60 cover 1 rosetteFull responsibility of Head ChefCatering for large amount of Shoot parties, private engagements and tourists.

Developed newly refurbished Gastro pub from scratchResponsible for recruitment and training of staff, menu design planning and costing and full implementation of all h&s. Catered for large shoot parties.Awarded 5 out of 5 from trip advisor.Won Hereford Chef of Year 2012 with TV personality Lorraine Kelly as compare.This venue was the busiest in the county during my tenure.

Gastro Pub Kitchen team of 6 Daily duties ; Total autonomy to run the catering operation of a busy gastro Fine dining venue.AM meetings with owner and G.M. all ordering and Stock control, HACCP and COSHH control, staff training and mentoring.Organised outside catering events. Cater up to 350 persons, private functions, private dining, weddings.Butchered our own Wild Boar and Deer on siteDeveloped and utilised smoking unit

Responsible for day to day running of country pub,10/14 employees full/part time. Catering up to 1-2 rosette level plus traditional food.Seating capacity 40 covers.Fine dining and 50 bar, 60 outside covers.Set and maintained budgets, wage control, daily dealings with brewery.All health and safety issues, cellar management.

2 Rosette, 45 Bedroom, Conference, Banqueting, CorporateResponsible for 12/14 staffCOSHH / HACCP IMPLIMENTATIONMenu design and costing, staff training and mentoring, maintain high standards of cuisine, budgeting, stock control and sourcing local produce,Left due to impending collapse of company- severe flooding

Gastro Pub 1 RosetteMichelin Bib Gourmand 2007Modern European cuisine with some traditional favourites80 covers A La CarteResponsible for 8 kitchen staff, staff rotas, stock control,G.P’s, orders, menu compilation, HACCPS/COSHH regulating and training

An 80 cover fine dining restaurant serving modern european cuisine, catering mainly for tourists and local business with the occasional event booking.

Responsible for catering operations, Weddings, C & BCorporate events, Fine Dining, Training ofStudents from Swansea College who are the proprietors.Left to start own business in Spain.

Oversee five units outside of London, Cardiff, Birmingham,Plymouth, (Swindon and Reading not opened).Responsible for the efficient and cost effective running of the units.Collating daily, weekly and monthly turnover, set training programmes, incentives, menu planning and costing.Disciplinary procedures, in house hygiene programme and recruitment. Intermediate hygiene cert gained.

Awarded 2 Rosettes held for 8 years40 cover fine dining RestaurantOutside catering up to 1200 covers