Greg Lewis Email & Phone Number

Greater Bristol Area, United Kingdom

Chippenham, England, United Kingdom

Recruitment Consultant for Goldenkeys specialist hospitality recruitment firm. An ex-chef and FOH manager with 15 years experience in the industry. Here to help people in the hospitality community further better themselves and move forward in their career.

London, England, United Kingdom

Chef de Partie mainly working in the retail kitchen. Serving fresh food daily, from breakfast service to main lunch meals, as well as running a street food counter 3 days a week for lunch service delving into different cuisines weekly.

London Area, United Kingdom

In charge of the day-to-day running and managing of the kitchen as well as the team. Responsible for all kitchen matters from orders, stock takes, staff management and all kitchen related paperwork. Expected to maintain the model of the National Trust and lead the team in the correct direction.

London, England, United Kingdom

I started my employment part time at by Chloe. as a BOH team member where my duties included food preparation and serving, stock rotation and food management. I then worked full time at Chestnut bakery as a Chef de Partie where I was involved with being part of the team to produce a high quality of food from the clay oven. My duties were food preparation and the serving of the unique flatbreads and sides cooked in the clay oven, and incredible sandwiches and savoury pastry pockets, and backing the head chef in the running of the kitchen.

Various roles at various sites. Chef, day host, valet.

Mitchell, Cornwall, United Kingdom

My main role was breakfast chef and after breakfast times I would prep food daily and for the week. I was solely responsible for dessert and Sunday roast prep (cooking of the meats and veg). I would also do stock audits and complete weekly orders. At busy times I’d be involved with the lunch service as well, whether that be starters, mains or desserts.Key Responsibilities• Setting up, preparing and serving breakfast to room guests and walk-ins/bookings• Ensuring all desserts were in plentiful stock• Cleaning and maintaining the prep kitchen• Prep any dishes needed on starters and mains• Filling in shift gaps where needed (e.g. covering on starters and mains)• Menu development – both breakfast and a la carte• Weekly orders for all goods• Stock auditsFrom January 2017 I also took on evening shifts in the bar on top of my kitchen work to help the business on our busiest nights of the week.

Mitchell, Cornwall, United Kingdom

One of two duty managers below the GM, my main duty was overseeing the bar as my other colleague focussed on restaurant. However, We would work between the two areas wherever was needed. I ran shifts ensuring everyone was deployed correctly and knew what they were doing which helped things run smoothly. I would lock up, cash up and complete all end of day processes. Stock control, ordering and rotation was also my responsibility and I would sometimes take care of the rosters. I would also interview new candidates and train new employees to our standards.Key Responsibilities• Running the shift, delegating staff roles and ensuring everyone knew their duties• Lock ups and cash ups entering and recording all information onto relevant databases• Monthly stock audits and weekly stock orders• Working as part of a two-person team to effectively manage the bar and kitchen while reporting to the general manager• Cellar management and stock rotation• Interviewing and training new team members

Newquay, Cornwall, United Kingdom

Key Responsibilities• Working the entire shift serving drinks and taking food orders• Stock control and cellar management• Weekly orders• Floating tills, cash up and rolling over the day• Ensuring the shift runs smoothly with staff knowing exactly what they need to do• Providing top class service through busy nights that ran until 2am on weekends

Newquay, Cornwall, United Kingdom

Key Responsibilities• Working the pass reading out orders and plating food• Working the different sections including grill, fryers and wraps/sandwiches• Coping with a fast paced service that saw a full ticket rail for hours• Food preparation for coming days• Stock rotation, audits and ordering• Fridge temperature sheets

Watergate Bay, Cornwall

Key Responsibilities• Food preparation and service• Fridge temperatures and cleaning• Stock rotation and general cleaningFifteen Cornwall is an apprenticeship scheme to train in professional cookery. After the interview processes we went through to college to do our NVQ1 Basic Cookery and Food Preparation, to then work in the restaurant under a supervising chef 1 on 1, where we would rotate around the different sections of the kitchen. During our year in the restaurant we worked 4 days a week and had a 1-day release at college completing our NVQ2 Professional Cookery and Hospitality. This was the start of my professional career as a chef where I was taught the importance of working as a streamlined team in the kitchen; learned that one should take pride in what they’re producing; and gained the respect for produce that I believe every chef should have. I’ve taken these principles and a strong work ethic with me to every subsequent job I’ve held.

Diploma In Software Development, Full Stack Web Development, Merit

I enrolled as a student with Code Institute on the Full Stack Web Developer course. I learned and advanced in HTML, CSS, Javascript.

10+ Gcses A-C

I passed all of my GCSEs, taking History and Music on top of the mandatory fields, and DT Food Technology