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Dave Evans profile image

Dave Evans

chef manager at Sodexo
Intro Book
Experienced chef manager with 19 years of experience in catering industry management.
  • Claim this Profile
Location
Perth, Scotland, United Kingdom, GB
Languages
  • English Native or bilingual proficiency
  • spanish Limited working proficiency
Skills
  • Food Safety
  • Catering
  • Food Service
  • Facilities Management
  • Menu Development
  • Show all
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Bio

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Dave Evans is a seasoned chef manager with 19 years of experience in the catering industry, holding certifications in food safety and leadership. He has worked in various offshore locations, managing kitchen operations and staff, and has a strong background in menu development and procurement.

Credentials

  • IOSH Managing Safely
    IOSH
    Oct, 2015
    - May, 2026
  • Safety Leadership
    Sodexo
    Mar, 2015
    - May, 2026
  • CA-EBS
    OPITO
    Sep, 2014
    - May, 2026
  • RIPH (Health & Safety)refresher course
    Sodexo
    Jul, 2012
    - May, 2026
  • Further Offshore Emergency Training (including EBS & first aid)
    Falck Safety Services (Global)
    Jun, 2014
    - May, 2026
  • Offshore Food Handlers Certificate
    International SOS Northern Seas
    Jan, 2015
    - May, 2026
  • OGUK
    International SOS Northern Seas
    Jan, 2015
    - May, 2026
  • Advanced Techniques (first Aid)
    Aberdeen First Aid School
    Apr, 2013
    - May, 2026
  • offshore first aid
    Aberdeen First Aid School
    Apr, 2013
    - May, 2026

Experience

  • Sodexo
    • Offshore
    • chef manager
      • Oct 2004 - Present
      • Offshore

      Responsible for the day to day operations of the kitchen and cleaning of installation. Train staff in all aspects of the catering trade with emphasis on Health Safety & Environmental aspects. Stocktaking/bonded stores' cash handling & banking. Planning and production of a healthy, balanced, varied and nutritious menu based on optimum use of present stock. Receiving, arranging, preparation, documentation and storing of provisions and stores. Ensure adherence to all company and safety policies, rules, procedures. Ensure all equipment is operating safely and where necessary report defects. Conduct daily toolbox talk. Perform any other tasks within competency as required by management. Attend Sodexo or client training courses.

  • Aramark
    • Offshore
    • Chef Manager
      • Mar 1996 - Sep 2004
      • Offshore

      Responsible for all food/butchery/ baking & beverage services to high standards. Ensure standards relating to food & cleaning service are maintained, making sure attention is paid to food safety act (regarding temp control & overall food hygiene). Keep consistency of food at high level to ensure client satisfaction. Menu planning & procurement. Make sure budget requirements are adhered to.Galley & cleaning rota's Deal with deliveries and orders, stock rotations, dispose of any out of date stock, monitor stock consumption. Investigate and report any client complaints and take the corrective action. Ensure that all core competency training records are reviewed regularly and kept up to date. Train staff to meet set performance & hygiene standards, give support and guidance to catering team. Ensure adherence to all company and safety policies, rules, procedures.

  • Maersk Drilling
    • Offshore
    • Chef Manager
      • 1994 - 1996
      • Offshore

      Responsible for all food and beverage services including menu planning and procurement, Managing staff, budgeting, purchasing and implementing new menu and operational ideas to keep the business efficient and profitable. Conducting regular staff performance reviews and taking appropriate action to rectify any deficiencies.

  • SAS
    • Offshore
    • Chef
      • 1992 - 1994
      • Offshore

      To oversee the efficiency of the kitchen and production of consistent quality food. To lead the workforce in the kitchen. Also in charge of minimising wastage at all stages of food production and for instilling in staff a culture of essential hygiene practices connected with food cooking, storage and meal preparation.

  • Caterae International
    • North Sea
    • Chef
      • May 1979 - 1992
      • North Sea

      Follow given instructions and even take initiative in kitchen activities. Good understanding of ingredients measuring and mixing techniques. Ability to work in team and perform all tasks as given by Head Chef. Experience working in fast paced catering environment.

  • Seaburn Hotel
    • Sunderland, United Kingdom
    • Commis Chef
      • 1976 - 1979
      • Sunderland, United Kingdom

      Follow given instructions and even take initiative in kitchen activities. Work in team and perform all tasks as given by Head Chef. Experience working in fast paced Hotel. Rotating through sections such as Sous Chef, vegetables, fish and butchery roughly every six months. Day release to Marine Technical College.

Education

  • 1976 - 1979
    Marine Technical College
    City & Guilds 705/706 Parts 1 & 2, Restaurant, Culinary, and Catering Management
  • 1971 - 1976
    Hylton Redhouse
    GCSE in Art, Eng Lit, History, Home Ecomonics, Art/Art Studies, General
  • 1970 - 1975
    Hylton Redhouse Sunderland
    Maths, English, History, Art & Home Economics., Surviving everyday life experiencies

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