Objective
An honest and forthright chef/caterer with a good sense of humour and a strong sense of responsibility. With a keen eye for detail and a desire to provide a high standard in food production and training.
Experience
2007-Present: Recon International Camp Bastion Afghanistan
Catering Manager/Camp Manager.
• Responsible for team of multinational Staff
• Responsible for 200 covers 3 times per day for multinationals
• Implemented HACCP.
• Implemented Food Hygiene regulations
• Manage inter-country food supplies from Dubai.
• Health & Safety implementation
• Reduced wastage and successfully feed within $10 limit per person per day($5.98)
• Improved customer satisfaction
• Responsible for upkeep of living conditions within camp
2006-June 2007: Defence Communication Service Agency. Plymouth Devon.
NavyStar Ship Deployment Team.
? Monitor and liaise with all installation, Inspection and Acceptance with the installation of NavyStar/DII in the Southwest Region.
? Ensure NavyStar/DII installation programme is fully supported in the Southwest
? To be installation officers representative for all sea going vessels
? Health and Safety Workplace risk assessor for Devonport office
? Implement MoD Diversity and Awareness policy
? Implement Security policy and procedures
? Compile weekly reports
2005-2006: Royal Naval Air Station Culdrose Cornwall
Authority Cell Chief Caterer.
? Contract Monitor for Pay as you Dine Trial site
? Responsible for 30 Military and Civilian Staff.
? Divisional Officer for 6 Military Personnel
? Health and Hygiene Inspector for various on-site Galleys/Kitchens
? Quality assurance monitor for all catering contractor daily business and functions
2004-2005 HMS Invincible Afloat
Head Chef / Whole Ship Galley Manager
? Responsible for 40 Military Staff
? Divisional Officer to 20 Junior Rates Military
? Responsible for 1200 covers 3 times per day
? Responsible for 5 ships galleys, including Commanding Officers.
? Designed and cooked Menu for Her Majesty the Queen and Senior Members of the Royal Family for Trafalgar 200 Celebrations.
? Designed and Cooked Menu For Senior Military and Foreign dignitaries prior to Trafalgar 200 Celebrations
? Professional and Food Hygiene Trainer
2003- 2004 Royal Naval Air Station Yeovilton, Somerset
Wardroom Catering Manager
? Responsible for a team of 25 Military and Civilian Staff
? Responsible for 200 covers 3 times per day
? Catering manpower regulator
? Responsible for Various High power Functions Including Royalty
2002-2003 United Kingdom Support Unit SHAPE, Belgium
Executive Chef / Food Services & Bar Manager
? Responsible for a team of 20 international staff, both Civilian and Military.
? Responsible for 60+ covers 3 times per day
? Professional and Food hygiene trainer
? Implemented new Tri-Service Catering System.
? Health & Safety Advisor to Commanding Officer.
? Improved customer satisfaction and passed military food inspection.
? Bar Manager for UK Support unit All Ranks Bar
1999-2002 Commando Helicopter Force Bardufoss, Norway Executive Chef / Food Services Manager
? Promoted Chief Petty Officer (Caterer) in May 2001.
? Catered for 130 military personnel in extreme weather conditions.
? Managed inter-country food supply through local & UK suppliers.
? Turned a budget deficit around with very little turbulence to the customer
? Senior Rates Mess Treasurer
1998-1999 HMS LONDON Afloat
Head Chef / Galley Manager
? Responsible for 840 covers per day, 365 days a year.
? Designed & cooked menu for Her Majesty the Queen.
? Passed Petty Officers’ Leadership Course
? Represented the Service as part of recruitment campaign.
? Trained staff for promotional examinations.
1997-1998 Commando Training Centre Lympstone, Devon
Head Chef / Galley Manager & Building Facilities Manager
? Responsible for 4000 covers per day – 4 meals for 1000 Marines.
? Specialist diet & catering for Royal Marine trainees.
1996-1997 Royal Naval Air Station Yeovilton, Somerset
Sous Chef / Deputy Wardroom Galley Manager
? Deputising for the Head Chef in his absence.
? Part IV Junior Chef’s & Advancement/Continuation Training
1995-1996 HMS CHATHAM Afloat
Head Chef & Wardroom Galley Manager
? Official functions for SofS for Defence, MinAF & Bahraini Government.
? Conducted food hygiene training for all junior food handlers.
1979-1995
? Progressive career up to the rank of Petty Officer Caterer in the Royal Navy As Chef/Caterer
Education
2007 Diploma in Administrative Management
2007 Graduate Diploma in Management City & Guilds (HR)
2006 Passed IGCSE English (A)
2006 Qualified as RFU Referee
2006 Intermediate Sea Safety Course
2005 First aid qualified
2003 Divisional Officers Course
2003 BIIAB Cert in Licensed Retailing
2002 BSC Cert in Safety Management & Accident Prevention
2002 Elected Member of HCIMA.
2000 Advanced Food Hygiene Course
1999 Workplace H&S Assessors’ Course
1998 Sedgemoor District Council Hazard Analysis Course
1997 Petty Officers’ Catering Account Acquaint Course
1994 Intermediate Food Hygiene
1987 Part II City & Guilds(706/2) : Cookery for the Catering Industry
1987 Computerised Catering Accounting course
1979 2 GCE & 6 CSEs inc English, History & Mathematics
Certification
2007 Diploma in Administrative Management
2007 Graduate Diploma in Management City & Guilds (HR)
2006 Passed IGCSE English (A)
2006 Qualified as RFU Referee
2006 Intermediate Sea Safety Course
2005 First aid qualified
2003 Divisional Officers Course
2003 BIIAB Cert in Licensed Retailing
2002 BSC Cert in Safety Management & Accident Prevention
2002 Elected Member of HCIMA.
2000 Advanced Food Hygiene Course
1999 Workplace H&S Assessors’ Course
1998 Sedgemoor District Council Hazard Analysis Course
1997 Petty Officers’ Catering Account Acquaint Course
1994 Intermediate Food Hygiene
1987 Part II City & Guilds(706/2) : Cookery for the Catering Industry
1987 Computerised Catering Accounting course
1979 2 GCE & 6 CSEs inc English, History & Mathematics
Skils
My key skills include the following:
I am Self-motivating and able to motivate others.
I’m a team member and team leader, able to appraise others.
I am able to run Kitchens to a high standard.
I have an awareness of time and financial constraints.
Management of people and commodities
I have sound leadership and organisational skills.
Health and Safety trained
I’m a skilled Problem solver.
Good communication skills
Flexible
Punctual
I am able to work in team.
I am able to use initiative.
Works well under pressure.
Good team player.
Experienced.
Refereeing and good with school children, good tutor.
In emergencies, Calm and efficient
I have recently left the Royal Navy after 28 years service; I am currently employed as a Catering Manager at Camp Bastion Afghanistan after brief period as a Head Chef at a Village pub in Somerset.
I joined the Royal Navy as a chef in 1979 and progressed up the ranks to Chief Petty Officer Catering services (Caterer). My role involved cooking daily for the Ships Company, also fine dining for VVIPs which at time included senior members of the Royal Family including the Queen, all achieved within the financial constraints set by MoD authority.
The role includes Menu planning, stock ordering and receipt, stock control, preparation cooking and serving of food and hygiene training.
My extra curricular roles included fire fighting and damage control, first aid, disaster relief, Officer of the Day and Divisional Officer to my subordinates, which include personal planning, welfare issues, financial advice and diversity awareness. All the attributes required for General Management.
I do have experience of contract catering and contract caterers, my last position I worked in partnership with Sodexho at the Pay As You dine site RNAS Culdrose. I was, as you will see, the Authority Chief Caterer.
I am determined, confident and self disciplined. Fully competent and able to contribute and lead in a team situation. A skilled problem solver with a keen eye for detail, 28 years in the RN have helped me develop such skills, however, some of these skills are personally driven and not just the product of my training.