Experience

Sandroyd School

• United Kingdom
• Primary and Secondary Education
• 1 - 100 Employee

• Head Chef/Catering Manager

  • Jan 2021 - Present



Hillier Garden Centres

• Restaurant Manager

  • Jan 2018 - Jan 2021



REEVE THE BAKER LIMITED

• Food and Beverage Services
• 1 - 100 Employee

• General Manager

  • Feb 2017 - Jan 2018



Notcutts Ltd.

• Retail
• 100 - 200 Employee

• Development Support and Consultant Chef

  • Aug 2016 - Feb 2017

  Notcotts Garden Centres,Project Consultancy Chef – August 2016 – Present Notcutts Garden Centres are involved in a heavy refurbishment programme and in my role I have been helping to oversee the new openings. Currently with the Staines and Norwich branch. I ensure the set up and display before official opening goes smoothly – checking the layout in the kitchen and making sure the ergonomics work ready for service. I sort the initial orders and lead the team in preparing the new menu to the specification. I then run the kitchen with the team overseeing service and closely monitoring wait times and quality control. I then return to the branches regularly to check on quality and service standards. This role also involves training and coaching the team to make certain that they are able to produce the dishes to the standards needed by Notcotts.



Haskins Garden Centres Ltd

• United Kingdom
• Retail
• 1 - 100 Employee

• Group Support Chef

  • Jul 2015 - Aug 2016

• Restaurant General Manager

  • Mar 2013 - Jul 2015

  budgets, payroll, hygiene, day to day running of 500 seater restaurant/food hall. communications, meetings, feedback, audits, 70 staff, catering, brand standards, Costa coffee, cashing up, customer service/relations, functions, training, coaching and developing.

• Restaurant Manager

  • Nov 2012 - Mar 2013

• Development Head Chef

  • Jul 2011 - Oct 2012

  I was given this role on an 18 month secondment from my head chef role based at Ferndown. The company was undergoing two developments, which included new build restaurants and kitchens to seat 600. The first part of my role was to set up the restaurants and kitchens to mirror our sister restaurant at Ferndown. In doing this I worked closely with the group catering manager reporting to him daily and supporting him with the projects. We worked together with Carfords Catering Equipment, ordering all the major equipment for the kitchen/restaurant. We considered what would work best for our business, and for the food and products we were going to sell. This in turn helped determine what small equipment we would need to order. After the set up, I worked on developing the menus and teams, producing a high standard of food and service. I continued to work and coach the team, until I and the Catering Manager were satisfied that the business was running successfully. I then began to step back and worked in a consultancy role, offering support where necessary, helping to achieve the correct margin. I was focused on delivering the company brand standards consistently throughout the branches, resulting in all branches achieving 'grade 5' from the Environmental Heath, for Hygiene.Whilst working in this role I continued to support Ferndown and also offered assistance to our fourth site. With the food costs continually rising, I had to find away to keep the margin without it having an effect to the customer's cost. I worked on our current food offer and looked at ways we could develop our product range by developing more home made products. In doing this our food offers grew, as did our margins. Although I am now the Restaurant manager at Ferndown, I continue to offer my support to all of our restaurants and kitchens in the business.

• Head Chef

  • Jul 2008 - Jul 2011



Forestdale Hotels

• Head Chef

  • 1996 - 2004

  Sous Chef promoted to Head Chef in two of the hotels within the group Sous Chef promoted to Head Chef in two of the hotels within the group