Keeley's Kitchen is an outdoor and event caterer, we will plan and run any type of event from corporate to wedding to even a intermate dinner party. We are a fairly new company And are proud of the fact that we try where ever possible to only use small independent local traders that are supplying British produce.We will also run bars and organise anything else you may need for your events from matquees to equipment hire or even security.

I started working at LSI in my first catering manager role in the assumption that I would be the sole employee. Since then though many things have changed; our business doubled within 4 months.Because of this increase in takings our gross profit also increased and enabled me to retain one member of staff and employ a third. My hard work and organisation skills were rewarded in 2006, when the environmental health came and inspected the restaurant and kitchen and from that inspection we were awarded the Gold Award for Food Safety and Hygiene. We were one of only 4 at the time to receive the award but this was improved when they also awarded me with the Healthy Eating Award. This award changed its name after the first inspection to be called scores on the doors which even through the criteria changed we managed to achieve there highest level of 5 stars which we have just managed to retain for the 4TH inspection (6 years).On the back of the Award and the increase in takings and profit the client decided to rename the restaurant and at a small surprise gathering they renamed the restaurant Joey’s Café.Key areas of responsibility:• Business planning – budget and event management • Communications – internal cross-department, suppliers and external agencies as well as management at all levels including communication with on site client..• Brand management – making sure that the Bartlett Mitchell core values are implemented though the business• Personnel development – recruitment, annual employment reviews & training on a weekly basis• Customer service – promotions & offers, customer complaints and customer interaction.• Financial – stock audits, cash control and profit management• Health and safety – ensuring that all areas of health and food safety are correct though inspections and audits.

I started working at LSI in my first catering manager role in the assumption that I would be the sole employee. Since then though many things have changed; our business doubled within 4 months.Because of this increase in takings our gross profit also increased and enabled me to retain one member of staff and employ a third. My hard work and organisation skills were rewarded in 2006, when the environmental health came and inspected the restaurant and kitchen and from that inspection we were awarded the Gold Award for Food Safety and Hygiene. We were one of only 4 at the time to receive the award but this was improved when they also awarded me with the Healthy Eating Award. This award changed its name after the first inspection to be called scores on the doors which even through the criteria changed we managed to achieve there highest level of 5 stars which we have just managed to retain for the 4TH inspection (6 years).On the back of the Award and the increase in takings and profit the client decided to rename the restaurant and at a small surprise gathering they renamed the restaurant Joey’s Café.Key areas of responsibility:• Business planning – budget and event management • Communications – internal cross-department, suppliers and external agencies as well as management at all levels including communication with on site client..• Brand management – making sure that the Bartlett Mitchell core values are implemented though the business• Personnel development – recruitment, annual employment reviews & training on a weekly basis• Customer service – promotions & offers, customer complaints and customer interaction.• Financial – stock audits, cash control and profit management• Health and safety – ensuring that all areas of health and food safety are correct though inspections and audits.