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Mr Steven Paul B.
Lister Avenue East Bowling
Bradford West Yorkshire
Mobile No: Work Mobile No: +
Menus & Dietary Needs Budgeting Controls Capacity Planning
New Menus and Ideas Staff Hiring and Training * Private Parties/Functions
Regulations and Standards Performance Management Scheduling and delegating A high achiever constantly exceeding targets, an outstanding leader and trainer. Award winning and highly commended Chef; highly motivated leader and trainer of multi cultural staff backgrounds. I have worked in several locations in Afghanistan namely Camp Dwyer .Camp Payne and Presently Camp Leatherneck.
City &Guilds //
Advanced Food Hygiene Certificated
Man Management Skills HCITB
Advanced Mathematics and English Communication Skills
Chef of the Year North East Division
Jan Present DFAC Manager
After serving with Supreme Foodservice for years I decided to move on for another challenge and the chance to work in a different environment, I took up the offer to work for SKA Group in Iraq. Present position as dfac manager is to take over from GCC on the th Feb and run the operation totally through SKA. However from landing on the base on the th Jan it has turned out that this is a very small catering facility for covers per day. I arrived to find that there is no staff and no suppliers set up. I have sourced local suppliers and local staff to get ready for the take over. Issues are I have a budget of $. per day for meals, which I feel are not achievable and the quality of food coming in from local Baghdad is not the best and not always reliable. Alongside only having staff I feel that perhaps I made the wrong decision as there are talks of redundancies and that is not a good start as morale is low.
Supreme Foodservice June DEC Unit Manager
Gaining experience of different Dfac and managing multicultural staff, attaining best quality service and food for different clients, alongside large scale catering for US Military & Contractors. Maximizing the best of resources and adhering to TB MED , DA PAM to enable company compliance. Extensive knowledge of running a team efficiently and maintain high dollar budget requirements with set monthly BDFA. Achieving high results with internal and external military DCMA Inspections building a good working relationship with all parties concerned. Presently feeding , covers per day over four sittings with staff. This is a hr operation. Strict adherence to a budget of $. per head per day.
Head Chef for Elizabeth Finn Homes based in Harrogate, Yorkshire
Maintaining quality standards whilst ensuring cost effectiveness
Budgeting; keeping an eye on the stock level and ordering appropriately; keeping daily accounts
Ensuring high standards of cleanliness maintained throughout the kitchen areas at all times
Good coordinator; experienced time manager meeting targets on time and within budget
Managed staff discipline, established controls to minimize food and supply, waste and theft Catering for private bedroom&;s & staff canteen, Creating menus with diet requirements and costs , Food safety and hygiene Cosh regulations for all departments. Staff training from pot washes to having a chef&;s role in future strict budget and cost control effective with profit & loss accounts. Managing a team of staff operating room sevice and dining facility.
Development Chef Spirit Group Oct May
Creating Menus for Bars and Restaurants, alongside close working relationship with several suppliers, sourcing new products and latest innovation, including factory inspections and product testing for our market base. Achieving marketing strategy/selling prices Training new menus to managers and staff Demonstrations to Directors new concepts. Selling the concept into Marketing and Purchasing before rolling the menu out across the company. Working within a team of developers.
Executive Chef Hong Kong Kelvin International Aug Sept
Catering services Chep Lap Kok International Airport
Logistical ordering across islands to site warehouse
Covers , multi national workforce across six kitchens consisting a total of staff.
Scheduling and managing of all kitchen staff
Designed developed and executed menus using local produce Budget control and costing managing profit and loss accounts Cash and Swipe card Dining Facilities
Reporting to site director daily hr service
Head Chef the Yorkshire Clinic Jan June
Catering for private healthcare sector across five menus
Patient and staff meals directors functions
Raising staff awareness of food safety & hygiene
Strict budget control reporting to catering manager
Average covers per day of with a kitchen brigade of .
Squash, Golf, jogging, most sports an interest.