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Relief Chef Services Limited
7 Ffordd Spoonley, Llansantffraid, Powys, SY22 6FB
01691 829585 / 07855549233
Director and Relief Chef of Relief Chef Services Ltd.
Experienced Relief Chef, Personal License Holder supplying Relief Manager, Head Chef, Sous Chef and Chef de Partie cover.
A seasoned Relief Chef whether its working as relief cover as a Head Chef in a 50 bedroomed Hotel, Sous Chef at a seaside restaurant or as a Chef de Partie working as part of a team in a Conference Centre – Relief Chef Services Ltd has the experience and knowledge to cater for your relief, temporary and holiday cover requirements.
Here are some of the places Relief Chef Services Ltd have been: Telford, Llangollen, Northampton, Cheltenham, Bristol, Bridge End, Lake District, Hemel Hempstead, Warwick, Oxford and so whether your business is in Scotland, England or Wales, Relief Chef Services Ltd can supply all your Relief Chef, Temporary or Staffing Cover. Please also see more information and testimonials on www.reliefchef.services.
Over twenty five years experience in the catering industry from Restaurant Manager, Bar Manager, Head Chef to overall responsibility of the business. Full understanding of the requirements needed to meet the business needs in an ever changing and demanding environment.
• Lakeside Golf Course, Garthmyl – 4 star review in Shropshire Star, 5/5 hygiene rating, position held – Head Chef
• Lion Hotel (60 bedroomed), Shrewsbury – 4 star review in Shropshire Star, climbed Company League table 10 places within 1 year, improved standards and profits, position held – Head Chef
• The Navigation Inn, Buxworth – numerous reviews (Manchester Evening News, Telegraph, Good Food Guide, CAMRA) and Member of the Restauranteur, position held – Head Chef
• Royal Hotel, Hayfield – 3 crowns commended for the food, Good Food Guide, and numerous reviews (Manchester Evening News, Caterer, Cheshire Life Magazine), position held – Head Chef
• Train the Trainer (endorsed by the Institute of Leadership and Management)
• BIIAB National Certificate for Personal License Holders
• BIIAB Level 2 Certificate for Licensees
• BIIAB Induction Exam for Licensed Hospitality
• Diploma in Human Resources
• City and Guilds 706 Craft Catering
• Intermediate Food Hygiene
• Cost Control
• Intermediate Food Hygiene
• HACCP (Hazard Analysis of Critical Control Points)
• Weddings and Banquets
• Induction Training
• Staff Management and Law
• COSHH (Control of Substances Hazardous of Health)
• Health and Safety
The Lakeside Golf Course, Garthmyl, Newtown, Powys
April 2009 to January 2013
Position held – Head Chef
On starting at the Lakeside, I changed all the menus, brought in new suppliers and negotiated with them directly for the best quality and price. Set up and implemented the Kitchen Management System and changed the quality, presentation and standards of the food operation. By the time I left, we had added a number of under service fridges and a walk in fridge outside of the kitchen to cope with the extra business. Shortly after getting everything up and running, we had a 4 star review in the Shropshire Star newspaper and the restaurant took off. We were fully booked every Sunday lunch with up to a six week waiting list, in the summer the restaurant was fully booked every service. The emphasis was on fresh local produce to include all desserts, even mince pies for Christmas were homemade. A hygiene rating of 5/5 was achieved from the Powys Environmental Health.
Relief Head Chef / Manager
May 2008 to April 2009
I was working as a relief Chef / Manger at various locations all over the Country.
The Old Hand and Diamond, Coedway, Shrewsbury, Shropshire
August 2006 to May 2008
Position held – Business Partner
I was in charge of the day to day running of the whole business alongside Mr Ian Morris who I had previously worked for as a Head Chef and Manager in a number of establishments. My main role was running the kitchen using all local produce, including our own beasts supplied from local farmers which we sent to slaughter. We hung all our own sirloins, rib eyes, rumps and half pigs etc. Our beasts and lambs were sent to Thomas Butchers in Wales after slaughter who prepared our butchery to our specifications. The menus included a lunchtime carvery, bar snacks, a la carte menu and specials boards to incorporate all our local produce. The restaurant catered for 70 covers and there were 50 covers in the bar area per each sitting. The popular Sunday lunch carvery catered for up to 260 covers including homemade desserts. We had a team of 4 chefs. The Old Hand and Diamond also has 7 letting bedrooms for Bed and Breakfast. We also ran the Yockleton Arms, Yockleton, as well as outside catering, bars and portable toilets alongside running The Old Hand and Diamond. Other responsibilities included ordering both food and liquor, cashing up, banking, rotas, cellar management, having at least 3 traditional beers at a time and employment of front and back of house staff. After evening kitchen service, I would work up front on the bar, cash-up and lock up most nights.
The Lion Hotel (60 bedroom), Wyle Cop, Shrewsbury, Shropshire
February 2007 to May 2008
Position held – Head Chef
My challenge and brief with this role was to improve and to take the hotel from the bottom of the Corus Company league table. Within 10 months, the hotel had climbed 10 places due to a number of changes, a hands on role by myself and by implementing the Company policies with a full focus no deviation, having high standards of work and conduct and not settling for less. I managed a team of 5 chefs and 3 kitchen porters, I worked within a strict budget and the Company guidelines, e.g. no freezing of fresh produce. The Company would have their own Health Inspectors who would turn up on speck so the kitchen would have to be pristine at all times. The Hotel provided a bar snack menu, floor menu, room service menu, afternoon tea and coffee concept, a la carte menu, breakfast menu and buffet, functions, wedding menus, TDH, Rotary and Lion Club menus.
Other duties included: –
• Daily morning meeting
• Ops meeting every Thursday
• Monthly heads of department meeting, discussing profit and loss, business etc.
• Monday morning – giving details of staff hours, the weekly food trading result and the coming weekly food budget
• Attending Company courses
• Training staff – health and safety, food safety, knife handling and other company policies
• Employment of all kitchen staff
• Conducting and recording – induction, 2-6-12 week jobs chats, investigatory, appraisals etc.
• Implementing the kitchen management system and cleaning schedules
• Writing of all menus using the Company Menu Bank
• Updating all records, risks assessments etc.
• Monthly stock take
• Ordering online
The Hotel has a 70 seater a la carte restaurant, Ballroom seating 140-240 buffet, two private dining rooms seating 40 and 60, and bar area and open floor area seating over 70.
I still have copies menus, proof of League Tables, profit and loss, gross profit, cleaning schedules etc.
I went on numerous courses and was also awarded a 4 star review in the Shropshire Star. I really enjoyed the challenge at the Lion Hotel, unfortunately Corus sold the hotel to a private buyer otherwise I may have still been there now.
Miss A Jones (manager)
Lakeside Golf Course
Powys SY15 6RU
Tel: – 01686 640909
Mrs A Hughes (manager)
The Bull and Heifer
Tel: – 01686 651210
Mrs R Allen (teacher / childminder)
25 Parc Haford
Tel: – 01691 831934
Miss A Hines (accountant)
197 Riverstone Way
Tel: – 07921 456493