Kitchen management. I have worked in and run kitchen big and small from small restaurants to functions in hall for thousands of people. Restaurant management. As back of housemore...Kitchen management.
I have worked in and run kitchen big and small from small restaurants to functions in hall for thousands of people.
Restaurant management.
As back of house the same is true at the front of house apart from the fact that I have never worked in a thousand cover restaurant
Bars management.
Apart from not being able to juggle the bottles as a cocktail barperson should I can do more or less every thing here.
Banqueting.
Banqueting from wedding conference special events I have seen and done them all. From first booking to final event.
Recipe development
Taking a idea and developing that in a way that will become something more than what it could be. For commercial use or other wise.
Menu development.
Menus and development of sales. You get the offer right and you can get the business right
Costing.
Costing of the meals that you make, the drinks that you serve is paramount to getting the profit right. If you have a full restaurant and bar but you are not charging the right price then you will go bust.
Stock control.
Stock control , limiting waste and maximising profit.
Cost control.
Control of the cost and not letting the cost control you.
New product development.
Taking new product and developing ides for a commercial enterprise meting price points and requirement of the brief.
Cost engineering.
Taking a product and making it fit new requirements; taking products reduce the cost and maintain the quality.


Area Covered: north east
Work Experience Summary: At the moment working as a development chef I use all my skills. As a chef in developing and producing new products, re-developing and working in on existing products. My time in the manufacturing side has given me knowledge of how the products will be made and the restriction in making them. My time front of house comes in to play when meeting new customers. The combination of being a restaurant manager, a chef and working in a food manufacturing environment, gives me a unique approach to my work.

2008 Promoted to Development Chef. Sarah Brownridge Whole Country Foods.
2003 Promoted to Team Leader Sarah Brownridge Whole Country Foods.
2002 Promoted to Deputy Team Leader in the cook house Sarah Brownridge Whole Country Foods. Manufacturer of chilled and frozen foods for retail and food service.
2001 Factory Cook Sarah Brownridge Whole Country Foods.
1999Sous Chef Monk Fryston Hall Hotel a 53 bedroom hotel 80 cover restaurant banqueting for 100 plus lawn for Marquee.
1997 Sous Chef the Black Bull Boroghbridge a 5 bedroom 6th century inn 80 cover restaurant and bar areas for dining.
1995 Suos Chef at the Harrogate Brasserie a 23 bedroom hotel 80 cover restaurant. In the time I was there the Michelin guide increased the rating from two knives and forks to three knives and forks.
1994 Work as Relief Chef for catering agencies in and around Yorkshire and the Untied Kingdom
1993. Head Chef Kilima Hotel York, one AA rosette a 35 bedroom hotel 80 cover restaurant.
1991 Promoted to Restaurant and Bars and Banqueting Manager and then later became the licensee of the hotel.
1990 Assistant Restaurant Manager, Crown Hotel Boroghbridge a 53 bedroom hotel 80 cover restaurant banqueting for 200.
1989 Restaurant Manager, Petwood Hotel Woodhall Spa a 55 bedroom hotel 100 cover restaurant banqueting for 200 plus lawn at rear for Marquee .
1988 Restaurant Manager Mantles Fish Restaurant 30 cover restaurant.
1987 Commis Chef at Shiplake Collage Henley on Thames private school with conference facilities. Breakfast lunch and dinner for 200 to 400 daily.
1984 Golf Hotel Woodhall Spa full time Hall porter. Commis Chef. Taking 706 1 and 2 day release, Waiter and bar work in restaurant, bars and banqueting.
1983 Part time kitchen porter and then Hall Porter. The Golf Hotel Woodhall Spa a 53 bedroom hotel 80 cover restaurant banqueting for 200 plus lawn at rear for marquee.

Education Summary: CSE
English. Maths, Art, Biology, metal work, motor vehicle studies.
Lincoln Technical Collage
706 1 and 2 City and Guilds

Work based qualifications
Intermediate food safety
HACPP
Health and safety ( Warren IOSSH )
Food manufacturing NVQ 1, 2 and 3