During this time I have assisted the department in achieving and maintaining Centre of Excellence status for two disciplines. Furthermore, I have guided the department to highly commended status by the AA and Gold Accreditation by People 1st. Our students have also made it through twice to the finals of AA College Restaurant of the Year. My main duties include; Implementing quality improvement, monitoring and evaluating performance, establishing meaningful and productive relationships with stakeholders while supporting my team develop innovative and inspiring curriculum content to improve the student experience.

This period observed my introduction into FE as a Lecturer. I delivered on a range of study programmes including VRQ, NVQ and BTEC qualifications. During this four-year period I contributed to the continued success of the department. I introduced innovative and exciting concepts to the teaching and learning environment, including, modern approaches to cooking, improved ICT and educational enrichment activities for all levels of learners. My consistent approach to collaboration with employers has helped the section develop strong working relationships, securing excellent opportunities for learners to gain valuable experience in the workplace.

Teaching

Throughout this time I part owned and operated three restaurants in the South Manchester area. My main duty was to ensure the restaurants operated efficiently and at a profit. Duties would include: Recruiting, training and development, motivating staff, building relationships with suppliers and producers, monitoring income and expenditure and sole management of one site.

As my first Head Chef position my role involved the management of a team of eleven chefs operating within a busy restaurant environment with a 60k a week turnover. As a team we consistently produced award-winning food (2 AA rosettes) and were recognised as one of Manchester’s leading restaurants. Duties included: maintaining a consistent high food margin, adhering to budgets, health and safety, recruitment, training and staff development, menu planning and costings, sourcing ingredients, liaising with suppliers, stock control, writing recipes and menus.

My move to the Lowry Hotel presented the opportunity to work under the ‘Marco Pierre White’ name. My role as Chef Tournant gave autonomy on all sections of the kitchen. Duties would include; supervising & teaching, ensuring high standards were consistently adhered too, maintaining high levels of food safety. During this period we achieved two AA rosettes.