Andrew Tyson
Basingstoke,Hampshire
Summary
Forward-thinking professional offering more than 30 years of experience working in fast-paced kitchens. Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times. Excellent and proven cooking skills.
Organised and dependable Pub manager with 6 years of experience. Successful at managing multiple priorities with positive attitude. Willing to take on greater responsibilities to meet team goals.
Overview
27
27
years of professional experience
Work history
Pub manager
Laarsens
Basingstoke, Hampshire
2017.06 - 2024.01
- Designated premises supervisor.
- managed an extremely busy sports bar with over 400 customers during live sporting tournaments.
- Resolved staff and customer complaints, challenges and enquiries.
- Led by example in providing customers with attentive, professional restaurant service.
- Oversaw line cleaning and cellar management.
- Led team to deliver outstanding hospitality operations.
- Guaranteed proper cash management, sales measurement and cash-up processes for operational standards.
- Oversaw maintenance of building, equipment and fixtures to uphold high standards of cleanliness, safety and security.
- Prepared and monitored staff rotas to meet business needs, providing adequate cover at all times.
- Built loyal customer base by creating welcoming environment with top quality service.
- Monitored and maintained stock levels for maximised efficiency and minimised waste.
- Ordered beverage and equipment stock by analysing sales and customer trends.
Chef
Laarsens
Basingstoke, Hampshire
2010.06 - 2024.06
- Busy family run public house catering to a wide variety of customers. Many returning week after week.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Communicated with patrons to promote friendly rapport and address grievances.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Completed customer orders with speed and accuracy.
Chef
Voodoo Lounge
Plymouth, Devon
2008.03 - 2010.06
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Mastered multitude of culinary techniques to demonstrate knife skills, innovative preparation methods and shortcuts.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Drafted and implemented new recipes to drive patron satisfaction.
Chef
Bar Bigwigs
Plymouth, Devon
2007.01 - 2008.03
- Mastered multitude of culinary techniques to demonstrate knife skills, innovative preparation methods and shortcuts.
- Considered seasonal product pricing and availability when developing new dishes.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Communicated with servers and FOH staff to maintain efficient workflow and address special requests.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
Personal carer
Self
Plymouth, Devon
2000.12 - 2007.01
- Personal Carer and stay at home dad for my son who has special needs
Senior chef de partie
The Manor House Hotel
Moretonhampstead, Devon
1997.04 - 1999.07
- Achieved 4 star rating by delivering exceptional dishes and prompt service.
- Cultivated Ala Cart menu in line with company style to produce exceptional results.
- Executed efficient mise en place to facilitate smooth service.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Developed menus for continuous use, events and promotions for different seasons.
- Guided 4 junior kitchen staff members in line cooking, food preparation and dish plating.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Education
Personal Licence - Licencing act 2004
NVQ Level 3 - Hospitality and Catering
NVQ Level 2 - Hospitality and catering
NVQ Level 1 - Hospitality and catering
1994.06 -
Skills
- Effective communications
- Great Team player
- Menu planning
- Budgeting and cost control
- Meal preparation
- Payroll and scheduling
- Leadership
- Public relations
- Problem-solving
Affiliations
- keen traveller with an interest in history.
- massive geek and comic book collector
- i enjoy attending live music and sporting events.
References
References available upon request.
Timeline
Pub manager - Laarsens
2017.06 - 2024.01
Chef - Laarsens
2010.06 - 2024.06
Chef - Voodoo Lounge
2008.03 - 2010.06
Chef - Bar Bigwigs
2007.01 - 2008.03
Personal carer - Self
2000.12 - 2007.01
Senior chef de partie - The Manor House Hotel
1997.04 - 1999.07
Basingstoke College of Technology - NVQ Level 1, Hospitality and catering
1994.06 -
BIIC - Personal Licence, Licencing act 2004
Basingstoke College of Technology - NVQ Level 3, Hospitality and Catering
Basingstoke College of Technology - NVQ Level 2, Hospitality and catering