Summary

Overview

Work History

Education

Skills

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Affiliations

References

Timeline

Ben Wilson

Coleraine ,Derry

Summary

Experienced in catering with a strong focus on food presentation techniques and food hygiene awareness. Demonstrates exceptional team leadership and team building skills. Committed to delivering high-quality service. Offering solid experience in managing food business with strong leadership and organisational skills. Knowledgeable about customer service, budgeting, and team management.

Overview

years of professional experience

28063

years of post-secondary education

Work History

Food business owner

Avodah Bakehouse

Coleraine, Causeway Coast and Glens

04.2017 - Current

Implemented cost-effective measures to increase profit margins.
Fostered positive relationships with local suppliers, ensuring fresh produce supply.
Enhanced restaurant reputation with 5 star hygiene standards.
Handled customer complaints promptly and professionally ensuring maximum customer satisfaction.
Trained staff to provide excellent customer service consistently.
Organised special events and promotions to boost sales during off-peak periods.
Led team in daily operations for smooth running of the operation.
Supervised restaurant operations and enforced food and safety standards.
Recruited staff to fill vacancies and accommodate growth.
Tracked and sourced supplies to keep ingredients fresh and minimise waste.
Monitored accounts payable and receivable statuses, keeping financial records up-to-date.
Organised deliveries to customers for online and to-go orders.
Utilised marketing opportunities and platforms to promote restaurant services and dishes.
Negotiated with suppliers to obtain quality ingredients at excellent prices.
Ensured compliance with all health and safety regulations at all times, resulting in zero incidents during tenure.
Reduced waste significantly by closely managing inventory levels.
Improved customer satisfaction by implementing innovative menu changes.
Set high standards for cleanliness and presentation, improving overall experience.
Managed financial aspects of the business including budgeting and accounts.

Lecture in cooking

Ashes to Gold

Coleraine , Derry

05.2016 - Current

Led workshops for student participation.
Implemented innovative teaching methods, improved student engagement rates.
Utilising produces grown on site for different groups of students.
Fostered a stimulating learning environment through open discussions.
Organised educational activities and events to drive learning objectives and promote engagement.
Offered academic and pastoral support to students requiring additional help.
Varied teaching strategies, catering to educational needs of Primary school children, teenagers, young adults, mature students, adults with learning difficulties and ex-veterans.
Followed safeguarding principles to maximise student health and wellbeing.
Developed new recipes for a diverse culinary experience.
Maintained high safety standards during food preparation and serving procedures.
Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.

Owner

Contemporary Cakes

Ballymoney, Causeway Coast and Glens

09.2009 - 04.2016

Developed excellent customer relationships through effective communication and service delivery.
Contributed towards menu planning, introducing popular bakery items based on market trends.
Maintained impeccable health and hygiene standards in front- and back-of-house areas.
Production of celebrating cakes for Game of Thrones, corporate businesses, private events and weddings.
Designing elaborate show pieces for corporations.
Exhibiting show pieces at wedding shows and events.
Managing the business financials.

Bakery Partner

Bicycle Bakery/ Windy City Bakery

Ballymoney, Causeway Coast and Glens

10.2010 - 01.2016

Achieved customer satisfaction by baking a variety of fresh goods daily.
Innovated new recipes for unique offerings, generated repeat business from customers.
Managed ingredients supply, ensured uninterrupted production process.
Improved bakery efficiency by maintaining cleanliness and organisation of the workspace.
Decorated cakes and pastries meticulously for eye-catching presentation.
Prepared custom-made pastries based on customer preferences.
Upheld high standards of product quality for consumer trust.
Adapted selling approach to meet diverse customer needs.
Priced merchandise appropriately balancing profitability and competitiveness.
Maintained safe working environment, verifying compliance with trading standards and health and safety regulations.
Production and selling of baked goods and kettle corn at Belfast Christmas market.

Chef de partie

Bushmills Inn

Bushmills, Causeway Coast and Glens

03.2007 - 09.2009

Demonstrated versatility by preparing both hot and cold meals as required.
Prepared baked items for sweet section.
Prepared and cooked breakfast, lunch and high tea.
Prepared and cooked soups and sauces.
Maintained inventory control without compromising on food quality or taste.
Gained expertise in a variety of cuisines from around the world.
Supervised junior French students, ensuring efficient teamwork during service hours.
Assisted head chef in delivering quality dishes within tight deadlines.
Executed efficient mise en place to facilitate smooth service.

Head Chef

The Classic

Limavady, Causeway Coast and Glens

09.2005 - 08.2007

Managed all aspects of the kitchen, ensuring smooth operation.
Established strong rapport with team members through effective communication skills.
Collaborated with suppliers for fresh and quality ingredients procurement.
Directed the preparation of special dishes for events and holidays.
Develop menu for the bistro
Management of staff
Cake decorating in the bakery

Commis chef

55 Degrees North

Portrush, Causeway Coast and Glens

06.2005 - 08.2005

Contributed to food presentation.
Prepare and cook side orders in busy restaurant
Prepared ingredients for head chef to ensure efficient service.

Chef

The Classic

Limavady, Causeway Coast and Glens

08.2004 - 06.2005

Improved customer satisfaction by creating innovative and appetising menu items.
Prepared and cooked food in a busy bistro.
Oversaw kitchen support staff to run smooth operation.

Head chef

Hobbs Bistro

Portadown, Armagh City Banbridge and Craigavon

02.2002 - 08.2004

Assisted restaurant manager in cost control strategies implementation.
Upheld health and safety regulations at all times in the kitchen.
Managed a busy bistro café.
Producing hot and cold food.
Creating hot and cold desserts for display.
Menu planning.
Staff management.

Education

Bachelor of Arts - International Culinary Art

Southern Regional College

Newry, Newry Mourne and Down

Foundation Degree in Arts - International Culinary Arts Kitchen & Larder

Southern Regional College

Newry, Newry Mourne and Down

NVQ Level 3 - Food preparation & cooking (Kitchen & Larder)

Southern Regional College

Newry, Newry Mourne and Down

Diploma of Higher Education - Level 3 Diploma/ Pastry Cook & patissiers

Southern Regional College

Newry, Newry Mourne and Down

NVQ Level 2 - Food preparation & cooking

Southern Regional College

Newry, Newry Mourne and Down

Certificate of Higher Education - Pastry Cooks & Patissiers

Southern Regional College

Newry, Newry Mourne and Down