Summary
Overview
Work History
Education
Skills
Affiliations
Timeline
Generic

Andrew Guy

Twinstead,Essex

Summary

Dynamic and results-driven Executive Chef with a rich and diverse background in hospitality, trained to the highest standard at The Midland Hotel, Manchester. Originally trained as a pastry chef and former owner of a successful chocolate business, supplying artisan petit fours to retail outlets and weddings. Renowned for building strong, loyal kitchen teams—mentoring staff from entry-level to sous chef over a 7-year period. Proven track record in transforming underperforming kitchens into thriving businesses, increasing revenue by up to 200% through innovative menu development, cost control, and staff training. Also brings hands-on General Manager experience in a boutique hotel setting, overseeing payroll, rotas, contracts, and staff development. Combines culinary creativity with operational leadership to drive excellence across all areas of hospitality.

Overview

27
27
years of professional experience
4001
4001
years of post-secondary education

Work History

General Manager & Head Chef

The Angel Hotel
Lavenham, Suffolk
09.2017 - 02.2025
  • Fostered a positive work environment, boosted team morale.
  • Trained junior staff for optimal performance and skill development.
  • Managed all aspects of the kitchen, ensuring smooth operation.
  • Coordinated with front-of-house staff to ensure seamless service delivery.
  • Established strong rapport with team members through effective communication skills.
  • Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
  • Collaborated with suppliers for fresh and quality ingredients procurement.
  • Instituted a rotation system to minimise food waste.
  • Maintained exemplary hygiene standards in the kitchen area.
  • Monitored inventory levels, ensured timely replenishment of stock.
  • Oversaw quality control measures, maintained consistency across all dishes served.
  • Implemented new recipes for enhanced menu diversity.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Streamlined communication processes for improved team collaboration.
  • Established successful partnerships with other companies for mutual growth.
  • Carried out day-to-day duties accurately and efficiently.
  • Trained new staff members, promoting skill development.
  • Completed necessary paperwork accurately; ensured proper documentation of all transactions.
  • Effectively managed staff rosters ensuring adequate staffing levels at all times.
  • Managed kitchen team of 8
  • Managed unto 27 staff members
  • 200% increase on revenue in 2 years
  • Catering for 140 guests in service
  • Successfully negotiated contracts with suppliers to reduce costs.

Proprietor

The Pinkuah Arms
Pentlow, Essex
08.2013 - 02.2017
  • Developed business strategies, enhancing overall performance.
  • Monitored market trends regularly, staying ahead of competition.
  • Created loyal customer base through outstanding services rendered.
  • Laid out clear work schedules to maximise efficiency.
  • Assisted in stock management for smooth bar operations.
  • Enforced cleanliness standards, maintained hygienic kitchen conditions.
  • Streamlined ordering process for smooth kitchen operations.
  • Executed complex cooking methods (Sous vide) contributing towards diverse menu offerings.
  • Handled recruitment process personally, ensuring quality workforce.
  • Cultivated strong supplier relationships to secure competitive prices.
  • Maintained stock levels with regular inventory checks.
  • Implemented updated health and safety protocols, ensuring compliance.

Executive Chef

The Halfway House (plus 3 other establishments)
Royton, Oldham
09.2009 - 07.2013
  • Provided culinary training for junior staff to improve their skills.
  • Worked closely with restaurant management to boost overall performance.
  • Orchestrated seamless service during peak hours with efficient resource allocation.
  • Responded promptly to customer inquiries or complaints, thus enhancing satisfaction level.
  • Devised seasonal menus that captivated clientele's interest and taste buds.
  • Organised special events catering; successfully executed large orders under pressure.
  • Enhanced dining experience by introducing innovative menu items.
  • Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
  • Fostered positive working relationships with suppliers, securing quality ingredients at competitive prices.
  • Achieved harmonious kitchen environment, fostering effective team collaboration.
  • Streamlined kitchen operations for optimal efficiency and productivity.
  • Assisted in weekly stock takes for accurate inventory control.
  • Coordinated staff rosters to ensure 24 and 7 coverage.

Head Chef

Shepherds Rest Inn
Todmorden, Calderdale
02.2004 - 06.2009
  • Established strong rapport with team members through effective communication skills.
  • Ensured high-quality dishes with meticulous attention to detail.
  • Upheld health and safety regulations at all times in the kitchen.
  • Adhered to strict dietary guidelines from customers, ensuring satisfaction.
  • Handled cashing up procedures, identifying and resolving differences between accounting information and cash drawer.
  • Trained junior staff for optimal performance and skill development.
  • Directed the preparation of special dishes for events and holidays.
  • Delivered consistently tasty meals by adhering to recipe instructions.
  • Instituted a rotation system to minimise food waste.

Sous Chef

High Point Hotel
Oldham
02.2002 - 02.2004
  • Delegated tasks to junior chefs for efficient kitchen operations.
  • Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
  • Supervised daily food prep operations, ensuring consistency across all dishes served.
  • Assisted head chef in menu development, resulting in innovative dining experiences.
  • Worked under pressure during peak hours whilst maintaining composure and efficiency.
  • Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
  • Streamlined kitchen processes by implementing effective time management strategies.
  • Improved kitchen flow by maintaining a clean and organised workspace.
  • Ensured optimal kitchen cleanliness, complying with health and safety regulations.

Chef de partie

The Boat & Horses JW LEES
Chadderton , Oldham
02.2001 - 02.2002
  • Maintained inventory control without compromising on food quality or taste.
  • Worked closely with senior chefs for menu planning.
  • Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
  • Assisted head chef in delivering quality dishes within tight deadlines.

Trainee chef

The Midland Hotel
Manchester
07.1998 - 02.2001
  • Participated in stock management tasks to maintain ingredient freshness and availability.
  • Complied with all hygiene rules at all times making a safe working environment.
  • Practised knife skills under guidance of experienced chef, improving precision and speed.
  • Developed understanding of diverse cuisines to create exciting menu options.
  • Mastered fine dining etiquette, resulting in elevated level of service provided to guests.
  • Delivered efficient breakfast, lunch and dinner service at fast-paced fine dining restaurant,
  • Trained at he highest level from Michellin and Rosetted chefs under Paul Reed from the Chester Grovsner

Education

Personal License - Hospitality

BIIAB Personal Licence
Manchester
06/2013 -

NVQ Level 3 - Hospitality

Intermediate Food Hygiene
Manchester
04/2009 -

NVQ Level 3 - Complex Cooking & Kitchen Management

Paul Heathcotes School of Excellence
Manchester
07/1999 - 07.2000

NVQ Level 2 - Hospitality & Cookery

City & Guilds
Manchester
08/1998 - 08.1999

Skills

  • Gourmet cuisine experience
  • Menu costing
  • Seasonal ingredients utilisation
  • Purchasing and inventory
  • Banking and cashing up procedures
  • Cashing up and budget monitoring
  • Leadership
  • Quality Control
  • Quality Assurance

Affiliations

  • Manchester City Football Club
  • Pool & Snooker

Timeline

General Manager & Head Chef

The Angel Hotel
09.2017 - 02.2025

Proprietor

The Pinkuah Arms
08.2013 - 02.2017

Executive Chef

The Halfway House (plus 3 other establishments)
09.2009 - 07.2013

Head Chef

Shepherds Rest Inn
02.2004 - 06.2009

Sous Chef

High Point Hotel
02.2002 - 02.2004

Chef de partie

The Boat & Horses JW LEES
02.2001 - 02.2002

Trainee chef

The Midland Hotel
07.1998 - 02.2001

Personal License - Hospitality

BIIAB Personal Licence
06/2013 -

NVQ Level 3 - Hospitality

Intermediate Food Hygiene
04/2009 -

NVQ Level 3 - Complex Cooking & Kitchen Management

Paul Heathcotes School of Excellence
07/1999 - 07.2000

NVQ Level 2 - Hospitality & Cookery

City & Guilds
08/1998 - 08.1999

Similar Profiles

CREATE PROFILE
Andrew Guy