weekend shifts to maintain kitchen operations. While the change in responsibilities was a shift from my previous role, I approached it with the same dedication and enthusiasm as I had in my previous positions.I have developed flexibility, resilience, and adaptability, and I continue to approach each role with a commitment to delivering high-quality culinary experiences and nurturing a positive dining environment for residents and colleagues alike.

Bootcamp, Software Engineering

Activities and Societies: Coding in Python (+ libraries), Object Oriented Programming, Variables & control flow, Data structures &.

Level 3 Food Safety

Nvq Level 2 Multi-Skilled Hospitality Services, Hospitality

Secondary School, Gcse’S 2B, 4C’S And 2D’S.

Activities and Societies: English, Maths, Science, Languages(French), Design and Technology, Food Economics