*Holst Crescent

Browns wood

Milton Keynes

Mk* *dq

Tel-019********

Mobile-075********

acw9s2@r.postjobfree.com

Summary

I am a motivated catering manager offering over 40 years of experience within the catering industry.

I focus on high standards for food quality, presentation and food safety. I have very good communication and leadership skills. I have achieved excellent budget and profits for some of the companies I have worked for and as a result I have been justifiably been rewarded for those efforts. I am a very hard worker and my attention to detail has always been of the utmost importance to me.

Skills

I have excellent communication and organisational skills and I have always been a very “hands on”manager.

I am very good at time management and decision making and using my own initiative.

When I am working with company procedures I apply my knowledge with commitment and enthusiasm.

I am an effective planner .

I have strong attention to detail to safe food handling procedures. All my normal duties have included HACCP and COSHH,banking, and cash handling,invoicing for departmental buffets, plus overseeing and cashing up of vending machines on sites.

I have had a long career in the catering industry,since leaving school at the age of 15.

Work History

Cook/Waitress,03/1972 – 10/1978

Mr. Derek Taylor-Wolverton, Milton Keynes- Full Time 1. Prepared foods in accordance with daily menus.

2. Practised safe handling of foods and rotation procedures. 3. Cleaning procedures.

4. Prepared and served food for the outside catering events. General Catering Assistant,03/1986-05/1988

ARA Catering Services –Rank Xerox, Milton Keynes- Part time 1. Prepared sandwiches, baguettes and salads for a deli bar. 2. Prepared on site buffets and delivered to departments. 3. Practised all company procedures and regulations . General Catering Assistant,07/1989-02/1992

Massarellas, House of Frazer, Milton Keynes-Part time 1. Prepared all sandwiches, baguettes, salads for the main restaurant and the staff restaurant.

2. Prepared pastry items and cold sweets and desserts. 3. Practised safe handling of all foods and practised all company cleaning procedures.

Staff Restaurant and Coffee Shop Manager,10/1992-1997 Tesco, Wolverton, Milton Keynes- Full Time

1.Comprehensive knowledge of food and catering trends. 2.Verified freshness of all products on delivery.

3.Successfully reduced the restaurants annual food and labour costs,through actual budgeting,scheduling and management of inventory. 4.Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.

5.Ensured all staff understood expectations of kitchen goals and daily kitchen work.

6.Instructed new members of staff in proper food preparation, food storage and use of all equipment.

7. Inspected day to day food controls.

8.Worked to a weekly sales budget,

Relief Chef / Manager, 01/1998-06/2002

Compass / Eurest- Dunstable – Full Time

1. Worked as a relief chef manager, which involved, preparing, cooking and serving hot food. Managing menus,pricing and being compliant with food costs and recipie costings and portion control.

2. Company bookwork

3. Weekly stock taking and reporting.

4. Ordering, banking, cashing up tills

Catering Manager, 06/2002-01/2010

Mitie Catering, Buckingham Foods(Adelie), Milton Keynes.Full Time 1. Compiled all menus on a four weekly rota.

2. Managed all staff by recruiting,hiring,training,scheduling,supervising and enforcing discipline when necessary.

3. Weekly stock taking and budget controls.

4. Banking procedures

5. Staff appraisals.

6. Regular inspections of kitchen and due diligence diary. 7. Adhering to all company policies connected with food hygiene and food safety.

8. Expertly managed 9 staff members, over a back and night shift,and maintained appropriate staffing levels throughout shifts. 9. Was rewarded with a bonus every three months, for achieving the GP. Catering Manager,01/10-Current

Autograph / Interserve, Hanslope Park,Hanslope, Milton Keynes-Full Time 1.Managing a total of 5 members of staff

2. Hands on approach with my staff.

3. Cash and banking procedures.

4. Weekly stock take and budgets to adhere to.

5. Training for staff.

6. Appraisals.

7. Maintaining smooth operation of day to day services. 8. Costing and invoicing for a very busy hospitality service. 9.Regular weekly meetings with the client and regular morning meetings with staff on a weekly basis.

10. Training for the supervisor, so she is always available to carry out my work in the event of holidays .

11. All company food and safety policies adhered to. 12. To complied with annual food and safety audits.

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