Summary
Overview
Work history
Education
Skills
Timeline
Generic

Alan Wilding

Cambridge,Cambridgeshire

Summary

Experienced in stock management, menu planning, and food safety, with a strong focus on kitchen and team supervision. Demonstrates exceptional customer service and time management skills, ensuring quality control in all operations. Committed to enhancing operational efficiency and maintaining high standards of food safety.

Overview

13
13
years of professional experience
2
2
years of post-secondary education

Work history

Chef de partie

Gather & Gather
Cambridge, Cambridgeshire
07.2022 - Current
  • Ensured cleanliness in the kitchen to maintain health and safety standards.
  • Supervised junior staff, ensuring efficient teamwork during service hours.
  • I am currently employed at gather and gather which is a contract catering service. We cook for a building of 500 and do hospitality. I currently do ordering and help run when the Manager and Head chef are away. doing stock take and serving customers . I also make Coffees also

Head chef

Excelcare
Histon, Cambridgeshire
10.2016 - 07.2022
  • Monitored inventory levels, ensured timely replenishment of stock.
  • Improved kitchen efficiency by streamlining cooking processes.
  • Maintained exemplary hygiene standards in the kitchen area.
  • I am currently employed at Etheldred House which is a care home . We cook for 80-100 residents and staff . I currently do the ordering and supervising on 3 staff memebers . Making sure there jobs are done right and rotating stock and taking in orders.
  • Upheld health and safety regulations at all times in the kitchen.
  • Instituted a rotation system to minimise food waste.

Assistant head chef

twenty pence garden centre
Wilburton, Cambridgeshire
11.2015 - 10.2016
  • Developed new recipes, resulting in a more diverse menu offering.
  • Reduced waste through meticulous inventory management and ingredient utilisation.
  • Managed stock control to avoid run-outs during peak service hours.
  • Implemented new cooking techniques, improving overall dish presentation and taste profile.
  • I was employed with Twenty Pence Garden Centres cafe Applejacks we do hot meals, buffets for companies and businesses and use fresh ingredients from local suppliers i am in charge of ordering and the day to day running of the kitchen. I was also incharge of 3 staff memebers during the shift and giving tasks

Commis chef

Holiday Inn
Histon, Cambridgeshire
10.2014 - 11.2015
  • Assisted in menu planning for seasonal dishes.
  • Improved kitchen efficiency by maintaining a clean and organised work area.
  • Enhanced customer satisfaction with timely meal preparation
  • For just little over a year i was working in the kitchen of the holiday inn working Christmas parties and working on the general day to day running of the kitchen working long shifts and doing check orders. i also did busy work in the day ready for the next performing prep work for the breakfast shift and on the dinner and lunch shift i also cooked for the staff whenever they needed it. we also cooked for special dinner for companies and businesses. lunch time business meeting and buffets

supervisory chef

the fox barhill
Bar Hill, Cambridgeshire
06.2013 - 12.2014
  • Supervised all kitchen staff to maintain high quality standards.
  • Adhered to strict hygiene standards, ensured a clean working environment.
  • Collaborated closely with suppliers, secured fresh ingredients daily.
  • Coordinated prep work, streamlined the cooking process.
  • Full time employment at The Fox, in Barhill. I began working here in June, 2013 and believe I have gained some invaluable experience in a busy, catering environment. I have become accustomed to long shift periods which have increased my work ethic and understanding of the industry; working now in my second catering placement, I feel my skillset has improved substantially and therefore, I am ready to start a new challenge and move on to pastures new i also ran the kitchen for the last two months of my employment

Chef

Café Carrington
Ely, Cambridgeshire
10.2012 - 05.2013
  • For just over 8 months I succeeded in earning my first job within the catering industry. Initially, I was responsible for all mundane catering tasks and as time went on, I was given more leeway to express my catering talents and began to excel in my work. Despite the experience I gained, I felt it appropriate to move on and progress; the size and stature of the company was limited to what I felt I could bring to the company.

Education

NVQ Level 2 - catering

Cambridge Regional College
Cambridge
06.2010 - 07.2012

Skills

  • Stock management
  • Menu planning
  • Food safety
  • Kitchen supervision
  • Team supervision
  • Customer service
  • Time management
  • Quality control

Timeline

Chef de partie

Gather & Gather
07.2022 - Current

Head chef

Excelcare
10.2016 - 07.2022

Assistant head chef

twenty pence garden centre
11.2015 - 10.2016

Commis chef

Holiday Inn
10.2014 - 11.2015

supervisory chef

the fox barhill
06.2013 - 12.2014

Chef

Café Carrington
10.2012 - 05.2013

NVQ Level 2 - catering

Cambridge Regional College
06.2010 - 07.2012

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Alan Wilding