Alex Wingate
Ripley-Derby,Derbyshire
Summary
Dedicated Warehouse Operative with extensive experience in fast-paced environments, adept at handling and organising inventory. Strong collaborator with proven problem-solving skills, ensuring smooth operations and timely task completion. Committed to high standards of accuracy and efficiency, consistently meeting deadlines while enhancing team performance.
Overview
35
35
years of professional experience
Work History
Order Picker
The Co-Operative Group
Mansfield, Nottinghamshire
09.2025 - Current
- Picking and packing customer orders accurately to meet daily dispatch deadlines.
- Follow picking lists to ensure accurate selection of items and quantities for timely order fulfilment.
- Operate warehouse equipment safely to support efficient operations.
- Communicate effectively with colleagues to resolve issues and maintain workflow continuity.
- Adhere to health and safety protocols to minimise accident risks.
- Maintain cleanliness and tidiness in warehouse and work areas to ensure safety.
Team Leader Supervisor
Amazon
Derby, Derbyshire
09.2020 - 09.2025
- Led a team of 250, overseeing daily operations and delegating tasks to improve efficiency.
- Supervised daily production activities, monitored employee performance, and addressed inefficiencies to optimise workflow.
- Monitored employee productivity and performance, ensuring task completion aligned with quality standards.
- Ensured teams stayed on track to achieving or exceeding KPIs by analysing reports and monitoring operations.
- Encouraged team motivation by recognising achievements and celebrating milestones to foster a high-performance culture.
- Coached team members individually, helping them achieve their personal and professional goals.
- Addressed and resolved conflicts within the team, promoting a positive working environment.
- Resolved conflicts within the team, promoting a positive work atmosphere and maintaining high morale.
- Addressed and resolved employee matters during shift management, including work schedules, complaints, queries and conflicts.
- Facilitated team meetings, fostering open communication and collaborative problem-solving.
- Conducted staff meetings before shifts to delegate tasks and communicate priorities.
- Promoted employee satisfaction by cultivating a positive, friendly, and supportive work environment.
- Liaised with senior management, reporting on team performance and operational issues.
- Developed and implemented staff training programmes, elevating team skills and knowledge.
- Led new staff onboarding and training, enhancing product knowledge and setting best practices.
- Trained employees on safe equipment operation and monitored workplace environment to maintain health and safety standards.
- Worked effectively as part of wider team and with minimal supervision, consistently exceeding targets.
- Maintained top-notch quality control standards and eliminated downtime to maximise revenue.
sous chef- head chef
various
Various, Country Wide
10.1991 - 02.2020
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, contributing to a seamless guest dining experience.
- Established clear standards for cooking, garnishing and presenting food.
- Enforced health and safety standards for food storage, preparation and handling.
- Monitored food quality, reviewing plating and presentation to uphold highest standards and consistently delight guests.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Assisted head chefs in developing creative and innovative menus for starters, mains, desserts and sides.
- Supported head chef with training and mentoring new kitchen team members.
- Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
- Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
- Planned menus for daily use, special events and seasonal promotions.
- Conducted inventory checks and placed orders for kitchen supplies, whilst maintaining budget constraints and minimising waste.
- Monitored food costs closely, implementing cost-saving measures that reduced expenses without affecting menu quality.
- Created kitchen rotas, planning based on busy restaurant periods, required cover and budgets.
- Managed kitchen operations during service, overseeing preparation and presentation of dishes to maintain high standards.
- Upheld strict standards of cleanliness and organisation in the kitchen, setting an example for junior staff and ensuring a safe working environment.
- Maintained meticulous records of kitchen expenses, stock levels, and staff schedules to ensure smooth operation.
- Assisted head chefs in staff training, including teaching best practices, kitchen operations and menu training.
- Supported junior chefs with tasks, including ingredient preparation, line cooking and plating.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Implemented health and safety protocols in the kitchen, ensuring strict adherence to food hygiene regulations and safeguarding staff and customer well-being.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Estimated food and labour costs and kept operations within budgets.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
- Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
- Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
- Assessed portion control measures, evaluating resizes based on budgets, dish cost and previous waste.
- Pre-prepared food ingredients for each shift, chopping vegetables, mixing marinades and stocking garnish stations.
Education
Diploma of Higher Education - Hotel and Managerial Catering
Army Apprentice college, ACC
Aldershot01-1991
Skills
- Order picking
- Product picking
- Manual handling
- Safety compliance
- Inventory management
- Stock control
- Cost management
- Budget control
- Food safety awareness
- Food hygiene
- Sanitation guidelines
- Food storage principles
- Allergen management
- Order fulfilment
- Meal preparation
- Inventory management
- Stock management
- Portion control
- Food and dish quality inspections
- HACCP management
- Menu planning
- Logistics planning
- Waste reduction
- Operational efficiency
- Workflow optimization
- Time management
- Staff training
- Workplace training
- Staff supervision
- Staff leadership
- Team collaboration
- Team leadership
- Effective communication
- Communication efficiency
- Customer service
- Attention to Detail
- Multitasking
- Cost control
- Meal preparation
- Staff scheduling
- Workflow optimization
- Cost control
Hobbies and interests
- Love to travel (Asia)
- sports: mountain biking, football
- outdoors
Timeline
Order Picker
The Co-Operative Group
09.2025 - Current
Team Leader Supervisor
Amazon
09.2020 - 09.2025
sous chef- head chef
various
10.1991 - 02.2020
Diploma of Higher Education - Hotel and Managerial Catering
Army Apprentice college, ACC