Kristian Wright Email & Phone Number

Chichester, England, United Kingdom

Woking, England, United Kingdom

Selsey, West Sussex, United Kingdom

London, England

Spalding

Discuss and advise current Chefs on “what to do next in their career”Liaise with Candidates and Clients to help either’s employment needsUnderstanding client and candidates needs by the intense screening of both to ultimately make successful placementsInput data on databases, searching all database resources and overall maintaining a high level of organisationBuilding trusting relationships with candidates and clients

Running and overseeing three restaurant kitchens including daily ordering of stock Interviewing, training and hiring new chefs Conducting meetings with suppliers outlining any problems from the previous week and negotiating best available prices for the produce Producing manuals including detailed photographs of each menu item with ingredient costings, gross profit breakdowns, recipe and method cards, a list of suppliers details and produce price guidesConducting meetings with chefs to discuss menus and continuous improvement of kitchen practices Developing weekly seasonal menus with the head chefs of each businessEnsuring constant rotation of stock between the three businesses to eliminate wastage and help reach targets

I was brought in on a 6 month contract to work in this Modern European Restaurant. Due to visa restrictions I was forced to move on after 6 months. Seasonal Menus which were produced using the finest and freshest ingredients readily available within a 35 mile radius.

Had to Leave due to Visa restrictions of 6 month placementsThis was a modern Italian Restaurant based in the Sydney’s central business district. My main job was to support the Head Chef at all times with service, mise en place, training of junior chefs and acting as Head chef during his absence along with general due diligence.

Responsible for preparing and presenting all main courses Created seasonal and a la carte menus for daily service as well as tailor made menus for banqueting. Ensured that food hygiene standards were impeccable at all times Ensured correct stock rotation and minimisation of wastage Formed good relationships with local suppliers and negotiated best available prices Only sourced fresh and local produce to guarantee the highest quality

Forensic Science

A Levels - Maths, Chemistry, Biology & Law