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    Anthony Sloan

    Anthony Sloan

    Freelance Executive Chef

    Derby, United Kingdom

    I offer catering solutions for new ventures from concept to launch or established businesses looking to improve their services and increase profit margins. I have years of experience...Read moreI offer catering solutions for new ventures from concept to launch or established businesses looking to improve their services and increase profit margins. I have years of experience in this field from fine dining, bistros, delis and gastro pubs. Areas of expertise are: Menu development - including writing, design and costing. The sourcing of new suppliers and ingredients and the training of all staff in the correct execution of menus including service training for front of House. Reference manuals for menu standardisation and consistency. Implementation of a full hygiene and health and safety protocol documentation and training. Kitchen design, layout and the maximisation of productivity. H.R protocols and staff files. All work undertaken will have the relevant documentation for future references. Assistance with marketing initiatives.

    Area Covered: East Midlands
    Company Name: sloans catering
    Industry: Hospitality
    Employees: 1
    Work Experience Summary: I have 25 years experience in the catering industry and in many working environments ranging from quality hotels, restaurants, Gastro pubs and ships. I have also owned my own Bistro restaurant at a young age and have worked through all the positions as a chef to the Head Chef level. I perform live food demonstrations, as well as home private dining on occassion and cookery lessons.
    During my career I have received many positive customer reviews for my cuisine and more recently was a runner up in the Nottingham restaurant awards for best local produce menu on my first attempt against highly regarded and established competition whilst at a new venture.
    Education Summary: Food and Nutrition BA (Hon) Awarded - Class II Division I BA (Hon)
    Dissertation title: An Investigation into the Table Salt Intake of Females Aged 22-51 Years
    The course of study required demonstrating a high level of knowledge of the sciences and economic activities that are employed in the food industry and human nutrition.

    College: City & Guilds
    706/1 & 2 Cookery for the Catering Industry
    707/1 & 2 Food and Beverage Service
    705/1 General Catering
    Communications (Level One)
    Royal Institute of Public Health and Hygiene Certificate
    Chartered Institute of Environmental Health • Certificate in Food Hygiene
    Personnel development training
    The Professional Trainer Certificate - Covering all aspects of learning styles and training delivery
    Clait - Computing Skills

    Membership of Professional Body:
    The Craft Guild of Chefs: Member Craftsman

    Other:
    On application I was accepted as a Certified Trainer for the Chartered Institute of Environmental Health to train for example: Food Safety Certificate.
    Career Professional Development:
    Essential Management Skills • The skills required for successful Management
    Behavioral Interviewing • Modern techniques for the interviewing process
    Lights, Camera, Action • The training of company values to all team members
    Human Resources • The management of employee situations, their life cycle and the law
    Managing Performance • Understanding employee performance and the appraisal process
    Health and Safety Management • Managing aspects of company and current legislation
    Food Safety Management • Managing aspects of company and current legislation
    Octopus • Eight elements of managing costs
    Saffron • Company bookwork reporting protocol

    • £20
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