Experience

Blue Apple Workplace Catering

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Contract Manager

  • 2023 - Present



BaxterStorey

• United Kingdom
• Food and Beverage Services
• 700 & Above Employee

• Multi site General Manager

  • Apr 2018 - Mar 2023



Blue Apple Workplace Catering

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Chef manager

  • Jul 2017 - Apr 2018



Gather & Gather

• United Kingdom
• Food & Beverages
• 400 - 500 Employee

• Sous Chef

  • May 2013 - Dec 2016



Chessington World of Adventures Resort

• United Kingdom
• Travel Arrangements
• 200 - 300 Employee

• Senior chef de partie

  • Aug 2011 - Mar 2013

  • Maintain and delivered a high standard of food in a very busy fast pasted a la carte restaurant. 550+ covers 7 days a week • Was chef in charge for weddings, Christmas & corporate events. Often exceeding numbers of 300+ • Assisted with ordering and stock take • Ensured the kitchen maintained excellent food safety and hygiene • Head chef left over the festive period. I had the opportunity to step up. Took over running all aspects of the food offering in a fully booked hotel. This included: bar food, restaurant, room service & all events. • Achieved 5* in E.H.O visit • Was main point of contact for all event food, in terms of preparation, dietary needs & menu planning • Often support Merlin with outside catering such as charity events, which involved a lot of planning & normally catered for the CEO & board of directors. • Worked with Merlin’s development chef on a regular basis to support new concepts across Merlin worldwide. Such as the new burger concept called Vampire Burger Kitchen. Show less



Compass Group

• United Kingdom
• Food and Beverage Services
• 700 & Above Employee

• Head Chef

  • Aug 2006 - Nov 2011

  • Maintain and deliver a high standard of customer service to all guests • All aspects of kitchen, including H&S, food safety, due diligence, menu planning & costings, food trends, managing wastage both for FOH & BOH teams. • Developed a knowledge of what commerciality and instilled this within my team • Motivate and review team members on a weekly basis to improve customer service continuously • Promote the company vision and values when dealing with both internal and external customers • Manage P&L to contribute to and increase EBITDA • Manage loss prevention both stock & revenue, which included conducting investigations when necessary Show less



Chez Gerard

• United Kingdom
• 1 - 100 Employee

• Chef

  • Oct 2003 - Feb 2006



Sheraton Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• commis chef

  • Sep 2001 - Aug 2003