Claire Gooding
Durham,Durham
Summary
Versatile Relief Chef/Manager skilled in controlling food costs and inventory management. Delivers exceptional service by maintaining high standards of food hygiene and safety while developing speciality dishes that cater to diverse dietary needs. Cultivates a clean and organized kitchen environment, promoting efficiency and minimising waste.
Overview
37
37
years of professional experience
Work History
relief chef/.manager
Caterplus
North East, UK, durham
07.2023 - Current
- Provide chef management support accross multiple sites.
- Ensure consistent food quality and service standards.
- Maintained up-to-date knowledge of culinary trends and techniques, applying them to menu development and staff training.
- Controlled inventory levels, ordered supplies, and negotiated with suppliers to secure cost-effective deals.
- Developed speciality foods and complex dishes using interesting season mixes.
- Enforced proper and hygienic storage methods to prevent food loss.
- Established portion sizes by evaluating costs and calculating waste from previous dishes.
- Managed kitchen operations, coordinated staff schedules, and maintained high standards of food hygiene.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
- Maintained clean, safe working environments to eliminate accident risks.
- Promoted safe working environment by implementing regulatory standards, policies and guidelines.
Head Chef
Redwell in, Barnard Castle
Barnard Castle, Durham
07.2022 - 07.2023
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Enforced health and safety standards for food storage, preparation and handling.
- Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
- Recruited and trained kitchen staff to meet high expectations for performance and quality.
- Enforced proper and hygienic storage methods to prevent food loss.
- Developed recipes and menus to align culinary trends with consumer demand.
- Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
- Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
- Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
- Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
- Monitored quality, presentation and quantities of plated food across line.
- Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
- Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
- Developed speciality foods and complex dishes using interesting season mixes.
- Directed quality, presentation and proper quantities of plated food from line activities.
- Incorporated fresh, seasonal ingredients from local producers, reducing carbon footprint and increasing variability in menu offerings.
Baker
Castle bank Bakers
Crook, Durham
05.2020 - 07.2022
- Maintained cleanliness and organisation in the baking area, adhering to health and safety standards.
- Kept working environment clean and well-organized to promote efficiency and minimise waste.
- Wore PPE and followed hygiene principles to prevent cross-contamination.
- Maintained spotlessly clean, tidy working environments for optimal bakery hygiene standards.
- Operated and maintained baking equipment, such as mixers and ovens, ensuring efficient production processes.
- Implemented food hygiene and safety protocols in the bakery to comply with health regulations.
- Maintained food safety levels by checking product temperatures and freshness.
- Scheduled baking to ensure fresh products are available throughout the day, maximising customer enjoyment.
- Set oven temperatures and monitored or modified when needed to deliver perfectly baked goods.
- Followed safety protocols and procedures when operating equipment and using sharp tools.
- Completed all bakery preparations in timely and professional manner to keep shop running smoothly.
- Mixed cake batter ingredients methodically, ensuring readiness for baking.
- Communicated effectively with production teams to deliver smooth-running bakery operations.
- Selected, measured and weighed ingredients in specified amounts.
- Managed inventory levels of baking ingredients to maintain optimal stock and reduce waste.
- Decorated cakes and pastries with intricate designs for special occasions, enhancing customer satisfaction.
- Rolled, cut and shaped dough to make bread and other baked goods.
- Utilised a variety of baking equipment, including mixers, ovens, and proofers, maximising efficiency and product quality.
- Placed dough in pans, moulds and sheets, monitoring products during baking and adjusting temperatures as needed.
- Kept ideal temperatures for safe food production.
Chef
peggottys cafe
Wolsingham, Durham
07.2015 - 05.2020
- Supported team members during rush hours, demonstrating flexibility and teamwork in a fast-paced environment.
- Provided friendly, efficient table service, taking customer orders and processing swiftly.
- Prepared and served a variety of coffees, teas, and other beverages to meet customer preferences.
- Delivered friendly and fast service to process high-volume food and drink orders at peak times.
- Maintained cleanliness and organisation in dining and service areas, adhering to health and safety regulations.
- Prepared food efficiently with meticulous attention to detail, making sure customers received accurate orders.
- Engaged with customers to better understand needs and deliver excellent service.
Chef
Eden house care home
Bishop Auckland, Durham
07.2012 - 10.2015
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Conducted food safety inspections, maintaining strict hygiene standards in the kitchen.
- Established clear standards for cooking, garnishing and presenting food.
- Supervised kitchen staff, delegating tasks efficiently to maintain high productivity levels.
- Maintained compliance with health and safety regulations, conducting regular staff training sessions.
- Monitored cooking processes, adjusting temperatures and seasoning for perfect dish execution.
- Planned menus for daily use, special events and seasonal promotions.
- Managed inventory, placing orders for supplies while adhering to budget constraints.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Developed recipes tailored to dietary requirements, including vegan and gluten-free options.
- Prepare nutritious meals for residents dietry needs
- Work closely with care staff.Ensured compliance with care home food standards.
Catering manager
Wolsingham Comprehensive School
Wolsingham, Durham
09.2009 - 10.2012
- Closely oversaw food prep to ensure chefs created food on time and to customer's required standards.
- Maintained cleanliness and sanitation across food service, storage and preparation areas.
- Directed staff to stay within food hygiene and safety regulations by closely monitoring staff operations.
- Managed hiring, onboarding and training of new catering staff to align with standards, best practices and protocols.
- Achieved service time and quality targets.
- Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
- Read recipes to understand ingredient needs and cooking requirements.
- Worked with kitchen staff during busy periods to maintain service delivery quality and wow guests with amazing meals.
- Managed kitchen inventory, conducted weekly stock checks, and ordered supplies to maintain adequate levels.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained optimum temperature in ovens, grills and roaster to correctly cook foods.
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
chef
Durham boys school
Durham, Durham
07.1993 - 07.1999
- Prepared meals for large number of students.
- Maintained hygiene and safety standards.
- Assisted with menu planning and service delivery.
- Monitored cooking processes, adjusting temperatures and seasoning for perfect dish execution.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Catered for special events, customising menus to client specifications for memorable occasions.
- Implemented waste reduction strategies, significantly decreasing food wastage.
Cook
Demesne hall residential home
Wolsingham, Durham
09.1988 - 07.1993
- Maintained clean, safe environment by adhering to sanitation and safety requirements.
- Prepare daily meals for residents.
- Achieved service time and quality targets.
- Menu planning.
- Cleaned and sanitised workstations and equipment at the end of each shift, promoting a safe and hygienic kitchen environment.
- Monitored cooking temperatures and times to produce dishes that met quality standards and were safe for consumption.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Made all meals in accordance with company standards and requirements.
- Adhered to all regulatory standards regarding safe and sanitary food prep.
Education
city and guilds - Catering
Durham New college
Durham Jul 1991 - Jul 1994
Diploma of Higher Education - information technology
Bishop Auckland technical college
Bishop Auckland, Jul 2001 - Jul 2022
NVQ Level 3 - Management in hospitality and retail
brenikov associates limited
Gosforth Mar 2014 - Mar 2015
NVQ Level 2 - mathematics
Brenikov associates Limited
Gosforth Jul 2014 - Jan 2015
NVQ Level 2 - English
Brenikov associates Limited
Gosforth Jul 2014 - Jan 2015
Skills
- Kitchen team training
- Kitchen hygiene
- Menu development
- Cost control
- Inventory management
- Staff scheduling
- Recipe development
- Customer communication
- Waste reduction
- Staff supervision
- Food stock control
- Understanding of dietary restrictions
- Cleaning and sanitizing methods
- Time-management
- Food safety awareness
- Food preparation
- Knife handling
- Kitchen equipment and tools
- Nutrition understanding
- Food plating and presentation
- Portion sizing
- Event catering
- Basic computer literacy
- Health and Safety Compliance
- Food Hygiene Certification
- Self-motivation
Timeline
relief chef/.manager
Caterplus
07.2023 - Current
Head Chef
Redwell in, Barnard Castle
07.2022 - 07.2023
Baker
Castle bank Bakers
05.2020 - 07.2022
Chef
peggottys cafe
07.2015 - 05.2020
Chef
Eden house care home
07.2012 - 10.2015
Catering manager
Wolsingham Comprehensive School
09.2009 - 10.2012
chef
Durham boys school
07.1993 - 07.1999
Cook
Demesne hall residential home
09.1988 - 07.1993
city and guilds - Catering
Durham New college
Jul 1991 - Jul 1994
Diploma of Higher Education - information technology
Bishop Auckland technical college
Jul 2001 - Jul 2022
NVQ Level 3 - Management in hospitality and retail
brenikov associates limited
Mar 2014 - Mar 2015
NVQ Level 2 - mathematics
Brenikov associates Limited
Jul 2014 - Jan 2015
NVQ Level 2 - English
Brenikov associates Limited
Jul 2014 - Jan 2015