IAN COLWELLiancolwell@yahoo.co.ukFully qualified and seasoned chef with a wealth of knowledge and experience in large scale event and contract catering and hospitality. I am a versatile and highly organised individual with a passion for innovation and creativity, and a meticulous eye for detail. I strive for excellence in both taste and presentation. I seek to continually learn and refine, and take immense satisfaction in sharing my knowledge with others. I thrive under pressure and have been afforded the pleasure of serving Lewis Hamilton, Valtteri Bottas and Toto Wolff during my most recent employment. EMPLOYMENTArtizian Catering Ltd for Mercedes AMG Petronas Motorsport – Sous ChefApril 2018 – Present• Working within a 24/7 kitchen, serving 1500 staff on site• Working alongside the head chef to produce mise en place• Training and overseeing of junior chefs and agency staff• Contributing to new menus and recipes, in line with strict nutritional requirements• Maintaining high presentation standards • Stock ordering in the absence of head chef• Stock takingThe Wheatsheaf at Oakham - Head ChefOctober 2017 – April 2018• Sole responsibility for the running of the kitchen, managing a team of five• Ensuring exceptional health and safety standards were maintained at all times• Creation of a seasonal menu with daily specials, all with fresh and locally sourced ingredients and costing in line with gross profit• Internal and external event cateringSelf-employed ChefSeptember 2016 – October 2017• Event catering including weddings, schools and private functions• Working as part of a small team on large volume events for up to 600 people• Operating independent catering for private functions• Personal chefBarclaycard – Head ChefAugust 1998 – September 2016• Entered employment as a trainee chef and progressed through the ranks to become Head Chef in 2012• Managed a team of 33, catering for 3000 staff on site• Produced weekly menus covering a deli bar, salad bar and three main counters which changed daily and were tailored to season, topical themes, and trending food concepts from around the world• Using Saffron and Systopia to produce new recipes and ordering in line with budgets • Daily sales reporting• Stock takingQUALIFICATIONS AND PROFESSIONAL DEVELOPMENT• Level 3 City and Guilds Certificate in Food Safety (Distinction) | 2019• Level 3 City and Guilds Certificate in Health and Safety | 2014• Fire Safety training |2013• First Aid training | 2011• Safe-guarding children award | 2011• NVQ Level two in Catering | 2002