John Barber Email & Phone Number

Hitchin, GB

Welwyn Garden City, England, United Kingdom

Relaxed fine dining restaurant on the Brocket Hall estate

Hertfordshire, England, United Kingdom

Responsible for all food operations at Brocket Hall estate, banqueting functions, day to day running of the Melbourne club.

United Kingdom

Responsible in assisting the Executive Chef for overall kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

London, United Kingdom

-In charge of 22 chefs on a 7 day a week operation for Lunch and dinner service. -Creating seasonal menus throughout the year as well as a weekly Lunch menu. -Organising rotas, Holidays, Section changes -Motivating the team during a 6-month Hotel closure keeping a 95% staffing level -Keeping in Budget with head count, equipment costing, P&L, Food cost..

London, United Kingdom

Bar Boulud Restaurant.-In charge of the kitchen during Executive chef’s absence -HACCP’s -Creating Standard Operating Procedures -Recruiting and mentoring all members of the team -Menu costing -Food cost control -Daily ordering of produce/ingredients -Maintenance / Engineering works -Menu writing and design -Creating and distributing new starter packs and.

London, United Kingdom

I Joined the Mandarin in 2009 on an internal rotation program which involved working 6 months in each department; this enabled me to work in every food out let in the hotel. Upon finishing my rotation, I was given the chance to work in the Mandarin Oriental Bangkok for 1 month. I experienced several days in each outlet helping the chef with MEP and.

London, United Kingdom

London, United Kingdom

London, United Kingdom

London, United Kingdom

Sutton Coldfield

Worked as a Demi CDP for 11 months in The French, which was the hotels fine dining restaurant. There I worked on the cold larder, hot larder and Garnish stations to prepare 3 AA standard of food for up to 90 covers per night. -running my own section -working to food safety policies -creating new dishes for the menu under the guidance of the head chef.

Staffordshire

At the age of 15 I started as a KP on the weekends and holidays, once I had left school and started college I spent every weekend on the cold larder, hot larder and Garnish stations as well as preparing and cooking food for the private hire marquee.

Nvq Level 1,2,3, Restaurant, Culinary, And Catering Management/Manager

Education record