David George Bleay

• All aspects A Head Chef Position. H&S.
• Improved the local reputation, while maintaining costs in a challenging time for hospitality in Pembrokeshire
• Put in place systems, compliance and staff training to achieve a Level 5 hygiene rating from the 2 that was in place when I started my employment
• Menu Creation, Daily Specials.Emphasis on local fish and seafood's
• Fresh foods in a fast order and quick service, 200+ daily covers during High Season
• Special emphasis on dietary requirements and Allergens, expected for Vegan + Vegetarian, Gluten Free Etc from fresh ingredients, about 30-40% of our guests during high season required this.Gluten and Dairy free Sunday Lunch
• Built a good name for Sunday Lunch with minimal staffing and produce costs and maintained this throughout the off season.50-80 covers off season to 100+ high season
• Lots of locally sourced ingredients, many fresh fish and seafood dishes
• Controlled food costs through expert ingredient sourcing and meal planning.
• Supervised work of chefs 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.

• All Aspects of Head chef Position, all sections, all H&S and compliance
• Freshly prepared foods in a fast order and quick service Grill restaurant
• Highest score in Tenby on Trip Advisor for Dining Restaurant
• Bar and Grill Restaurant

• Gained the following awards during my employment as Estate manager:
• 5 Star Gold, Visit Wales Accommodation
• 5 Star Gold, AA Accommodation
• 2 Rosettes for Culinary excellence
• Runners up in the UK for the AA unique accommodation awards 2018
• AA Breakfast Award.
• 9/10, Daily Telegraph Travel for 4 years.
• 9.0/9.1 score, 2020 pre pandemic Booking.com.
• Close working relationship with the owners to fulfil their vision for the Estate, for now & the future.
• All aspects of the legal side of the Farming Estate & Hospitality ensuring legal compliance & defence of the business.
• Setting of all company policies for both guests & Staff, including during the current Covid 19 pandemic.
• Responsible for all Hotel operations, to include all Departments, Recruitment, all HR, Contracts, Accountancy, Planning and Forecasts.
• Planning, pricing & setting of all policies.
• All Marketing projects including Social media & Print, design and editing of new Website.
• Project planning, to include new Fire system, new Wifi & new IT systems, new Servers, new sewage system.
• Design & refurbishment of Guest bedrooms & Public areas.
• Design and oversight of rebranding. (Twice)
• Oversee & Plan all aspects of Health & Safety for the Hotel and Country Estate, too also include updating existing Fire safety and Alarm systems.
• Over seeing and support of Kitchen team
• Management planning & maintenance of the 750 acre Estate.
• Responsible for all legal matters on the Estate.
• To include listed Buildings, SSSI, Scheduled Ancient monuments (2), Protected sites, Farm buildings, Woodland areas, Farmlands, Wild meadows.
• Oversight & Responsibility for 4 tenanted houses including Tenancy Agreements.
• Overseeing 7 Planning for our 5000 Pheasant & Partridge shoot with our Game Keepers.
• Liaising with the Head gardener in all aspects of our manicured gardens, Fruit & Vegetable plots.
• Working closely with our current environmental contactors including for our protected Bat lofts & cellars, otters reptiles & birds.
• Overseeing large planning project for 30 rooms, new Restaurants, Pool Spa & Function Suite, liaising with all necessary Regulatory bodies, Planners Architects & design.
• Responsible for regulations of the farming Estate & Woodlands.
• Reduced historical costs of the Estate during the last 6 years, whilst increasing trade and guest satisfaction and experience.

• 17 Bedrooms, 40 cover Restaurant, Weddings/Banqueting, Two private dining rooms, up to 40 covers, Corporate up to 350 covers.
• Largest 650 5 Star Gold Visit Wales
• 5 Star Gold AA
• Brigade of six
• Gained 2 Rosettes for first time 2015, still awarded.
• 5 rating for Food Hygiene
• Responsible for all on site food operations. All menu planning, sourcing, Staff training and recruitment, Marketing for property.
• Media work.
• Local schools training programs.
• All normal duties for smooth kitchen operations, Food hygiene, Haccp, Risk assessments etc.
• Excellent KPI'S on food costs & labour.
• Have achieved all set targets.

• 71 bedrooms.120 covers, Banqueting, Weddings up to 200, 68 Weddings-2009.
• Very busy corporate trade, 200+per day.
• Retained 2 rosettes after visit.
• Centralised purchasing systems
• First Hotel kitchen in the Uk to use and trial ProcureWizard Purchasing system which was then rolled out to the other 21 Hotels in the group and wider realease.
• All duties per Head chef, menu planning, staff training, all manner of health/safety inc risk assessments, food hygiene etc.
• 4 Star
• Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP to strict company policies
• Enforced health and safety standards for food storage, preparation and handling.
• Supervised all kitchen food preparation, operating in demanding, high-volume environment.
• Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
• Delivered culinary class from recipe creation and development, to artistic fine dining presentation.
• Deputised in Head Chef absences, running kitchen operations with meticulous precision and efficiency.

Assisted in the daily operations of a world-renowned luxury Cotswold hotel.

Head Chef Chris Lelliott, Senior Sous Chef, 3 Michelin Star Waterside Inn, Bray.

Supported fine dining restaurant with 120 covers.

Banqueting and events high season operations serving 1,000 to 2,000 guests weekly.

Collaborated with a chef experienced in three Michelin-star establishments to produce all pastry products from scratch.

Created all fresh desserts, breads, and ice creams for the restaurant and events.

Team of 2 in bespoke Pastry department

• Maintained safe and sanitary area by checking food products' temperature and freshness.
• Baked pastries bread, pies and pastries for customers.
• Designed and executed innovative dessert menus for high-end restaurant, elevating dining experience.
• Combined ingredients following precise recipes, mixing and blending to prepare for baking.
• Designed new recipes based on trends and customer requests.
• Conducted rigorous quality control checks to guarantee excellence in every dessert served.
• Managed inventory of baking supplies, negotiating with suppliers for cost-effective purchasing.

• Assisted senior management team in a busy conference and banqueting hotel.
• Ensured adherence to health and safety regulations in pastry kitchen.
• Operated efficiently in high-volume conference hotel hosting numerous events daily, including three weddings each weekend.
• Contributed to menu planning, stock ordering, and inventory management.
• Responsible for all preperation and of Desserts and Ice Creams made onsite
• Maintained clean, safe working environments to eliminate accident risks.
• Achieved service time and quality targets.
• Collaborated with team members to achieve target results.
• Built and maintained courteous and effective working relationships.
• Trained and mentored employees to maximise team performance.