Tom Brimble Email & Phone Number

Solihull, Gb

Hong Kong Sar

The financial oversight of the F&B program for a small international investment firm. • Responsible for the operational development of multiple venues.• Developed and implemented cost-saving strategies, resulting in a 12% reduction in operating costs, and increasing profit margins by 8%. Additionally, boosted productivity by 25% through strategic workflow modifications.

Hong Kong

Responsible for the culinary excellence of a small international investment firm.

Hong Kong

Responsible for the daily operational needs of multiple venues. • Menu restructuring, resulting in a 20% increase in customer satisfaction; created Standard Operating Procedures (SOPs) and Critical Control Points (CCPs); oversaw operations in Singapore and Bali locations, improving food safety and product consistency by 20%.• Implemented strategic Quality Assurance Programs to maintain compliance and exceed guest service and food excellence expectations.

Meeting the expectations of a highly demanding clientele in one of central London’s most prestigious establishments.• Providing exceptional dining experience. In a variety of international cuisines. • Manage the kitchen operation of 4 kitchens situated across central London.

• Busy casino with multiple F&B venues. • Risk assessment. CCP's. SOP. • Developed and implemented robust food safety protocols using HACCP and other risk assessment methods, reducing safety-related incidents by 55%, while ensuring a high standard of compliance with all relevant legislation.

Central England

Responsible for the research, development, and manufacturing of a small range of fresh seasonal meals, pastries, pates, preserves, and frozen goods; all sold in the farm shop.• Worked closely with the team of Head Chefs to manage the daily running of a large farmhouse kitchen, deli, smokehouse & 120-cover restaurant.• New product development for several National & International manufacturers, giving me extensive experience in the food development sector.• Responsible for contracts and training of Head Chefs & Sous Chefs working within the bar/pub industry, G1 group (Scotland) Spirit Group, Wetherspoons & La Tasca.• Worked with local schools, the local authorities, and various private charities to bring life skills classes to children, teens, and young offenders• In my role as a development chef, I worked on several projects for, PEKA Foods Holland, Aunt Bessie’s UK, Movenpick iced creams, La Tasca UK & Wetherspoons.

Lemington Spa

Mallory Court Hotel - Relais & Chateaux’s - 1 Michelin Star The Brasserie at Malory Court - 3AA Rosette• Awarded the Excellence in Tourism Award of Best Small Hotel 2007. • 1,2 & 3AA Rosette for the sister kitchen The Brassiere at Mallory Court Hotel.• Lead the culinary team in an award-winning kitchen