Experience

Bishopswood Golf Ltd

• United States
• Events Services
• 1 - 100 Employee

• Head Chef

  • Oct 2018 - Present

  Duties include Control and direct the food preparation process and any other relative activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Plan orders of equipment or ingredients according to identified shortages Arrange for repairs when necessary Remedy any problems or defects Be fully in charge of hiring, managing and training kitchen staff Oversee the work of subordinates Comply with nutrition and sanitation regulations and safety standards Foster a climate of cooperation and respect between co-oworkers Show less



Harrison Catering Services

• United Kingdom
• Hospitality
• 100 - 200 Employee

• Senior Duty Manager

  • Dec 2008 - Jan 2015

  Part of the management team at a high profile training centre responsible for all front of house operations. •Supporting and standing in for the General Manager to plan, organise and control the unit’s daily operations to ensure a high standard of food quality, presentation and service is delivered at all times. •Leading and motivating a team of 15 ensuring that all duties are carried out to the expected high standards. •Plan and organise any functions, formal dinners and hospitality that has been booked. •Liaise with the Head Chef on weekly and daily menus and function requirements •Recruitment, training and development of Front of House staff. Delivering induction and customer service training and ensuring that all records are kept up-to-date. •Lead on disciplinary and grievances issues. •Build and maintain a good relationship with both Clients and Customers to deliver and develop service standards and exceed expectations. •Ensure all Health and Safety and Food Safety standards are adhered to. Show less



Tylney Hall Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Room Service and Lounge Manager

  • Nov 2006 - Nov 2008

  Reporting to the Food and Beverage Manager in this prestigious 4 Red Star, 2 Rosette Country Hotel. I was responsible for the Room Service Department, 2 lounges and the indoor and outdoor swimming pools. I was working with a team of 9 staff. Responsibilities included: •Ensuring the smooth running of room service and the public lounges. •Organizing the weekly staff rota, duty allocations, daily briefings, staff training, and problem handling. •Attending Head of Department, Financial and Health and Safety meetings •Acting as a host in the lounges, helping serve various food and beverages including Afternoon Teas, Pre Lunch and Dinner drinks etc. Show less



Marston Hotels

• Hook Hampshire

• Hampshire Centre Court

  • Sep 2004 - Oct 2006

  Started my journey as a Food and Beverage Operative at this 4 Star, 1 Rosette Hotel after a very short period of time I was then promoted to a Bars Supervisor and incredibly proud to be promoted yet again to a Brassiere Manager after only 9 months. I was responsible for a 52 cover Brassiere and 36 cover terrace, working with a team of 5 staff. Responsibilities also included: •Covering as Duty Manager as and when needed. •Day to day smooth running of very busy Bars including stock taking, inventory, stock ordering etc. •Daily Briefings, Attending managers meetings and Staff Training. •Customer liaison and problem handling •Restaurant analysis, Rota compiling, Cash management, Stock control & sales Show less