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<pre>Array ( [var] => cut_url ) </pre> Resume for Kelvin M. for Executive Manager / Restaurant & Food Services in Sheffield, United Kingdom. Search More Resumes for Executive Manager on Resumark.com #8N11BKFJ6
 

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Resume for Kelvin M. for Executive Manager / Restaurant & Food Services in Sheffield, United Kingdom




Occupation: Executive Manager Industry: Restaurant & Food Services
Country: United Kingdom City: Sheffield
State: South Yorkshire ZIP: s21 4bz



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KELVIN M.
Gosber Road
Eckington
NR Sheffield
S BZ
Home Telephone:
Mobile:
CAREER OBJECTIVE
A food development role within a multisite catering company, with opportunities to develop
menus, seek innovation in foodservice products and equipment. Opportunities to lead teams to
provide service excellence and provide customer growth to both develop new business and
retain and grow shared value for existing clients.
PROFESSIONAL PROFILE
A highly experienced professional in the catering field with a proven background in food
development, food purchasing, concept catering, bulk catering, retail catering and restaurant
catering, who has high standards of management skills, the ability to work under intense
pressure and the versatility to achieve in demanding conditions.
Especially adept at:
•Food Quality Gold Standards •Sourcing and Procurement
•Menu and Recipe Visionary • HACCP Standards
•Recruiting Talent •Global Communication
•Food and Labour Cost Controls •Organizational Development
•Mentoring & Training • Cooking Demonstrations, Televised & Groups
CAREER HISTORY
October to March
Little Chef PT Specialist Retailing Ltd Food Development Manager
Responsible for all food development, sourcing and implementation across restaurants
. Created and implemented new unique food menus and food concept menus, whilst
demonstrating the ability to create accurate recipes, costings and help to deliver an
optimum food GP
. Incorporated both contemporary and traditional food into the Little Chef offer
. Developed an in depth knowledge of the industry marketplace through previous and
recent experience of operating with different manufacturers and different food offers
. Investigated, evaluated and monitored the food quality in all outlets by making visits to the
units, in their peak trading periods, day, evenings and weekends to personally assess
the quality of food in units and take appropriate action to remedy substandard food offers
. Delivered a consistent quality food offer within all sites by holding practical training courses
for all levels of chefs, managers and where necessary Area Managers to ensure the
agreed standards are delivered
. Working with area managers, and managers, to identify the Chefs and Managers that require new or further
practical food experience and training
. Responsible for liaison with managers/area managers on all senior chef recruitment
. Production and management of a training programme in conjunction with the Training
Department that identified, mostly organically, a clear career path for teams at restaurants
. Proactively on a monthly basis, visited competitors and industry leaders to remain well
informed of competitor activity and to identify early, any emerging trends, best practice
and ideas that would add to the restaurants’ food experience.
. Proactively enhanced the reputation of the department as a key business partner for all in
food production and service
. Inspired and motivated chefs and managers when training and coaching, by demonstrating
excellent team work, motivational and interpersonal sensitivity skills
. Liaised, where necessary, with existing suppliers on quality control issues as well as
actively seeking out new suppliers to ensure restaurants stayed at the forefront of new
food product development
. Demonstrated a high level knowledge of Company IT systems through thorough and
critical interrogation and evaluation of financial data
. Displayed a comprehensive understanding of the Company’s financial data on a daily,
weekly and monthly basis, tracking food sales, cost of sales and gross profit margins
. Through supplier and product sourcing assisted the purchasing team in reducing the
companies food spend by £ million and improved rebates to £,,
. Supported Heston Blumenthal and his team to deliver his Little Chef concept for the TV programme “ Big
Chef Little Chef” /
January to October
Protocol Skills NVQ Assessor Catering Field Catering NVQ Assessor
. Interim role working with NVQ trainees to improve and update training skills
January to December
Out of Town Restaurants Group Ltd – Executive Chef / Food and Beverage
Manager
. Responsible for the menu development of concept catering outlets, food display,
kitchen planning, food recipe manuals, training packages, price books.
. Negotiated with recognised food service suppliers, , Brakes and Woodward’s/DBC to
source products to improve production, quality and margins
Other Employment
: Turners Life & Sole Restaurants Head Chef & Department Manager
: Self employed, Family business
: Sous Chef, The Cutlers Hall Banqueting Suite, Sheffield
–: Head Chef, Bojangles Restaurant, Sheffield
: Chef de partie, Sitwell Arms, Renishaw
: SelfEmployed business
: Army Catering Corps, Her Majesty’s Forces
PROFESSIONAL DEVELOPMENT
City and Guilds /&
The Chartered institute Of Environmental Health: Advanced Food Hygiene
City and Guilds: Competence in Training & Development Vocational
Assessor
Foundation Certificate CIEH: Health and safety in the Workplace
RSPH level Award : Managing Food safety in Catering
TRAINING DELIVERY
Undertaken a range of training activities to support business growth, including:
Advanced Food Hygiene
. Health & Safety in the Workplace
. Competence in Training & development
. Vocational Assessor
. Trained Trainer

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