Stephen Cummings Email & Phone Number

Chandler'S Cross, England, United Kingdom

Watford, England, United Kingdom

Watford Football Club, Vicarage Road Staduim

Overseeing hospitality restaurants on match days, conference & events hospitality.

Winfield House, Outer Circle, Regents Park, London, Nw1 4Rt

I started employment as the sous chef and after being in post for a year, I was appointed as Head Chef by the ambassador at the time after the departure of the Head Chef. I have now worked for 3 ambassadors and their families. Working in a close team within the house meeting the daily needs of the ambassador and his family, producing breakfasts, lunches and dinners to meet their needs and needs of any guests that they have staying with them ranging from friends of the family, Political guests and The US Presidents. Cooking a wide range of cuisines according to their tastes using fresh seasonal produce. Coordinating with the house manager and events team on planning of events, breakfast, brunches, lunches, afternoon teas, dinners and canapé receptions with numbers of guest ranging up to 100 for large dinners and 1500 for canapé receptions. Working closely with the ambassador and his wife or event organisers to produce bespoke menus for each occasion with various styles of service. Originally heading the team of 4 chefs dropping to 3 in 2013 with the addition of booking temporary staff to assist the fulltime team when required. I am responsible for all running of the kitchen, health and safety, recipe development, staff development and training, stock, costing, equipment purchasing, liaising with suppliers and rotas.

28 Upper Grosvenor Street, London, W1K 7Eh

After the closing of Lindsay House, I was asked to join the team at Corrigan’s Mayfair by head chef Chris McGowan. The restaurant was a busy 90 covers with a chefs table that can seat up to 12, and a private dining room for 30 guests. With an extensive al a carte menu, private dining and weekly changing du jours using only the freshest and most seasonal produce. I was responsible for the running of the pastry department with a team of 4 chefs, weekly menu planning, ordering, rotas, costing, dish development, and also to help organise the main kitchen and development of junior chefs throughout the kitchen. I was also involved in the wine academy and hosting the pastry lessons for the cookery school.

Lindsay House, 21 Romilly Street, Soho, London W1D 5Af

Working in a busy 70 cover restaurant, with private dining rooms. Producing food to the highest standard, of 1 Michelin Star & 3 AA rosettes in a small team of chefs. Starting as a C.D.P then stepping up to a Sous Chef position. Producing seasonal dishes moving round all sections in the kitchen sauce, pastry, fish & larder, with weekly changing du jour dishes to change and develop new al a carte menus. As well as a busy restaurant we had several private dinning rooms to cater for parties from 6 – 30 customers. Kitchen duties included ordering, stock taking, and menu development, liaising with suppliers, rotas, costing, health & safety. Sadly the restaurants lease had come to an end and could not be renewed so it closed for business on 2nd May 2009.

Weighbridge, St Helier Jersey C.I, Je2 3Nf

This was a new opening after the hotel went under a refurbishment. Working under a new executive chef, formally of The Grove. As Part of the main kitchen team in restaurant Sirocco, starting off as a C.D.P and getting promoted to a Jnr Sous. We had to develop and create seasonal dishes for a 60 cover restaurant, which gained 2 AA rosettes. As well as running banqueting for up to 600 and room service for the hotel. As part of a team of 20 chefs I was responsible for menu development, costings, ordering, stock taking, staff, attending H.O.D meetings, Health & Safety and other day to day running operations

Chandlers Cross, Hertfordshire Wd3 4Tg

After travelling America for a year, I went back to Colette’s as Demi Chef De Partie. I was part of a team of 7 chefs producing an Al a Carte menu changing seasonally, tasting menu, wine evenings. Responsibilities included menu development, ordering, and stock taking. I had to run and maintain the larder, then moving onto the fish section. As well as helping out the pastry section. In 2006 we played host to the World Golf Championship which pushed production and the hotel to the limit with brilliant successes

Chandlers Cross, Hertfordshire Wd3 4Tg

After leaving college I went to work at Colette’s at The Grove Hotel. This was an opening of a brand new hotel within the first year we achieved AA 5 star hotel of the year, 7/10 in the good food guide & 3 AA rosettes. Under head Chef Chris Harrod formally of Le Manouir & L`Ortolan. As part of a team of 9 chefs I started on the garnish section and then moved on to the larder section. Responsibilities include ordering stock taking and day to day running of these sections

144-146 High Street, Bushey, Hertfordshire, Wd23 3Dh

During my college training and a bit after I worked part time then moving to full time after my college degree. As part of a team of 3 chefs in a 130 seater restaurant. I worked on all sections of the kitchen doing an Al a Carte menu, set menus and some buffet work. Responsibilities included, menu planning, stock checking, ordering, purchasing and office work.

Restaurant, Culinary, And Catering Management/Manager, Level 1,2 & 3

Gcse