Summary
Overview
Work history
Education
Skills
Affiliations
Certification
References
Timeline
Generic

carl Fisher

Cardiff,south glamorgan

Summary

Accomplished culinary professional with extensive expertise in menu development, staff rostering, and quality control orientation. Demonstrates proficiency in recipe modification and creation, catering to special diets, and ensuring food safety through HACCP certification. Adept at event planning and corporate catering, with a strong focus on nutrition planning and customer service excellence. Skilled in budgeting, cost control, and waste reduction techniques, alongside resourceful problem-solving and team leadership. Committed to delivering exceptional food service design while maintaining high standards of food hygiene and allergen awareness. Career goals include advancing innovative culinary solutions that enhance customer satisfaction and operational efficiency.

Enthusiastic catering manager with experience coordinating staff and resources in high-volume food preparation and service settings. Multitasks and plans strategically to adapt to changing priorities. Confident in communication and negotiation for positive staff and customer relations.

Overview

22
22
years of professional experience
4059
4059
years of post-secondary education
1
1
Certification

Work history

Catering manager

Nazareth care trust
Cardiff, south glamorgan
05.2022 - Current
  • Handled event logistics from concept to completion, delivering seamless experiences for clients.
  • Worked on budgeting and forecasting to control financial resources effectively.
  • Fostered a collaborative work environment amongst staff members contributing to better productivity.
  • Managed all aspects of kitchen operations, ensuring smooth workflow.
  • Upheld hygiene and safety regulations through regular checks and audits.
  • Implemented effective waste management strategies, reducing overall costs.
  • Enhanced team efficiency with consistent training programmes.
  • Conducted regular staff meetings for improved communication within the team.
  • Collaborated closely with chefs to create innovative menu items, enhancing client satisfaction rates.
  • Reviewed customer feedback regularly, making necessary improvements in service quality.
  • Planned diverse catering services for corporate functions, resulting in repeat business deals.
  • Ensured client satisfaction by maintaining high standards in food quality and presentation.
  • Established strong relationships with vendors to ensure competitive pricing.
  • Developed seasonal menus for diverse events, leading to positive feedback.
  • Optimised inventory management processes, avoiding unnecessary wastage and saving costs.
  • Hired and managed catering staff to perform best practices and quality standards.
  • Hired and trained both permanent and temporary staff members.
  • Handled day-to-day scheduling, ordering food and planning events to support catering logistics.
  • Planned and developed menus for catering events to meet expectations and budgets for clients.
  • Resolved complaints calmly and professionally to achieve positive customer outcomes.
  • Developed menus with strict cost controls to maximise restaurant profits.
  • Sourced products locally for improved cost-efficiency and sustainability.

Head chef

Barchester Healthcare
Newport
02.2022 - 05.2025
  • Oversaw quality control measures, maintained consistency across all dishes served.
  • Established strong rapport with team members through effective communication skills.
  • Instituted a rotation system to minimise food waste.
  • Implemented new recipes for enhanced menu diversity.
  • Fostered a positive work environment, boosted team morale.
  • Developed seasonal menus to offer variety and freshness in dishes served.
  • Trained junior staff for optimal performance and skill development.
  • Directed the preparation of special dishes for events and holidays.
  • Improved kitchen efficiency by streamlining cooking processes.
  • Managed all aspects of the kitchen, ensuring smooth operation.
  • Collaborated with suppliers for fresh and quality ingredients procurement.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.

Lead chef

David Lloyd Leisure
Cardiff
07.2021 - 02.2022
  • Coordinated closely with suppliers to ensure delivery of fresh produce daily.
  • Achieved high-quality dishes with precise attention to detail and timing during preparation.
  • Trained junior chefs for improved skillset and knowledge base.
  • Managed inventory effectively to reduce waste and control costs.
  • Ensured adherence to safety standards, reduced risk of foodborne illnesses.
  • Led kitchen staff for enhanced productivity and efficient food preparation.
  • Fostered team spirit amongst kitchen staff, improved overall work environment.
  • Monitored portion sizes meticulously, ensured consistency across all meals served.
  • Kept up-to-date with latest culinary trends, incorporated them into menu offerings when appropriate.
  • Maintained hygiene levels in the kitchen, ensured health code compliance at all times.
  • Worked under pressure during peak dining hours whilst maintaining high quality of dishes served.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.

Chef

Spire Healthcare
Cardiff
10.2019 - 07.2021
  • Coordinated prep work, streamlined the cooking process.
  • Demonstrated proficiency in various cooking techniques, improved dish presentation.
  • Adhered to strict hygiene standards, ensured a clean working environment.
  • Created balanced meal plans abiding by dietary restrictions.
  • Maintained high safety standards during food preparation and serving procedures.
  • Developed new recipes for a diverse culinary experience.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Maximised restaurant capacity by coordinating seamless, efficient meal services.

Chef

Celtic Manor Resort
Newport
08.2018 - 12.2019

Chef

Blue Arrow
Cardiff
06.2019 - 10.2019

covering head chef

pentwyn house care home
Newport
01.2019 - 06.2019

2nd chef

Barchester Healthcare
Newport
06.2015 - 08.2018

Chef

Mitchells & Butlers
Cardiff
05.2014 - 01.2015

Technical support representative

tesco
Cardiff
06.2013 - 03.2014

Optical assistant

Boots Opticians
cardiff
09.2008 - 08.2012

Hygiene operative

serious food company
Llantrisant, Rhondda Cynon Taf
04.2008 - 09.2008

Delivery driver

Maskreys
Cardiff
07.2003 - 03.2008

Education

GCSEs - English, Maths, science, p.e

Llanedeyrn high
cardiff
09.1992 - 07.1997

NVQ Level 2 - professional cookery

Cambrian training
wales
03.2018 - 07.2019

Btec level 2 - professional cookery

Cambrain training
wales
03.2017 - 07.2019

NVQ Level 3 - professional cookery

Cambrain Training
wales

btec level 3 - professional cookery

Cambrain Training
wales

Skills

  • Menu development creativity
  • Staff rostering
  • Quality control orientation
  • Recipe modification
  • HACCP certification
  • Event planning expertise
  • Knowledge of dietary restrictions
  • Recipe creation and adaptation
  • Time-Pressured execution
  • Special diets catering
  • Budgeting proficiency
  • Food presentation aptitude
  • resourceful problem-solving
  • Customer Service
  • Calm under pressure
  • Contract management
  • Nutrition planning
  • Corporate catering
  • Hiring and onboarding staff
  • Building customer relationships
  • Waste reduction techniques
  • Culinary knowledge and production
  • Food service design
  • Catering training delivery
  • Portion control
  • COSHH guidelines
  • Food waste minimisation
  • Budget administration
  • Work schedule management
  • Cost control
  • Ingredient buying
  • Food preparations
  • Staff management
  • Stock control
  • Food stock control
  • Menu planning
  • Catering staff planning
  • Food safety awareness
  • Allergen awareness
  • Food safety and hygiene
  • Staff supervision
  • Purchasing and procurement
  • Seasonal menu design
  • Food Hygiene trained
  • Team Leadership
  • Product knowledge

Affiliations

  • Enjoy spending time with my family, season ticket holder to watch Cardiff devils and also going to the gym

Certification

Available on request

References

References available upon request.

Timeline

Catering manager

Nazareth care trust
05.2022 - Current

Head chef

Barchester Healthcare
02.2022 - 05.2025

Lead chef

David Lloyd Leisure
07.2021 - 02.2022

Chef

Spire Healthcare
10.2019 - 07.2021

Chef

Blue Arrow
06.2019 - 10.2019

covering head chef

pentwyn house care home
01.2019 - 06.2019

Chef

Celtic Manor Resort
08.2018 - 12.2019

NVQ Level 2 - professional cookery

Cambrian training
03.2018 - 07.2019

Btec level 2 - professional cookery

Cambrain training
03.2017 - 07.2019

2nd chef

Barchester Healthcare
06.2015 - 08.2018

Chef

Mitchells & Butlers
05.2014 - 01.2015

Technical support representative

tesco
06.2013 - 03.2014

Optical assistant

Boots Opticians
09.2008 - 08.2012

Hygiene operative

serious food company
04.2008 - 09.2008

Delivery driver

Maskreys
07.2003 - 03.2008

GCSEs - English, Maths, science, p.e

Llanedeyrn high
09.1992 - 07.1997

NVQ Level 3 - professional cookery

Cambrain Training

btec level 3 - professional cookery

Cambrain Training

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carl Fisher