•As the catering manager it is my job to ensure the provision of food and beverages to the highest standard within the financial limitations set for my contract.• I adhere and comply with all Company policies and regulations in respect of health, safety and environmental management at work and to ensure the highest standards of kitchen practice and hygiene.• I always maintain the smooth running of my contract at all times.• I control menu planning, production levels, food costing, ordering and stock control, as appropriate on daily & weekly basis.•As the Catering manager I feel I have a great personality, strong communication skills, great teamwork ethic, passion and stability while working within fresh food and branded operations at all times.

• I am responsible for the day to day running of the Bugmans section in the kitchen, from day to day cooking, training new staff, food ordering and stock levels reporting to the restaurant manager. • I use my vast knowledge & experience of health and safety and managerial positions to help improve this section and make it more manageable & smooth running.

This was a very exciting opportunity to open a brand new restaurant in Loughborough. • I was responsible for recruiting an entirely new kitchen team (11 members) and overseeing their training before we officially opened.• As the kitchen manager I was in charge of all health and safety aspects in the kitchen along with all the wellbeing of my staff. • I was in control of all stock issues and ordering systems, making sure that all of my results fell in line with company policies and procedures.

• I was responsible for the successful every day running of the kitchen and ensuring that all company standards were met. My duties included overseeing Environmental Health Officer Visits and audits, stocktaking and replenishment, staffing and training, and change management.• I proactively managed all situations that arose to avoid any possible problems that would interfere with the smooth running of the kitchen and ensured that a safe working environment was provided at all times for my team.• I showed flexibility and commitment working any additional hours when required and was always commercial and professional in my approach.

• I efficiently and effectively managed a team of 12 ensuring Whitbread standards and performance targets were met on a daily basis.• Delivered training, not only to my team but also regionally, aiding with the successful set up of three new regional restaurants.• Provided mentoring support to kitchen managers throughout the region. • I considerably enhanced my time management skills with great results.

• I enhanced my communication, quality control and food presentation skills considerably.• I utilised and applied my knowledge and skills on a daily basis to get the best possible outcomes in order to fully support to my Kitchen Manager.• I showed initiative and dynamism in my approach to finding the perfect solutions to meet the individual needs of our customers.• I worked efficiently and effectively both alone, when required, and as part of the kitchen team.

• I voluntarily took on the responsibility of running the busy kitchen and ran it successfully for a six-month period whilst still undertaking my role as a Grill Chef.• I developed new leadership skills that greatly enhanced my communication, team motivation and delegation abilities.• I learnt about the importance of providing an excellent customer service and dynamically applied it, whilst encouraging others to follow suit.• Re designed and implemented menu changes to best suit our customer needs.