Jonathan Prothero Email and Phone Number
To me integrity is the quality of being honest and having strong moral principles ,or as I like to say, “doing the right thing when no one is watching.” I have experienced many skills in my career to date and continue to develop myself in these areas but the one that stands out for me is integrity. Whilst this is important in the hospitality trade it plays a huge role in environmental health. This quality is the base of a safe environment in the catering industry and Integrity is also what you, future employers are going to get from me in my work. My decision to do the degree in Environmental Health at Cardiff Metropolitan University from 2022 to 2025 has grown from working for thirty years and personally developing myself within the hospitality trade. I started out with Beefeater restaurants and worked my way up to deputy manager learning all aspects of management including time management, and communication skills (e.g. buzz briefs, excellent communication walls and running meetings) and as such gained a great passion for teamwork. In addition I was a personal licensee. I developed as a manager whilst working for Mitchell & Butlers and was employed as an Area Accredited Kitchen Manager. I developed critical thinking skills, diplomacy and analytical reasoning as well as running my kitchen. I was employed to do health and safety audits on multiple other kitchens. I took immense pride in the fact I was awarded Kitchen Manager of the Year on three occasions and still found time to finish my intermediate food hygiene, run train the trainer courses, facilitate area meetings, train managers in Level three food safety, run and train new teams at new acquisitions. In 2016 I got my kitchen up to Number one in the company (out of 1776 businesses) for all key performance indicators through the skills I learnt. I am currently working part time in the Alchemist in Cardiff while I study at Cardiff Metropolitan University. My passion and experience to keep bettering myself will succour me very well on this course.I challenge myself with SMART targets while planning, executing, and reviewing these targets every 3 months. Taking everything step by step is important and a huge factor in completing my studies. You must break your goals down and that is the same frame of mind I have in aspect of tackling this next segment of my life. I am a class representative at Cardiff Metropolitan University where I will be making a difference for the future of the students I represent.
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Line CookThe Alchemist Bar & Restaurant Ltd Aug 2022 - PresentCardiff, Wales, United KingdomI am working here part time while I complete a degree in Environmental health at Cardiff Metropolitan University -
Chef De PartieFoxhills Club & Resort Jun 2019 - Aug 2022Croydon, England, United Kingdom• I worked here full time for two years then part time while I completed an access course to university (HE diploma science).• Helping head chef run all departments, In charge of ordering, deliveries, stock taking, menu planning and costing, compliance with health and safety regulations, Auditing and training of the team, profit and loss. -
Kitchen ManagerMitchells & Butlers Plc Feb 2018 - Apr 2019London Area, United Kingdom• Supporting manager and team in all aspects of management• Carried out all responsibilities as Accredited Kitchen Manager from previous employment• Taking on all new inductions, became Mable champion for our business (our on line training tool) and was in charge of all job chats and appraisals in the kitchen• Developed the kitchen team into a highly motivated and skilled unit• Running all sections in the kitchen• Employed as district trainer front of house whilst running my kitchen• Between me and the manager ran all the labour deployment, stock analysis, food quality focus , communication throughout the business, focused on all our KPI’s,, buzz briefs and all day to day adventures -
Chef De PartieDeloitte Jan 2017 - Feb 2018London, England, United Kingdom• Taken some time to enrol on some training and coaching courses to fit it in with my life and to develop myself in contract catering while progressing myself even further.• Chef de Partie, taking charge when head chef away while supporting him when he is in.• In charge of ordering, deliveries, stock taking, menu planning and costing, compliance with health and safety regulations, Auditing and training of the team, profit and loss • Day to day running of sections, breakfast, mains and salad. -
Area Kitchen ManagerMitchells & Butlers Plc Dec 2010 - Nov 2016South East England• Employed at the Railway West Wickham as chef, 6 months later became Kitchen manager, KM of the year 2011 out of 132 ember inns.• May 2012 became AKM, KM of the year 2012 out of 140 ember inns, achieved as team house of excellence.• Became part of the remodel team carrying out many refurbishments, team training and coaching across the country including new acquisitions. Carried out own remodel at Railway, business support visits/food quality/health and safety visits within Ember and other brands.to comply with E.H.O and N.S.F guidelines.• Held and run regular KM meetings and continued to develop KM's in area also sat council to area manager meetings.• In charge of training and induction for new starters in my businesses and nationally taking charge of new KM’s, managers, RBM’s and taking them through a 3 week training package inducting them into the company including L3 food safety.• Organised and ran district cook offs twice a year and rolled the menu changes out nationally, helped food development for DN15 menu shots.• Helped run Emberlution project at The Crown Shirley, a brand concept which we ran out nationally further down the line.• Moved to Fox and hounds at beginning of 2015 for a new challenge to test my training and coaching skills, majority red on scorecard in January when arrived but with teams help developed the business and reached number 1 for the year out of 1716 pubs & restaurants by end of 2016 on scorecard measures (turnover, sales, profit, guest satisfaction, EHO, NSF and practices), 21.7% growth for the year 2016, 0% turnover for last year & three quarters, developing my sous chef into kitchen manager and won KM pride award winner 2016 -
Duty ManagerThe Good Companions Public House Nov 2005 - Nov 2010Croydon, England, United Kingdom Helped develop public house with all experience (1st owners have now gone and acquired two more properties) and became a personnel licence holder.
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Deputy ManagerWhitbread Nov 2001 - Nov 2005South East England Physically expanded restaurant from 160 seats to 188 seats in Guildford, ready in time for Christmas to maximise sales and increase profit. Worked with company to create a full staff induction, training and coaching manual. -
Duty ManagerBrannigans Nov 1999 - Nov 2001Croydon, England, United Kingdom Wrote and brought together a staff training package for use in venues Rolled out new restaurant concept in brannigans. -
Deputy ManagerBeefeater Restaurants Sep 1988 - Sep 1999London And The South East Of England Started out in the kitchen and worked my way up to kitchen manager, then deputy manager in 6 years. Held 2 licenses in restaurants for a period of 5 years.Won beefeaters support manager of the year 1997.
Jonathan Prothero Education Details
Frequently Asked Questions about Jonathan Prothero
What company does Jonathan Prothero work for?
Jonathan Prothero works for The Alchemist Bar & Restaurant Ltd
What is Jonathan Prothero's role at the current company?
Jonathan Prothero's current role is Student at Cardiff Metropolitan University.
What schools did Jonathan Prothero attend?
Jonathan Prothero attended Cardiff Metropolitan University.
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Jonathan Prothero
Boca Raton, Fl2tundratechnical.ca, talentnet.com -
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Jonathan Prothero
Croydon
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