Donna Blake
Christchurch
Summary
Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Overview
22
22
years of professional experience
Work History
Product Development Chef
The Complete Food Group
09.2024 - Current
- Developed innovative recipes by researching culinary trends and incorporating unique ingredients.
- Collaborated with cross-functional teams for successful product launches that met consumer expectations.
- Designed and followed company standard product testing from bench top testing to commercialization.
- Planned, developed and formulated new Vegan products based on market trends, customer input and personal experience.
- Delivered consistent results under tight deadlines by prioritizing tasks effectively in a fast-paced environment.
- Considered budgetary factors along with nutrition, taste, texture and visual appeal of newly created items and existing products.
- Collaborated with operations and production teams for new product market research and product surveys.
- Expanded culinary offerings by integrating diverse cultural influences into recipe development.
- Enhanced product quality with rigorous testing and thorough evaluations of taste, texture, and presentation.
- Contributed to overall brand reputation with high-quality products that reflected company values.
- Streamlined kitchen processes by implementing efficient workflow strategies to reduce preparation time.
- Converted developed formulas into production formulas to prepare for manufacturing facilities.
- Facilitated cost reduction through product improvements.
- Developed extensions and improvements to food product lines.
- Tested new, alternative raw materials through analysis, sourcing and trials.
Development Chef - Contingent Project Co-ordinator
P&O Cruises
04.2023 - 06.2024
- Collaborated with the Executive Chefs onboard to introduce new menus and maintain ongoing quality for both guests and crew.
- Supported 3 other team members in achieving and implementing project objectives across the fleet.
- Managed deadlines and progress across team to facilitate project delivery within stipulated timelines.
- Developed and shared best practices across company to align with objectives and quality standards.
- Exceeded team goals by partnering with staff to share and implement customer service initiatives.
- Inspected new products to assess quality and preparedness and ensure they met the correct standards.
- Managed smooth operations and communicated timely updates to coordinate administrative activities.
- Managed competing demands and professionally adapted to frequent change, delays and unexpected events.
- Drafted and edited correspondence and materials related to project work to guarantee accuracy and uniformity in documentation.
- Collaborated with stakeholders to define clear project goals, leading to consistent alignment with expectations throughout the process.
- Identified potential risks and developed mitigation strategies to minimize disruptions to project timelines.
- Cultivated strong relationships with key project stakeholders through regular, transparent communication, securing their ongoing support and trust.
Chef Manager
Bupa
10.2022 - 03.2023
- Customised customer experiences to build brand loyalty.
- Optimised team training and staff development.
- Planned rotas to maintain high service levels while minimising payroll costs.
- Actively listened to customers to fully understand requests and address concerns.
- Managed complaints with calm, clear communication and problem-solving.
- Implemented more efficient processes and reduced wasted resources.
- Thrived in fast-paced environment with energy and enthusiasm.
- Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
Operations Manager
Compass Group UK & Ireland
09.2021 - 08.2022
- Managed client correspondence, order tracking and data communications.
- Monitored, managed, and communicated strategic objectives.
- Provided top quality control to effectively eliminate downtime and maximise revenue.
- Managed pre-inspections, site supervision, site measurements, scheduling and equipment management.
- Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
- Built customer and employee loyalty by implementing effective operational strategies.
- Fostered relationships with customers to expand business and enhance client satisfaction.
- Trained and mentored high-performing team through regular performance reviews, individual feedback and professional coaching.
- Defined business requirements and workflows to enhance organisational efficiencies.
General Catering Manager
Hampshire County Council
02.2019 - 08.2022
- Identified and implemented improvements in service and developing excellent working relationships with teams, colleagues, and our visitors.
- Mentored, coached and managed up to 12 permanent team members
- Developed , implemented and monitored procedures to ensure compliance with health and safety, hygiene, food handling and alcohol regulations ensuring a safe working environment.
- Liaised with the site team to ensure compliance with relevant food legislation and agreed local and sustainable agendas.
- Ensuring compliance with changing in food standards, government initiatives and legislative changes are included in my role.
- Ensured that all corporate and statutory (equalities/health and safety/e-government/sustainability) are disseminated, understood, and implemented.
- Prepared and analysed management reports, establish, and implement financial controls, monitor budgets including income and costs, analysed budget variances and take corrective measures.
- Researched and advised on key business issues to best implement targeted policy adaptations.
- Investigated incidents swiftly and thoroughly, ensuring relevant documentation was updated and filed correctly.
- Completed annual health and safety audits, ensuring current systems and procedures were accurate.
New Product Development Technologist
Drinks Create
01.2016 - 01.2018
- Responsible for new product development and formulation modification from conception through to launch.
- Carried out thorough quality monitoring and assurance to continuously meet high production standards.
- Built and maintained effective working relationships with vendors and suppliers, ensuring clear and positive communication.
- Conducted thorough quality assessments to determine if products met company's high-quality standards.
- Ensured that product information such as nutrition labeling and ingredients conformed to both national or international standards as required.
- Inspected products and services to comply with quality standards.
- Collaborated with team members to achieve target results.
- Resolved customer queries and problems using effective communication and providing step-by-step solutions.
- Actively listened to customers to fully understand requests and address concerns.
- Measured and accurately processed materials to minimise wastage.
- Prepared range of written communications, documents and reports.
- Picked up additional tasks to aid team success.
Chef
The Pig
05.2014 - 09.2014
- Seasonal position at this popular and award-winning establishment working in a very busy and demanding environment.
- Developed recipes and menus to align culinary trends with consumer demand.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Partnered with wait staff to deliver delicious cuisine and uphold establishment reputation.
- Established clear standards for cooking, garnishing and presenting food.
- Enforced health and safety standards for food storage, preparation and handling.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
Chef
Bournemouth Borough Council
01.2012 - 01.2014
- Produced High quality dishes using fresh, seasonal ingredients.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Communicated with service users about dietary issues and food allergies to prepare meals meeting individual needs.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Supervised the preparation of specialist items and customer requests to verify accuracy in production.
- Incorporated customer recommendations and feedback to modify and update menu.
Head Chef
Kingston Lacy Restaurant, National Trust
01.2011 - 01.2012
- Duties included managing a small team of kitchen staff and responsibilities for menu design and implementation using seasonal products as well as ordering produce and stock taking.
- Determined food inventory needs.
- Controlled and directed food preparation process.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques.
- Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Developed recipes and menus to align culinary trends with consumer demand.
- Supervised preparation of specialities and customer requests to verify accuracy in production.
- Controlled and directed food preparation and service in high volume kitchen.
- Produced or amended menus and item selections in conjunction with restaurant manager.
- Planned menus for daily use, special events and seasonal promotions.
- Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
- Enforced health and safety standards for food storage, preparation and handling.
Pastry Chef
Beales Gourmet
05.2010 - 09.2010
- Temporary summer position producing all cakes, desserts and pastries for weddings, parties and events.
- Monitored portion and waste control, amending portion size to reduce waste and increase profits.
- Maintained outstanding customer satisfaction by creating desserts on time in high-pressure environments.
- Carried out food preparation under food hygiene procedures and standards .
- Created a range of delicious desserts, cakes and pastries by accurately following set recipes.
- Monitored inventory levels in stockrooms, promptly ordering low-stocked supplies and ordering extra for special events.
- Completed regular inspections of work and food quality to verify conformance with specifications.
Pastry Chef
Penn Restaurant and Bar
01.2004 - 01.2006
- Monitored portion and waste control, amending portion size to reduce waste and increase profits.
- Created a range of delicious desserts, cakes and pastries by accurately following set recipes.
- Collaborated with the Executive Chef to analyse and approve pastry selections according to customer requests.
- Kept work surfaces and kitchen clean , maintaining staff and customer safety.
- Carried out food preparation under food hygiene procedures and standards while following HACCP processes.
Education
Level 3 - Supervising Food Safety and Hygiene in Catering
RSPH
Bournemouth2019
Level 2 Food Allergens -
Food Standards Agency
Bournemouth2018
BSc (Hons) Nutrition - Nutrition
Bournemouth University
Bournemouth2018
Access Science Diploma -
Bournemouth and Poole College
Poole, ENG2014
City and Guilds Certificate/Level 2 Adult Literacy & Level 2 Adult/li/ul -
Bournemouth And Poole College
Bournemouth2012
NVQ Level 3 - Patisserie and Confectionery
Bournemouth and Poole College
Poole, ENG2012
Cake Decorating and Sugar Craft Level 1&2 -
Bournemouth and Poole College
Poole, ENG2011
Level I and Level II professional cookery -
Barbados Hospitality Institute
Barbados1998
GCSEs - English Language, English Literature, Caribbean History, Sociology, French, Mathematics
The Alleyne Secondary School
1994
Skills
- Leadership
- Flexible
- Analytical
- Culinary expertise
- Formulation development
- Product innovation
- Project management
- Product development
- Communication
References
References available on request.
Interests
I contribute my time to prepearing meals from donations of food items by local shops with the BH1 project ran by The Salvation Army. This helps feed the homeless and the less fortunate in the Boscombe and Bournemouth area.
Health and Fitness- I like to pay attention to my own health and fitness and enjoy dancing and regular trips to the gym in my spare time.
Additional Information
ACCOMPLISHMENTS
- Investigated, identified and reconciled account discrepancies totalling £45K
Personal Information
- Personal Alcohol License.
- Student Representative.
- Bringing a BSC Nutrition qualification and extensive expertise in Food, Nutrition and Health and Health and safety policy and legislation.
- Increased new business opportunities for new product development within the business at Drinkcreate.
- 2nd place in a cake decorating and sugar craft competition.
- Full Clean Driving License
- Continuing personal development courses in : Coaching and Mentoring, Data analysis and reporting, Leading P&L, Leadership in Action.
Affiliations
- Member, Association of Nutrition
- Royal Society of Chemistry
- Salvation Army
Timeline
Product Development Chef
The Complete Food Group
09.2024 - Current
Development Chef - Contingent Project Co-ordinator
P&O Cruises
04.2023 - 06.2024
Chef Manager
Bupa
10.2022 - 03.2023
Operations Manager
Compass Group UK & Ireland
09.2021 - 08.2022
General Catering Manager
Hampshire County Council
02.2019 - 08.2022
New Product Development Technologist
Drinks Create
01.2016 - 01.2018
Chef
The Pig
05.2014 - 09.2014
Chef
Bournemouth Borough Council
01.2012 - 01.2014
Head Chef
Kingston Lacy Restaurant, National Trust
01.2011 - 01.2012
Pastry Chef
Beales Gourmet
05.2010 - 09.2010
Pastry Chef
Penn Restaurant and Bar
01.2004 - 01.2006
GCSEs - English Language, English Literature, Caribbean History, Sociology, French, Mathematics
The Alleyne Secondary School
Cake Decorating and Sugar Craft Level 1&2 -
Bournemouth and Poole College
NVQ Level 3 - Patisserie and Confectionery
Bournemouth and Poole College
Access Science Diploma -
Bournemouth and Poole College
Level 3 - Supervising Food Safety and Hygiene in Catering
RSPH
Level 2 Food Allergens -
Food Standards Agency
BSc (Hons) Nutrition - Nutrition
Bournemouth University
City and Guilds Certificate/Level 2 Adult Literacy & Level 2 Adult/li/ul -
Bournemouth And Poole College
Level I and Level II professional cookery -
Barbados Hospitality Institute