Profile

I am extensively experienced in the catering industry after beginning my apprenticeship forty years ago. In this time I have gained an intimate knowledge and acquired a variety of skills in many facets of the catering business with particular emphasis on management , classical European, Asian and contemporary cuisine and sauces.

This has included a number of Executive Chef positions as Chef & Manager and includes tuition under some of Europe’s finest chefs, (Daniel McGrady and John de la Torre.)

During a period at the Ritz Hotel, London I worked my way to chef de parti/chef saucier. Also employed as Sous Chef for Her Royal Highness Princess of Wales, Diana. Here I was privileged to be asked by Her Royal Highness to work with her on a number of her favourite

charities and banquet functions.

I am also highly experienced in business management, customer service, occupational health and safety, cordon bleu cooking and training and computer skills. I consider myself extremely motivated and capable of maintaining standards of quality, team spirited and disciplined amongst staff under my supervision.

Accomplished leader with distinguished culinary and management career encompassing fine dining, hotel restaurant management and high volume catering. Strong leadership qualifications combined with outstanding team building skills. Background in providing exceptional regional leadership while directing multiple chain stores simultaneously. Significant contributor to revenue/profit growth through aggressive improvement in quality, productivity, operational efficiency and customer service.