13 food outlets Cafes , Restaurants , kiosks , Corporate events . Catering up to 7000 daily. key responsibilities strategic planning , food production and development..

Educational contract for schools in Dorset Hampshire areas delivery 2200 meals daily.

Educational schools ks 1 and 2 Producing fresh meals daily for upto ten thousand children . Senior responsibilty for all key areas of process management , production and development.

Support Opening Head chef for the new center parcs village in Woburn.primary responsibilities Head chef for Cpu kitchen and American Diner concepts supporting village chef team .

Events catering Rhubarb corporate hospitality catering Goodwood RacecourseJacaranda Events cateringPrivate jet flight catering

Four Star Hotel Marriott 116 bedrooms and Racecourse with Unique leisure venue events, private parties, corporate hospitality, conference facilities and weddings.Seven catering outlets from 10 covers up to 2000 with a £4 million turnover.

Daily management of Chefs team and logistics for smooth opening and closing procedures. Managed daily purchasing through comprehensive forcasting and sales , completed food ordering databases to select and code products, identify suppliers and streamline delivery processes to the units. Using forecasting models accurately ensure purchasing orders were realistic collaborated closely with direct suppliers to determine volumes required according to ticket sales. Finalised all food… Show more Daily management of Chefs team and logistics for smooth opening and closing procedures. Managed daily purchasing through comprehensive forcasting and sales , completed food ordering databases to select and code products, identify suppliers and streamline delivery processes to the units. Using forecasting models accurately ensure purchasing orders were realistic collaborated closely with direct suppliers to determine volumes required according to ticket sales. Finalised all food products and recipe specifications for 80 World Food sales outletsSelected and trained 3 Food and Beverage Managers to cover 4 key areas, and manage 21 direct reports.Scheduled deliveries to holding areas for security checks, and subsequent distributionReported on all deliveries and order discrepancies, for payment administration.Achieved targeted sales of £10 million in 10 days for the Olympics and £7 million in 11 days for the Paralympics. Show less

Managed 14 kitchens producing 2000 meals daily and 5 concession partners Starbucks, Strada, Café Rouge, Ortega and Dexter’s .£12 million turnover annually Responsible for a team of 85, 8 Head Chefs, menu innovation and product development.Developed Food concepts, delivering the training, costing and presentations.Pivotal role in the development of the Center Parcs Food Safety Policy Planning and delivering themed events for on village hospitality up to 500 covers… Show more Managed 14 kitchens producing 2000 meals daily and 5 concession partners Starbucks, Strada, Café Rouge, Ortega and Dexter’s .£12 million turnover annually Responsible for a team of 85, 8 Head Chefs, menu innovation and product development.Developed Food concepts, delivering the training, costing and presentations.Pivotal role in the development of the Center Parcs Food Safety Policy Planning and delivering themed events for on village hospitality up to 500 covers Introduced a new plated banqueting system delivered in challenged back of house kitchen area.Delivered financial business improvements of food GP 73% for 2 years running , EBITDAR 31% and Payroll 26% Managed kitchen assets, and evaluated future investment strategies valued at £1 million Analyzed food quality scores, evaluated trends and achieved the company’s DES (Deliver Excellent Service) ethosRationalized supplier chain with head office improving delivery schedules Show less

Resposible for all kitchen operations Set up new banqueting kitchen, introduced new corporate menus.launched new seafood brasserie concept Motivated and managed underperforming team to take pride in there operation improving working practices and procedures , developing the offer to be a modern style of cuisine

Outside catering events in Wadi Rum and Jerash festival for upto 400 guests.produced a unique wedding cake which was over 2 metres,7 tiers high,and Wedding banquet for the present King of Jordan June 1993.Opened Chinese restuarant. specifically engaged to mentor and train the incumbent local Head Chef to take over as Executive Chef.

Five star resort hotel . Multi unit restaurants including Indian , Thai , English pub. outdoor banquets upto 500 covers ,Outside catering for the American Army. Opened Thai seafood market restaurant concept recruited thai chef team .