Experience

Chartwells UK

• United Kingdom
• Food and Beverage Services
• 1 - 100 Employee

• Training and development chef

  • Oct 2021 - Present



Twelve15

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Area chef Manager

  • Jan 2017 - Nov 2021

  Trained, new chefs and new members of staff. work closely with the District Mangers, also run the areas when needed. Help the caterers keep within their budgets. I have completed levels 1 and 2 in supervisory and coaching skills Trained, new chefs and new members of staff. work closely with the District Mangers, also run the areas when needed. Help the caterers keep within their budgets. I have completed levels 1 and 2 in supervisory and coaching skills



Lifetime Training

• United Kingdom
• Professional Training and Coaching
• 700 & Above Employee

• Regional Trainer

  • Jun 2014 - Jul 2015

  training apprentice chefs levels 1, 2 and 3 in professional cookery, hospitality and front of house at a high standard, also functional skills. My main clients where the Radisson groups, Hilton, Double Tree, Pizza Express and many more. training apprentice chefs levels 1, 2 and 3 in professional cookery, hospitality and front of house at a high standard, also functional skills. My main clients where the Radisson groups, Hilton, Double Tree, Pizza Express and many more.



Cows week and American cup

• IOW

• Freelance

  • Jul 1997 - Jul 2005

  built and managed an a la carte restaurant for corporate guests. Wrote and planned menus. Managed a team of 5. Ran the hospitality events for Barclay Card and other corporate companies. In charge of a small restaurant at Henley Regatta, built and managed an a la carte restaurant for corporate guests. Wrote and planned menus. Managed a team of 5. Ran the hospitality events for Barclay Card and other corporate companies. In charge of a small restaurant at Henley Regatta,



Harrison Catering Services

• United Kingdom
• Hospitality
• 100 - 200 Employee

• regional chef manager

  • Jan 1994 - Jan 2005

  worked my way up from an apprentice chef, to chef de partie, sous chef and head chef, In a independent school which catered for 800 people breakfast, lunch afternoon tea and dinner. I planned the Menus on a 3 week cycle. Was involved in alot of function work from governing body dinners, afternoon tea, banqueting and Balls. I had promotion within Harrison's to a regional Chef Manger looking after sights, such as Honda, Jack Morton, Rivita and many other B and I sights in and around London. worked my way up from an apprentice chef, to chef de partie, sous chef and head chef, In a independent school which catered for 800 people breakfast, lunch afternoon tea and dinner. I planned the Menus on a 3 week cycle. Was involved in alot of function work from governing body dinners, afternoon tea, banqueting and Balls. I had promotion within Harrison's to a regional Chef Manger looking after sights, such as Honda, Jack Morton, Rivita and many other B and I sights in and around London.



Sodexo Prestige Venues & Events

• Facilities Services
• 400 - 500 Employee

• Freelance

  • Dec 2000 - Dec 2002

  Ran the larder and sweet section for christmas corporate events. produced over 15,000 starters and deserts over the period to a high standared to paying customers. Ran the larder and sweet section for christmas corporate events. produced over 15,000 starters and deserts over the period to a high standared to paying customers.