Experience

TPN - THE Pallet Network

• United Kingdom
• Transportation, Logistics, Supply Chain and Storage
• 1 - 100 Employee

• Truck Driver

  • May 2017 - Present

  Palletised deliveries across London and Essex Palletised deliveries across London and Essex



trg Logistics

• United Kingdom
• Transportation, Logistics and Storage
• 1 - 100 Employee

• Truck Driver

  • Sep 2016 - Apr 2017

  Agency work, contracted for Tesco Agency work, contracted for Tesco



Compass Group

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

• Chef

  • Feb 2016 - Dec 2016

  working between several sites to provide assistance and cover to their teams working between several sites to provide assistance and cover to their teams



Ed's Easy Diner

• Essex

• Deputy Manager

  • Aug 2015 - Jan 2016

  Opening of a new store, with a completely fresh team. Managing all areas of restaurant on a daily basis. Creating and implementation of par levels, cleaning rotas and training plans. Working within an existing Debenhams store and creating good working relationship between companies. Driving sales and pushing service scores to ensure high standards are met All aspects of stock (ordering, deliveries, stock count, day counts, portioning, etc.) Maintaining labour controls and creating rotas and forecasts to save labour but maximise efficiency. Recruitment of staff and training.



Brandy Hole Restaurant

• Essex

• Manager

  • Aug 2014 - Jul 2015

  Managing the restaurant on a day to day basis Have a strong working knowledge of food safety & hygiene and health & safety. Controlling/counting of stock Have a thorough understanding of the independent restaurant scene and trends within that market. Ordering checking and accepting deliveries from the suppliers Training staff in-line with Standards of Practise Training newly recruited Chefs de Parti. Working with the staff to motivate them as well as developing interpersonal skills to ensure that passing foot traffic business is converted to returning custom through superior guest service Menu design and implementation Preparing and cooking with fresh ingredients. Keep accurate wastage sheets and ensure that waste is kept to the strictest minimum- through training of both floor and kitchen staff. Maximising potential profits through tightly controlling food and beverage costs. Drawing up rotas within allotted budget, and controlling labour, day by day. Being flexible and competent in all areas of the kitchen in order to cover any team member in the event that cover was needed at short notice. Take weekly inventory stock and ordering stock in line with forecasted business levels for the week ahead. Driving sales through promoting private functions - providing a banquet for meetings and events.



PIZZA EXPRESS

• Italy
• Restaurants
• 500 - 600 Employee

• Assistant Manager

  • Apr 2013 - Aug 2014

  Managing the restaurant on a day to day basis Ordering/controlling/counting of stock Training staff in-line with Standards of Practise Making of Rotas, working within budgets, and controlling labour Working with the staff to develop interpersonal relationships Managing the restaurant on a day to day basis Ordering/controlling/counting of stock Training staff in-line with Standards of Practise Making of Rotas, working within budgets, and controlling labour Working with the staff to develop interpersonal relationships



ASK Italian

• United Kingdom
• Restaurants
• 300 - 400 Employee

• Head Chef / Area Trainer

  • Jul 2010 - Apr 2013

  Involved in the opening of new model stores for the company to raise the standards of quality across the company. Training staff from across the country in company practises, working with the companies Culinary Director and his trainers to ensure standards are met and maintained across the brand. Completed the roll out of a new menu through Essex, Suffolk and Norfolk personally. Working with the development team to ensure all new changes work within the restaurants, and providing feedback on possible improvements. Responsible for regular stock taking and ordering of food according to the forecasted business levels for the week ahead. Responsible for the running of the kitchen during service. Play a key role developing a good working relationship between the FOH, and BOH teams to ensure a better understanding of the stresses involved in each environment through team building exercises and thereby improving the experience for both staff, and customers. Proficient in all sections of the kitchen and regularly practice and constantly try to improve those abilities through regularly training and working all sections. Regularly run the kitchen alone between busy shifts



Strada Restaurants

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Junior Sous Chef

  • Nov 2009 - Jun 2010

  Prepared and cooked fresh ingredients to a high quality specification- both presentation and flavour. Maintained and consistently delivered food and service to a high brand standard. Deputized for the Head Chef both on busy shifts alongside the Head Chef and whenever Head Chef is unavailable. Aided the head chef in training newly recruited Chefs de Parti in all sections. Had to be flexible, confident and very competent in all areas of the kitchen in order to cover any team member in the event that cover was needed at short notice. Have a strong working knowledge of food safety & hygiene and health & safety. Have a thorough understanding of the branded restaurant market and trends within that market. Take weekly inventory stock and ordered stock according to the forecasted business levels for the week ahead. Keep accurate wastage sheets and ensure that waste is kept to the strictest minimum- through training of both floor staff and kitchen. In head chef’s absence, ensure that the kitchen is correctly closed down to a high standard before the team leaves.



Café Scene

• Essex

• Kitchen Manager

  • Apr 2009 - Sep 2009

  Responsible for smoothly running a café kitchen. Catering for the public, including both hot and cold breakfasts, lunches and additional cakes and snacks. Prepping and cooking with fresh ingredients. Catering for private functions - providing a banquet for meetings and events. Ordering, checking and accepting deliveries from the suppliers. Handling food requisition and purchase. Distributing tasks to junior kitchen staff. Implementing cleaning schedules to ensure all hygiene levels are at a high level. Ensuring all staff is trained the appropriate level as required by law (COSHH, Health and Safety, Basic Food Hygiene, Stock Rotation, Knife training etc.)



Romano's Macaroni Grill

• United States
• Restaurants
• 700 & Above Employee

• Chef

  • Feb 2005 - Apr 2009

  travelled to Germany and assisted in the opening of a new restaurant on the largest international U.S. Air force base, and helping them to open and begin running a $200,000 per week restaurant. Prepared and cooked fresh ingredients to high quality specification in both presentation and taste. Lead the team of 9 when Head and Senior Chef were unavailable. Took a leadership role on the head chef’s day off. Helped train all newly recruited chefs. Ensured the quality of standards was high and continually maintained. Was very flexible as was confident and very competent in all areas of the kitchen – Specialised in rolling pizza’s using freshly made dough. Thus I trained many chefs in this area. Along with the team we catered for a 300 cover restaurant. Worked with a local school, making pizzas with around 30 children at a time to help teach them about eating healthily. Trained and worked on the FOH team. Assisted with Staff rotas and ensured all staff paperwork was up to date and correct in accordance with both company policy and UK law.