Daniel Terrey
Grove,United Kingdom
Summary
Accomplished professional with extensive expertise in leadership and team management. Demonstrates exceptional skills in inspiring motivation, staff recruitment, and communication proficiency. Proven track record of resilience under pressure and adherence to health and safety compliance. Adept at product knowledge, equipment maintenance, quality assurance, and budget management. Committed to fostering a collaborative work environment while achieving organisational goals.
Overview
2026
2026
years of professional experience
Work History
Industries Manager
HMP Portland
Portland, Dorset
01.2013 - Current
- Coordinated cross-departmental collaboration for improved workflow.
- Liaised with suppliers to ensure timely deliveries.
- Delegated tasks efficiently to maximise productivity.
- Secured new business opportunities with successful networking events.
- Developed accurate sales forecasts for improved strategic planning.
- Delivered high-quality products to increase customer satisfaction.
- Cultivated strong relationships with clients to secure repeat business.
- Maintained smooth-running business operations by delegating priorities to staff abilities.
- Led and managed staff to maintain smooth daily operations.
- Coordinated hiring, recruitment and training strategies to build successful team.
- Organised financial and operational data to help with yearly budgeting and planning.
- Established clear budgets and cost controls strategies to meet objectives.
- Developed organisational policies for administrative oversight and internal controls.
- Successfully delivered on tasks within tight deadlines.
- Oversea daily operations to achieve high productivity levels.
Catering manager
HMP Portland
Portland, Dorset
- Collaborated closely with chefs to create innovative menu items, enhancing client satisfaction rates.
- Optimised inventory management processes, avoiding unnecessary wastage and saving costs.
- Managed all aspects of kitchen operations, ensuring smooth workflow.
- Upheld hygiene and safety regulations through regular checks and audits.
- Developed seasonal menus for diverse events, leading to positive feedback.
- Negotiated contracts with suppliers, securing favourable terms and conditions.
- Ensured client satisfaction by maintaining high standards in food quality and presentation.
- Worked on budgeting and forecasting to control financial resources effectively.
- Fostered a collaborative work environment amongst staff members contributing to better productivity.
- Planned diverse catering services for corporate functions, resulting in repeat business deals.
- Reviewed customer feedback regularly, making necessary improvements in service quality.
- Conducted regular staff meetings for improved communication within the team.
- Hired and managed catering staff to perform best practices and quality standards.
- 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.
- Recorded ingredients and quantity of catering supplies to maintain accurate inventory.
- Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
Catering Manager 4, N.V.Q. Trainer
H.M. Young Offenders Institution
Portland, Dorset
11.2002 - 03.2025
- Company Overview: The Grove Training Centre
- I am currently employed as a Catering Manager 4 on H.M.Young offenders portland
- My duties in the kitchen consist of working within a team of seven staff, who supervise a party of 14 prisoners within the catering operation
- We provide 1500 meals daily, which is on a multi choice pre-select menu system
- Of which reflects the multicultural make up of the population and prisoners preferences
- Complying with all relevant catering regulations and standards to the ps5000 order to cater for all medical diets
- To ensure compliance to audit catering base lines ensuring that health and safety standards and cleaning schedule standards and complied with at all times
- To uphold equal opportunities policies and race relations policy all so to make sure that request complaints are dealt within five days t
- Make sure all staff are aware of anti bullying and self harm, report all small repair to works
- To make sure that all the correct paper work is complied with on accidents and risk assessments and ssow
- I am a finance holder and to comply to finance orders when ordering
- To ensure all staff and my self carry out all security issues such as searching, reporting all security incidents and intelligence on s.i.r reports, tool checks, and to supervise all inmates at all times, vehicle escorting, radio procedures are carried out
- To ensure the staff mess complies with all orders
- Part of my duties as a catering manager is the role as food safety coordinator of which I am in charge of making sure that all food hygiene training for the staff and prisoners is carried out and to oversee all food serveries are up to relevant standards, and to help them maintain them
- Also to help the senior management to carry out their roles towards the catering
- Also to open and close all staffs S.P.D.R
- And to review their training needs through out the year
- My main role is to instruct and supervise the training within the kitchen from food hygiene and health and safety to N.V.Q
- In cleaning N.V.Q
- In food preparation and cooking, N.V.Q
- In kitchen portering
- The Grove Training Centre
Catering Manager 4
H.M. Prison The Weare
Portland Port
05.2001 - 03.2025
- I am currently employed as a Catering Manager 4 on H.M.P
- The Weare
- My duties in the kitchen consist of working within a team of seven staff, who supervise a party of 14 prisoners within the catering operation
- We provide 1200 meals daily, which is on a multi choice pre-select menu system
- Of which reflects the multicultural make up of the population and prisoners preferences
- Complying with all relevant catering regulations and standards to the ps5000 order to cater for all medical diets
- Also to deliver N.V.Q
- Training to all kitchen prisoners and to deliver food hygiene training
- To ensure compliance to audit catering base lines ensuring that health and safety standards and cleaning schedule standards and complied with at all times
- To uphold equal opportunities policies and race relations policy all so to make sure that request complaints are dealt within five days t
- Make sure all staff are aware of anti bullying and self harm, report all small repair to works
- To make sure that all the correct paper work is complied with on accidents and risk assessments and ssow
- I am a finance holder and to comply to finance orders when ordering
- To ensure all staff and my self carry out all security issues such as searching, reporting all security incidents and intelligence on s.i.r reports, tool checks, and to supervise all inmates at all times, vehicle escorting, radio procedures are carried out
- To ensure the staff mess complies with all orders
- Part of my duties as a catering manager is the role as food safety coordinator of which I am in charge of making sure that all food hygiene training for the staff and prisoners is carried out and to oversee all food serveries are up to relevant standards, and to help them maintain them
- Also to help the senior management to carry out their roles towards the catering
- Also to open and close all staffs S.P.D.R
- And to review their training needs through out the year
Civilian caterer
H.M.Prison The Weare
Portland Port
06.1997 - 03.2025
- I am currently employed as a civilian caterer on H.M.P
- The Weare
- I work within a team of seven staff, who supervise a party of 14 prisoners within the catering operation
- We provide 1200 meals daily, which is on a multi choice pre-select menu system
- I am responsible to my line manager for the correct running of the cold section incorporating stores, refrigeration and freezers
- I organise the cleaning systems for my area and am aware of the rules and regulations concerning C.O.S.H.H
- Health and Safety, H.A.C.C.P
- Ideal with all the stock rotation concerning the stores
- I am actively involved with training the prisoners who work in the kitchen
- I am very keen to develop my expertise within catering and like to have a challenge in all areas of my work
- During my time within the service, I have gained experience working at other Establishments, namely H.M.P
- Highdown and H.M.P
- Dorchester
Sous Chef
Winterbourne Hospital
Dorchester, Dorset
12.1996 - 06.1997
- Company Overview: (45 bed hospital, staff canteen for 80 daily staff)
- The opportunity arose at this local private hospital for promotion to Sous Chef (2nd Chef)
- I took the position to extend my experience as a chef, but also to become involved in a managerial role
- The duties of the post are to maintain the daily workings of the kitchen
- This includes working from the basics of stock taking through to the more demanding roles of meal implementation, creative menus, and staff organisation, as well as the management of hospital staff meals
- Being a private hospital we cater for a wide range of tastes and preferences, but also have to take into consideration religious restrictions and the conditions of the patients
- This role has provided a great learning experience for myself as I am constantly looking to improve and update my expertise
- (45 bed hospital, staff canteen for 80 daily staff)
Chef de Partie
Portland Heights Hotel
Portland, Dorset
06.1996 - 12.1996
- Company Overview: (65 bedrooms, 6 function rooms, 250 covers, 90 seater restaurant)
- I joined this hotel to gain more experience with ‘A la Carte’ cookery
- Everything within this hotel is prepared and cooked to order
- I was given control of the hygiene audit and of monitoring the kitchen hygiene operatives
- Also, I had a large input to the writing of all the menus including the daily Table de Hote menus as well as the implementation of the ‘A la Carte’ menu
- (65 bedrooms, 6 function rooms, 250 covers, 90 seater restaurant)
Head of Catering
Weymouth Arms Public House
Weymouth
09.1994 - 06.1996
- I held this part-time post while working at the Rembrandt Hotel
- During the 18 months here I worked in all aspects of the kitchen
- This included ordering menus, staff, hygiene and all relevant aspects
Chef de Partie
Rembrandt Hotel
Weymouth, Dorset
07.1992 - 06.1996
- Company Overview: (70 bedrooms, 3 function rooms, 300 covers, 120 seater restaurant)
- I started in the position of Commis Chef, working in every section of this very busy town centre hotel
- My main responsibility was organising the very busy carvery restaurant
- When I was promoted to Chef de Partie I was given more responsibilities, running the kitchen in the sense of the head - Sous Chef
- (70 bedrooms, 3 function rooms, 300 covers, 120 seater restaurant)
Commis Chef
Pennsylvania Castle Hotel
Portland, Dorset
09.1991 - 07.1992
- Company Overview: (15 bedrooms, 1 function room, 100 covers, 60 seater restaurant)
- During my time here I organised the larder and pastry sections of the kitchen
- My skills and imagination were best displayed in the extensive banqueting operation of this hotel
- (15 bedrooms, 1 function room, 100 covers, 60 seater restaurant)
Education
Royal Manor School -
Royal Manor School
Portland, Dorset 09.1986 - 06.1991
City & Guilds of London Institute of Catering for the food industry, part 1 (706.1), part 2 (706.2), NVQ Level 1, NVQ Level 2, NVQ Level 3 larder, N.V.Q. Level 3 Supervisory Management, Basic Food Hygiene Certificate, Basic Health and Safety Certificate, Chemical Express Hygiene Control Certificate (e.g. COSHH), Intermediate Food Hygiene Certificate (I.E.H.O.), D32 N.V.Q. Assessors Award, D33 N.V.Q. Assessors Award, V1 Internal Verifier Award, JAIL CRAFT COURSE, CLAIT COMPUTER COURSE, CATERERS DEVELOPMENT COURSE, FIRST LINE MANAGER COURSE, FIRST AIDER AT WORK
college
Weymouth, Dorset 09.1991 -
Skills
- Inspiring motivation
- Leadership in diverse environments
- Staff recruitment
- Communication proficiency
- Resilience under pressure
- Health and Safety Compliance
- Leadership skills
- Team Leadership
- Product knowledge
- Equipment Maintenance
- Quality Assurance
- Budget management
Accomplishments
Butler trust award winner
Personal Information
- Age:
- Nationality: British
- Marital status:
Custom
- Water sports such as canoeing and Jet Ski
- Swimming
- Watching cookery programmes
Timeline
Industries Manager
HMP Portland
01.2013 - Current
Catering Manager 4, N.V.Q. Trainer
H.M. Young Offenders Institution
11.2002 - 03.2025
Catering Manager 4
H.M. Prison The Weare
05.2001 - 03.2025
Civilian caterer
H.M.Prison The Weare
06.1997 - 03.2025
Sous Chef
Winterbourne Hospital
12.1996 - 06.1997
Chef de Partie
Portland Heights Hotel
06.1996 - 12.1996
Head of Catering
Weymouth Arms Public House
09.1994 - 06.1996
Chef de Partie
Rembrandt Hotel
07.1992 - 06.1996
City & Guilds of London Institute of Catering for the food industry, part 1 (706.1), part 2 (706.2), NVQ Level 1, NVQ Level 2, NVQ Level 3 larder, N.V.Q. Level 3 Supervisory Management, Basic Food Hygiene Certificate, Basic Health and Safety Certificate, Chemical Express Hygiene Control Certificate (e.g. COSHH), Intermediate Food Hygiene Certificate (I.E.H.O.), D32 N.V.Q. Assessors Award, D33 N.V.Q. Assessors Award, V1 Internal Verifier Award, JAIL CRAFT COURSE, CLAIT COMPUTER COURSE, CATERERS DEVELOPMENT COURSE, FIRST LINE MANAGER COURSE, FIRST AIDER AT WORK
college
09.1991 -
Commis Chef
Pennsylvania Castle Hotel
09.1991 - 07.1992
Royal Manor School -
Royal Manor School
09.1986 - 06.1991
Catering manager
HMP Portland
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