Quintin Gregory Email & Phone Number

Cheshunt, England, United Kingdom

- Plan, cost and modify menus to meet various requirements or standards- Develop recipes; standardize production recipes to ensure excellence consistent quality- Inventory and purchasing ongoing revision of suppliers to ensure a lowest cost at best quality- Food preparation and food service management, methods, and techniques- To prevent precautionary measures- Creating new menus / Specials, seasonal- Record keeping & reports for HACCP audits- Dealing with customer concerns and suggestions- Prepare working schedules for employees- Train staff in food service procedures- Staff management – performance reviews, reprimands etc.

- Reviewed cooking methods and recipes at central kitchen to enhance production- Change recipes for consistent food quality- Restructure and refine central kitchen for product development, packaging and distribution of food items to all branches- Introduce HACCP procedures into central kitchen- Implemented strict HACCP controls- Training stall at central kitchen on cooking methods and (HACCP) procedures and food safety and storage procedures- Introduce new recipes and cooking methods, HACCP procedures created at central kitchen for other branches/kitchens- Create and keep records for audit purposes

- Manage the kitchen staff compliment of 12 people- Plan, cost and modify menus to meet requirements- Develop recipes; standardize production- Establish a presentation technique and set high quality standards- Develop a realistic, formatted recipe data base- Supervise food production- Inventory and purchasing- Maintaining food cost standards- Maintain a variety of records and to prepare reports for audit purposes- Replacement worker when short staffed- Prepare working schedules for employees and instruct in food service procedures- Manage kitchen personnel with responsibility for hiring, discipline, performance reviews- Handles customer concerns and suggestions

- Plan, cost and modify menus to cultural requirements- Develop recipes; standardize production recipes to ensure quality and maintain cost margins- Establish presentation technique and quality standards- Develop a realistic, formatted recipe data base- Supervise food production- Hire temporary staff for events- Inventory and purchasing- Maintaining food cost standards for auditing- Maintain a variety of records and to prepare reports- Handle customer concerns and suggestions- Prepare working schedules for employees- Manage kitchen personnel, hire staff- Discipline performance in accordance to labour laws

- Stock control, negotiating with suppliers and placing orders- Compliance to health and hygiene standards. Maintaining quality standards and a reduction of food waste- Employment and training of the kitchen staff- Roster implementation and management- Attending general management meetings- Profit/loss reporting on a weekly basis

- Manage off-site catering facility- Weekly menu planning and preparation- Kitchen staff supervision- Employment and training of the kitchen staff- Ensuring correct daily food preparation, quality and timeouts delivery- Roster implementation and management- Compliance to health and hygiene standards (HACCP)

- Manage busy restaurant kitchen for lunch and dinner sittings- Stock control, negotiating with suppliers and placing orders- Maintaining and updating A La Carte menu.- Kitchen staff supervision- Ensure correct daily food preparation, quality service timing- Roster implementation and management- Compliance to health and hygiene standards (HACCP)

Education record

Equivalent to City and Guilds 1 and 2 SCQF level 7

Associate Of Arts - Aa, Culinary Arts/Chef Training