ADAM WARREN

Over the past two years, I have done various roles in the catering industry, mainly Chef Managers and Head Chefs.

These have been in various locations from pubs, nurseries, primary and secondary schools and care homes.

I have had to work with contract catering places and showing the ability to adapt working with new people, environments and budgets.

• I joined Bassett Down as sous chef, to work with a Michelin star chef in an exciting new expanding kitchen and venue. During my time there I have continued to use my previous expertise to work alongside the head chef, to develop a professional kitchen environment. During my time here I have fulfilled many aspects and supported Bassett Down Golf Club, I have now decided to make a career change to have a break from cheffing.

• I started at the Three Trees, as Head Chef and then over time took on the role as Cafe Manager. Within the role I have seen the business develop from a team of four staff to now fifteen staff. With these developments the kitchen has increased from £50K to over £500K per year. I have worked through excellent EHO visits, menu changes, ordering, allergens, appraisals, staff conduct. I have helped develop the shop supplies so that the kitchen supply cakes and deli items for sale, using fresh and local produce; making sure these follow regulations and have a excellent profit margin. I have learnt a lot through my time at Three Trees and helped expand their business over the past seven and half years, but personally I feel I need a new challenge.

• I was approached to work here and be Head Chef, after being Sous chef at the previous job. Responsibilities included: Daily meetings with the general manager about the expectations of the day and if anything had changed Weekly conference calls with the senior management teams, from across all sites. Weddings, private dining, breakfast, coach parties, wedding samples and menu options. Minimum GP required was 73%, on starting it was 65%, but from joining changed it to regularly 75% and above. Biggest achievement was design, prepare and serve a four course meal to army dignitaries and their partners.