Carl Walsh

• Designed and costed seasonal menus, supporting consistent menu planning and budgeting.
• Oversaw daily operations to achieve high productivity levels.
• Prepared budgets accurately, controlling expenses effectively while meeting financial goals.
• Increased customer satisfaction by resolving issues.
• Offered friendly, efficient customer service and handled challenging situations with ease.
• Successfully delivered on tasks within tight deadlines.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Developed technical documentation to support staff training initiatives.

• Increased profitability by managing costs effectively whilst maintaining quality standards.
• Supervised all kitchen staff to maintain high quality standards.
• Trained junior chefs to enhance their professional skills.
• Upskilled staff through targeted training opportunities, enhancing team capabilities.
• Supported staff development to enhance productivity levels.
• Developed strong teams by skilfully recruiting, orienting and training loyal, hard-working employees.
• Facilitated regular team meetings to align objectives and strategies.
• Ensured compliance with company standards, promoting brand integrity and reputation.
• Maintained brand identity, verifying visual and grooming standards were reflective of brand image.

• Developed creative, seasonal menus based on latest food trends.
• Developed menus and calculated food costs for 8 of 40 Blue Diamond garden centre restaurants, ensuring alignment with budgetary goals.
• Collaborated with management on pricing strategies, enhancing profitability without compromising customer satisfaction.
• Minimised food waste with FIFO system, verifying all ingredients stored at correct temperatures.
• Carried out thorough food hygiene and safety training, providing staff with additional resources for continued learning.
• Facilitated staff training on budget-related issues, enhancing team knowledge and fostering collaboration.

• Coordinated flagship restaurant launch in Bristol, ensuring smooth end-to-end kitchen preparation.
• Directed opening activities across Leeds, Guildford, Bournemouth, and Plymouth, establishing operational consistency.
• Oversaw kitchen operations in Bath and Bristol, ensuring efficient workflow and quality standards. in Bath alongside Bristol during final year.
• Trained new team members to maintain brand standards and deliver quality service, enhancing overall customer experience.
• Prepared budgets accurately, controlling expenses effectively whilst meeting financial goals.

• Co-owned bar and carvery, delivering quality dining experiences and achieving £25k turnover with 15 staff. / carvery turning over £25k employing an average of 15 people.
• Managed the daily operations related to customer service, inventory management & marketing.
• Overseen staff hiring, creating work schedules and tracking payroll.
• Negotiated contracts with suppliers and business partners.
• Built and maintained relationships with local suppliers, enhancing community engagement and promoting business growth.
• Created advertising and social media campaigns, and organised networking events to engage target audiences.

Country 2 Rosette Gastro pub

Fostered a positive work environment, boosted team morale.

Trained junior staff for optimal performance and skill development.

Collaborated with suppliers for fresh and quality ingredients procurement.

Fostered a positive work environment, boosted team morale.

Trained junior staff for optimal performance and skill development.

Collaborated with suppliers for fresh and quality ingredients procurement.

Fostered a positive work environment, boosted team morale.

Trained junior staff for optimal performance and skill development.

Collaborated with suppliers for fresh and quality ingredients procurement.

Fostered a positive work environment, boosted team morale.

Trained junior staff for optimal performance and skill development.

Collaborated with suppliers for fresh and quality ingredients procurement.

Fostered a positive work environment, boosted team morale.

Trained junior staff for optimal performance and skill development.

Collaborated with suppliers for fresh and quality ingredients procurement.

5 star Radisson SAS hotel golf resort & spa

Sydney harbour hotel / restaurant

1 chef's hat ( 1 michelin star equivalent ) Sydney restaurant.

5 star luxery Scotish hotel and championship golf resort.

15 bedroom boutique vinyard hotel